So I rotated into the P.M Grill Position

[evosky]

the sous vide machine looks like fun.

and that ragout is awesome. where do you find escargot??

[LovetheA2s]

i got a sample from one of my purveyors

[LovetheA2s]

so i was down in palm beach for two days (yesterday and today), had an AMAZING meal at Cafe Boulud lastnight. Had 5 courses, plus mignardises and madelines compliments of the pastry chef. My mushroom buddy has a friend that is the sous chef there. Great guy, amazing talent. Got to tour the kitchen, walkins, banquet areas and the whole nine yards, Great experience that I was long overdue for! Its so nice to have fellow culinarians take care of each other. It truely is nice to have a brotherhood of respect for ourselves. Its funny, you dont even have to know, or have met a person (chef), to know that if you call in a favor, there is an unwritten code that they will look out for you(being another chef). A few years ago, i phoned a fellow chef at a restaurant that I knew my best friend and his wife (both vortexers) were eating at and celebrating a wedding anniversary. I called the chef and asked him (chef to chef), if he would take care of them. They claim that it was the best dining experience they have ever had. All thanks to our industry looking out for each other. I did the sme for the friend and his wife that hooked me up with his friend at cafe Boulud. Its crazy. But, i guess this is just me saying thank you to all culinarians for what you do everyday, and what goes around comes around.

Cheers

Aaron

[Laser04]

This coming Wednesday will be my last time grilling... couldn't be happier

[LovetheA2s]

next step?

[81type53]

How about a bit of respect for this thread?? WTF????????? You guys call yourselves culinary pros? Let's post up some happenings In the bus. I have been spending some time In Hyde Park trying to get myself Into the CIA.???? How are you Aaron??

[LovetheA2s]

Thanks for checking in Chris. Man, a lot has been going on lately. Just got back from Orlando a few hours ago. Have been there all weekend. We competed in the Orlando Culinary Cup Challange again, and took 1st place again! It has been hard practice, but well worth the effort in the end. Will post pics soon.

[LovetheA2s]

Menu from Competition:

1st course
Maple Leaf Farms Duck Tasting
Roasted Duck Consommé
Duck & Foie Gras Roulade
Smoked Duck Johnny Cake
Truffle Custard
Red Onion Marmalade

2nd Course:
Wisconsin Gran Queso & Summer Green Triangle
Heirloom Tomato & Gran Queso Terrine
Cucumber – Frisse Salad
White Balsamic Vinaigrette
Green Olive Tapenade
Olive Oil Emulsion

3rd Course:
Prosciutto Wrapped Lamb Leg
Merguez Sausage
Duchess Potato Pave
Nicoise Style Vegetables
Lamb Jus

4th Course:
Florida Citrus Trio
Margarita Sorbet
Lemongrass Poached Pineapple, Oranges, Grapefruit, Mangoes
Lemon Curd on Graham Sable
Milk Meringue, Passionfruit tuile
Orange Jelly
White Chocolate Yogurt Mousse, Oatmeal Crumble
Mint Tuile, White Chocolate Plaque

[LovetheA2s]

Dinner at home this week, 8 courses for a friend of mine. We had a good time and she bought the wine. . Stuffed.

1st:
Blue Crab and Corn chowder, garlic chips and Chives


2nd:
Tomato / Mozz salad with prosciutto, basil, bibb lettuce, evoo, balsamic syrup and sea salt



3rd:
Cheese course. Buttermilk bleu, parm reggiano, strawberries, pear jelly, savannah bee company honey,french baguette, and blackberry syrup


4th:
Tuna Sashimi with Salmon Caviar, daikon radish sprouts, steamed edamame and siracha


5th:
Hoison glazed u15 shrimp, wakame, avocado, asian nectarine


6th:
Tobes bacon wrapped u10 scallop with silken cauliflower puree, over easy quail egg, frisee, spinach and pickled red onion salad.


7th:
Sous vide filet with truffle salt, sauteed spinach, roasted earth gem potatoes, brown clamshell mushrooms, tomato jam, and veal jus.



8th:
Classic Creme brulee with blackberry shooter




All for now. new pics to start surfacing! Im back!

Aaron

[LovetheA2s]

So I had leftover mise tonight from my dinner 2 days ago and decided to throw something together here at the house after i got off of work. Turned out better than I thought. (aside from the quail eggs on the plate). But they just looked cool. Oh well. Pics:











Take care guys


Aaron

[klaxed]

Was following this thread quite religously earlier this year (aka reading through the first 20 pages or so). Good stuff man. I can only dream of eating (or even making some) of this stuff. Keep it up.

[PintSized]

Good looking stuff as always! You ever end up building the sous vide machine? I saw the sous vide fillet

[LovetheA2s]

I never built one personally. But my brother built one for me. Its on the previous page. We need to get together and get yours built.

Aaron

[PintSized]

Definitely! Might try doing the cooler method for some steaks soon, picked up a vacuum sealer.

Wish I had more time to do build one to be honest, bunch of job change going on and every second I have spare trying to get the white car ready for the motor. Got to get it done asap in case we need to move.

[LovetheA2s]

Hey, I called you a couple times . I just acquired a full aba swap and need to pick your brain! because the a2 is going under the knife eventually and i need your advice.

[PintSized]

My hours are all over the place sorry if I missed your calls - I avoid my phone like the plaque during any time I'm not working!

I'll shoot you a PM, interested in seeing what you picked up!

[LovetheA2s]

So after serving Thanksgiving to the masses, I decided that I was thanksgiving'ed out. So i came home and had to have a little just because i had to......... Wasnt hungry at all, so I did a tasting in thanksgiving. Enjoy

Included were, green bean casserole, stuffing, mashed potatoes, sous vide turkey breast, turkey gravy, cider brined pork loin, sweet potato mashed potatoes, and cranberry sauce.







Aaron

[81type53]

Get this thing back up and running Aaron. C

[LovetheA2s]

Ill see what I can do chris. Been extremely busy lately, lotts stuff going on in the culinary world...... Whats new with you man? anyone around here anymore?

Aaron

[LovetheA2s]

Well Guys, the day has come. Things are changing, and its time to take the next step in my career. I am in the process starting with a new company and relocating away from Georgia. It has been a wonderful experience and i have learned so much in this establishment. I have accepted a new position as a Chef De Cuisine at a prestigious club and am moving across the country in about 2 weeks. I will be downsizing, and moving out with the bare bones as i wont have room for all of my belongings with the cost of living out there. Plus my a2 most likely wont pass emissions. I am looking forward to the move and next step in my career. I hope to still post pics of some of my new stuff at work, as well as what I cook at home. Hope all is well with everyone. Take care

Aaron

[PintSized]

Best of luck man

[dawgpound]

very nice. Im stoked to see you step it up and take a challange. Keep us posted. If you wouldnt mind id like to check the new place out. shoot me a pm with the details.

[81type53]

Well Guys, the day has come. Things are changing, and its time to take the next step in my career. I am in the process starting with a new company and relocating away from Georgia. It has been a wonderful experience and i have learned so much in this establishment. I have accepted a new position as a Chef De Cuisine at a prestigious club and am moving across the country in about 2 weeks. I will be downsizing, and moving out with the bare bones as i wont have room for all of my belongings with the cost of living out there. Plus my a2 most likely wont pass emissions. I am looking forward to the move and next step in my career. I hope to still post pics of some of my new stuff at work, as well as what I cook at home. Hope all is well with everyone. Take care

Aaron

Hey, let me know what you are doing and I'll help you as I can. Good for you dude! IM me you cell and we'll go from there. Chris

[LovetheA2s]

hit me up Chris.

Aaron

[roesner]

Well Guys, the day has come. Things are changing, and its time to take the next step in my career. I am in the process starting with a new company and relocating away from Georgia. It has been a wonderful experience and i have learned so much in this establishment. I have accepted a new position as a Chef De Cuisine at a prestigious club and am moving across the country in about 2 weeks. I will be downsizing, and moving out with the bare bones as i wont have room for all of my belongings with the cost of living out there. Plus my a2 most likely wont pass emissions. I am looking forward to the move and next step in my career. I hope to still post pics of some of my new stuff at work, as well as what I cook at home. Hope all is well with everyone. Take care

Aaron

Bump! Where are you going? What will you be doing? Will you still be taking pictures? Where are the updates?

- A silent longtime reader.

[LovetheA2s]

I am here. It has been busy since I hit th door. My days begin at about 8:30am and are ending at 10:30pm. I am the purchasing agent for my kitchen (and putting all product away), butcher, chef, food runner sometimes, and everything that comes in between. I have been extremely busy, and there is no time to wind down until our season is over. I am however having a blast with writing all of my own specials, with no governing of sorts. It feels good to make some calls, and have it my way. The members are enjoying the food so far and I have put up some quality food for the kitchen I am in , as well as the clientelle that I am catering to. Its nice to have my own office , too bad I live at work. So , i have decided to make it a bit more welcoming, by adding a yankee candle, coat rack, and picture of my family. My camera is in storage and should be out here within 3 weeks when all of my belongings get delivered. Hopefully i will be signing a lease tomorrow on a house to rent. Did cook dinner for Bill Gates this past weekend. I learned how to cook proper mexican rice, everything I have eaten in the past 2 weeks has been in a tortilla (breakfast, lunch, and dinner), i am immune to serrano peppers with seeds in, I am picking up good on my spanish, I love the fresh produce and seafood, days have been 72 and sunny, car is registered in CA now and its been nice so far. I cant wait to get fully settled, in which i can take the Motorcycle up to Mulholland drive for a good ride. L.A is about 2 hours away. I did also find a local pho spot, and am happier than ever there is one here. I would have had withdrawls if i was cut off of my pho. Hope to get the camera soon, as I am ready to post some pics. Hope all is well with everyone.

Take care guys,


Aaron

[81type53]

Good deal.

[dawgpound]

nice report. Yes Chef De Cusine does it all. Hope you dont get burned out. Your still young. Id love to see some of the specials your writing. Keep us posted

[roesner]

I am here. It has been busy since I hit the door....Aaron

Keep it coming! Fans are waiting!

[LovetheA2s]

ok, so I got moved into my new place. and just got the internet set up today. Things are well. Last week was crazy as we had a party of 500 plated 3 courses. Then we had easter, and I have been doing 200+ covers in my restaurant for the past 15 days. Lunch and Dinner. The season should be dying off in the next month as it will be getting hot out here in California. I have one of my guys who is out for the week, sick. So i am on the line for pm service as brioler/grill. Ive been getting rocked.

Specials lately have been

- Seared scallops with smoked salmon whipped yukon gold mash, carrot butter sauce, vanilla oil

- Teryaki Glazed grouper fillet with steamed white rice, napa cabbage slaw, miso butter emulsion
with nori

- Pan seared arctic charr with apple fennel slaw, citrus flavored cous cous, and beurre blanc

- Seared bacon wrapped scallops with silken cauiliflower puree, oven roasted veg (pearl onions,
turnips, carrots), parsley emulsion

- Smoked fried mozzarella salad "caprese" with marinated artichokes, heirloom tomatoes, arugala, balsamic, sea salt, and good olive oil

- Cast iron seared monkfish over tuscan white bean pistou, tomato, smoked ham, and sauteed
spinach

- Grilled bluenose snapper "aqua pazza" , spicy tomato broth with shaved fennel, kalamata olives, tomatoes, fresh oregano, haricots verts, shaved elephant garlic, onions, micros


These are just a few. Pics will follow soon i hope


How is everyone? Ive been on 17 days, and ready for a day off! hope all is well, Still alive Chris?


Aaron

[SpiffyGTI]

jesus christ that sounds like such a great menu. can't wait to see some more pics.

[81type53]

Yeah, I'm still alive. Forget about me(I've been crisp a long while now), how are you????

[LovetheA2s]

Im doing well. Things are busy, but will be slowing down this month as it is getting hot out here. We had a day of 107*F here today and it was nice to be indoors in a kitchen (wierd huh?). Anyways, I just got my wall set up with all things culinary related in my room at the new house. and it turned out pretty good . I have a grill built into the backyard of the new house and am enjoying it on the days off. I have grilled steaks and burgers every day off. Which is about a total of 3 times so far. I did take the bike up to the mountains and have a ride this past Wednesday. It was nice to get away from everything and enjoy some me time. Work has been so busy I havent had much time to do anything personally. Im so far behind. Hope all is well with everyone.


Take care

Aaron

[LovetheA2s]

Time for an update. Pics of Plenty

New Pad:














No dresser, when in doubt, think like a chef:





After a hard day at the office, what does your shower do?




West Coast fun in the Sun:

one of our members' cars:

Stasis powered r8 spyder, v10 supercharged 798hp:


Backyard goodies:




Which Make this, citrus cello:




Roommate's uncles house in LA, SICK!
(my old roommate from Atlanta, moved out together, and his girl)


Chinatown LA:


Pho:




Ideas in Food :

Pan fried Softshell crabs over corn and sweet pea succotash, applewood smoked bacon, braised artichokes, corn veloute, and lemon confit



Grilled bluenose snapper "aqua pazza" , spicy tomato broth with shaved fennel, kalamata olives, tomatoes, fresh oregano, haricots verts, shaved elephant garlic, onions, micros




Grilled Maha Mahi, jumbo asparagus, steamed white rice, mango relish, passion fruit butter sauce:




Pan Seared striped bass, pluche of baby head lettuces, marinated haricots vert with pink picked onions, parm reggiano / white balsamic vin, parm crisp, aged balsamic drizzle:




Sesame crusted ahi with steamed white rice, wakame salad with avocado, heirloom tomato, and cucumber, pea chutes, and soy caramel:






Grilled Barramundi with composed salad of: ruby red grapefruit, balckbeans, avocado, dungeness crab, pickled onion, cilantro, mint, vanilla scented oven roasted pineapple, cumin bruleed grapefuit, and black bean creme fraiche sauce. Sexy plate!!!!




Grilled Prosciutto Wrapped scallops with basil, wilted arugula, pesto butter sauce, sundried tomato / goat cheese crostini , oven roasted roma tomatoes, White balsamic syrup




Pan seared carolina trout "nicoise":

Seared trout, salad of haricots verts, frisee, julienne tomato, soft poached egg, kalamata olive tapenade with basil, smoked tomato coulis:




Employee meal in my restaurant:





If my guys are happy, I am happy!


At work, Breakfast:




Lunch:




And dinner:




An execution , straight out of french laundry, i was pleased:






All for Now. Hope this makes up for a lengthy period of no pic posts.



Aaron

[evosky]

congrats on the new place, man! the kitchen and grill looks awesome

any reason these latest dishes were all seafood?
what did you guys do with the cow head?