February 26th, 2009 Chef
Its been a great week so far in Missoula Montana, working with all the great people here at the Hilton and the Blue Canyon. We are gearing up for this little off premise catering party for 1100 people. Its going to take place over at the Missoula Airport. It’s always interesting when you take a chef out of his or hers sandbox or saftey zone. None of thier own ovens or walk in coolers….all I can say is the check list is cruical……….so check the check list and double check the person who is checking the checker of the check list.
I have to say I think I had the best cheese cake that I have EVER had in my life this week. Our Pastry Chef Gretchen sure nailed it!! topped with Huckleberry’s……….. COME GET SOME!!!!
Chef Larry & have a 7 course meal set this evening for some guest at the chefs table…..stay tuned for details and a follow up story on this……
Take care, Chef Brandt
“Gastronomy begins with technique. If you haven’t got technique you will never master Gastronomy.”
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February 20th, 2009 Chef
This morning I stopped by to see my Friends on Magic 105.7 Lanigan & Malone…Malone wasn’t there???? What’s up that!!!!!!!! I sure do get a rash of (…..) when I don’t show up…and Rachel made some killer Apple Tarts for him…(I am sure some intern had them for lunch)…Chuck and Lisa were also in the Studio (always great to see them!!). I was hoping to play some kind of trivia game against Chuck…so I could take back my belt!!! and tell him who’s house it is…but considering he has beat me the past three times..I just kept my mouth shut today.
Along with the Apple Tarts…I also brought some great #1 Yellow Fin Tuna Crudo in for Lanigon, who is a raw tuna fan.
I also ran into Joe from the Brain and Joe Show in the hallway….That guy rocks!! what more do I need to say..
I had to tape some new commercials after I was done with the show, but I don’t know what was more entertaining… the new commercials I did or the fight I witnessed from the Maxell Show….all I know is Chocolate Charlie was decked and bagels where flying in the air…..CLASSIC!
I have a great two weeks of PR in Cleveland….with all of this snow and grey skies…..it really doesn’t matter…..The great people that I haven’t seen in some time sure did make my days brighter, Ya’ gotta love North East Ohio!!!!
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February 19th, 2009 Chef
I am so excited to team up with Michele & my little buddy (aka Little Farmer Jessica Bline from the Other Side of the Fence Farms). They handed me about 8 seed catalogs and said “pick out what you want us to grow for you”….this is a dream come true for a Chef….They are all more then Organic. Michele and Jessica truly have a passion about what they do…When I met them last year at the Twinsburg Farmers’ Market they would bring me little goodies from the farm every week….like “Cutting Celery” a type of leaf that is sharp and has a potent flavor…works great with salads, sauces, relishes, and salsa’s without having the big chunks or pieces of celery in it.
Michele & Little Farmer are the same kind of people that I work with when I blend my Blue Canyon wine…they truly do it for the love. I am amazed how knowledgeable they are about soil and about farming…I can listen to them all day long.
Currently they are raising some Red Wattle Hogs for me, so we can have one Heck of Pig Roast here at the Canyon ( stay tuned, Katie Lady will tell you all about that)…..just thinking about the bacon and the pork chops is making my stomach grumble……
You will be seeing all of our vegetables and fun stuff that we are growing all through out our summer menus….So keep your eyes open and your taste buds ready!!!!!
An empty plate makes the person working the dish machine happy~~~!!!
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February 18th, 2009 Chef
I am very thankful to have AD (Attention Deficit) and give tons of credit to all the teachers in Hudson that where in the Learning Disability Room. They always pushed me and always made me feel that I could accomplish anything I put my mind to…Now I use this to my advantage……..
“There is more then one way to get to Florida”
With all the projects going on I truly need to to keep bouncing back and forth to all of them….I am sure it makes my partners or the people I work with nuts because they just want the projects they are working on with me finished….:)
So if you’d like… lets peak inside this brain of mine and see what I am working on
- Spring/Summer Menu for all Blue Canyons
- Gluten Free Menu for all Blue Canyons
- Patio Menu
- New & Improved Drink Menu for all the Bars at the Blue Canyons
- Revamp all Catering Menus and Public Sales Blitz
- Record New Radio Commercials
- Demo TV Reel….that’s all I can say
- Write monthly Column for Living Magazine
- Benefits,Benefits,Benefits,Benefits…..we do a lot of them
- Determine All Gateway Hotel Food Specks.
- Breath………Eat……….Sleep………..
- Madison
- Kristen
- Weekly Phone Call Meetings with Chef Scott/Larry/Matt
- Weekly Meeting with Chef Danny/Stu/Russ (Ohio)
- Try To Keep up with all the Marketing Stuff that Katie has planned for me to do…..boy does she keep me busy…..
- Retail Line: Trying to bottle the Calamari Sauce, Sophia Dressing, Steak Sauce, and BBQ Sauce
- Coming Out with another label of wine called the “Chef’s Jacket Label” … a Chardonnay and a Cabernet
- Watching this grey patch getting bigger on the front of my head
- Wondering why I quit smoking…4 months ago….!!!!!!!!
I always get asked what I would do if I wasn’t a Chef……to tell you the truth, Chefs are not made, they are born….so that is very hard for me to answer. I don’t know…We are often very stressed out. We take comments very personal. We take work home. And we don’t sleep very well. A lot of Chefs party like rock stars…( trust me…my daughter took me out of the jungle and put my butt in the petting zoo….that’s a whole another post….one day) We are highly competitive..but are very friendly on the field. We put everything we have on the line so people can come in and hopefully eat a disposable product………..lol………..that’s crazy.
I have the greatest partners anyone could ask to be in this business with.. they are honest and out work me everyday…..I am amazed by them and learn from them daily….I also learn from the great staff of the Blue Canyons…Katie, Danny, Stu, Paul, Ryan, Matt H, Terry, Nancy, Todd, Larry , Scott, Matt and of course Sean Brown.
What more can someone ask for……..I don’t go to work….I just put on comfortable clothes and hang out with some kick ass people all day long. ………..and drink lots of coffee
Stick and Move and Stay out of the Corner!!
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February 17th, 2009 admin
Left Over Gourmet
Roast Beef & Caramelized Onions & Cabbage Roasted Garlic Au Jus
Day 1 the Next Day
Ingredients
· 2 Cup Left Over Roast Beef – Pot Roast
· 2 Tablespoons Garlic
· 1 Teaspoon Ginger
· 1 Tablespoon Sesame Oil
· 1 Teaspoon Coriander
· 1 Cup Shredded LEFT OVER Cabbage
· 1/2 Cup minced Green Onions
· 12 each Won-ton Wrappers
Method-
Mix chopped Pot Roast, Ginger, Sesame Oil, Greens Onions, and Coriander in a bowl. Brush edges of won-ton skins with water and place filling in center. Fold the circles in half and press to seal making sure to squeeze out any air. Stand the dumpling up on the folded side and press slightly so that they stand up.
Left over Sauce, Heat up the Left over Garlic Au Jus, Simply add Soy Sauce, and some Thai Chili Sauce bring to a simmer and turn off. Strain and serve as either a broth or a dipping sauce for Pot Stickers.
Left Over Roast Beef Enchiladas
Ingredients
· 4-6 Cups Shredded Left Over Roast Beef-Pot Roast
· 1 White Onion Peeled Small Diced
· 10-12 each Corn Tortillas
· 1 Cup Monterey Cheese
· 2 Cups Cheddar Cheese
· 14 Ounces Green Chilies Can & Drained
· 1 Tablespoon Cumin
· 2 Cups Ice Berg Lettuce
· 1 Cup Sour Cream
· 4 Cups Tomato Sauce
· 1 Cup Fresh Salsa
· 1 Tablespoon Minced Garlic
· ½ Cup Sliced Black Olives
Method
· In a skillet over medium high heat add Onions and sauté till almost translucent. Stir in beef, garlic and chili peppers continue cooking until everything is warmed through. Pour tomato sauce and cumin and incorporate well. Remove from heat. Spoon mixture into corn tortilla and add a small amount of Salsa, cheddar cheese and olives. Fold tortilla up and place in a casserole dish. Repeat process with remaining filling. Pour the other half of the tomato sauce and sour cream over the entire tortillas top with green onions and reserved cheese. Bake for 350 degrees for 30 minutes. Serve with shredded iceberg lettuce and sour cream; jalapenos are optional to spice things up.
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