Wednesday, May 10, 2006

My Sunday with David

What a gas! Going back 10 years to the same comedic timing and style of a good friend.
We all met at Marja Martins' kitchen in Santa Fe. You may know her as Marja's Custom Catering. What a wonderful kitchen. I had a little something to do with it : )
David prepared a great little menu. Including duck mole, made from fresh duck legs he marinated and brought in his suitcase from California. Even though the menu reads super simply, everything was just dynamite. If I was younger, and didn't have kids, I would be on my way to Berkley to work with David again at Chez Panisse!!!

Thursday, May 04, 2006

Wish I had some goat cheese

Grilled flat iron steak....Roasted poblano cream sauce, topped with blue cheese. I would like to have this with some excellent gratin potatoes, but we don't have that basic mastered at the restaurant yet. Tomorrow, we will have ANOTHER lesson...would anyone like one also? I'm gonna run it this weekend topped with some soft goat cheese and browned a little bit. It was most excellent. The flat iron is just the right amount of texture for me. You need a steak knife to cut it, but it is just the right amount of tenderness so you don't have to work too hard to chew. Very good flavor.

Wednesday, May 03, 2006

David Tanis

One of the more influential chefs I have had the pleasure of working with will be in town this weekend to cook dinner for a Buddhist wake/memorial.
Six months out of the year, he is the chef at Chez Panisse and the other six months, him and his partner Randy live in Paris and host dinner parties. Their seventeenth century apartment is called. "aux chien lunatique"
I know David from Cafe Escalera in Santa Fe. I'd give you a link, but Escalera 'flamed out' years ago. At least, that's what it says when you do a 'Google.'