Scored some Tables

Today I was talking to one of the chef's in another retaurant and he was asking about my project how it was going things like that I told him we are working on raising capitol, so he asked what other equipment we still needed I named a few things then said tables well he told me there other restaurant just changed out there table for new ones and they have the old ones in storage and they want to me to pick up and take. Hopefully they are nice going tomorrow to check, if the tables are nice we will be the only house in Henderson with restaurant seating for fifty!

We are getting close hopefully by next week some time we will be signing a lease and moving forward with project still on track for some sort of Oct. opening might be 2011 but it will open

Bread & Butter Breakfast Bakery

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Curry Croissant

We had this bit of extra croissant dough and decided to make something

total off the wall for fun sort of a episode of Chopped on the Food Network.

It came out wonderful ton of

flavor we used turkey and spinach but next time we will

make with lamb, potatoes, arugula, some feta, garnish with mint jelly

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Bean cooking and Meatball making

One thing I like about working in a fully kitchen instead of a bakery is the knowledge that the others bring to the group. Simple things like cooking beans for me we always soaked them the night before then slowly cooked on the stove and if everything is watched perfect you get some nice beans if not you have refried beans.

This is the new style: place everything in the crock-pot or if you want to
be professional its a slow cooker cover with water, maybe a onion, carrot,
little garlic salt and pepper, turn on medium and in about two hours
you have perfect beans every-time.
Can't to make bean soup with a the
corn challah with chilies will be good eats.
What is great the machine does all the work.

The other fun project was meatballs, we made just to get a yield so when
we open the meatball sub will be on the menu.
With ten pounds of meat we made 150 meatballs now if each sandwich has
5 meatballs that is 30 sandwiches at $7.00 equals $210.00 in sales
with bread, cheese, sauce, peppers, and meat, $42.00 dollars in product
which gives a 20% food cost it took with cooking and
prep 1 hour to set everything up at $12 hour employee so the
labor cost on this product is very good as long as everything is
organized and ready to go we should do well on this product,
with a little room to work with on ingredient price.
coming soon roasted meatball sandwich
ciabatta, grilled peppers, tomato served with
House made Italian Potato Chips

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Glorious Pig Dinner

Bargain of the day, next Monday we are doing a Glorious Pig Dinner at the Supper Club
here is a look at the menu should be a fun event priced for a recession friendly $30.00 per person plus tip

Glorious Pig

All things Pork All things Good

Pork Rilletes, Apricot Jam

Dog with Shaved Fennel

Tenderloin Grapefruit Bibb Salad

Oyster Casino Vol Au Vent

House made Country Sausage, Corn, Brown Butter

Braised Pork Cheeks Fuji Apple Puree, Sautéed Swiss Chard, Cherry Gastrique

Family Style Sides Coleslaw, Potato Salad

Crisp Prosciutto Butter Pecan Ice-cream, Peach Cake

Bread Service will be Brought to you by the Bread & Butter Bakery:

Bacon Pretzels

Smoked Ham and Cheese Scones

Corn Bread with "Pork and Bean" Butter

This is a Farm to Fork Production

Will be a fun dinner this is the first one open to the public looking to do about 25 people

Supper Club is this project we started at a Hot Dog stand across from UNLV, there is no traditional kitchen and its very under ground servers are the chefs that create the plate: very informal, just really good food, local products, cooked by chef's for various restaurants around town, and you can bring your own wine or drinks, we are just a few young chef's looking to make our own food

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ShortRib Sandwich

We had these pretzels that went a little to long in the proofer and when baked it filled the holes

making a roll instead the pretzel shape, so we made a sandwich with some ingredients we had in the kitchen.

Beef Short rib that has been cooked at 145F for 48 hours, the kitchen portions into nice clean cubes

well the by product is there is trim leftover, here we took a hot pan sautéed some shallots, garlic then added the meat with a touch of beef stock then turned off the heat and covered the pot to allow the meat to get hot but not over cook.

The portion came out to 90 grams just over 3 oz

Brushed both sides of the pretzel with mustard butter and toasted the bun, short-rib meat, warm aged cheddar fondue, heirloom tomatoes, and bibb lettuce. It was like a great burger/steak sandwich actually all eight disappeared pretty fast, I saved this one for the photo along with some house-made potato chips.

it was good eats this month we are working on all the sandwiches for the bakery so it should be a month of eating for me.

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Wedding Cake

Here is some pictures of a cake we did Last weekend, it was nice

actually the delivery was real easy we decorated everything at the shop.

Above is these doves we made out of White Chocolate with some molds that are made out of Latex

they use for I have had these molds about 15 years and this was the first time used they came out clean.

Original the molds are used for ceramic there used to be a company in Tennessee that solid them

but they went out of business a few years back they had some really cool stuff.

To make the cakes to the right size we molded them in plastic containers, when frozen it just popped right out, next time we will line the molds with the buttercream first will make the job even easier.

The cakes where decorated on the plates, with wrapped fondant around the sides

This is a practice set-up for the cake to make sure it went good, in the rush to set-up on the wedding day didn't get a final picture but it did look nice, maybe next time less talking and more picture taking

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Meat Cooking

I need to take more pictures before everything gets ate, its sort of a catch-22 looks great lets eat? or stop take a picture then eat? I find myself more of the first one.

One of the better things about working in a big kitchen is twice a day someone has to cook for staff meal
this when we practice what to do for the savory program, its great really make some nice things on someone else's dime and get instant feed back.

The picture above is Beef Top Round that has been brined with salt, rosemary, garlic, lemon, peppercorns allot of fresh herbs, sits for 12 hours

after the brine it gets salted and seared in a hot pan gives nice color, some caramelization of the meat

after searing the meat gets placed in a bag and add rendered beef fat and vacuumed packed

Then we placed in a water bath that is heated to 63C/145F

the temp stays consistent with the help of a circulator that heats the water to the temp you set

so it stayed in here for ten hours

Here is the pork roast it went over really well made a great sandwich

and for a baker really easy to make

what is greater than fresh bread and beautiful sliced pork sandwich

The pork roast was a shoulder we cut open and stuffed with garlic, rosemary, sage, thyme, salt, fennel seed, pepper, then tied up seared then bagged to cook.

The top round I thought was middle of the road next time we will use a beef brisket or ribeye something with more fat marbled in the meat, the top round is to much like everyone else if we are going to the time to cook a great piece of meat then it should be something that makes you drive across town for.

Deli Meat 101 saved me a few bucks in experimentation's

and I never want to be a restaurant that has boxes come in like this picture

For one this is the same product anyone can use and two I want my shop to become a Destination for breakfast but never do I want to serve Institutional Food.... just sounds really bad on all levels

This picture I thought was funny because the package date is three months before the restaurant received the product even though it was stored frozen and they store it frozen by the time you eat the sausage its probably at-least 4 months old you image all the product that has to go inside to have that shelve life even frozen.

Not good we will be better than that

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Chocolate Waffles

Here is a idea I thought would be fun for a plated dessert all chocolate Waffle, Ice-Cream, Chocolate Syrup.
The smell was out of this world made to order served warm with cold ice-cream rich sauce

Save this one for a nice winter day, maybe with a cup of Hot Chocolate

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Great Sign

Was in Venice Beach couple weeks back and came across this sign at a Coffee Place
How many complaints does it take to implement this program?

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henandthebaker

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Welcome To the Bakery

Scored some Tables

Curry Croissant

Bean cooking and Meatball making

Glorious Pig Dinner

ShortRib Sandwich

Wedding Cake

Meat Cooking

Chocolate Waffles

Great Sign

henandthebaker

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