Today brought the installation of our exhaust hood, the first integral piece of equipment in the kitchen to arrive. It now makes way for the rest of the appliance curbs to be built and receive all refridgeration and the stove. The hood itself was custom designed to the dimensions of the bonnet as well as accommodating the low ceilings. By New York City fire regulations there must be a minimum head clearance of 6″ 6″, so it can be hung as high as we want, but also need to take into consideration smoke flow towards the filters and center of hood……..
View from the top duct penetration (our Mezzanine mechanical room !)
More kitchen pics to come as well as menu development……….
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October 23rd, 2008
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Construction is moving along and this month was a milestone. Here is the front entrance gallery area with bar framed out and wall columns prepared to get concrete finish. Next coming weeks brings all hvac work and the Bonnet will find its permanent home in the kitchen……..
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September 25th, 2008
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This past weekend I attended the 3 rd annual Starchefs Chef’s Congress . It is always a great time to catch up with my friends and chef colleagues. This year was extremely inspirational with fantastic demos and lectures by Heston Blumenthal, Charlie Trotter, Daniel Boulud, Rene Redzepi, Joan Roca with Candido Lopez, and a great finale by Grant Achatz. I left with a very strong sense of nature, our earths bounty, a reminder of my first introduction to the smell of greatly prepared food, and a strong desire to re-dig into my heritage and express it through cooking……
soon enough on 17th street………………..
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September 18th, 2008
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Growing up in Connecticut to Portuguese parents, my childhood and teenage years were full of arroz de coelho (rabbit rice). And the fall/winter holidays always included some kind of rabbit dish prepared by mom/dad or aunts and uncles (family gatherings were never less than 30 people, so it was a feast). As I embarked on my cooking career, rabbit was always a protein I held close to me.
Last week , back in the kitchen and away from my restaurant construction site, I was able to cook for a small group of people at Lee Jones’s farm. Here is a stuffed saddle of rabbit with baby carrots and collard greens I made for a casual dinner there.
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August 15th, 2008
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In late July and through August and September, heirloom tomatoes are available at local farmer’s markets (such as the Union Square market). Heirloom signifies “old seed” and most farmers and documents state the seed must be at least 100 years old. But most importantly an heirloom seed is one that has been previously planted, cultivated and then passed on to another family member from generation to generation. There are hundreds of varieties of heirloom tomatoes in different sizes, colors, shapes, flavors, and textures. Some of the most popular include the Green Zebra or the Brandy Wine variety that dates back to the 1800’s.
The above photo shows a variety of heirlooms carefully packaged for shipment at The Chefs Garden in Huron, Ohio. I had the opportunity to visit the farm this past weekend and I must say, after touring the fields and greenhouses, how inspired I was. Farmer Lee Jones and the rest of the team grow their greens and vegetables utilizing old-world organic and sustainable farming methods resulting in extremely flavorful, high-quality produce. This visit refreshed and re-connected me with the basis of good cuisine–the best possible ingredients, and passionate, hardworking individuals who grow them.
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August 10th, 2008
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Bacalao by definition means “cod” but more specifically it is cod that has been salted and dried.
Dating back to the 15th century, fishermen from Portugal, Spain, France and England fished the Grand Banks, the waters off the coast of Newfoundland, for cod. As one of their few sources of food, they needed to preserve their catch as they were at sea for very long periods of time. They salted the cod, dried it in the sun, and then boiled it in sea water for consumption.
It is now a staple ingredient in cuisines all over the world, and the Portuguese are said to have 365 ways in which to prepare it. I grew up with my family cooking bacalao and it was eaten at least once a week, simply prepared with potatoes, hard-boiled eggs, olives, olive oil and vinegar. As a kid it was not my favorite thing to eat, but then right out of high school I began cooking and it grew on me. I have since begun making my own salt cod and after numerous tweaks in type and quantity of salt and storage, I am very happy with the result. I’m attracted to that chewy-firm bite, intense flavor, and snow-white color it offers.
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June 1st, 2008
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May 26th, 2008
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Above, an amazing shot that Jerry Errico, my photographer , took one day when I was showing him my space, can anyone guess what this is ? First person to guess it right gets complimentary glasses of champagne when I open…….
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April 1st, 2008
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Here is the first rendering of our kitchen . The start of a long road. I will be visiting my past (down memory lane) of all the kitchens I have worked in and staged in and will try to incorporate the best aspects of them. Taking into consideration the flow of service, and type of food that we will be serving as we put all the pieces together……
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March 21st, 2008
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Yes…..I have finally found a space and signed a lease. Here is an interior shot. I am ecstatic, nervous, dreaming, planning, on a complete emotional/ stressful roller coaster…We are currently interviewing architects and my kitchen is already being designed. I had to adjust where I planned to put my stove but this is all part of the process. Flexibility…..
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February 20th, 2008
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