Team Gold (2nd Overall)
Apprentise Gold (2nd Overall)
Professional We had two enter. Both Gold (2nd and 3rd Overall respectfully)
Blackbox I lost in the semi Finals. I did lose to the Winner tho So really it ain't all that bad hah
All in All Mostly Gold Bling Bling
Thats all I have for tonight way to tired
So here is Day 1.
Team Competition Run For our Kitchen Happened won't know results until tomorrow
Student Category (High School) - Silver
Chef Lost in First Round
Me Won, am in Round 2 (Tomrrow)
So our Kitchen is getting ready for the Hot Show '09. Lots of long hours lots of practicing lots of discussing lots of everything.
We have entering
1 Team for the Team Competition (3 courses 1.5hrs)
2 in the Professional Cat. (30mins Phaesant + Portobella Mushrooms)
1 in the Apprentice Cat. (30 mins Veal Loin)
2 in the Iron Chef Black Box (30min Unknown Feature Ingredient)
I am in the black box, so that will be fun my first time Im already freaking out and its not until Sunday.
Also the Day after the comp or whenever I get to it Ill post the dishes of what they were until then stay tuned~
First thing First Golden Mile Cellars is now called Road 13, and their Black Arts series turned into the Jackpot Series. [They wanted basically wanted the Golden Mile name to be for the area near Olive, Okanagan BC]. That being said there are a few bottle of this left at the BCLD (British Columbia Liquor Stores) and I recommend you buy it. Firstly its good and two they do not make this label/bottle anymore.
The label style of this bottle is really just awesome its classy, the new Jackpot series are eh ok, but these ones are nice I have a 05 Black Arts 5th Element and its just nice. So pick some of these up not alot left.
Also I did do a tasting of Road 13s new release back in October for a industry only tasting and must say they were all awesome (Not a big fan of the Honest John Red) Definitely a fan of the Jackpot Viognier, guys who I worked with really loved the Riesling.
Now onto the wine itself.
Golden Mile Cellars (Now Road 13)
Pinot Noir 2006 Black Arts Series (Jackpot series is their top of the line now)
Oliver, British Columbia [aka Golden Mile, Okanagan]
The colour is dark for a pinot noir it is from the South of Okanagan being the golden mile (Oliver) so it does get warm and alot of sun. A nice ruby red colour with a medium intensity (dark for a pinot noir)
Right when I opened the bottle I poured me a little to smell and decanted the other 70% [saving the rest to try again].It was big and Gamey, Earthy truffles? (Still haven't smelled fresh truffles to get that nose down but definitely not "barnyard'ie" no fruit on the nose.
Has that gamey'ness and Cherry's mixed with Cranberries and that truffle/bacon/smoke meat (Tho less bacony because it doesn't have that sweetness I would say) Really has a nice Acid Backbone which paired really nicely with my Pizza for dinner [Chicken, Sun dried Tomatoes, Garlic etc]
Overall A Fantastic Wine I am going to the BCLD to buy a couple of these bottles before they are gone forever the 06 and that fact its the last of the Golden Mile before Road 13.
So I pre-ordered this book about 6 months ago, received it from amazon when they got it (November) and Just finished it Couple Days Ago. I went through it slowly, its a massive book.
Where I'm Coming from as I talk about this book. I work in a restaurant and this type of cooking interests me playing with flavours in ways we would have never thought of because it isn't the "Traditional way" of doing them. Even using the post-modern cooking techniques (Grilling a steak is Science afterall) and ingredients of Hydrocolloid's (remember gelatin and corn starch are hydrocolloids). And of course just beautifully presented plates of food.
The book is broken up into three parts (with the index in the middle of the book). The first part is The history of Hesten, his restaurant and his journey. The 2nd Part are his recipes with little stories about each one. The Third (The most interesting) are the essays of studies from University Professors and people in different industries like the one on Perfume by the Perfume guy.
Also I should mention that they got this awesome artist to do all these drawings through the book Dave McKeanNow I must say I'm not a fan of his art style but in this Book IT WORKS!
When you read the book you definitely pick up on Hesten's personally, you get his ego(in a good way, which he does and he deserves the credit since he's rated as one of the top restaurants in the WORLD) his Advant Gardeness, but even his love of his country and their food. He is just very proud of his works and accomplishments and has a HUGE drive for perfection.
The 1st Part - The History is nicely written with crazy pictures in there, the stand outs for me is how much this guy loves cooking food and looking for ways to improve on them (The Scientist in Him). The biggest surprise to me was that he only worked in a restaurant for 4 weeks before he opened the fat duck (which he opened in his 30's if I'm not mistaken). So that just shows you how good he really is. B (A+ for Art Work)
The 2nd Part - The Recipes I think there are 30 of them with his iconic Nitro Scrambled Bacon and Eggs, Snail Portage and the likes. The Recipes are written as a Chef would write them for his staff except even more detail because working in a restaurant there really isn't "Details" its just this is the ingredients and rates or ratios. I haven't tried any of them yet to see if they do work but they look sound, might have to play around with ratios for my flavour profile but all in all A+
The 3rd Part - The Essays, are really what made me want to shell out 170 (reg 275) for this book. How the brain works with smells and taste the MRI scans they were using VERY VERY interesting. Really you just have to read it to understand it is hard to explain them all. A+
The Negatives - Now some people will see 5KG book with 500pages and think its to big then again its 275$ so not everyone is going to buy this anyways. Picking one of his dishes with the 10 to 20 different components makes it a daunting task for the home cook or even the restaurant guy who doesn't serve complicated food like this, even tho all the flavours are simple in reality. The other item people might not like is all the use of the "Food Additives" that you just dont normally find, Agar, Xanthu, Gellan and the works or the equipment Vacuum Oven, Roto Evaporator.
Where it belongs - Every Culinary school should have one of these in there library for their students anyone who loves to collect awesome cookbooks, and someone who seriously just loves awesome books in general.
Drank a lot of Wine for Dec. Had a 2005 Bordeaux was ok, I think it needs more time in the bottle I have 5 left.
Used my Decanter for almost every red wine it works wonders all a wine really needs I find is just an hour and its way better.
December I drank a lot of sparkling only because I have this craving and I am starting to really enjoy had 2 champagnes from my collection enjoyed that.
That's All I can think of off the top of my head
So 2008 ended with an alright number of people coming to the restaurant, not as busy as last year and people didn't stay late to midnight (2 tables compared to well alot more). Sold one glass of Sparkling (Blue Mountain NV im 99% sure it was) no Champagne. Dine out 2009 is Coming if people are penny pinching it might be busy only time will tell.
Other then that it is time to get ready for the "Hot Show" alot of people in the restaurant are getting ready 3 for the individuals, one for the team event, and 2 for the Black Box (me being one). I should be able to get some phots for that when it happens Jan 25/26 at BC Place).