I’ve been wanting to attend a Whole Hog Hoe Down at Il Mondo Vecchio for awhile and this past Memorial Day weekend while most were putting their sausage on their grills we were making ours.
Filed under: Cook Street, Pulling the wool off, The Kitchen Table | Tagged: Alex Siedel, Capocollo, Coppa, Fruition, Fruition Farms, Il mondo vecchio, Mark DeNettis, Porchetta di Testa, Salumi | Leave a Comment »
Here is the final slide show of the food created by the students of the September 180º class. They were a good class on the whole and I am content the last class I had a part in teaching was a positive experience. It really is the students and the dynamic of each group that [...]
Filed under: 180 dining, Bauscher Plates, Cook Street, The flock | Tagged: Andy Floyd, Ashley Frederiksen, Chef Andy, Chris Heinritz, Cook Street 180º, David Mendoza, Denison, Duane Bunch, Gary Wong, Genevieve Marcellino, Gian Luigi Frau, Jordan Muraglia, Lasater, Lasater Ranch, Laura Montgomery, Laura Stever, Linda Fitzpatrick, Micheal Pollan, Oprah Wynfrey, Ron Farinelli, Shannon McClane, Steve Ells, The Sink, Todd Somma, Tully Cox, Victoria McGuire | Leave a Comment »
On Tuesday December 28 my employment at Cook Street was Terminated. I have always left all my previous jobs voluntarily. For me this is a new experience. Of course after I received the news, I started to scroll through all the foreboding and writing on the wall I had ignored but which my subconscious had registered. The timing from the [...]
Filed under: Cook Street, Pulling the wool off, The flock | Tagged: 180 program, Cook Street | 4 Comments »
2009 was actually an amazing year for me, even if it was not for the rest of the United States and the rest of the world. It was a year of extreme growth and I entered uncharted territory on numerous occasions. I had a lot of successes and faced many challenges. It was also a [...]
Filed under: Cook Street, The flock, Pulling the wool off, Heavenly grazing grounds, Bauscher Plates, Favorite Presentations, France, IACP, Travels, 180 dining | Tagged: Bauscher Plates, Marco Pierre White, Jeff Heaney, Channel 9 News, Heston Blumenthal, Douglas Baldwin, Andoni Aduriz, Peter Reinhart, Sous Vide, IACP Denver Conference, Peggy Markel, Peggy Markel's Culinary Adventures, Ian Kleinman, Growe Foundation, Liquid Nitrogen, Johnson & Wales Denver, Andrew Dwyer, John Ash, Fox 31 News, l'Academie de Cuisine, Francois Dionot, Cathy Whims, WEN chocolates, Per Se, Rene Redzepi, Anschutz Medical Center, sprockets communications, Aubrey Cornelius, Dr. John channel 31 Denver, Salade Nicoise, Melissa on the Deuce, Lobster Profiteroles, Tom on the Deuce, ACF, Deep Plate Blog, ICC 2008, Fireside Elementary, Lucy Floyd, Uruguay, Montevideo, United States Potato Board, Swine Flu, Porn, Sylvia Tawse, Fresh Ideas Group, Mugartiz, Antonio Laudisio, Robert Brunel, Chocolaterie Castelain, 180 dining, Roberto Solis, Nectar, Salt, Cod, Waverly Root, Food Inc., Future of Food, Kevin's Law, GMO, USDA, CU | 2 Comments »
We just completed the 2nd 180° Dining event for this class and the last one for the year. The theme was Reveillon or a French Christmas celebration menu. When the French set out for the preparation of a Christmas or New Year’s dinner they pull out all the stops. Oysters, smoked salmon, caviar, foie gras, [...]
Filed under: 180 dining, Bauscher Plates, Cook Street | Tagged: Christmas Celebration Dinner, lobster napoleon, Mignardises, Opera cake, profiterole, Truffled and Foie gras stuffed tenderloin | Leave a Comment »
I can’t believe we have begun a new class at Cook Street. On November 30th, 20 new students began the wine portion of the program. On January 4th in 2010 we will have a student who pulled out of our present program join us again which will make it 21 students or 7 students for [...]
Filed under: Bauscher Plates, Cook Street, Favorite Presentations, The flock | Tagged: Bacon wrapped Venison loin, Bauscher Plates, Beef tenderloin a la Bordelaise, butternut squash puree, chestnut puree, potato crisps, Sauce Grand Veneur | Leave a Comment »
I just finished reading Waverly Root’s “The Food of France” and it was a delightful read on a country whose food I love and respect. I also realized upon reading this book that it is the basis for all the regional French lectures we present at Cook Street. So if any of you are planning [...]
Filed under: Cook Street, France, Pulling the wool off | Leave a Comment »
The new group of students just completed their first 180° fine dining event this past Friday. The menu featured the food of Fruili which is in the northeastern portion of Italy bordering Austria and Slovenia. This is hearty mountain fare with hints of the spices used in Venetian cooking. The students performed well for their [...]
Filed under: 180 dining, Cook Street | Leave a Comment »
I finally got the time to put together the slide show of the food prepared by the June class. It was a very enjoyable group and I will keep fond memories of them. Enjoy.
Filed under: 180 dining, Cook Street | Leave a Comment »
Today Roberto Solis came to our school. He is a chef from Merida Yucatan and he is here on the behalf of the Mexican embassy to promote his country. Roberto is a chef who owns the restaurant Nectar in Merida. Two weeks earlier the Mexican embassy sent some representatives to show off some the Mexican [...]
Filed under: Cook Street, Heavenly grazing grounds, Pulling the wool off | Tagged: Chorizo, deer tartare, Douglas Baldwin, Fox TV, Merida, Monte Xanic, Noma, Per Se, Rene Redzepi, taco bell, thermo recirculator, Thomas Keller, Yucatan | 1 Comment »
