Some days, when it rains it pours . . .
Seth Bixby Daugherty has resigned from his exec chef position at Cosmos and the Graves 601 Hotel. December 14 he is cooking at the Beard House in NYC and then the following week will be his last behind the stoves in the kitchen that earned him a Food and Wine 10 Best New Chefs Award just two years ago. Seth leaves after four years, and will be working on his dream job and spending time with his wonderful family. After re-energizing his batteries, he will dive into his new project, Real Food Initiatives, a partnership with local health experts that teaches kids about food, wellness, and nutrition and will ultimately aim to help rework the local K-12 food programs in our schools.
So who will become the next chef at Cosmos? Stewart Woodman is available last I heard . . . hmmmmmmmmm? Any thoughts, my little Chow-Chows, on who the Graves family should hire? Is there a local candidate worth considering, or would you look elsewhere to another city and import some really hot-stuff major-league talent to replace the major-league talent that is leaving?
Lenny Russo and I have traded e-mails and had a phone conversation after my open-ended blogging last week about the goings-on at Cue. For the record, he says:
“. . . When Bon Appetit negotiated the service contract (for Cue), the Guthrie asked for specific levels of service and food and beverage offerings in specific areas at specific times based upon their projected needs. Obviously, no one knew what those needs would exactly be. As we become better acquainted with these things, we are working with them to make adjustments so that we can evolve into a business plan that is workable for everyone involved. We are still in that adjustment phase, and I anticipate that we will see more changes in the future. Some of those changes may involve adding service, as we have already done in some ways that are not really worth mentioning here although late night is one such way, and some may involve scaling back things in order to optimize our efficiency.”
That’s chef-speak for “hey, we are making changes over here as we see fit so shut up Zimmern and stop throwing water balloons at us from your office window.” Lenny is a smart and talented guy and I WANT TO HEAR from more chefs about their restaurants and plans when applicable . . . Especially when they disagree with me on one matter or another. Blogs are a great place to informally connect with very serious food fanatics. Lenny, you are a diplomat of the first order.
My Knicks have only won a third (or less!) of their games. They are only one game out of first place in their division. What is up with East Coast hoops!?!?!?!?
Joan Ida details as promised . . . straight from the flack's mouth . . .
“Executive chef Joan Ida will be taking a sabbatical from Tria Restaurant, Bar and Market during 2007 to open a new restaurant in Hong Kong. Ida will be the executive xhef of Watermark, a new restaurant located in the Star Ferry Building on the Hong Kong harbor. The restaurant is scheduled to open in February 2007. Ida will be responsible for creating the menu for the 200-seat restaurant, which is being defined as eclectic fine dining.
Watermark is being developed by a Hong Kong food and beverage management company that was founded in 1998 and now has more than twenty outlets.”
“This is an once-in-a-lifetime opportunity for Joan and we totally support her going to Hong Kong,” said Len Ghilani, vice president, restaurants, for Morrissey Hospitality. “We will miss her talents at Tria and are searching for a replacement.”
So does this mean after a year abroad she will come back to Tria???? Hmmmmm. Very interesting . . . .
And finally . . . the squash side dish at 112 Eatery is arguably the most addictive vegetable offering on any menu in the Twin Cities, the other contender being the same chef’s other hot seller, sautéed escarole with nutmeg and anchovy. I think Isaac is a genius when it comes to vegetables and he shared this recipe with me for my Thanksgiving with the Mack Family. Huge kudos to Carol Mack for essentially pulling off dinner for twelve with one arm tied behind her back, literally. Anyway, with thanks to Isaac for sharing his recipe outline, here is the adaptation for the home cook . . .
112 Eatery Squash
2 lbs. cubed pieces of peeled and seeded hard squash
2 T. olive oil
2 T. butter
1 c. blue cheese, crumbled. Use a dry and sturdy blue-veined Gorgonzola or Roquefort. You want something sharp, but not to creamy or ammoniated
2 T. chopped parsley
Several pinches hot chili flakes
1/2 c. high-quality real maple syrup
In a large sauté pan over high heat, toss squash in oil and butter until just tender. Add cheese and toss briefly. Add the parsley and chili flakes. Toss and spill into a serving platter, pour syrup into pan to warm it for 20 seconds and pour over the squash. Season with sea salt and ground white pepper and serve.