Crispity Crunchity

Hello Monday!  You know you love it.  I am putting myself back on the wagon starting today, need a major detox for the nest few weeks.  No more meat or alcohol, see how long I last...

In the kitchen, a napoleon is a very vague term these days, basically defining food as a stacked item.  Something Crunchy and something soft all stacked together to give some height and texture.  I had a request yesterday for a Napoleon cake for a birthday party this afternoon at Blue Bar, and truthfully have made single serve napoleon desserts but never a cake, so it was time for some experimenting.  Did some research on Wiki (friggin love this site for stuff like this), and turns out it has nothing to do with the French Emperor Napoleon the Ist, but named after Naples, the city.  Classically with three layers of puff pastry, some kind of cream or jam, and a top layer of fondant (I despise fondant...).  Of course I like to switch some things up a little and go the Caribbean route, with lots and lots of RUM!!

I baked off a few thin Layers of Pound Cake (holds its texture very well when stacked), and a few layers of Puff Pastry, then went in search of some nice berries and fruit.  I pureed some beautiful Guava I bought off one of our few local farmers and made a Guava Pastry cream (whip cream + Guava puree), sliced some strawberries and Kiwi, and some super sweet Coconut Rum.

The Puff Pastry gives the Cake a great crust in the center, and if cooked right stays super flaky in a cake.  I soaked the Pond cake in about 2 cups of rum ( about 16 shots...) and stared layering.  Surprisingly turned out quite nice!  I finished the sides with a toasted almond crumble and a quick garnish on the top of Coconut and chocolate shavings.  Not the prettiest cake I have ever made, but DAMN GOOD. 


Spent some time in Spanish Wells over the weekend, the place is starting to grow on me...  I think I am just really tired of Briland folks right now, its good to meet some new peeps, minus the accent they have there that weirds me out.  A mix of a deep Fargo accent with Bahamian, sort of strange.  Caught dome gorgeous grouper and a few small yellowtails, probably throw them on the menu tonight.  Gonna start diving again next weekend! YAYA, water is finally warming up, get in soon before the sharks start making their way back into the reefs off the islands. 

Peace!

Into the Groove

Already Wednesday and this is the first day this week I actually feel energized again.  Last night was the first nigh in about 3 weeks I have had a full nights sleep (took about 4 advil pm), I guess sometime you have to force it!  Again its desk work all morning though, uhhg.  CFO is screaming at me to finish up inventory and end month P&L's for March...

Only really got one picture that evening, some of the hor d oeuvres we passed before dinner, left out the Salmon Mousse and Bruschetta with Duck Prosciutto.  Below is a play on Shrimp Cocktail(poached in Saffron Butter on a toast point with shaved cucmber and Chipotle cocktail sauce garnish), tuna tar tar in a cucumber cup, and a play on Sushi with Hamachi and Bluefin Tuna (stacked and sliced) with Spicy Mayonaisse and Citrus Tobiko Caviar (think I missed that garnish somewhere...)

Already planning another wedding with Ben for June this week and a few more tastings for future weddings at the resort.  Never ending right now, but thats fun of it! 

And get to pick up the boat today!  Both engines finally on and ready to go, now lets see about changing the name from Screamin Semin...!?!?!  Thats what happens when you buy a boat from a couple of flamboyant cubans in Miami!  Cheers to all and to all a fabulous day!

And its over....!!!!

The weekend of hell!  Finally came to an end, Dont think I have ever worked so much and slept so little in a period of two weeks in my life.  I am drained beyond imagination, but so glad I did it.  140 people, 2 nights, 840 plates of food and 4, 20 hour days in a row.  Managing 2 different sets of staff, that was the fun part!  My bed has never looked so comfy.
Peter DeNeufville had his friend (French Master Chef) Jean Lois Dumonet down for the weekend as well to work with me, it is so much fun to work with an award wining chef like him.  I can only dream of accomplishing what he already has in my lifetime.  And truthfully, I have never had somuch fun with a chef.  It is nice when you can click with somebody in the kitchen like that.  I will post some pics soon of the whole thing, but let me tell you, the food was amazing!  Not just because of me... But I had an amazing staff to pull it off.  I catered his privately on Saturday on Arki and Uma Thermans property.  No running water, no electricity.  i built a kitchen outside with tables, chafing dishes and grills, all the prep was done offsite, but everything was cooked and finished offsite.  Menu for both Nights are Below;

Day 1:

1st
Stone Crab
Heirloom TOmato, Avocado, Micro Basil, Soy Vinagrette

2nd
Petit Arugula
Maytag Blue Cheese, Merlot Poached Pear, Candied Walnuts, Roasted Shallot Vinaigrette

3rd
Ribeye
New Potatoes, Skillet Asparagus, Micro Greens, Sauce Poivrade

4th
Grouper
CoconutScented Rice, Wilted Spinach, Yellow Curry, Sweet Pepper Confetti

5th
Spiral Cake
Rum Ganache, Cuban Chocolate and coconut sofrito


Day 2:

1st
Gazpacho Andoule

2nd
Poached Rock Lobster
Charred Mango, Heirloom Tomato, Rosemary Oil, Local Avocado

3rd
Filet Mignon
Herbed potato Mash, Haricot Vert, Sauce Bernaise or Chimmichury

4th
Organic Greens
Montrache Goat Cheese Terrine, Cranberry Brioche, 5 oils Vinaigrette

5th
Desserts Galore!  About 15 different canapes


I had a blast, both of these also included a cocktail hour before hand with about 5 different passed canapes.  Uhhg, its over!!!!!!!!!!