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Showing posts from September 24, 2006
If you read in the last week's post that I was planning on making Roasted Garlic Bread pudding for my Sunday garlic festival demo this year, I changed my mind. I did the same dish in 1996 so I thought it would be cool to bring it back.
But...
Picture this...
It is the peak of catering season, Rosh Hashanah and the NY Garlic Festival weekend.
On Saturday I was in the New World kitchen at 5 am to pack out the garlic festival vending stuff by 8 am---700 lbs of string beans for blackening, 14 gallons of Creole remoulade sauce and 20 chafing dish pans of roasted garlic mashed potatoes! I was down two cooks; one was celebrating his "Birthday Weekend" and the other was a newly hired Culinary grad who just had a bad attitude. We were catering a wedding for 100 in Boiceville and another party for 100 in Stone Ridge. The Cafe had done 250 covers on Friday and was set to do 300 on Saturday, shorthanded, which meant I was going to be cooking on the line.

Back at New World we were…
So...
For all of you New World wine dinner/slow food dinner/theme party night lovers---
We are at work on our fall and winter schedule.
Stay posted or visit
http://ricorlando.com for the schedule.
Get ready to ROCK!

Don't forget to discreetly sniff the cork.
Ric the Chef
So...
It is fall 2006 and I am in the depths of Chef Demo Mania!
I am being pushed to the limit but it is what makes being a chef exciting.
There is nothing more rewarding than presenting food and concepts that I believe in to a live audience. I suppose it is comparable to a when a musician performs live in concert. It's not that I don't love being in the "Studio"--er--my restaurant kitchen. Demonstrating is just a different kind of rush. The interaction with the tasters is very challenging. I am literally face to face with critics and fans alike. I think it not only tightens my chops, but it drives me to connect more with my audience.

For the next week or so I am going to journal my live "performances" for fall of 2006—

Friday September 6th.
Hudson Valley Wine Fest Gala Fundraiser for the Cornell Cooperative.
Grieg Farm, Red Hook NY

New World donated a table of Ceviche to pair with Atwater Vineyard's Finger Lakes Riesling. My good bud Katie Marks makes the b…