I'm reading a great cookbook called Off the Menu, by Marissa Guggiano. It's a collection of recipes that restaurant chefs make for their own staff meals. The interviews with the chefs are interesting, too. Knowing how enthusiastic VTers are about food, I thought it would be fun to ask you some of the same questions. What was your favorite food as a kid? What was the first meal you made that you were proud of? What is your favorite guilty-pleasure treat? What is your favorite restaurant for (and what is your favorite thing to order) for: Happy hour? A special celebration meal? Late night/after work meal?
Food is a very important part of your life. If you are living in a so called "big city or medium size or small size city" there should be colleges , somewhere , that offers cooking classes. Take those courses. It's a long process.
I'm afraid I don't understand. Were you answering a different post?
That sounds like a good book, there was a UK cookery programme where the main chef would visit other famous chefs in their own home and we'd see what they cooked for their families. Favourite childhood food? Baked potatoes, scooped out, the 'scoopings' mashed and mixed with onion and cheese then with more grated cheese and grilled. Or gypsy toast; 2 slices of eggy bread with grated cheese in the middle and then fried. So mainly cheese based foods :-) I can't really think of the first meal but I remember baking bread rolls at nursary, saving one to show my mum and then being very upset that it had crumbled in my pocket. Guilty-pleasure - homemade popcorn with either golden syrup & salt or with cheese (again) & paprika. Happy hour? This isn't really something I'm familiar with, places have different deals all the time so I never head to one on purpose. Special meal? I've only been once but it was so good I'd go for a special meal again; Bell's Diner in Bristol. Amazing food. Late night - used to be an Indian restaurant on Gloucester Rd but I've moved from there. We got home last night late from a festival and didn't have the energy to cook so ordered an Indian take away. What are yours?
here welcomebooks.com/offthemenu/... to have a look click the pic Staff Meals from America's Top Restaurants in the middle of page
Good question. I always thought that the staff had Michelin Star food too, but it's not always the case. Fave food was lamb chop, dreamy mashed potatos and peas. I like peas. I made shepherd's pie and it was passable Fave restaurant? impossible to answer. I love food with a passion, preferably French
I thought it was interesting that a restaurant in the book specializing in homemade pasta never served pasta to the staff. "Too expensive," the chef said. My responses would be: Favorite food as a kid - Lima beans (odd, I know). First meal made - Broiled swordfish, at age 14 Guild-pleasure treat - Raspberry sherbet sprinkled with chocolate chips Happy hour - Bar Magenta in Milan, Italy, for a Moretti and aperitivi. Special celebration meal - The Girl and The Fig in Sonoma, CA, for just about anything. Late night - San Rafael Joe's in San Rafael, CA, for fried oysters. Joe's is open til 2 am.
Favorite as a kid? Fried bologna and beans. First meal I made and was proud of was eggs without the yokes broken. Favourite restaurant and meal? The crawfish ettouffe at Jacques Imo's in NOLA :-)
Favorite food as a kid - Polish sausage and fried cabbage First meal made - Spaghetti with meat sauce Guilty pleasure treat - Belgian Pralines Happy hour - Many places - Hot chicken wings Special celebration meal - Bali Hai, San Diego, CA. - Salmon Wellington Late night - Carnitas Urapan, Tijuana, Mexico - Carnitas
Oh, yeah, there was Jacques-Imo's... ;) Salmon Wellington sounds REALLY good.
Oh it is!! This is a Polynisian reataurant and they've created this dish. Salmon wraped in spinach and puff pastery then served with a soyv-butter sauce. It is mouth watering delicious.
I might have to try making that sometime.
I've made it a couple of times and everyone loved it. I had to use a combo of several recipes I found on-line to get it right. The soy butter was the hardest part. The one I found that is the closest, except for the sauce, is here: foodnetwork.com/recipes/salm... For the shoyu butter sauce here: foodnetwork.com/recipes/cook... One pound might seem a lot but it'll be used. LOL!
looks like an interesting book. if it was a bit more affordable I would give it to the cook at the place where I work. Our staff meals are worse than the food at boarding school.. What was your favorite food as a kid? fresh seafood and fish (lived in Japan up to the age of 6) later childhood in Switzerland my favourite food was a fish from the lake of Zurich: Eglifilets with toasted almonds What was the first meal you made that you were proud of? sweet and sour fish and steamed rice, aged 14 What is your favorite guilty-pleasure treat? red wine and roast almonds What is your favorite restaurant for (and what is your favorite thing to order) for: In Ireland: Woodhill House in Ardara (fresh king prawns in the shell, grilled duck breast with a cherry sauce, poached pear in red wine an spices) In Italy: Da Nello in Bologna - fresh mushrooms (spugnole) - veal with marsala sauce - home made pasta - fresh berries from the forest In England: Sotto Sotto in Bath - homemade ravioli on basil butter - grilled Branzino with Parma ham (sensational!) - vin santo and biscotti Happy hour? In Ireland: Nancy's Bar in Ardara, Donegal: fresh oysters in a shot of Bloody Mary In Italy: in Bologna: any bar that serves a nice white wine and accompanying little bites in Venice Ca d'Oro dalla Vedova: white wine from a earthen carafe and little bites: artichokes, aubergines and prawns and octopu A special celebration meal? Venison Stew with a Brandy flavored cream sauce or whole roasted Monk fish with garlic and red pepper, fennel seeds and cream Late night/after work meal? whatever I find in the fridge - or if I am very hungry and too lazy to throw something together, the Iranian take away in the town 'Ali's Take A Bite'
(back after a few days in Oregon) Thanks - I'll keep those recipes on file, Linda. Mmm, that all sounds so good, Lee. (Bummer about your staff meals! We all tend to think of restaurant workers as eating the same meals as the patrons.)