tag:blogger.com,1999:blog-78058587780879767092024-03-05T09:26:29.511-08:00Black Box KitchenJeremy L. Hansenhttp://www.blogger.com/profile/18442340474697589169noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-7805858778087976709.post-44553915627745197632011-09-06T18:11:00.000-07:002011-09-06T18:11:07.930-07:00coming soon.... Again.......wow its been almost a full year, lots have happened you will see...................Jeremy L. Hansenhttp://www.blogger.com/profile/18442340474697589169noreply@blogger.com0tag:blogger.com,1999:blog-7805858778087976709.post-32921806851340857782010-10-04T21:26:00.002-07:002010-10-12T00:17:05.348-07:004 wits of brew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt690H370qBb_aGE2HeYBdLc6FQbiuG_ToDsCSy44NRTkJTAcpocmyU6C-lpEpzRLxcaRnIaPWY-lAcMK7nJlFl8kq3ezVrj6dIWajFJibWKvxXYfEm4wdF5Z-V8PQWyfzZpYnwKrKgNh1/s1600/IMG_4002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="270" id="BLOGGER_PHOTO_ID_5526641990917117234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt690H370qBb_aGE2HeYBdLc6FQbiuG_ToDsCSy44NRTkJTAcpocmyU6C-lpEpzRLxcaRnIaPWY-lAcMK7nJlFl8kq3ezVrj6dIWajFJibWKvxXYfEm4wdF5Z-V8PQWyfzZpYnwKrKgNh1/s400/IMG_4002.JPG" style="display: block; margin-top: 0px; text-align: center;" width="400" /></a></div><div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2WPNHE9KZahv2gxh3a0SiU2LBH85XL5ogIM70dXgIVHIUwMawhAbdSz0d6F1-r97wtn8RrxcXUWl1a5zd1hvp7KTHwGqCZ8tve6pza1kDCv_3dzbvWG2wQr0aEbAk7x8u_mXou3Zhek2/s1600/IMG_4131.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="213" id="BLOGGER_PHOTO_ID_5524474736705790850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2WPNHE9KZahv2gxh3a0SiU2LBH85XL5ogIM70dXgIVHIUwMawhAbdSz0d6F1-r97wtn8RrxcXUWl1a5zd1hvp7KTHwGqCZ8tve6pza1kDCv_3dzbvWG2wQr0aEbAk7x8u_mXou3Zhek2/s320/IMG_4131.JPG" style="float: right; height: 267px; margin-bottom: 10px; margin-left: 10px; margin-right: 0px; margin-top: 0px; width: 400px;" width="320" /></a><img alt="" border="0" id="BLOGGER_PHOTO_ID_5526674644893113682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZytgsFduUD6M7683cdEn8RAnaVyabM4X-f_fsE54fUpogN52FilaEsqtcQsx_h5K5UbW7cfrVugpcXqlumURNwurQCzM6fzm_kz_QKBL5IzU7xbN65-xh8_3EIPi8W3BDcPPgeTJNoBX/s320/IMG_3906.JPG" style="float: left; height: 214px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></div><br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><b>Part one:</b><br />
<div><b>Ben Hansen - Master brewer</b></div><div><b>John <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Christman</span> - brew guru</b></div><div><b>Anthony <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Stabile</span> - brewer to be</b></div><div><b>Jeremy Hansen - drinker of brew<br />
</b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiveNfJUifDkvqHJ-0pIYUKAtpi4FTLjdouzVOKm0Gs7IdUGfCw5j9MMwfOi6z-Uw7zTYvuWpgilsLJhfC9-EJNVAEPyjLLNDxlfFUNcS5aiVKdYSYAswuOOEonRqEFCzLrX_-YlFfKjmp/s1600/IMG_3948.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5524474720581694466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiveNfJUifDkvqHJ-0pIYUKAtpi4FTLjdouzVOKm0Gs7IdUGfCw5j9MMwfOi6z-Uw7zTYvuWpgilsLJhfC9-EJNVAEPyjLLNDxlfFUNcS5aiVKdYSYAswuOOEonRqEFCzLrX_-YlFfKjmp/s400/IMG_3948.JPG" style="cursor: hand; cursor: pointer; float: right; height: 267px; margin: 0 0 10px 10px; width: 400px;" /></a><br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>Listening to <span class="blsp-spelling-error" id="SPELLING_ERROR_2">MewithoutYou</span> and The Raconteurs in a car of organized insanity with common-wise thinkers with passionate ideas we discuss politics to conspiracy to 2012 to Reptilian shape shifters to galactic Galaxy movement to free style walking (<a href="http://video.google.com/videoplay?docid=272962984673072621#docid=515642196227308929"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">parkore</span></a>), the conversation was open minded, mixed and intelligent. By following a trend unconsciously of many people around me. I see and meet many that are free thinkers in a perspective of philosophy and theorists who reflect and ponder the difficulties of the world with disquiet to mindfully develop solutions to the peoples problems by using there wit and intellect to develop a way of life that makes sense. With new ways of thinking and changing reality for the better each of us will grow on to progress as a species of human that will better the people around them. As we discuss ways to save the world we drive over 3000 miles with only one thing on our minds, beer. <br />
<div><br />
</div><div><span class="Apple-tab-span" style="white-space: pre;"> </span>Drinking and driving in Montana starts our morning off in a unscrupulous manner only to wonder why the hell it is legal in Montana. Starting off with Moose Drool from Big Sky Brewing and a Belgian white from Harvest Moon, the open road seemed nerve-racking just thinking of who else is on the road with an open container. "Pardon me lady I am trying to drink and drive hear," not to make fun but it is amusing to me that such enactments are contentious I myself do not condone this act of irresponsibility. </div><div><br />
</div><div><span class="Apple-tab-span" style="white-space: pre;"> </span>20 hours of driving with a 4 hour excursion to find brew master Ben's wallet left in a dumpster in Harding Wyoming. We finally make it to Aunt Diane's. With open arms and made beds we rest for 5 hours to eagerly awake and explore Denver and it's eminent beer culture. First stop <a href="http://www.greatdivide.com/">Great Divide Brewery</a> for the first tasting and fun with the locals. With a 50 barrel system and a great selection of craft brews we try the Wild Raspberry, Claymore Scottish Ale, Wood Aged IPA, Titan, Colette, Yeti, Old Ruffian and the Hibernation. All were very good especially the Hibernation, Claymore and the Colette. A full self motivated & guided tour some beers and friendly conversation with employees we decide this was going to be the first stop each day as our adventure persist and we did. </div><div><br />
</div><div><span class="Apple-tab-span" style="white-space: pre;"> </span>On a five mile rove through the beautiful mile high city the next brewery stops were Flying Dog but they moved then over to Blue Moon but private cool people only. Now we are hungry so a short trek to <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Wynkoop</span> Brewing Co where we indulge in to the typical bar food situation but first nine tastings of their craft brews. Most notable was the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Wixa</span> Weiss and Patty's Chile beer that was odd for me but very aromatic and tasty won bronze in 2006 at the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">GABF</span>. Next stop the <a href="http://www.breckenridgebrewery.com/">Breckenridge Brewery f</a>or another 10 beers. Top three Vanilla Porter, Buddhas Hand <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Saison</span> and the Lucky U IPA all were very delicious and well crafted. After trying about 25 beers already we hike to The Colorado Convention Center and shuffle to the end of the line and wait for 5:30.</div><div><br />
</div><div style="text-align: center;"><b><a href="http://www.greatamericanbeerfestival.com/">Great American Beer Festival, 2010</a></b></div><div><br />
</div><div><span class="Apple-tab-span" style="white-space: pre;"> </span>The doors open and OH MY 450 breweries 2000 beers and a an amazing display of craft beers. 30 minutes in and another 45 beers tasted. When doing a tasting of wine I start to get palate fatigue after 11 but with beers the flavors and styles just kept my palate happy and thirsting for more. With 79 different styles I tried my best to try all with no avail but my favorites were the bourbon barrel stouts or wood and barrel aged, sour ale, <span class="blsp-spelling-error" id="SPELLING_ERROR_8">schwarzbier</span>, Scottish ale, Imperial Stout and the Barley wine style. For the next couple of hours it was a sip and dump unless something well crafted was in hand then a full 1 oz swallow was needed. We closed the show with another tasting of <a href="http://odellbrewing.com/">Odell Brewing Co.</a> ( my favorite all time brewery) bourbon barrel aged stout and the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Friek</span> that were both my favorites of the show. After tasting about 300 flavor profiles with a few dozen styles I was purely satisfied. 1700 beers short of trying all we tasted from all regions. We noticed that the biggest lines where in the Pacific Northwest and the Rocky Mountain regions. Both regions have great water and an abundance of beer drinkers with great beer palates. my feeling is the brew culture of these regions have the same type of people. While being in Denver I felt like I could be in Spokane. The people are great and have a style about them that is humble and adventurous. Maybe it's the beer culture that is engulfing our regions. When all said and done there was definitely a few breweries that really stood out. You can really tell by tasting who has the passion and puts thought and effort into it and those who brew without. But the obvious separation was clear and in part two is a list of those I felt put the love that is necessary to be recognized as a great craft brewer or brewery. </div><div><br />
</div><div><b>check back for part 2: brew tours, breweries, local <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">breweries, beers. Peace...</span></b></div><div><br />
</div><div><span class="Apple-tab-span" style="white-space: pre;"> </span></div><div><span class="Apple-tab-span" style="white-space: pre;"> </span></div><div><span class="Apple-tab-span" style="white-space: pre;"> </span></div></div>Jeremy L. Hansenhttp://www.blogger.com/profile/18442340474697589169noreply@blogger.com0tag:blogger.com,1999:blog-7805858778087976709.post-39289959271491107352010-07-07T21:18:00.000-07:002010-09-14T23:00:24.029-07:004 Days, 4 cities, lots of food<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvC7r8BVqIsjOByRklvGdwgek3-k-FaeypeSV6HmAuJ5oxJUZcd1S9j51NjnqOl3r56ID19idbTYbr9lNWdaexKJtswftAm-w5O7IYA6NBcc8SR1DWf1ILL1-IjTh5J7iNQIcf5zw5EmU/s1600/IMG_3237_1.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvC7r8BVqIsjOByRklvGdwgek3-k-FaeypeSV6HmAuJ5oxJUZcd1S9j51NjnqOl3r56ID19idbTYbr9lNWdaexKJtswftAm-w5O7IYA6NBcc8SR1DWf1ILL1-IjTh5J7iNQIcf5zw5EmU/s400/IMG_3237_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5517016090364720162" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRb82hbosEQP5Chqo6B0xmtu8HSiXBreKOKtswRwSs0vqQzz-du83FTS5VxLHbESe6inEee-NziIyngd8MTG8RnMGeY1AOkzqDHdJ-5tobgLiZH5uZZRKNfeT1sAykeGIX-6OcJ4hNVatG/s1600/IMG_3359.JPG"><img style="float:right; 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margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjnznYUhYK-pcJ_Vlkmq2eEwmzyNyY273463Cz5ezqbcd3AgJzjcI-N_MpPzCHujW8ZGWjya8RKqyZWQnEL0A5n7RvwixUILe40E_kIXseBEOaceOMk8ySpsqoWrQji1S9k577Lx50Vp_/s400/DSC04986.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5517014891439151698" /></a><br /><span class="Apple-style-span" style="font-family:'lucida grande';"><b><i><span class="Apple-style-span" style="font-size:x-large;">Spokane</span></i><span class="Apple-style-span" style="font-size:x-large;"> - <span class="Apple-style-span" style="font-weight: normal;">Walla Walla</span> - </span><i><span class="Apple-style-span" style="font-size:x-large;">Portland</span></i><span class="Apple-style-span" style="font-size:x-large;"> - Seaside - </span><i><span class="Apple-style-span" style="font-size:large;">Seattle</span></i></b></span><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;"><b><i><span class="Apple-style-span" style="font-size:large;">4th of July 2010 ANNIVERSARY - YEAR 2 </span><br /></i></b></span></span><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><b><span class="Apple-style-span" style="font-size:x-large;">Chaps</span></b> - If you have a craving for an apple fritter then this is your place. Most likely the best frittata I have ever eaten. Perfectly baked with moist fritterness and slight crispy texture and a delectable amount of glaze. On our way, excited we headed south on 195 to wine country. We took our goods to go. </span><span class="Apple-style-span" style=" ;font-family:'lucida grande';">Goods to go: House-made blueberry french toast with a cinnamon roll icing that was not too sweet and just the right amount. This is a great option since most serve french toast with some kind of maple syrup. It came with bacon and rib baby red potatoes, completing the dish. Also, I had a bacon mushroom and cheddar scramble that was good and fluffy, served with baby reds again in a perfectly made biscuit and gravy. That was again well-balanced, seasoned and texture wise. Great for a perfectly baked biscuit- yum. Altogether a great experience in a thoughtful, beautifully decorated new bakery custom built into the already well-know <b><span class="Apple-style-span" style="font-size:x-large;">Chaps restaurant in Spokane</span></b>. The only thing wrong were the styrofoam to-go containers, but that's another blog. Either way that's not enough to keep me from keeping me coming back... see you soon <i><b>Chaps</b></i>.</span></div><div><span class="Apple-style-span" style=" ;font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><b>The Palouse empire</b></span><span class="Apple-style-span" style=" ;font-family:'lucida grande';">- on our way through the rolling wheat and an occasional cow, chicken, and horse, the drive was perfect with green rolling hills and deep blue sky, and an abundance of perfectly spaced white cumulus clouds. The road was up and down and slightly windy through Colfax, Dayton, Waitsburg, Dixie, and into Walla Walla. </span></div><div><span class="Apple-style-span" style=" ;font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><b><span class="Apple-style-span" style="font-size:x-large;">Walla Walla</span></b> - A small but classy town with unique boutique stores and a large variety of wine shops. Those who frequent Walla Walla enough to know the usuals for tasting and I suppose we hit a few of them except Cayuse. I really wanted to try their wine but it was sold out and leaves me to wait for the next vintage. After wandering the streets downtown, we discovered a new wine maker for a tasting, all reds had a pleasant nose and body to them and comes with a higher-end price tag. Worth it and we may have a few cases for Santé. In the dead center of town, we tasted Rotie, a newer winery as well with complex quality wines at great prices. We even featured them in our last 15 dinner. Again great wines, great wine maker, great view of the city streets, and by talking to Rotie they are excited for their new vintages. With a drive to the park to check it out, a breathtaking cruise through the vineyards during sunset and quick stops at <b><span class="Apple-style-span" style="font-size:x-large;">PhoSho</span></b> and <b><span class="Apple-style-span" style="font-size:x-large;">Saffron</span></b>, we decided with a culinary mind and with all the closures for the 4th of July in Walla Walla, to keep driving on to Portland. </span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><b><span class="Apple-style-span" style="font-size:x-large;">Portland</span></b> - We drove through our old stomping grounds of 5 years and made a stop at our favorite place, <b><span class="Apple-style-span" style="font-size:x-large;">Kornblatt's</span></b> on NW 23rd for a tasty treat of a <b><span class="Apple-style-span" style="font-size:large;">Kosher</span></b> breakfast serving <b><i><span class="Apple-style-span" style="font-size:x-large;">latkes, matza balls, ginormous eclairs,</span></i></b> and other tasty treats. I strongly recommend this style if ever waking in Portland. After a quick stop at <b><span class="Apple-style-span" style="font-size:large;">Trader Joe's</span></b> on NW 21st and Glisan for olive oil and balsamic, we eagerly head west to the coast to celebrate a special anniversary. </span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:x-large;"><b>Seaside</b></span> - For the fireworks show of a lifetime, Seaside Oregon's display of explosions, rockets, sparklers, smokebombs, m80's, fire fountains, bright lights, and high pitched screaming noises and the mortar bombs that blast into the air only to explode again a hundred times over. At least 3 hours of non-stop of 360 degree radius pure American culture. It was beautiful. While my beautiful bride and I snack on <b><span class="Apple-style-span" style="font-size:x-large;">Santé charcuterie, french cheeses, mustards, fruit, and crispy baguettes</span></b>, and satiated with cured meats and artisan food and seeing this spectacle all with a tasty glass of champagne was just amazing. The cracks and booms went off all through the night until morning and with sandy feet and blanket, we go back to our luckily found last room in town with an ocean view that we sleep only to wake to a peaceful drive to Seattle. Before we leave, we had to stop at our favorite breakfast place on the coast: <b><span class="Apple-style-span" style="font-size:x-large;"><i>McGowan's</i></span></b>. Another must-eat breakfast spot, they offer a menu that is both fresh and tasty, the chef uses quality products and shows skill in cooking techniques. After a mimosa it was off to Seattle for more exploring and culture.</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><b><span class="Apple-style-span" style="font-size:x-large;">Seattle</span></b> - 2 nights at a little boutique called <b><span class="Apple-style-span" style="font-size:large;">Ace Hotel</span></b>, placed in the heart of <b>Belltown</b> we slept in a corner room with windows on both sides, wide open. We focused on the memories of living in downtown Portland where the people of the streets interact with each other - sometimes good and sometimes bad. This night was not much of either but it was great to be back in the mix of it all again. We went off the beaten path to find the much acclaimed <b><span class="Apple-style-span" style="font-size:x-large;">Salumi</span></b><span class="Apple-style-span" style="font-size:x-large;">,</span> which was closed for the week. Any place with a picture of Julia Child in their window is OK with me. After was a walk around the city street food (chicken on a stick- delicious) at the <b><span class="Apple-style-span" style="font-size:large;">Pike Street Market</span></b>, Mariners game, and drinks at the <b><span class="Apple-style-span" style="font-size:x-large;">Cyclops</span></b> with the largest <b><span class="Apple-style-span" style="font-size:large;">Belltown Pizza slices</span></b> ever, another great day in Seattle. </span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><b>Day 2</b> <b><i><span class="Apple-style-span" style="font-size:x-large;">in Seattle</span></i></b> - coffee at <b><span class="Apple-style-span" style="font-size:large;">Vivace</span></b> on Captital Hill, window shopping and people watching to get the full effect of the streets were crowded with people, rainbows and signs that read 'come as you are.' What a great way to start your day. Next stop: University District. Where the culture is plentiful with a diverse selection of food, in the mood for thai food for lunch. We passed on a couple, and stopped at one that serves everything for $6.99. Called <b><span class="Apple-style-span" style="font-size:large;">AppeThai</span></b>, usually when you see play-off words on restaurants it is pretty damn good. This one was the usual American wanna-be Thai stuff - don't waste your Thyme. Anyway, the U District is a great place to shop for cheap quality second-hand clothes and an unusual keep-sake finds. Very cool for people-watching as well. A short hike and some sun on the top of the Sundial hill in Gas works park later, we travel back to the hotel to park for the evening and wandered over to our main destinations, a Bolivian restaurant on the second level of the Pike Market called<b> 'Copacabanna</b>' for cocktails and<b><span class="Apple-style-span" style="font-size:large;"> 'Le Pichet'</span></b> for dinner in Belltown. A true french restaurant with traditional house-cured charcuterie featuring mostly paté's, rillettes, and salamis, not to mention house cheeses, we tried everything. My favorite was foie gras with a mousse like texture and lightly airy seasoning of fleur de sel. The tounge was impressive as were the house cheeses and ambiance. Another great weekend of food and year of marriage in the books with my wife. I know its september but I have been busy and still love to write and I'll do my best to keep it going so peace to all.</span></div></div>Jeremy L. Hansenhttp://www.blogger.com/profile/18442340474697589169noreply@blogger.com1tag:blogger.com,1999:blog-7805858778087976709.post-22252069415986329222010-07-03T02:29:00.000-07:002010-07-03T02:42:33.386-07:00July 2010 Santé Newsletter<span class="Apple-style-span" style=" border-collapse: collapse; font-family:arial, sans-serif;font-size:13px;"><p align="center" style="margin-bottom: 16pt; text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:32pt;">Santé </span><span style=" ;font-family:'Goudy Old Style';"><span class="Apple-style-span" style="font-size:medium;">Restaurant & Charcuterie</span></span></p><p align="center" style="margin-bottom: 16pt; text-align: center; "><span style=";font-family:'Edwardian Script ITC';font-size:32pt;">O</span><span style=" ;font-family:'Goudy Old Style';font-size:24pt;"><b>ur Cuisine</b></span><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"> </span><span style=";font-family:'Goudy Old Style';font-size:18pt;">Seasonally evolves, and is made in-house whenever possible.</span><span style=" ;font-family:'Goudy Old Style';font-size:18pt;"> Menu items are subject to change weekly, sometimes even daily depending on the contents of our daily deliveries from local farmers.<span style=""></span></span></p><p align="center" style="margin-bottom: 16pt; text-align: center; "><span style=";font-family:'Edwardian Script ITC';font-size:32pt;">O</span><span style=" ;font-family:'Goudy Old Style';font-size:24pt;"><b>ur Wine Selection</b></span><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"> </span><span style=";font-family:'Goudy Old Style';font-size:18pt;">Features hard to find Washington and European labels.</span><span style=" ;font-family:'Goudy Old Style';font-size:18pt;"></span></p><p align="center" style="margin-bottom: 16pt; text-align: center; "><span style=";font-family:'Edwardian Script ITC';font-size:32pt;">O</span><span style=" ;font-family:'Goudy Old Style';font-size:24pt;"><b>ur Ambiance</b></span><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"> </span><span style=" ;font-family:'Goudy Old Style';font-size:18pt;">is</span><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"> </span><span style=";font-family:'Goudy Old Style';font-size:18pt;">Spokane’s premiere destination for fine-dining cuisine, bon voyages, and anniversaries. Ask about our customized menu service, perfect for celebrating monumental life moments.</span><span style=" ;font-family:'Goudy Old Style';font-size:18pt;"></span></p><p align="center" style="text-align: center; "><span style=";font-family:'Edwardian Script ITC';font-size:32pt;"><b>W</b></span><span style=";font-family:'Goudy Old Style';font-size:24pt;"><b>hat’s New:</b></span></p><p align="center" style="text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"> </span></p><p align="center" style="text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;">5 words: white port ginger pear cocktails. Try one today!</span></p><p align="center" style="text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"><br /></span></p><p align="center" style="text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"><b>Charcuterie:</b></span><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"> We are now offering small plates of our charcuterie items. Perfect for the table or lounging on the patio. Sopressata is becoming very popular! Bresaola is almost ready to try in-house and take away by the pound.</span></p><p align="center" style="text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"> </span></p><p align="center" style="text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"><b>Fromage:</b></span><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"> We now have 3 styles of our own cheese made from Spokane Family Farm milk: smoked, herbed, and lemon champagne. Brie will be available in the coming weeks!</span></p><p align="center" style="text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"> </span></p><p align="center" style="text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;">Pastry Chef Lynette has done it again! Our pastry case is looking better than ever, stop by to take a peek or try something from our new dessert menu. An entire section is devoted to gelato, ice cream, and sorbet!</span></p><p align="center" style="text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"> </span></p><p align="center" style="text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;">Our linguini, papardelle noodles, and gnocchi are all made in house.</span></p><p align="center" style="text-align: center; "><span style="font-family:'Edwardian Script ITC';color:#333333;"><b><br /></b></span></p><p align="center" style="text-align: center; "><span style=";font-family:'Edwardian Script ITC';font-size:32pt;"><b>C</b></span><span style=";font-family:'Goudy Old Style';font-size:24pt;"><b>oming Soon:</b></span></p><p align="center" style="text-align: center; "> </p><p align="center" style="text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"><b>Robert Karl</b></span><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"> wine dinner! Stay tuned for further information.</span></p><p align="center" style="text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"> </span></p><p align="center" style="text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"><b>Seafood cooking class</b></span><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"> <span style="">July 18 and 19 from 5-9pm. Please select which day works best for you. Hands-on instruction, wine, a notebook with recipes, and a dinner at the end are all included in the price. $100 per person. Reservations and further information is available via Mail@SanteSpokane.com</span></span></p><p align="center" style="text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"> </span></p><p align="center" style="text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;">Congratulations to chef/owner Jeremy Hansen, who was selected by the Inland Business Catalyst magazine as one of the 20 most influential businessmen under 40 in the Pacific Northwest. A celebration will take place July 8<sup>th</sup> at Caterina Winery.</span></p><p align="center" style="text-align: center; "> </p><p align="center" style="text-align: center; "><span style=";font-family:'Edwardian Script ITC';font-size:32pt;"><b>J</b></span><span style=";font-family:'Goudy Old Style';font-size:24pt;"><b>ust For You:</b></span></p><p align="center" style="text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;">Mention our newsletter during your next breakfast purchase and receive a free house latté! Valid July 2010, must be redeemed before 11am with a minimum purchase of $10.</span></p><p align="center" style="margin-bottom: 16pt; text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;">…</span></p><p align="center" style="margin-bottom: 16pt; text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;">Please call for further details on any of the information mentioned</span></p><p align="center" style="margin-bottom: 16pt; text-align: center; "><span style=" ;font-family:'Goudy Old Style';font-size:16pt;">We are grateful to the Spokane community for embracing our small business and local ‘farm-to-table’ philosophy. </span></p><p align="center" style="margin-bottom: 16pt; text-align: center; "><span style=";font-family:'Goudy Old Style';font-size:18pt;">*Become a fan of us on Facebook to stay informed with events</span><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"> </span><span style=";font-family:'Goudy Old Style';font-size:18pt;">and last-minute specials*</span><span style=" ;font-family:'Goudy Old Style';font-size:16pt;"></span></p><p align="center" style="margin-bottom: 16pt; text-align: center; "><span style=" ;font-family:Desdemona;font-size:36pt;">Until Next time...</span><span style=" ;font-family:Times-Roman;font-size:36pt;"></span></p><p align="center" style="margin-bottom: 16pt; text-align: center; "><span style=" ;font-family:Desdemona;font-size:36pt;">à Votre Santé</span><span style=" ;font-family:Times-Roman;font-size:16pt;"></span></p><p align="center" style="margin-bottom: 16pt; text-align: center; "><span style=" ;font-family:Herculanum;font-size:24pt;"><b>Hours of Operation</b></span><span style=" ;font-family:Times-Roman;font-size:24pt;"><b></b></span></p><p align="center" style="margin-bottom: 16pt; text-align: center; "><span style=" ;font-family:Herculanum;">Brunch 7 days a week / 8am-5pm</span><span style=" ;font-family:Times-Roman;"></span></p><p align="center" style="margin-bottom: 16pt; text-align: center; "><span style=" ;font-family:Herculanum;">Dinner Wednesday-Saturday / 5pm-Close</span><span style=" ;font-family:Times-Roman;"></span></p><p align="center" style="margin-bottom: 16pt; text-align: center; "><span style=";font-family:Herculanum;">404 West Main Street</span><span style=" ;font-family:Times-Roman;"> / </span><span style=" ;font-family:Herculanum;">Spokane WA 99201</span><span style=" ;font-family:Times-Roman;"></span></p><p align="center" style="margin-bottom: 16pt; text-align: center; "><span style=" ;font-family:Herculanum;">509.315.4613</span><span style=" ;font-family:Times-Roman;"></span></p><p align="center" style="margin-bottom: 16pt; text-align: center; "><span style="font-family:Times-Roman;font-size:16pt;"><span style="font-family:Herculanum;font-size:18pt;"><a href="http://www.santespokane.com">www.SantéSpokane.com </a></span></span></p><p align="center" style="text-align: center; "><span style=" ;font-family:Herculanum;font-size:9pt;">To be added or taken off of this email list, please respond with your request.</span></p><br /><div class="hm" style="color: rgb(119, 119, 119); "><hr /><br /></div></span>Jeremy L. Hansenhttp://www.blogger.com/profile/18442340474697589169noreply@blogger.com0tag:blogger.com,1999:blog-7805858778087976709.post-69997975989506474442010-05-29T21:22:00.000-07:002010-05-30T14:46:55.516-07:0015<span class="Apple-tab-span" style="white-space:pre"><blockquote></blockquote> </span>Its not in my nature to deconstruct food and reconstruct it in into another form but chefs do if every day in restaurants around the world. I have a passion for food like any other who has passion for their crafts. To me its a way of life. I believe food is not just nourishment but educational in many ways. Not only does it keep us alive but it teaches us structure, organization and community among others and most importantly culture. Food comes in many forms in many places in many layers. <div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>During my brief time in the this world I have found a multitude of challenges that pair with many layers of skill. It takes years from beginner to expert never to become a true master but some do achieve expert status more quickly than others. Its the passion and dedication that leads to trial and error basis until perfection can be attained. </div><div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>I have randomly photographed a 5 day mise en place for 15 course dinner along with normal everyday mise just to show how mirthful this life is. With enjoyment, creativity, passion, and an unending learning experience I achieve complete satisfaction, gratitude and respect for it all. This is why I feel deconstruction and reconstructing is a form of art and being creative with it builds another layer and adds to the repertoire of experience and knowledge.</div><br /><blockquote></blockquote><br /><br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/3LMhs5u3JKQ&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/3LMhs5u3JKQ&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Jeremy L. Hansenhttp://www.blogger.com/profile/18442340474697589169noreply@blogger.com4tag:blogger.com,1999:blog-7805858778087976709.post-43827917705098496342010-05-12T23:56:00.000-07:002010-05-12T23:59:46.148-07:00We are what our food eats<img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 143px; height: 107px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYd6lr6wlLnimTmaxMG3mRksXgj6FwkjJfSc1EIIi_GJh3cM4xMXgDbiGsFypwrSHickwOFUCaqRrwdGKXkq6J0_7yzbd_7vlrFCymhcv2IyjD6VXH2lTzOpFN87ZUTqQJOQJXZiMTjygc/s320/images.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5470642563819277266" /><div style="text-align: center;"><br /></div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 168px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5aJCINEgCuH39_VwN_Y6UhtH3jmoaeYk1YbLQ-3O6j7d8ESNsvfGxU5cQvj4Z3OmEj6-TEkP32qKdyHA0Ob2Q9A8dlOgbsVUx3FQrEKHkJbhIFgRVn6roqx0J_W0lYB4CTD2sdhYIaBV/s320/IMAG033.JPG.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5470642808289169922" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2fVuScmUlzCs4smgO6tGSlSVti0BCIlJEUcRzsjyNPZ1mjF7by558SepQt3jYu8Q5sST1Czs_3nmNjdaMGhsG2DfmKdS83cYB_avS5pDNiRyRyjGE1dwur8Ge-x0fAddRknpkRl3HFlez/s320/IMG_0395.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5470643098916236530" /><br /><br /><div>I truly believe if people eat organic food they will live happier, healthier, stronger and longer lives. To know where your food is coming from is so important for our health; what we eat is what we are. Its not about what we eat, as its about what we eat eats or how it is grown. My wife calls herself a Santévore, when I met her she was a vegetarian and like most vegetarians it was an easy decision to make considering the way the conventional (USA style of feed / mass lot production) animals are raised and treated. Through all my attempts to share this juicy beautiful peace of meat that I was enjoying so much I never succeeded. Not because the meat didn't taste good but for the deep roots of disgust, shame, and embarrassment of what America is doing to our food. After a year or so of trying to convert my beautiful wife to a meat eater again I decided to try a different approach. This approach was still trying to get her to eat meat but a different kind of meat, meat that you couldnt buy in the stores, meat that is hormone, steroid and antibiotics free, meat that was naturally raised, grass fed, organic vegetable and grain fed, left to roam, mate, play and do all it wishes as its raised for nourishment. At first I thought she might not care about this humanely raised meat to eat but I was wrong she totally embraced the idea that if I could find this kind of meat she would try it. WOW it worked I brought home a locally farmed naturally raised Berkshire pork chop and cooked mid rare for us and she tried it. She liked it and decided if ever to eat meat it will be raised this way. OK I thought now I am on a journey to find some naturally raised meat purveyors, in Oregon this was easy but in Spokane where meat and potatoes are easy to find nobody had naturally raised beef or pork and if they did they would make it hard to get. So naturally I look to the local farmers and spent the next five years developing my philosophy. You may know it as Santé...<br /><br />Click the links to view my inspiration for my brief rant......<span style="font-style:italic;"></span> </div><div> </div><a href="http://www.ted.com/talks/dan_barber_how_i_fell_in_love_with_a_fish.html">Dan Barber</a>, <a href="http://www.ted.com/talks/dan_barber_s_surprising_foie_gras_parable.html">Fois Gras</a>Jeremy L. Hansenhttp://www.blogger.com/profile/18442340474697589169noreply@blogger.com0tag:blogger.com,1999:blog-7805858778087976709.post-82277851290105330152010-03-29T13:54:00.000-07:002010-04-04T23:07:03.932-07:00Spokane/food 2010 Spokane seems to be brewing up some great new ventures that are focusing on local food. New and exciting eats are on the way that carry charisma and good community ethics. We have chefs starting underground food eateries that seem to be mobile and will feed people in unusual places. We will be seeing extensive high end wine dinners that feature food & wine within 50 miles. Cool food markets that feature only local food and other organics, custom butchering that will allow customers to place whole hog, steer, lamb or wild game orders in for a standard break-down to a more customized meat spread; <a href="http://www.big-table.com/support/">The Big Table dinners, </a>cheese making using <a href="http://spokanefamilyfarm.com/">Spokane Family farm</a> milk. And we can't forget the re opening of a steak house that Spokane has seen before. Check out <a href="http://www.popupspokane.tumblr.com/">popupspokane.tumblr.com</a>where you will find chef David Blaine's new venture of unique eats. And <a href="http://www.thewanderingtable.com/">thewanderingtable.com</a> where chef Adam Hegsted is playing with his creativity by bringing something cool and unique to Spokane with his fresh and local approach, chefs table. There are also other events happening, like '<a href="http://www.experience15.com/">15</a>,' a dinner shaped around local wineries and food. 15 courses of small bites paired with wine that will have a multitude of textures, flavors and creativity. Like many new things in Spokane the new comes and goes but great things stick around and both nomad food sharing ideas and butcher shops I think will last to be old news. So good luck chefs I at least will be watching and attending and I am stoked. Thanks for being creative and extraordinary.Jeremy L. Hansenhttp://www.blogger.com/profile/18442340474697589169noreply@blogger.com0tag:blogger.com,1999:blog-7805858778087976709.post-30029143060879656412010-01-01T19:07:00.000-08:002010-02-09T20:38:46.559-08:002009 in Prospective<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial; font-size: 13px; "><blockquote class="gmail_quote" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0.8ex; border-left-width: 1px; border-left-color: rgb(204, 204, 204); border-left-style: solid; padding-left: 1ex; "><span style="font-family: Georgia; font-size: 16px; ">Well it's been a while for a post, but not for rough drafts I have started. I just cant seem to finish them. I will be posting more often while I finish my thoughts. First of all I would like to reflect on 2009 though I am 39 days slow.<div><br /></div><div><div class="im" style="">Wow What a year! First of all I want to thank all of our fans and supporters who join us for food and drinks each day, thank you all so much. With out you it would not have been the year it was.<div></div></div><div>Menus I have written this year: 10 lunch & breakfast, 11 dinner, 12 first Friday menus with guest chefs, 18 other special event dinners including wine makers dinners and charity events as well as the first Big Table dinner. I am starting to see where all my time is going. </div><div class="im" style=""><div></div><div><br /></div><div><span style="font-size: large; "><span style="font-family: 'arial black', sans-serif; ">Some of the Good people I have met this year:</span></span> </div><div>Paul Haeder, one of the most passionate people I have ever met. He has brought inspiration from all directions and has opened my mind to the realities of life in many different layers </div><div>John Allen from Vino</div><div>Chef Peter Tobin</div></div><div>Chef David Blaine</div><div>Author/Greenpeace activist David Suzuki</div></div></span></blockquote><div> Urban Farmer<span style="font-family: Georgia; font-size: 16px; "> Novella Carpinter</span></div><blockquote class="gmail_quote" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0.8ex; border-left-width: 1px; border-left-color: rgb(204, 204, 204); border-left-style: solid; padding-left: 1ex; "><span style="font-family: Georgia; font-size: 16px; "><div><div>Author David Sedaris<span style="font-family: arial; font-size: 13px; "> </span></div></div></span></blockquote><blockquote class="gmail_quote" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0.8ex; border-left-width: 1px; border-left-color: rgb(204, 204, 204); border-left-style: solid; padding-left: 1ex; "><span style="font-family: Georgia; font-size: 16px; "><div><div>Winona La Duke</div><div>Antonio Banderas came every day he was in town</div><div class="im" style=""><div>Cast and crew of The Lion King</div><div>Gary From Rocky Ridge Ranch.</div><div>Jennifer Hall</div></div><div>Jim Sheehan & progressive dinners at his house,<span style="font-family: arial; font-size: 13px; "> with<span style="font-family: Georgia; font-size: 16px; "> guest Woodie Tasch</span></span></div></div></span></blockquote><blockquote class="gmail_quote" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0.8ex; border-left-width: 1px; border-left-color: rgb(204, 204, 204); border-left-style: solid; padding-left: 1ex; "><span style="font-family: Georgia; font-size: 16px; "><div><div>Senator Lisa Brown </div><div>Mike Jones Owner Mazuna</div><div>Mike Wiley </div></div></span></blockquote><div> <span class="Apple-style-span" style="font-size: small;">Dominic C. Brogna, future chef</span></div><div><br /></div><blockquote class="gmail_quote" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0.8ex; border-left-width: 1px; border-left-color: rgb(204, 204, 204); border-left-style: solid; padding-left: 1ex; "><span style="font-family: Georgia; font-size: 16px; "><div><div></div><div><span style="font-family: 'arial black', sans-serif; "><span style="font-size: large; ">Miscellaneous endeavors:</span></span></div><div></div><div>Cooking Classes</div><div></div><div>New York CIA extended learning certificate for charcuterie.</div><div></div><div>Guest chefs: Peter Tobin, Al Kowitz, Nancy Locke, Tukcha Kim, Tofu Phil, Austin Rockeman(feat. Shilo & Dave)</div><div class="im" style=""><div>Guest Artist for each month as well, a new show each month.</div><div></div></div><div>EatSpokane.org </div></div></span></blockquote><div> </div><blockquote class="gmail_quote" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0.8ex; border-left-width: 1px; border-left-color: rgb(204, 204, 204); border-left-style: solid; padding-left: 1ex; "><span style="font-family: Georgia; font-size: 16px; "><div><div><span style="font-family: 'arial black', sans-serif; "><span style="font-size: large; ">Cool events:</span></span> Take a Bite out of Hunger, Sustainable September kick-off, Futurewise Feast With Friends, Movie & discussion of Food, Inc., Grown-Up Grilled Cheese Grill Off, Black Box Kitchen Challenge, Green Drinks, Class of 2009 INCA Graduates Dinner</div></div></span></blockquote><div> </div><blockquote class="gmail_quote" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0.8ex; border-left-width: 1px; border-left-color: rgb(204, 204, 204); border-left-style: solid; padding-left: 1ex; "><span style="font-family: Georgia; font-size: 16px; "><div><div class="im" style=""><div></div><div><span style="font-family: 'arial black', sans-serif; "><span style="font-size: large; ">Some of the most remembered events for the year:</span></span></div></div><div>Wine dinners: Lone Canary, Whitestone, Barrister, Marryhill, Townsend. Special thanks to Vino, John Allen, and all of the winemakers for all of their help and knowledge. <br /><div></div><div><br /></div><div><span style="font-family: 'arial black', sans-serif; "><span style="font-size: large; ">Things I have learned:</span></span> too many to list but the most important was teaching myself how to balance work life and real life. Instead of separating them I have realized this is a life as one and not work at all. It all flows with its self and makes sense by making it a way of life all together. I don't go to work, I just live my life and do my best to follow the path of balance and love.</div><div><br /></div><div></div><div><span style="font-family: 'arial black', sans-serif; "><span style="font-size: large; ">Things that Have challenged me</span></span>: Long hours, employee personality management, keeping the balance of life, not forgetting the true-ness of food, and keeping the standards high without compromise. </div><div></div><div></div><div><span style="font-weight: bold; ">2010 is already looking to be as busy and fun as the last. </span></div><div></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold; font-size: large;">Thank you all again and have a great 2010!</span></div></div></div></span></blockquote></span><div><div><div> </div></div></div>Jeremy L. Hansenhttp://www.blogger.com/profile/18442340474697589169noreply@blogger.com1tag:blogger.com,1999:blog-7805858778087976709.post-27124291227521218812009-11-24T23:48:00.000-08:002009-11-30T21:14:36.909-08:00Home Brew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwgDwBR8SXCaGQU30i7iP5WtUcfLAvzvCligdIYCCKHbt5ZNGX_qiK7r00sfeXEwf6nqIEuOYlJJBJ4DcG6PO6GF-58j2TdwfugaGe5L7fGkJAqAili0NnkJN-zybw9hsP8ID_tvAt4v6/s1600/IMG_1916.JPG"><img style="cursor:pointer; cursor:hand;width: 200px; height: 164px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwgDwBR8SXCaGQU30i7iP5WtUcfLAvzvCligdIYCCKHbt5ZNGX_qiK7r00sfeXEwf6nqIEuOYlJJBJ4DcG6PO6GF-58j2TdwfugaGe5L7fGkJAqAili0NnkJN-zybw9hsP8ID_tvAt4v6/s200/IMG_1916.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5410129066658431714" /></a><img style="cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLTVCGxBD0CvZSCRenv8nWAGK7K3iLZWSbtSFLqo10MgVs8njASUGc6JjdXw-boGst6M2W7bKSWr2H19y1Yqv3p8uRRinHblr_x90EqHWO-UnqMZqMO48G1NWyNky-U0_sanefGTro8tz/s200/IMG_1907.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5410129072042223922" /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CWJCOpx1V2dN1tp2rHJN-nVv2sqgQeuGmwoYoj8VZs8-WU-bwxSs77ZrViuXtzOHZ7gFrfkyHtcG8V5bknenoZEYjwtTJAY1gj47sxoWDGHEtwdgzwuA7Kh2QC1Ve9E_vfcETsHWYxay/s1600/IMG_1900.JPG"><img style="cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CWJCOpx1V2dN1tp2rHJN-nVv2sqgQeuGmwoYoj8VZs8-WU-bwxSs77ZrViuXtzOHZ7gFrfkyHtcG8V5bknenoZEYjwtTJAY1gj47sxoWDGHEtwdgzwuA7Kh2QC1Ve9E_vfcETsHWYxay/s200/IMG_1900.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5410129055875135842" /></a><img style="cursor:pointer; cursor:hand;width: 200px; height: 105px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMWpMRRTOv3S4awxPnWnu8KLVNVDpssZF9GU-zvXa8ZvZ7_pVvXLBB-ImhEP_HbMBtuRjfhoXQF0xnARtqUmrTmoKSXcE6AuocQpQ4xZR4MKEAJEDSr5fFI6r5-JZPO9bGIprt6UY-6lc/s200/IMG_1871.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5410129048830228306" /><br /><br />So a very good friend convinced me to brew beer at the restaurant during off hours. At first I thought sure, that would be cool if we actually did it. Then I thought, well I could use it for cooking and it would be great to further my knowledge in this simple but intricate process. We talked it over and decided a few more consequential components of the brew fest were needed. 1-Time, 2-will, 3-ingredients, 4-guru (the most important), and five friends with $ & beer. After spending 80$ & 20 minutes at Jim's Home Brew the guru and I decided to take on an educational approach and take it one step at a time and start with the fundamentals. With 5 of us involved only one really knows the true methods of brewing. 1st stage in the rudiments is to achieve fermentation and a drinkable beer. We decided to use a hop extract, kicker to squeeze out another % or 2 of alcohol, English & an American Ale yeast and Irish moss to help coagulate protein and aid in purification. The guru says this is a fail proof method if sanitization is in use & procedures are correctly applied. This quick & simple process will help provide an awareness of brew procedures while learning the basic method. Next week we advance our method to a half mash by using a hop extract and whole grains and our third week we will try a full mash by using all grains.<div> </div><div><span class="Apple-style-span" style="font-weight: bold;">Week 1: 11.25.09</span></div><div>English Amber Ale</div><div>American Amber Ale</div><div>Brew Guru: John Christman</div><div>Brewer: Jeremy L. Hansen</div><div>Brewer: Anthony Stabile</div><div>Brewer: Ben Hansen</div><div> </div>Jeremy L. Hansenhttp://www.blogger.com/profile/18442340474697589169noreply@blogger.com1tag:blogger.com,1999:blog-7805858778087976709.post-77736663543901866942009-11-10T22:06:00.000-08:002009-11-15T23:06:49.196-08:001 big city 2 days 6 stars 17 courses<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1GEaLUeQOE-ECKf-1ja__pnj-eZJyYJF0Llh3RrrBD138G9-LTTzhcpMoyzCfS7sJyWN07NUbcyTGQn1tenuGFv8_YNj6evDvqEWRl76FBBPuCdRsWOl-lTHvkyHbeCUmkmS-DPXYTmUt/s1600/photo.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1GEaLUeQOE-ECKf-1ja__pnj-eZJyYJF0Llh3RrrBD138G9-LTTzhcpMoyzCfS7sJyWN07NUbcyTGQn1tenuGFv8_YNj6evDvqEWRl76FBBPuCdRsWOl-lTHvkyHbeCUmkmS-DPXYTmUt/s200/photo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5404553084202378818" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91jD2EYXG3qdXRwm1ePDWaXL5tSB0tx2z-w13x8BxwtS2AUufHiv4FzgXGUFcywbq8E1oQOacH69aStYSf0wB8f9IWbipfMu8Sx3ehLhGDtvGftiv_tTc1SIIQAeaJJbhlFEgbm7lxl_V/s1600/photo-4.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91jD2EYXG3qdXRwm1ePDWaXL5tSB0tx2z-w13x8BxwtS2AUufHiv4FzgXGUFcywbq8E1oQOacH69aStYSf0wB8f9IWbipfMu8Sx3ehLhGDtvGftiv_tTc1SIIQAeaJJbhlFEgbm7lxl_V/s200/photo-4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5404553080375262770" /></a><br /><img style="cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68nk3x4gt6IDZ53QVqRcdbnM6lXbMltIzTZVkQSq5vFQcDcC1u3BxQag4w61yVI22LGCa3feHYcpAXfyN57ooybmgfRr-rmXqhjnFTxoqommV9jQ_-Tk8aHTUUR5FSIT3moXRpUstufxT/s200/photo-10.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5403145193880582930" /><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 177px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZp4qezPOkiXXvhyphenhyphenEPnNsnlj0vqi4XE2MOu65ZafE4nYLWwaQbbBROvHn3k324u4kzBJ2Q-a5CcDNR_dmOnzkulCjQ9KIPJ3G87q_A1oaVtCvrFJYfwWhsbx-O9IQlLsxX-Mj9KEoEbXQJ/s200/IMG_1611.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5404553073433071506" /><img style="cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0WlXInyv4cJtE9-NZ76D4yitfPBHrOaUyukM9m1Qy-hseADXZRMaaG_eQrBjSytFeWWg7_k-v6jsoG1BEZ73f0DzGodSRJOhXUSCsAQyO69q6ZC2B82npsj9NP9cniKzvp5aMQy7kd3u/s200/photo-8.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5403145185631802466" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 97px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_v-Sgahq4CoOYPLTVSFMQXDIxr3Iqhd1kQeRTeMRyVz3ab0I-zDH_prD-9PuA4aS7V0gcqQAb_WwDXjyjEcrhdc9emksLfdyC9JGtRsPHAMlWc9yqRlLDYWD3qBpVtuO1f9SLcnm2FV_u/s200/photo-6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5404579740916320850" />A long train ride from upstate NY (Hyde Park) to uptown (upper east Side) in Hostel Chocolat we live for another weekend. My love and I checked in to a small room with an unexpected roommate from Japan. After changing we ventured out for an 8 mile walk through Central Park straight for our favorite pizza (Bravo Pizza), deep dish love. Today is a very special day for me especially because I get to cash in on my wife's birthday gift to our first three star Michelin rated restaurant experience. My first choice is Daniel, second Jean~Georges and I got both, Daniel for dinner & JG for lunch. Six stars in one weekend. <div> </div><div> </div><div> </div><div> </div><div><br /><div> </div><div><a href="http://www.jean-georges.com/">Lunch at JG:</a> Atmosphere was clean minus a couple details. Food was great showing skill & precision with flavors that punctuate with balance. Service was perfectly executed beyond expectation if you were blind. The five personnel who serviced us were polite, clean and noticed most details and had perfect timing but did it with a frown. They seemed to be almost demoralized by the upper management to the point where they did their best to express the least. Otherwise this lunch was my personal best ever.</div><div> </div><div> </div><div>What we ate:</div><div style="text-align: center;">Gulf Shrimp with Smoked Bacon, Papaya Mustard and Avocado</div><div style="text-align: center;">Sea Scallops, Caramelized Cauliflower, Caper-Raisin Emulsion</div><div style="text-align: center;"> </div><div style="text-align: center;">Skate with Château Chalon Sauce</div><div style="text-align: center;"> </div><div style="text-align: center;">Carmelized Sweetbreads, Candied Pumpkin, Liquorice and Sherry Emulsion</div><div style="text-align: center;">Beef Tenderloin and Crunchy Potatoes,Tomato Compote with Chilies and Garlic</div><div style="text-align: center;"> </div><div style="text-align: center;">JG's signature chocolate cake</div><div style="text-align: center;">Apple cider & pomegranate with Apple Ice Cream</div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;">Chef de Cuisine:Mark Lapico</div><div style="text-align: center;">Chef/Proprietor: Jean-Georges Vongerichten</div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: left;"> </div><div style="text-align: center;"> </div><div>For Dinner From Chocolat we crossed Central Park to Park Ave. and walked south a few blocks to <a href="http://www.danielnyc.com/daniel.html">Daniel.</a> Chef Daniel Boulud is an all time favorite with lots of knowledge and passion for french influenced food. I have studied his passion and techniques for some years now and only now can I truly understand it. The restaurant has also graduated from a two star to a three which is now one of only six restaurants in the states to have been given this world wide recognition. We were ten minutes early and greeted with a coat check and a seat in a elegant lounge style waiting room. Within a minute we were provided gratis, champagne and hand made olive stuffed pretzels. An awe- inspired conversation with my wife for eight minutes and we were graciously seated at our table for the rest of the evening. With my wife the day has been perfect and the dinner has begun to remind us of other beautiful days in the big apple we have shared. </div><div> </div><div> </div><div> </div><div>First the water guru, somalier, server then somalier again. By using eye contact the floor personnel worked together in stride. After friendly & witty conversation with the staff we soon had our orders in and a trio of amuse bouche on the table for each of us. The show begins and the food is amazing followed by the impeccable service. Some courses paired with wine and some not. The portioning was scaled perfectly just to give you enough to appreciate it and keep you satiated and wishing you had another bite. All courses were built with balance in mind using professional techniques with precision. It is truly amazing to see such respect for food and be able to appreciate it for the work that is put into it. But its not just about the food its about the combination of professionalism, service, food and the paying attention to details. Chef Daniel Buloud has been a chef icon for years careering two stars for a while and is definitely staying on top of the game. </div><div> </div><div>What we ate:</div><div style="text-align: center;">Pressed Duck and Foie Gras Terrine</div><div style="text-align: center;">Chimay Gelée, Chestnuts, Red Cabbage Chutney</div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;">Mosaic of Capon, Foie Gras, and Celery Root</div><div style="text-align: center;">Pickled Diakon, Satur Farms Mâche, Pear Confit</div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">R, Haart Riesling "Piesport Kabinett", Mosel 1999</span></div><div style="text-align: center;">.......</div><div style="text-align: center;">Olive Oil Poached Cod "En Salade"</div><div style="text-align: center;">Artichoke Purée, Anise Hysop Dressing, Lemon Zest</div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;">Duo of Hamachi</div><div style="text-align: center;">Lettuce Wrapped Tartare with North Star Caviar</div><div style="text-align: center;">Vodka Beet Cured with Walnut Pistou, Mâche Salad</div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Grüner Veltliner, "Freiheit", Nigk, Kremstal 2008</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; ">.......</span><br /></div><div style="text-align: center;">Handmade Spinach Tortelloni</div><div style="text-align: center;">Chanterells, Thomme de la Chataigneraie,Lomo, Black Garlic</div><div style="text-align: center;">.......</div><div style="text-align: center;">Whole Grain Crusted Skate</div><div style="text-align: center;">Chanterells, Swiss Chard, Kamut Berries, Capers</div><div style="text-align: center;">.......</div><div style="text-align: center;">Duo of Dry Aged Black Angus Beef</div><div style="text-align: center;">Red Wine Braised Short Rib with Parsnip~Potato Gratin</div><div style="text-align: center;">Seared Rib Eye with Black Trumpets, Gorgonzola Cream </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;">Foie Gras Stuffed Scottish Grouse</div><div style="text-align: center;">Celery, Caramelized Salsify, Beets, Walnut~Calvados Jus</div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Bosquet des papes "Couvée Grenache", Châteauneuf du Pape 2001</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">.......</span></div><div style="text-align: center;">Duo of Fruit and Chocolate Desserts</div><div style="text-align: center;"> </div><div style="text-align: left;">A few more things that I would like to mention about Daniel. To prove my point about paying attention to detail our main server knew who we were and I'm sure he did some research as well. The details were watched and attended to- even a personalized menu of what we had to eat and drink was presented to us. The Duo of desserts were wonderful but the birthday dessert was a surprise as well as the silver platter of friandise, seven mini assorted house made chocolates, madelines and others. The service details can make or break you; when your server drops off a plate and tells you what it is you're about to experience you should commend them for caring. This is a major detail that cannot be overlooked. It lets the customer know that all involved with dinner are dedicated and have respect for all aspects & efforts of service. Daniel covers all details and more.</div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div> </div><div> </div><div> </div><div> </div><div> </div></div>Jeremy L. Hansenhttp://www.blogger.com/profile/18442340474697589169noreply@blogger.com1tag:blogger.com,1999:blog-7805858778087976709.post-28257849877477555472009-11-02T20:49:00.000-08:002009-11-02T23:10:53.807-08:00C.I.A. 3 & 4<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogaSk2xRlxPzCla_HMZVzIjkUUxNqKqrdBz8bmR1K1dYhwlMa2hx3o4DhWhcVb42grel4r-zl8N2O5MDWr-11-_jYs2JzC9IirR5moaxH95PWAlm3D02Qva9IpQrjAFQLoxcp4yUBGXC9/s1600-h/IMG_1581.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogaSk2xRlxPzCla_HMZVzIjkUUxNqKqrdBz8bmR1K1dYhwlMa2hx3o4DhWhcVb42grel4r-zl8N2O5MDWr-11-_jYs2JzC9IirR5moaxH95PWAlm3D02Qva9IpQrjAFQLoxcp4yUBGXC9/s200/IMG_1581.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5399765291371944658" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmLHdBKDpkFdo_LQXS-lU13Vx3QiSlW6FHix7YgiNLoD4I8FwQte9QWOAjjmRqACVxOVmj8nhaUWYQmibVb1cuLFH1wk9aSaZPV7XjtU-vAgbAT_hIXptY18ezdCFHChpmbS7AoKIpxpk/s1600-h/IMG_1571.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmLHdBKDpkFdo_LQXS-lU13Vx3QiSlW6FHix7YgiNLoD4I8FwQte9QWOAjjmRqACVxOVmj8nhaUWYQmibVb1cuLFH1wk9aSaZPV7XjtU-vAgbAT_hIXptY18ezdCFHChpmbS7AoKIpxpk/s200/IMG_1571.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5399765284897642930" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8cZRzirQGAcX1pJFnU2SUbDsdGIuYC8g-jTmmaA6PUc7qPdZWh3c5MLXj787186D_gaH_RAsmWMXGAJTh2Q18_fFt_vTr5Buz2tW5rKtx1_XlQ4Vlc8wy-ijbGdy8u57F6X0dPYxqR-k/s1600-h/IMG_1537.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8cZRzirQGAcX1pJFnU2SUbDsdGIuYC8g-jTmmaA6PUc7qPdZWh3c5MLXj787186D_gaH_RAsmWMXGAJTh2Q18_fFt_vTr5Buz2tW5rKtx1_XlQ4Vlc8wy-ijbGdy8u57F6X0dPYxqR-k/s200/IMG_1537.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5399762583681271234" /></a><br />Still another amazing day at the CIA. Day three was a day of organization & speed with one man less in our team the task at hand was rough but doable. day two's mise helped tremendously. We had six recipes to complete and completed all of them with precision. Day three tasks: start and stuff emulsified garlic sausage in beef middles and bring to pelical for smoking, creole beef & veal daube, smoked pheasant sausage, finish teté pressee, finish sulze. The day was short so speed was necessary <div> </div><div> </div><div> </div><div> </div><div>Day 4</div><div>Because we cooked like seasoned pros yesterday, today was all about conversation and condiment building for Friday's feast. Today I decided to stay in 1st gear and break into my Santé salami for show and tell. After receiving permission from our chef I opened my airport inspected brown bag of cured meats. Inside was spec 9 months old, cold smoked five spice cured duck prosciutto, saucisson sec that is filled with Berkshire, garlic & black pepper dry aged for 8 weeks using #2 curing salt and a 10 week old dry aged kielbasa that has no curing salt at all. out of all of these fine specimens of charcuterie the most intriguing was the kielbasa and the saucisson sec. The flavor profiles and consistency in texture in both are on point. Both sliced well and melted into your mouth as they should with the essence of cured meats. The intriguing part was the absence of curing salt in one of them. The chefs words were "sexy". I was hoping for such words from an expert of charcuterie especially coming from a CIA chef. I knew they were good but not compared to the outside world, now they are and I feel good about it. Sorry I have no photos of finished product unless Pete has some I'll find out and get back. </div>Jeremy L. Hansenhttp://www.blogger.com/profile/18442340474697589169noreply@blogger.com1tag:blogger.com,1999:blog-7805858778087976709.post-13587830129732368172009-10-28T21:32:00.000-07:002009-10-29T19:47:59.291-07:00C.I.A. day 2<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge0hWF2FsRDVJ8ZN788KsJqvEQXfEOOdiUrWZ1m312NsOwKISkaFNqjV7v3G_pHAXe9rV239XGu4fnSIxdhZK13VVgtf-t_QRBfT5asYkVu9lOV1DJxz_wYS006IYVwjEex3weGcx8H5qq/s1600-h/IMG_1542.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge0hWF2FsRDVJ8ZN788KsJqvEQXfEOOdiUrWZ1m312NsOwKISkaFNqjV7v3G_pHAXe9rV239XGu4fnSIxdhZK13VVgtf-t_QRBfT5asYkVu9lOV1DJxz_wYS006IYVwjEex3weGcx8H5qq/s320/IMG_1542.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5398199003988026242" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-VnrGFEe4Loisuo68rorZifpZR0NQ1ZfTVRWFXmqQicPWdqWenkv4lKNoesbdADL79jsl8AfBQ-a6GXwd_nqUdK9-xpdb3SVXzY9jM39AFDlhBnwhkazHr3EgbzvVcEUvJHmmAf7qxyg/s1600-h/IMG_1529.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-VnrGFEe4Loisuo68rorZifpZR0NQ1ZfTVRWFXmqQicPWdqWenkv4lKNoesbdADL79jsl8AfBQ-a6GXwd_nqUdK9-xpdb3SVXzY9jM39AFDlhBnwhkazHr3EgbzvVcEUvJHmmAf7qxyg/s320/IMG_1529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5398198997070011730" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYok3J3UySWW8gerrex8GG1WcjSVxQjmV0FuZVgJpJp30RUeoS4FwRHzaeXpKl9S7xix1Y66ChjIvtA5a5BHUk19WSvk1W9IkT4w2jCD8Bxq1nIBkphEC5y9ciU5SwKrfYJmnoEXNFVFv/s1600-h/IMG_1504.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYok3J3UySWW8gerrex8GG1WcjSVxQjmV0FuZVgJpJp30RUeoS4FwRHzaeXpKl9S7xix1Y66ChjIvtA5a5BHUk19WSvk1W9IkT4w2jCD8Bxq1nIBkphEC5y9ciU5SwKrfYJmnoEXNFVFv/s320/IMG_1504.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5398198996714015474" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEior-X71JiLIFR-1zMBNGhNAnFs_iKsjFxpVf5lRHh4jEG7_iDpQzKPyfOjNLtTbjTlAMxJc8lqHFg5q4hD00T9H0MIOgdUHHyl-Gt9DGfJo46iCQCbYeXpW4A12DQx8Vn4dmufBvesJR1Y/s1600-h/IMG_1502.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEior-X71JiLIFR-1zMBNGhNAnFs_iKsjFxpVf5lRHh4jEG7_iDpQzKPyfOjNLtTbjTlAMxJc8lqHFg5q4hD00T9H0MIOgdUHHyl-Gt9DGfJo46iCQCbYeXpW4A12DQx8Vn4dmufBvesJR1Y/s320/IMG_1502.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5398198986897277154" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6D1UAq-0j9Fs5x9SCjMW2rXF6nM0hyphenhyphen1gXQ5BJJYSZ2N9cHX_dbsm-fUO1saS_Eutj8eSuNKXVRFT7n1fyw2woKbbc0BmG8toFOUO-8_DMw10f-LYjYndbEqrRLgVU_fKaA9GHqK2ix-I/s1600-h/IMG_1494.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6D1UAq-0j9Fs5x9SCjMW2rXF6nM0hyphenhyphen1gXQ5BJJYSZ2N9cHX_dbsm-fUO1saS_Eutj8eSuNKXVRFT7n1fyw2woKbbc0BmG8toFOUO-8_DMw10f-LYjYndbEqrRLgVU_fKaA9GHqK2ix-I/s320/IMG_1494.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5398198982783407458" /></a><br /><span class="Apple-style-span" style=" ;font-family:Times;"><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; ">Today was a day of mise en place. Mental mise en place ranges from thinking ahead about the procedures, cooking times for each item, and setting ourselves up for the next day. We did everything we could to make our next day easier because we knew the day we were off to the city. On todays prep list is S.W. green chile pork sausage, duck sausage w/sage & roasted garlic, smoke our beef jerky, and check the brining pig heads. </div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; "> </div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; "> </div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; "> </div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; "> </div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; ">On another note our trip to the city was an amazing 5 hour adventure with a visit to Columbus Circle to see my old work place Cafe Gray, which has since been replaced by a new restaurant called A Voce. We were able to walk in and explore the dinning room and check out the kitchen. Our next stop was Bouchon Bakery, Masa, and Masa Bar. Another interesting part of the food mecca in 10 Columbus circle is Thomas Keller's Per Se where I spent 3 hours with Johnathon Benno the chef de cuisine and got a full tour of the kitchen. Per Se has a new addition which is a bar with a projected wine menu on the bar itself where you can scroll through the list with your finger, crazy cool! Also across the street is another Chef I admire named Jean George where Tobin and I watched the kitchen in action from outside through the window. </div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; ">At the end of the night at 3am Pete and I ended up at a traditional diner with the silver sides. The cooks and servers where happy but bickered in Spanish at each other while cooking up our orders. The place was packed and all of us participated late night conversation about nothing with plenty of laughter. If you park in the Bronx and are leaving your vehicle for a late night jaunt park in front of a 24 hour diner where the cooks can see and watch out for you and don't forget to tip well. I had the classic pancake & maple syrup and it was exactly as I expected but what was amazing was a plain muffin that was sliced in half buttered and grilled to crispy and if was the best muffin ever, plain & grilled YUM!<br /></div></span>Jeremy L. Hansenhttp://www.blogger.com/profile/18442340474697589169noreply@blogger.com1tag:blogger.com,1999:blog-7805858778087976709.post-66796577869493226252009-10-26T18:48:00.000-07:002009-11-02T21:05:23.408-08:00Culinary Institute of America Day 1<img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 293px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCzrvumbV_UZao-Zv-5_4kI8jGtEnDCxAeHqSD0aVLLrGDPYJUIsBv5O3Z7r3U3sAfGXODIrkE2mRhHkHsvagm81EWzBIAH4dcrOI1r-qQKCV5B9rBSVbpZ_oPeAyx9PDo3Z0NJWVQAm1H/s320/IMG_1442.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5397849747762986658" /><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUauqh6yRYZtZP3wJe81CpUvBCx1pVaioHUZWKFtA6tEAi8x6dpe1e1mvOGSdzzfikuBLU8e7Pknd_1Kd0XNSNPYFwXQKILwgrbzByyyTH5F2V5dxueEjnguo_JdN97zjkdJFVjv4XWOm/s320/IMG_1448.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5397849754974091874" /><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 122px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Vo64TwVK2uM7olnsocFCQhUB8DYPfoD-rpA_FaHSU0rRsu5a7nhoaUhNb4AeVyXLsHf5_pDNWJtM2Cs9AssJc03kcws46Z6HA7CZ0vAH1zHfYvwLY2wzRbNStdXkCZaghURfLNM4NOJR/s320/IMG_1491.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5397849757591763906" /><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>For being recognized as the most preeminent culinary school in the world, you would think that would be an overstatement like most things that are dubbed as the best. The CIA proved to me today that their title has been earned. The clean, groomed and well cared for campus is as beautiful as you could imagine. Our first day in class and Tobin and I are the team of two from the west. Our first project is tête pressee and sulze which are both a form of head cheese. Two pig heads were given to us to take across campus to slice in half so we could discard the brains. We decided to pan fry and eat "yum brains". We also made beef jerky and Kansas City Spareribs. Our instructor was as pro as they come with a wealth of knowledge. The day went great with a three course meal: Italian sausage risotto, salmon w/beurre rouge and cheese cake. All & all the day was great with 4 more to come. <br /></div>Jeremy L. Hansenhttp://www.blogger.com/profile/18442340474697589169noreply@blogger.com2tag:blogger.com,1999:blog-7805858778087976709.post-67169988786055014072009-10-18T22:18:00.000-07:002009-10-26T07:46:46.497-07:00New York City<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqIu-MOB5HDNY1b6-mVh0P7llPwEklP53nzM1dGKs5-J5-xxBl5xQrB9DaUilGzjsthdKlgTjvRr6vgIBH86LOXw_JwFu033lkTNYl0vvPXWYg9mAxWQWny6qN7q6OhmfFwxmfOggsvRY/s1600-h/IMG_1438.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqIu-MOB5HDNY1b6-mVh0P7llPwEklP53nzM1dGKs5-J5-xxBl5xQrB9DaUilGzjsthdKlgTjvRr6vgIBH86LOXw_JwFu033lkTNYl0vvPXWYg9mAxWQWny6qN7q6OhmfFwxmfOggsvRY/s200/IMG_1438.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5396810327839893794" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSe3Gw4oSWJo4rttByntSl-CIL6Nxv3e4GjXxoacKplWV6sN99JxktNFG0Q6042kg__r43Rj6zFf_iGRPOH0-9YAZmdoOVADlB2etU7Wkv5PjhvmIY0mBJzkAdYpCxHUmN2Q8oBk_tiUcg/s1600-h/IMG_1431.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSe3Gw4oSWJo4rttByntSl-CIL6Nxv3e4GjXxoacKplWV6sN99JxktNFG0Q6042kg__r43Rj6zFf_iGRPOH0-9YAZmdoOVADlB2etU7Wkv5PjhvmIY0mBJzkAdYpCxHUmN2Q8oBk_tiUcg/s200/IMG_1431.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5396810319502129394" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihOql4dNtfhbqRHIU0cFyhqUF-BZfFUyAlDGIghLzqE4c_MyhU4a97PO8za8zc4_bTRolOulqAsecDuXngX8sLeUwsnOQyJbdGTu_q55KT3lFlyxAjw52VLeb2kD4r2YWRq_jZALTE3oz/s1600-h/S4020127.jpg"></a><div> </div> On my way for another culinary adventure in one of the worlds greatest cities. One hour and forty minutes north in <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Poughkeepsie</span>, NY the Culinary Institute of America resides as I will for a week at the school. Chef Tobin and I will be entering the next level of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">charcuterie</span> by completing the schools extended learning program. My focus will be on <span class="blsp-spelling-error" id="SPELLING_ERROR_2">patés</span>, terrines, ageing and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">bactoferm</span>. The campus looks beautiful and prodigious, I cannot wait to explore it. My adventure does not end at the school as my need to dive deep into food while I spend an extra three days in Manhattan. Old photos new photos and food photos will be posted during this literary viand <span class="blsp-spelling-error" id="SPELLING_ERROR_4">fête</span>. I will be eating at Del <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Posto</span>, Daniel, Bark, Jean Georges, and a few others. This will be my first experience eating at a three Michelin star rated restaurant and I will eat at two of them.<div> </div><div><span class="Apple-style-span" style="font-weight: bold;">Michelin Stars:</span> The highest and most profound award ever to be given to a chef. Only a few have them and even less have multiples. Each restaurant is only awarded three at most but a chef that is worthy with other restaurants can accumulate them. Both Daniel and Jean Georges have three stars.</div><div> </div><div><span class="Apple-style-span" style="font-weight: bold;">Manhattan Food Sean</span> is where being a pro is a way of life. The best of the best are at play with research and creation of new and recreations of old. The food is well thought out, and teamwork and organizational skills are on display at its highest level. Not many cooks can make it in a New York City Kitchen as the demand for high energy, dexterity, and precision are required all day and every day. Passion, understanding of methods teamwork, communication, and uncompromising execution is mandatory. Many young <span class="blsp-spelling-error" id="SPELLING_ERROR_6">culinarians</span> go home broken with a new found respect for this world. I would not recommend it for the faint hearted as most are chewed up and spat out and left to dry as the tears pour down the faces of defeat. I can only suggest you hold your head up and know you tried to compete with the best. Though failure is abutting all you have to do is stay focused, pay attention, move quickly with finesse, do what is asked in a timely matter, keep your head down and work, oh ya and "yes Chef". Oh ya and if you don't know your products, methods, or flavor profiles you might as well turn back now and return when your <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">absolutely</span> ready.<div><div> </div><div> <span class="Apple-style-span" style="font-weight: bold;">Photos:</span> First pic back in the city Time square, Bryant Park my favorite park in the city.<br /><div> </div><div> </div><div><br /></div></div></div></div>Jeremy L. Hansenhttp://www.blogger.com/profile/18442340474697589169noreply@blogger.com3tag:blogger.com,1999:blog-7805858778087976709.post-74460818896614067412009-10-11T22:42:00.000-07:002009-10-18T23:32:15.042-07:00Made By Hand<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrO85SItDp4riNwYJkbW9TtRmMJkgoDxZhUL6byjDU4GlaU13x0qInkrHlNxzkMNTkwFs9MBOB4vnmmLuCJphcygDm7SSv8lxeMNmF2XnqMEd9MAsPAQ3xRhKFkB07RygVIjooQybG3M75/s1600-h/IMG_1141.JPG"><img style="cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrO85SItDp4riNwYJkbW9TtRmMJkgoDxZhUL6byjDU4GlaU13x0qInkrHlNxzkMNTkwFs9MBOB4vnmmLuCJphcygDm7SSv8lxeMNmF2XnqMEd9MAsPAQ3xRhKFkB07RygVIjooQybG3M75/s200/IMG_1141.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391586151053506994" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilBoowQru-qdCHr-j8DLuS2GRb2K3_62FtL0Y6QuY-fXG2NG4LATS-EFHdGM3UegXrsD6c3u_cxUIOQ_BYNUz0AVNP1eBH-Wj10FU10QlWG_8YmcmAKnhvnIC30cZ_Qei3q7NCjh2vprPk/s1600-h/IMG_1157.JPG"><img style="cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilBoowQru-qdCHr-j8DLuS2GRb2K3_62FtL0Y6QuY-fXG2NG4LATS-EFHdGM3UegXrsD6c3u_cxUIOQ_BYNUz0AVNP1eBH-Wj10FU10QlWG_8YmcmAKnhvnIC30cZ_Qei3q7NCjh2vprPk/s200/IMG_1157.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391586135450849410" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheELwGHt3iAOFs58hqCjzTlZajchbIwifj3N47822cK_UzimE_LOSMzjI8RvFCdcwnKY5gfjAIu-1saDUejoZqiiWN1AqGdiFDrrpUXDHVKMu0NdJFnckkfM4niO2Lcg0PMUPlBXWETk-n/s1600-h/IMG_0790.JPG"><img style="cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheELwGHt3iAOFs58hqCjzTlZajchbIwifj3N47822cK_UzimE_LOSMzjI8RvFCdcwnKY5gfjAIu-1saDUejoZqiiWN1AqGdiFDrrpUXDHVKMu0NdJFnckkfM4niO2Lcg0PMUPlBXWETk-n/s200/IMG_0790.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391586127585757810" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvGz4hISHJHbH8i7aZkueSrnGmfNQPDXIHPMqMMT8lF8bHDulqZZLz_Oj6UR4pqsnjL86wwqQCRL3ipY2nJq0igNhN7NkjgJo1So_Pdj-kx4UE1AbDjxHQ29UYhY0C7n0bVzyJ9YBuAyF/s1600-h/IMG_1176.JPG"><img style="cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvGz4hISHJHbH8i7aZkueSrnGmfNQPDXIHPMqMMT8lF8bHDulqZZLz_Oj6UR4pqsnjL86wwqQCRL3ipY2nJq0igNhN7NkjgJo1So_Pdj-kx4UE1AbDjxHQ29UYhY0C7n0bVzyJ9YBuAyF/s200/IMG_1176.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391586113091082818" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUqDwSG56imQecfyEF9H9CjmkKbL5elVTJZhdu1hYY-jz55ZfCZ4uwAnK77PUfU4dDaqqpRxshSA9E30Y1eTRZjSpfBkn9k9YOZkThyphenhyphenSg-GowS6QbbTTKyLHRqAocToKPM5PhQ2k90DvP/s1600-h/IMG_1167.JPG"><img style="cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUqDwSG56imQecfyEF9H9CjmkKbL5elVTJZhdu1hYY-jz55ZfCZ4uwAnK77PUfU4dDaqqpRxshSA9E30Y1eTRZjSpfBkn9k9YOZkThyphenhyphenSg-GowS6QbbTTKyLHRqAocToKPM5PhQ2k90DvP/s200/IMG_1167.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391586108245877586" /></a><span class="Apple-style-span" style=" ;font-size:48px;"></span><div><span class="Apple-style-span" style=" ;font-size:48px;"><span class="Apple-style-span" style=" ;font-size:16px;"><span class="Apple-style-span" style=" ;font-size:24px;">Hot coppa, sweet coppa, salami, Spanish chorizo, saucisson sec, aged kielbasa, guanciale, chicken terrine, mortadella, bresaola, spec, pancetta, duck prosciutto, jambon cru, house smoked bacon,</span><span class="Apple-style-span" style="font-family:arial;font-size:13px;"><span class="Apple-style-span" style=" ;font-size:24px;"> </span></span></span><span class="Apple-style-span" style="font-size:x-large;">rabbit terrine, fromage de tête, and maple sage breakfast sausage. Charcuterie at Santé. Days are long but fast. 2 hours to break down a whole hog, 1 hour to salt cure, 3 hours to grind, season and stuff, 2 hours to emulsify and stuff, over night to dry and let seasonings steep, then a day of smoking if need be. All of this done with a smile on a biweekly basis. Not to mention weekly menu planning and product research, I love my job. </span></span><div><span class="Apple-style-span" style="font-size:x-large;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style=" ;font-family:Georgia;"><span class="Apple-style-span" style="font-size:x-large;">Fresh hand made gnocchi, foie gras au torchon, head cheese, rabbit terrine, </span><span class="Apple-style-span" style=" ;font-family:arial;"><em style="font-weight: bold; font-style: normal; "><span class="Apple-style-span" style=" font-weight: normal; font-family:Georgia;"><span class="Apple-style-span" style="font-size:x-large;">and fresh Hog snapper from Florida. All in this weeks work with the snapper as the headliner for the indian summer menu.</span></span></em></span></span></span></div><div><div> </div><div> </div></div></div>Jeremy L. Hansenhttp://www.blogger.com/profile/18442340474697589169noreply@blogger.com2tag:blogger.com,1999:blog-7805858778087976709.post-85911428640954668272009-10-08T00:06:00.000-07:002009-10-08T21:10:06.690-07:00A day at Rocky Ridge Ranch<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZuGUbA0vLCLZwiZ5LN5HDJdpmGCBrzT4cg9XHRF1NIPGNLWT-u6k13gPedYkzO4WWaIfcacnIgkiOIPiMQ8UXXvjFuOQqPcYVbRUUyxCjW725JufQy1IpinajWu-dFGt1OqQce0bJYdH/s1600-h/IMG_1018.JPG"><img style="cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZuGUbA0vLCLZwiZ5LN5HDJdpmGCBrzT4cg9XHRF1NIPGNLWT-u6k13gPedYkzO4WWaIfcacnIgkiOIPiMQ8UXXvjFuOQqPcYVbRUUyxCjW725JufQy1IpinajWu-dFGt1OqQce0bJYdH/s200/IMG_1018.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5390155751170520498" /></a><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcuMre48grcJr6VcOciofzJ8LW1ZOPAy9JPbuY36ZCfj-_VbuengU5W-yWOd614bEbVraLtM30KQICP-0miECkb16avochqS3QH1csH8qppZHp05vEUvfOK5orL53KFnEO6wsvNFvkqd-C/s200/IMG_0874.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5390153467389663394" /><img src="http://www.blogger.com/img/blank.gif" alt="Remove Formatting from selection" border="0" class="gl_clean" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcuMre48grcJr6VcOciofzJ8LW1ZOPAy9JPbuY36ZCfj-_VbuengU5W-yWOd614bEbVraLtM30KQICP-0miECkb16avochqS3QH1csH8qppZHp05vEUvfOK5orL53KFnEO6wsvNFvkqd-C/s1600-h/IMG_0874.JPG"><img style="cursor:pointer; cursor:hand;width: 200px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiWL_vrHM4GQiCz_52lChY1UtlcuvZGQSp5i7kmleHEilihfBycBWMrWbBBQgAxsC6eChuvWRJ6Cgf2fvUEOGHFShAzYrLH6DOungdc0NtyUgPxD8ryQ6tcHNxn1qdmJ26wgrFrtEWBB0R/s200/IMG_0953_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5390155758882888082" /></a><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FPPTN3qG8njJVkjd3dncooClyYUnWp1r7S2ql8FMODZ7uVPAWdCAOxebGeqLsovy7X9zbOIwWZsV64GETzdm4KU_q1sc2gYaBoM7jemhsRK-I_ElBeeoKex4sj6rJ0BKvk-_K1muYDa3/s200/IMG_0866.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5390153453840306706" /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQ89CMNK4NaZMVoaJL1CCGTx_a-iKixdJFj_wU5URIJs6rJ-TUQveVlpulECKD3nKqIHMcdq-wE91qBfnNqSYDO12BL5vlUTDxHZAy-AGtt5FiZLajGNZ50JjOtFpBJclmQWYjqtOB9e9/s1600-h/IMG_0827.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQ89CMNK4NaZMVoaJL1CCGTx_a-iKixdJFj_wU5URIJs6rJ-TUQveVlpulECKD3nKqIHMcdq-wE91qBfnNqSYDO12BL5vlUTDxHZAy-AGtt5FiZLajGNZ50JjOtFpBJclmQWYjqtOB9e9/s200/IMG_0827.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5390153447182713154" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-V9dnhKgbSzcANdefoZADjgi1ymQTlJW-WQT8FPQz6yhUudpwzrw0XO_EIrua4NZZbntUGoYp-wT9WOigfpwfXTkpwBFPyqwbieD6F2a0tlEe0w_4roB6xdfzt4H2QFkQ7Qj6rou1XdJY/s1600-h/IMG_0972.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 162px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-V9dnhKgbSzcANdefoZADjgi1ymQTlJW-WQT8FPQz6yhUudpwzrw0XO_EIrua4NZZbntUGoYp-wT9WOigfpwfXTkpwBFPyqwbieD6F2a0tlEe0w_4roB6xdfzt4H2QFkQ7Qj6rou1XdJY/s200/IMG_0972.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5390153433101149042" /></a><br />I would like to talk about a place where all you get to eat is organic grains, peas, lentils, apples, amaranth, kale, cabbage, kohlrabi, giant zucchini, all types of squash, wheat and other organic vegetables and grains. Vegetarian's dream right! How about if you're a meat lover and the meat you eat has been raised on all these items? The unequaled slice of <a href="http://www.italianmade.com/foods/subcat18012.cfm">prosciutto comes from Italy (parma).</a> The hogs eat acorns and grass. Gary at Rocky Ridge Ranch north of Reardan, WA. raises <a href="http://www.ansi.okstate.edu/breeds/swine/berkshire/">Berkshire hogs</a> and feeds them this exact menu. All ingredients are organically grown on the farm and count for a good portion of both his Berkshires and Angus beef diets. The Berkshire is a heritage breed of hog that is prized for its belly "bacon", yum! We at Santé live to break down the Berkshire. Every two weeks we receive a whole hog to process and the meat is very consistent, with delicious flavor. The bellies have the perfect ratio of meat to fat, the jowls are perfect for <a href="http:/fxcuisine.com/default.asp?Display=8">guanciale</a> and the hams make the "Parma" like prosciutto that is impressive, trust me I know. I have tried at least ten American made conventionally raised and cured hams and they are just not the same. These hogs eat well at medium rare and are perfect for a BBQ. The diet the Berkshires have is directly related to the flavor and eating ability. Truly amazing. <div><br /><div> </div><div><br /><div> </div><div>Gary is raising at least 30 Berkshires for me next year and if you would like to have one click <a href="http://www.rockyridgeranchspokane.com/">here.</a> </div><div> </div><div> </div><div><br /><div> </div><div>You can meet Gary and his wife at the community building during farmers market hours. I spent the day on the ranch with Gary and experienced his life as a farmer. He's not just a farmer, but an all American man that did a tour in Vietnam, came home, bought land and turned it into a farm. Great American cowboy dream. Without using chemicals to sustain his farm, he deals with the harsh climate that the organics have to live in. He is a man that's doing us all a favor by doing his hogs a favor and feeding them food they are supposed to eat. </div></div></div></div>Jeremy L. Hansenhttp://www.blogger.com/profile/18442340474697589169noreply@blogger.com1tag:blogger.com,1999:blog-7805858778087976709.post-82784271705355392512009-10-04T21:11:00.000-07:002009-10-05T00:31:44.807-07:00Black Box Kitchen<span class="Apple-style-span" style="font-weight: bold;"><div><span class="Apple-style-span" style="font-weight: normal;">Over a year ago, with the support of my wife I fulfilled one of my lifelong dreams and opened<a href="http://www.santespokane.com"> </a><span class="Apple-style-span" style="font-weight: bold;"><a href="http://www.santespokane.com">Santé Restaurant & Charcuterie.</a></span> Originally we set out to provide good food for our family and friends, in the hopes to share my cooking philosophy and help inspire better eating habits in the community. It quickly evolved into something much bigger; a sort of platform for us to advocate a local, healthy (which Santé is french for), ethical lifestyle. There are many reasons I have started this blog, one of which is to share my thoughts and journeys related to food and cooking. I also hope to spread my beliefs and passion with anyone who is interested in the importance of localism, sustainability and eating seasonally. Other topics will include restaurant reviews, local farmers, cooking techniques, food books, food photography, local events, Q & A's on food related topics, sharing recipes, new restaurant openings and of course the <span class="Apple-style-span" style="font-weight: bold;">Black Box Kitchen.</span></span></div></span><div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Black Box Kitchen:</span></span> The Black Box Kitchen is to me a way of life. It's not just being a chef, it's having the passion for cooking and all that surrounds it. It's finding local ingredients and using them in multiple ways in revolving and evolving menus. Many culinarians know the Black Box to be a final exam in which they have an hour to create a menu from random (aka blind) ingredients selected by the instructor. This requires a test of technique, skill, and flavor balance by incorporating ones individual cooking style. By using the twelve seasons to develop my menu is the Black Box approach in my kitchen- not just using what food purveyors or myself can find on the market. Its all about the season, being local, sustainable, and fresh by cooking with high standards and taking the time to use proper techniques and developing my own. </div><div><br /></div><div>I appreciate anyone who is interested and takes time to read this, and encourage any questions you may have. I look forward sharing more of my culinary journey with you. </div>Jeremy L. Hansenhttp://www.blogger.com/profile/18442340474697589169noreply@blogger.com3