Hubris has taken hold of me, and thus, I'm too proud of myself not to repost this from the boards to my blog. It's the SG restaurant menu -
Tonight's menu:
Amuse bouche of Devilyn's deviled Robin eggs and crostini with Olive tapenade from Sicily
Appetizer: Pekoe tea Chai smoked duck breast with Sake poached Cherries and Peanut sauce, served with Snow peas and Nori wrapped forbidden rice
First Course: Brie and Blue cheese Chilli rellenos paired with Lamb tacos, Spanish Saffron rice, and Summer squash succoTash
Second Course: Honey Bunny - saddle of Rabbit glazed with Clover honey infused with Coriander, Cinnamon, and Ginger, sprinkled with Opium Poppy seeds and candied Mandarin oranges, served with Sugar snap peas and serrano Pepper quinoa.
Third Course: Sage smoked Feral Bambi Fawn venison, Charbroiled and glazed with Apricot Barbiq sauce, paired with Fancy peas, Pearl onions, and a sweet Pumpkin purée.
Dessert sampler: Angel food Cake with Candy Cherry garnish, Pan Dulce with Royal Bee jelly, and Vanille crème brûlée.
Featured drink this evening: Midori Martini
Well, at least I amuse myself.
Tonight's menu:
Amuse bouche of Devilyn's deviled Robin eggs and crostini with Olive tapenade from Sicily
Appetizer: Pekoe tea Chai smoked duck breast with Sake poached Cherries and Peanut sauce, served with Snow peas and Nori wrapped forbidden rice
First Course: Brie and Blue cheese Chilli rellenos paired with Lamb tacos, Spanish Saffron rice, and Summer squash succoTash
Second Course: Honey Bunny - saddle of Rabbit glazed with Clover honey infused with Coriander, Cinnamon, and Ginger, sprinkled with Opium Poppy seeds and candied Mandarin oranges, served with Sugar snap peas and serrano Pepper quinoa.
Third Course: Sage smoked Feral Bambi Fawn venison, Charbroiled and glazed with Apricot Barbiq sauce, paired with Fancy peas, Pearl onions, and a sweet Pumpkin purée.
Dessert sampler: Angel food Cake with Candy Cherry garnish, Pan Dulce with Royal Bee jelly, and Vanille crème brûlée.
Featured drink this evening: Midori Martini
Well, at least I amuse myself.
Cannes Reportage Part II:
OK, finally got some time to crop and post photos... Yay!
Here's the Grand Palais, where the films in competition at the festival are screened:
One of the great things about seeing films at the Palais is the opportunity to meet the people behind the films. A few snapshots following the screening of Clerks II:
Additionally, while working at the American Pavilion on the beach right behind the Grand Palais, one can meet filmmakers, actors, film critics, and a host of other sundry characters that make the festival what it is.
That's Brian O'Halloran (a.k.a. Dante Hicks from the Clerks films)
That's John Cameron Mitchell (a.k.a. Hedwig), who was screening his new film _Shortbus_, joining the AMPAV crew for karaoke night. We all sang along to a rousing chorus of New York, New York.
Paul Dawson and PJ DeBoy, two of the stars of Shortbus, singing "I Got You Babe".
Sook Yin Lee, another star of Shortbus. She is really cool, and it was terrific talking to her about the creative process behind the film and behind her TV program that she's developing for Canadian TV.
Kendra Wilkinson - Playmate and one of Hugh Hefner's girlfriends. Hef and the girls came by for a belated 80th birthday party for him, so we made them lunch. Alas, despite the girls' fondness for my barbecue sauce, I wasn't offered a private chef gig at the Playboy Mansion. Dommage.
Lastly, some of the fantastic chefs who helped pull the AMPAV restaurant together:
More to follow?...
OK, finally got some time to crop and post photos... Yay!
Here's the Grand Palais, where the films in competition at the festival are screened:
One of the great things about seeing films at the Palais is the opportunity to meet the people behind the films. A few snapshots following the screening of Clerks II:
Additionally, while working at the American Pavilion on the beach right behind the Grand Palais, one can meet filmmakers, actors, film critics, and a host of other sundry characters that make the festival what it is.
That's Brian O'Halloran (a.k.a. Dante Hicks from the Clerks films)
That's John Cameron Mitchell (a.k.a. Hedwig), who was screening his new film _Shortbus_, joining the AMPAV crew for karaoke night. We all sang along to a rousing chorus of New York, New York.
Paul Dawson and PJ DeBoy, two of the stars of Shortbus, singing "I Got You Babe".
Sook Yin Lee, another star of Shortbus. She is really cool, and it was terrific talking to her about the creative process behind the film and behind her TV program that she's developing for Canadian TV.
Kendra Wilkinson - Playmate and one of Hugh Hefner's girlfriends. Hef and the girls came by for a belated 80th birthday party for him, so we made them lunch. Alas, despite the girls' fondness for my barbecue sauce, I wasn't offered a private chef gig at the Playboy Mansion. Dommage.
Lastly, some of the fantastic chefs who helped pull the AMPAV restaurant together:
More to follow?...
Part One of the Cannes Reportage series...
Just back from Cannes - What an awesome festival! OK, so I was working for no pay, 7 days a week, 10 -17 hour days, sharing a shoebox of a hotel room with 4 film students, and getting 2-5 hours of sleep a night, but it was absolutely phenomenal!
I haven't finished downloading and cropping all the pics yet, so that'll have to wait. Some highlights from the festival, though: signing karaoke with John Cameron Mitchell (Hedwig) and some cast members of his new film, Shortbus; making lunch for Hugh Hefner's belated 80th birthday party; seeing the world premieres of The Wind That Shakes The Barley, Borat, Clerks II, Shortbus, and Babel; making an omelet for Faye Dunaway; getting photos with Kevin Smith, Rosario Dawson, Scott Mosier, Brian O'Halloran, Kendra Wilkinson, Sook Yin Lee, Paul Dawson, and PJ DeBoy; serving drinks to Jena Malone; seeing the cast of Richard Linklater's Fastfood Nation; and making Millionaire's Deviled Eggs and a ceviche plate for Top Chef David.
Can't wait to post the pics.
Hooray for me.
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Just back from Cannes - What an awesome festival! OK, so I was working for no pay, 7 days a week, 10 -17 hour days, sharing a shoebox of a hotel room with 4 film students, and getting 2-5 hours of sleep a night, but it was absolutely phenomenal!
I haven't finished downloading and cropping all the pics yet, so that'll have to wait. Some highlights from the festival, though: signing karaoke with John Cameron Mitchell (Hedwig) and some cast members of his new film, Shortbus; making lunch for Hugh Hefner's belated 80th birthday party; seeing the world premieres of The Wind That Shakes The Barley, Borat, Clerks II, Shortbus, and Babel; making an omelet for Faye Dunaway; getting photos with Kevin Smith, Rosario Dawson, Scott Mosier, Brian O'Halloran, Kendra Wilkinson, Sook Yin Lee, Paul Dawson, and PJ DeBoy; serving drinks to Jena Malone; seeing the cast of Richard Linklater's Fastfood Nation; and making Millionaire's Deviled Eggs and a ceviche plate for Top Chef David.
Can't wait to post the pics.
Hooray for me.
nullnull
Missing my fur kids greatly. Until last year, I had three big, loveable, laughy clown dogs who totaled nearly 400 pounds between them. Lacena, a Neapolitan Mastiff bitch, Horkheimer (named after the Frankfurt school philosopher), a German Shepherd/Malamute mix, and Akiko (named after Japanese feminist anti-war poet Yosari Akiko, even though my Akiko was a boy), a Bullmastiff/Rottweiler mix. Horkheimer and Lacena died within a few months of each other last summer, and I was totally crushed. I don't have kids of my own yet, so my fur kids were like my children. I still have Akiko, who is the gentlest, sweetest, happiest 150 pound furball imaginable. Anyhow, just thought I'd put up a few pics of my babies. Plus one to spare... Macy Gray is a Catahoula Leopard dog that belongs to my two closest friends from gradual school.
Lacena mothering her tigger
Lacena - 140 pounds of dog, 40 pounds of lips
Akiko and Hork - Dogdom's Pinky and the Brain
Macy Gray - Blue eyed beauty
Lacena mothering her tigger
Lacena - 140 pounds of dog, 40 pounds of lips
Akiko and Hork - Dogdom's Pinky and the Brain
Macy Gray - Blue eyed beauty
OK, time to post a journal entry... can't just linger about lurking ad nauseum. The following is a series of menu additions I created for the restaurant where I cook. We had a competition for April 1st menu changes, and I scored a gift certificate for dinner for two at the restaurant. So, without further ado...
Capybara on a Culinary Sojourn through South America
Succulent capybara shanks stuffed with api morado barbecued charque de cuis from the Andean guinea pig, slowly braised in savory fermented llamas milk in centuries old Incan earthenware vessels. Served on a nest of Peruvian purple potato gnocchi with pygmy marmoset truffle shavings, drizzled with a tangy and piquant tamarind pisco vinaigrette, and garnished with exotic Bolivian blood mango slices. Enjoy this traditional Venezuelan Lenten time dish to make a memorable April Fools Day.
Jonathan Swift's Irish Stew
This classic preparation of the other other white meat is sure to delight the palate with flavors that propose nothing modest. Tender morsels of milk-fed Irish yearlings slow cooked in their own juices, hearty Dublin potatoes, sweet parsnips, earthy County Clare barley, and Galway Bay sea salt create a taste sensation you cant shake a shillelagh at. Paired with Irish soda bread and whiskey flambéed baby sweetbreads, this bracing dish will have you forgetting about St. Patricks Day and rejoicing in April Fools Day.
Fricassee Fou
Youll be raving about our newest addition to the Janos menu. Tantalizing bovine spongiform encephaloriffic beef brains from prime British cattle stewed in an absinthe and laudanum gravy abound with flavor when paired with psilocibe semilanceata mushrooms and Guatemalan insanity peppers. This mind-blowing fricassée finds its perfect foil with our ergot bread salad dressed with DeQuincey sauce extracted from the finest Afghan poppies. Youd be an April Fool not to try it.
Arctic Springtime Terrine from the Tundra
The spring thaw allows us to bring you the bounty of the great white North. This sumptuous and hearty terrine consists of polar bear liver pâté, mousseline of baby fur seal tongue, and seared moose knuckles. Completing the terrine are a robust Inuit ice turnip purée and Chukchi mushroom duxelles. The terrine is accompanied by hot walrus flipper soup in honor of the great Alaskan tradition of April Fools Day.
Big Block Brown Trout
Mouthwatering morsels from Motor City come to Janos when we simultaneously sear and smoke Lake Erie Brown Trout on the engine block of a 64 GTO. The mellifluous aromas and bold flavors of American engineering will have you purring like the motor of a classic pony car. Piston-mashed red potatoes and oil pan sautéed baby carrots will kick it into high gear, and the radiator caramelized Amandine sauce is smoother than 10W-30. Dont miss the holiday special for April Fools Day.
Cottage Cheese
You know cottage cheese.
Harvest of the North Atlantic
Red-Haired Grizzled Clubfoot Kiltflipper fish, flown in to us fresh daily from the finest fishmongers of Fife, Scotland, is poached in a fumet of Goosenecked Bluetooth Pot Bellied Turbot and served with exotic Ocelot Spotted Carabiner Mussels. Served atop a bed of Irelands rustic McGillicutty-Sark Heirloom Potato boxty, and gratinéed with Swedish Husqvarnakøninjörgensåsgeirsdottir cheese, this dish is as delightful on the palate as its components are on the tongue. Market Price as of April Fools Day.
Poe Boy Sandwich
Hunger nevermore with this delectable feast of pit and pendulum roasted ravens breast paired with braised tell-tale beef heart and glazed with a tangy reduction of Amontillado. Served on black bread with a side of Pommes Annabel Lee. Ask your server about this April Fools Day special.
Green Eggs and Ham
You will like them with Dijon, you will like them with corn flan. You will like their piquant taste, you will like them with recado paste. You will like them with crèpes Suzette, you will like them with beurre noisette. You will like them with hamachi, you will like them with Greta Scacchi. You will like them with fish fumet, you will like them with chocolate soufflé. You will like them with feijoada, you will like them with chicken piccata. You will like them with tomatillo, you will like them with membrillo. You will like them with mignardises, wont you try them, wont you please? You will like them with toadstools, you will like them, April Fools!
More fun news on the culinary front. I just made my travel arrangements for Cannes, France for May. I'll be cooking at the American Pavilion for the Cannes Film Festival. I got to do this last year, and it was an amazing experience. I'm psyched about the opportunity to do it again. I hope I also get a chance to cook for Sharon Stone's big AIDS benefit dinner she does every year there. That would be hotter than two rats screwing in a wool sock. Anyhow, enough journaling for tonight. TTFN.
Capybara on a Culinary Sojourn through South America
Succulent capybara shanks stuffed with api morado barbecued charque de cuis from the Andean guinea pig, slowly braised in savory fermented llamas milk in centuries old Incan earthenware vessels. Served on a nest of Peruvian purple potato gnocchi with pygmy marmoset truffle shavings, drizzled with a tangy and piquant tamarind pisco vinaigrette, and garnished with exotic Bolivian blood mango slices. Enjoy this traditional Venezuelan Lenten time dish to make a memorable April Fools Day.
Jonathan Swift's Irish Stew
This classic preparation of the other other white meat is sure to delight the palate with flavors that propose nothing modest. Tender morsels of milk-fed Irish yearlings slow cooked in their own juices, hearty Dublin potatoes, sweet parsnips, earthy County Clare barley, and Galway Bay sea salt create a taste sensation you cant shake a shillelagh at. Paired with Irish soda bread and whiskey flambéed baby sweetbreads, this bracing dish will have you forgetting about St. Patricks Day and rejoicing in April Fools Day.
Fricassee Fou
Youll be raving about our newest addition to the Janos menu. Tantalizing bovine spongiform encephaloriffic beef brains from prime British cattle stewed in an absinthe and laudanum gravy abound with flavor when paired with psilocibe semilanceata mushrooms and Guatemalan insanity peppers. This mind-blowing fricassée finds its perfect foil with our ergot bread salad dressed with DeQuincey sauce extracted from the finest Afghan poppies. Youd be an April Fool not to try it.
Arctic Springtime Terrine from the Tundra
The spring thaw allows us to bring you the bounty of the great white North. This sumptuous and hearty terrine consists of polar bear liver pâté, mousseline of baby fur seal tongue, and seared moose knuckles. Completing the terrine are a robust Inuit ice turnip purée and Chukchi mushroom duxelles. The terrine is accompanied by hot walrus flipper soup in honor of the great Alaskan tradition of April Fools Day.
Big Block Brown Trout
Mouthwatering morsels from Motor City come to Janos when we simultaneously sear and smoke Lake Erie Brown Trout on the engine block of a 64 GTO. The mellifluous aromas and bold flavors of American engineering will have you purring like the motor of a classic pony car. Piston-mashed red potatoes and oil pan sautéed baby carrots will kick it into high gear, and the radiator caramelized Amandine sauce is smoother than 10W-30. Dont miss the holiday special for April Fools Day.
Cottage Cheese
You know cottage cheese.
Harvest of the North Atlantic
Red-Haired Grizzled Clubfoot Kiltflipper fish, flown in to us fresh daily from the finest fishmongers of Fife, Scotland, is poached in a fumet of Goosenecked Bluetooth Pot Bellied Turbot and served with exotic Ocelot Spotted Carabiner Mussels. Served atop a bed of Irelands rustic McGillicutty-Sark Heirloom Potato boxty, and gratinéed with Swedish Husqvarnakøninjörgensåsgeirsdottir cheese, this dish is as delightful on the palate as its components are on the tongue. Market Price as of April Fools Day.
Poe Boy Sandwich
Hunger nevermore with this delectable feast of pit and pendulum roasted ravens breast paired with braised tell-tale beef heart and glazed with a tangy reduction of Amontillado. Served on black bread with a side of Pommes Annabel Lee. Ask your server about this April Fools Day special.
Green Eggs and Ham
You will like them with Dijon, you will like them with corn flan. You will like their piquant taste, you will like them with recado paste. You will like them with crèpes Suzette, you will like them with beurre noisette. You will like them with hamachi, you will like them with Greta Scacchi. You will like them with fish fumet, you will like them with chocolate soufflé. You will like them with feijoada, you will like them with chicken piccata. You will like them with tomatillo, you will like them with membrillo. You will like them with mignardises, wont you try them, wont you please? You will like them with toadstools, you will like them, April Fools!
More fun news on the culinary front. I just made my travel arrangements for Cannes, France for May. I'll be cooking at the American Pavilion for the Cannes Film Festival. I got to do this last year, and it was an amazing experience. I'm psyched about the opportunity to do it again. I hope I also get a chance to cook for Sharon Stone's big AIDS benefit dinner she does every year there. That would be hotter than two rats screwing in a wool sock. Anyhow, enough journaling for tonight. TTFN.
