it was prime aged new york srtip with smoked potato puree, roasted brussles, garlic bread, arugula, radish, aged balsamic, maryland crabcake , and mushroom demi gace
Other than moving to MD, nope
Been a long time, forgot my login etc...Back in Clubs as of Sept, Private Yacht Club here in Melbourne FLA, Sous is my position and love being back in clubs again. Took 7 months off the figure things out. Tried to get a Gig in Hawaii during my 4 month stay, but nothing worked out. Did a Stage at BLT Steak in the Trump Towers in Waikiki, but they wanted to be cheap and NOT pay...and let me tell you...Hawaii ain't cheap!!!
Sold the GLI when I moved to Hawaii, Bought a new 2015 GTI when I got back to FLA.
Now that Im logged in ill try to update more!!
Nice to see some new Faces!!!
Frank, good to hear about md. 3.6 for the raddo would pull a premium 2 weeks before bugout. Will def have to visit when we are back.
Billy, post some pics man . Would love to see what's going on. Want some new inspiration from others. Thanks for hanging in here on the thread, it needs to come back!
Let's get it going.
Read through most of this. WOW!!!! That is some fine work you've done. I worked in various restaurant's , not quite so nice as you have though, during my twenties so can relate a bit to all you've done. Fantastic thread keep it going
FORM FOLLOWS FUNCTION
"Fashion is like a fart, it stinks for a while and then it goes away".
Those morels are ridiculous! That one is half the size of your kid's head! Are you drying them on the grill, or smoking them?
Oh, and this...
is freaking gorgeous.
Thank you for the kind words, and i just dried those morels that were on the grill. I smoked and then dried the others. I am becoming quite fond of the egg. My newest fixation is 24 hr brisket, which is on the menu. I apologize that i didnt attach descriptions to all pictures, but if you have questions, dont hesitate to ask. Hope all is well with everyone. Aaron
Last edited by LovetheA2s; 10-20-2016 at 01:38 AM.
MMMM Shi****os......was using those also....the salad plate stackers, we got one also love it...Sadly Hurricane Matthew hit my work place real good, being on the river we got some flooding.
We Did a remodel of the Kitchen in Aug, ran way over budget, almost a Month behind schedule, then Matthew....I am currently looking for a new position cause they let a lot of us go.
Hope to stay in the Melbourne area, but it's slim pickings around here.
Nice presentation, those plates for the car hahahaha.
Anyway, hope all is good with all you and I'll try o not be such a ghost!!
Holy shjt, that's some amazing looking food! And, to make that much volume of it? My utmost respect to you and your (hopefully well fed) crew!
We had a bar & grill in my family for about 15 years. It was fun and successful until some clueless decisions ruined it and it folded. I loved running around there as a kid and helping out more and more into my teens. My generation laments how it turned out and that it could have continued. My brother, cousin, and I are throwing around the idea of a Cuban food cart/stand for events with sandwiches, stuffed potatoes, bowls, etc.
I'm impressed by that table around the green egg! I made a 1" wooden replacement table top for the plastic one that came with our Weber, but may revisit that idea now...
Gone and missed: '01 B5 V6 GLX wagon, '96 FZJ80, '89 16v GLI, '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray.