Sunday, August 29, 2010
Thursday, August 26, 2010
Sunday, August 22, 2010
Well, we proved after our dinner #11 that it is possible to unite the most picky eaters in one table. To say that this dinner was a challenge is a great understatement. Not that I don't mind the occasional challenge, I actually love them, but this one set the bar high. These were the limitations for the night:
- gluten free
- lactose free
- no shell fish or "anything that touched the ocean"
9. Mireia’s toast to our new project during the very first Worth Kitchen dinner
Wednesday, August 18, 2010
For any of you that followed the Atkins diet fad some 6 years ago, diner #10 was your night!
There was meat in every plate, from appetizer though to dessert. Well, for this special night we had a two Argentine couples join us, so what better moment to try to recreate their national food. The night was one full of delicious food and even better companionship.
- Short Ribs
- Pork fillet
- House smoked bacon
Sunday, August 15, 2010
Monday, August 9, 2010
So with the pork vs duck fiasco behind us, the pork meat actually made for a delicious dinner. Not only was the diner fantastic, but the guest had an amazing time. I think this was the longest Thursday we have had up to now, 1:30, especially considering that one of the guest had to wake up at 5:30. (as a follow-up to this, he woke up at 8...)
So for the recipes of the night:
Chilled Avocado Soup with Truffled Buttermilk Foam
1 1/2 cup of buttermilk (chilled and well shaken)
1 bottle of Malbec wine (don't go for the cheap stuff, if you won't drink it don't cook with it)
1 cup of red quinoa
2 chopped avocados
1 halved cherry tomatoes
1/2 cup of fresh mozzarella chopped in cubes.
2 cups of chicken broth
2 tb of butter
Once cooked, add the tomato, avocado and mozzarella and stir in . The heat of the cooked quinoa will absorb the flavors of these ingredients and make a delicious dish.
Sunday, August 8, 2010
Things changed a little bit on this Thursday, in preparation for dinner #9. A little bit of role reversal if you will. You see, Tamy has been wanting to participate much more in the prepping stage of each diner. This time around I gave her perhaps the most important role… grocery shopping. It might be a personal thing, but I love buying the food I am going to be working with that night. Its like an artist buying the paint he is going to use on the canvas, its personal. But I trust her with my life, so of course I will trust her with our kitchen. So it was agreed one day before that Tamy was going to try a new location to purchase the food, Chelsea Market. Man was she excited.
That Thursday started like any other. Tamy left to work way before me, a little stressed about her workday and also about her latest responsibilities with the groceries. I was writing up in an email all the grocery list so she could print it out at work, then I got ready to leave. While turning off the lights before taking off, I found a very particular item that Tamy had left behind… her cell phone; this was going to be a problem. I have to be honest, I was considering pulling the plug and going on my own to the market. What if one of the important ingredients was no where to be found? How would she get a hold of me and ask what to do? (she doesn’t even know my phone number without her cell phone) The plan for that night was to cook duck breasts in a wine reduction sauce. Duck is not the easiest meat to find… but I had to be strong and have faith in her capacity to know what to buy. And I did, Tamy went that afternoon to Chelsea Market all by her self, with no cell phone, confident that she would get everything we were looking for.
Meanwhile, I was in the apartment getting ready for her arrival to begin cooking. I made sure the apartment was presentable. So I began to prep the kitchen as much as I could before the food arrived. The counter was squeaky clean, my knives were sharp, the food that we already had in the fridge was out, the onions were cut. Tamy was still no where to be found. I picked up the phone to call her, quickly remembering that her phone was in the room next to me in the same place she had left it that morning. 20 minutes before the guest arrived, Tamy triumphantly walks in with three bags of groceries. I knew at once that there was something wrong. She had that nervous face on. A little smirk, her left lip raises a bit, giving a small sense of false security, but since I know her all to well I knew something was off. And then came the confession…
They were out of duck breast. The key ingredient to the diner was gone. I had a feeling that something was going to happen. But instead, the fine people at Dickson’s Farmhouse Meats recommended we use pork sirloins instead. This came after about 30 minutes of a nervous Tamy explaining to them what the plan for the dish was and the importance of the duck breast. Apparently one of the people at the store said this would probably taste even better than duck. And even though I was very doubtful of that comment at the beginning, I was extremely pleased with the results. Tamy did a great job her first time buying the ingredients for a Thursday diner and definitely a special props is needed for the great service at Dickson’s Farmhouse. The duck will have to wait for another night.
Friday, August 6, 2010
Wednesday, August 4, 2010
This was one of those days. You know the type… struggling to get through the day. In meetings from 9 AM to 5 PM straight non stop. Sometimes wondering what on earth is it that I am really doing here. I know it happens to a lot of you. Sitting through a conference call and all you hear is the voice of Charlie Brown’s teachers “whah whah whah!” People complaining for the sake of complaining; “You’ll ruin the concept.” “We cannot remove that line, it’s the only thing holding that creative idea together!” “This concept is off strategy!” “This strategy is off brand!” “We need the TV spots ready in one week!” This, ladies and gentlemen, is what the ad world has come to. Forget those days when things looked like they did on Mad Men, that show is fiction and so is that life. The glamour of advertising is gone. Creativity through advertising is not necessarily dead but it tinkers on the edge of a long abyss.
Creativity in these modern days has taken on a whole new dimension, or rather it has evolved from what it used to be. The internet gives the inspiring author a place to write and be read, the proliferation of digital cameras allows everyone to become a photographer, and anyone with a computer and a kitchen can become an aspiring chef and restaurateur. And, well, that’s where we come in. Food creation is, in my opinion, still to this day a creative dimension that transforms everyday. People love experiences, and being creative with your food and its presentation is only half of the challenge. The experience in itself needs to be just as creative. You can place a table with 4 chairs around it and call it a restaurant, but the ones that succeed are the ones that have a concept and a solid strategy to them. And to succeed you need to be creative.
Worth Kitchen has been an experiment in creativity for us. Our concept is very straightforward. Through the kitchen and the table we offer you an amazing dinner with completely different people every time in the most intimate of settings, our very own living room. This blog allows us to share the experience with everyone. We have officially set a deadline of 15 dinners to begin working on where we are taking this towards. What is the next level for us? We feel the concept we have built is very fun, and has received a lot of praise. So now, starting dinner #10 tomorrow, we have 6 more dinners to figure out our next steps… and loving every second of it!