Some New Menu Items

Veal Picatta, Fried Capers, Lemon Supreme, Homemade Tagliatelle, Oven Dried Tomatoes

Seared Scallops, Truffled Corn Pudding, Herb Risotto

Arancini with Fennel Tomato Marmalade

Sage Gnocchi, Brown Butter

Boudin Blanc, Macerated Prunes

Chef Rick Moonen

Chef Rick Moonen of RM Seafood in Las Vegas has become a follower of my Blog.

What a great honor. Thank-you Chef Moonen. Maybe theres a stage inmy future at RM Seafood?

An advocate for sustainable fishing and seafood, Chef Rick Moonen’s passion for conservation has led him to national acclaim.

Since opening rm seafood, Chef Moonen has enjoyed national attention and acclaim. In 2008, Moonen accomplished a lifelong dream with the publication of his first cookbook Fish Without a Doubt, a practical, hands-on guide to buying, preparing and cooking a wide array of fish. That same year, his Catfish Sloppy Joe was highlighted in Esquire’s “Sandwich Encyclopedia”, prompting a guest spot on The Oprah Winfrey Show where he served the talk show queen his signature sandwich and earned the title of “Best Sandwich in America.” In 2009 he made a memorable appearance as a contestant on TOP CHEF Masters, followed by a stint as a judge on TOP CHEF Las Vegas where his eponymous restaurant served as the location for the famed “Restaurant Wars” episode. Moonen followed up numerous cooking demonstrations on The Today Show, with a CBS Early Show appearance defeating chefs Paul Bartolotta and Bradley Odgen in a “Salmon Smack Down.”When not behind the stove, Moonen can be found throughout the country educating about ocean conservation and the dangers of over fishing. As an industry leader, he has testified for environmental and sustainability policy issues in Washington, DC and New York. He is a founding member of the Seafood Choices Alliances, which named him “Seafood Champion” in 2006, as well as an active member of Monterey Bay Aquarium’s Seafood Watch and Seaweb. Second only to his passion for sustainability is his commitment to ending hunger, Moonen puts that commitment into action serving on the chef’s advisory board for the Las Vegas Three Square Food Bank.

http://rickmoonen.com/

My Star Chefs!!!!!! Les Petite Gourmets

Star Chefs - The down-low on Sous Vide

Pasta Extruding - Star Chefs

Sweet Kitchen Equiptment!!

Star Chef's - Techniques from Down under!

Star Chefs - Molecular Cocktails

Chef Dave Arnold demonstrates infusing flavors with the rotary evaporator while his assistant demonstrates the uses of liquid nitrogen

Star-Chefs With Chef Rick Moonen of RM Seafood

Chef Rick Moonen of RM Seafood demonstrates sous vide and on of their signature dishes.

Stipped Bass with Truffle Corn Pudding.

Star Chefs Congress New York City

Chef Marcel Vigneron of Top chef

Our Very Own Top Chef!!

Erica Davis Of Ponte Vedra In And Club.

She Is currently Battling it out on Top Chef Desserts.

Chef Wylie Dufrense owner of the Molecular Gastronomy Restaurant WD50 in New York.


Chef Dave Martin of Season 1 Top Chef.


Kevin Spraga winner Top chef season 7.

New Blog to Explore - Mike Ramsey Jacksonville Golf and Country Club

Fellow Country Club Chef Mike Ramsey has finally started a new blog. Chef Mike and his team are true visionaries in the world of Gastronomy. His creativity and molecular expertise have inspired many local Chefs to learn and try new and unique techniques.

Chef Mike and I will be attending the Star-Chefs Congress next week, so look forward to some pictures on the blog!!!

Pictures From Napa Valley.

Wine Tasting and tour at Fontanella.

Here I am getting a lesson on grapes at Black Cat Vineyards.

My beautiful wife enjoying a glass of Cabernet.

Incredible view at DR Stephens Vineyards over looking the pool.

Chef David Cruz - Ad Hoc

Chef David Cruz

Ad Hoc

On my last day in Napa Valley I had the great opportunity to visit the chef of Ad Hoc (Part of the Thomas Keller Dynasty)and "talk shop" for a while.

Ad Hoc is Thomas Keller's family style concept where Chef David comes up with on 3 or 4 course family style menu. Very interesting concept for a Chef to be able to focus on just 3 or four dishes.

Restaurant- Morimoto, Napa Valley

Bone Marrow with 5-spice carmelized onions - Only Morimoto
Foie Gras Custard, Shiso Broth, Sliced Duck Breast..........Absolutely amazing!!!

Of all the restaurants we went to on our trip,
Morimoto Napa Valley
was my favorite.

The food menu was inspiring, the decor was comfortable yet trendy, the staff relaxed, fun, yet professionally educated, and the clientele energizing.

The menu was full of unique and exciting flavors making it almost impossible to make a decision. It was a nice change from all the French influenced cuisines we dined on most of our trip. The dinner here has once again changed my opinion on food and will alter my direction in my evolution as a Chef. Morimoto truly deserves the Iron Chef title as he is a visionary and in my eyes he will be one of the Greatest chefs of his generation.

Dishes from Vacation

Foie Gras at La Toque

Skate with artichokes at La Toque

Chocolate and Peanut butter cannolli at La Toque

Chicken Balontine - La Toque

The Culinary Institute of America

Had to stop into the place that started my career in the right direction. Well maybe not..I did graduate from The Culinary Institute of America. But the New York Campus.

This campus was pretty Impressive, but nothing like the Hyde Park School.