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3. Tech-Update: Chef-Apps for Your Phone
There are apps that guide us, entertain us, and connect us as never before, and a new species of chef-driven apps from iPhone and Blackberry is on the rise.
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10. Featured Cookbook: Restaurant Service Basics
Sondra J. Dahmer and Kurt W. Kahl
Wiley & Sons
2002
Despite its title, this restaurant service guide is comprehensive, an approachable primer for the aspiring restaurateur or front of house manager looking to rejuvenate the standards of service. Written by hospitality industry service experts Sondra Dahmer and Kurt Wahl, this book provides a template of restaurant industry service standards, from pre-service prep to wine and bar service to the use of computers and new technologies to supplement and streamline manpower. An elaborate table of contents ensures you will find the information you're looking for, whether it's on how to time turning tables or how to most effectively assign stations to your waitstaff. There's even a special section dedicated to specific case problems, ensuring no question on the fundamentals of service will remain unanswered.
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12. Featured Chef to Know: Tom Douglas of Dahlia Lounge - Seattle, WA
Dahlia Lounge
2030 Fifth Avenue
Seattle, WA 98121
(206) 448-2001
RESTAURANT FACTS
Seats: 120-170 Weeknight Covers: 200 Weekend Covers: 300 Tasting Menu: No Kitchen Staff: 10
CHEF FACTS
Chef/Owner
Other Restaurants: Dahlia Bakery, Etta's, Palace Kitchen, Lola, Serious Pie, Tom Douglas Catering & Events, The Palace Ballroom
Cuisine: Pacific Rim/Northwest American
Born: 1958 Began Career: 1976
Work History: Wilmington, DE: Hotel Dupont
Mentor(s): Restaurant people-I've learned something from every dishwasher, chef, GM, and owner I've ever worked with
Protégé(s): Those that treat their employees with class and their customers like kings Awards: 2008 James Beard Foundation Outstanding Restaurateur Nominee
Books Published: Tom Douglas' Seattle Kitchen; Tom's Big Dinners; I Love Crab Cakes
FAST FACTS
Restaurant Recs: The Pink Door for lasagna verdi
Kitchen Tool(s): Wok; bamboo steamer
Interview Question: What would you make for dinner if you wanted to get lucky?
Flavor Combo(s): China Moon by Barbara Tropp
Chef to Cook for You: Jacques Pépin-I would have him make me an herb omelet while singing "My Funny Valentine"
Culinary Travel: Alba-I'm a big fan of Piedmontese food
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13. Recipe for Head Cheese with Mustard Vinaigrette by Stephen Browning of Flatbush Farm - Brooklyn, NY
Dahlia Lounge
2030 Fifth Avenue
Seattle, WA 98121
(206) 448-2001
office@tomdouglas.com
RESTAURANT FACTS
Seats: 120-170 Weeknight Covers: 200 Weekend Covers: 300 Tasting Menu: No Kitchen Staff: 10
CHEF FACTS
Chef/Owner
Other Restaurants: Dahlia Bakery, Etta's, Palace Kitchen, Lola, Serious Pie, Tom Douglas Catering & Events, The Palace Ballroom
Cuisine: Pacific Rim/Northwest American
Born: 1958 Began Career: 1976
Work History: Wilmington, DE: Hotel Dupont
Mentor(s): Restaurant people-I've learned something from every dishwasher, chef, GM, and owner I've ever worked with
Protégé(s): Those that treat their employees with class and their customers like kings Awards: 2008 James Beard Foundation Outstanding Restaurateur Nominee
Books Published: Tom Douglas' Seattle Kitchen; Tom's Big Dinners; I Love Crab Cakes
FAST FACTS
Restaurant Recs: The Pink Door for lasagna verdi
Kitchen Tool(s): Wok; bamboo steamer
Interview Question: What would you make for dinner if you wanted to get lucky?
Flavor Combo(s): China Moon by Barbara Tropp
Chef to Cook for You: Jacques Pépin-I would have him make me an herb omelet while singing "My Funny Valentine"
Culinary Travel: Alba-I'm a big fan of Piedmontese food
13. Recipe for Head Cheese with Mustard Vinaigrette by Stephen Browning of Flatbush Farm - Brooklyn, NY
Yield: 3 terrines
Ingredients:
Head Cheese:
2 onions, minced
1 bulb fennel, minced
1 carrot, minced
2 celery stalks, minced
Handful of peppercorns
Handful of mustard seeds
1 pig head, rinsed
Salt and freshly ground black pepper
15 cloves
4 bay leaf
1quart chopped parsley
1 quart chopped cornichon
2 whole nutmegs
Vinaigrette:
1 tablespoon whole grain mustard
Extra virgin olive oil
Mustard oil
Red wine vinegar
1 bunch tarragon, chopped
1 bunch parsley, chopped
1 bunch chervil, chopped
Method:
For the Head Cheese:
Combine onions, fennel, carrot, and celery stalks to make a mirepoix. Meanwhile toast the peppercorns and mustard seeds in a dry pan over medium heat until fragrant. Put the pig head in a large pot and cover it with water. Add the mirepoix, toasted spices, and salt to taste. Cook the head on a low simmer for about three hours, covered, until all parts of the head are tender. Allow the head to cool somewhat in the liquid. While still warm, take the head out and pick all the meat off. Chop up the large pieces with a knife and put that and the smaller pieces of meat into a large bowl. Add the parsley, cornichons, and grate in both pieces of nutmeg. Season aggressively with salt and pepper; because head cheese is served cold, the seasonings must be stronger to be discernable. Portion the mixture into terrine molds, and let them sit over night, with a weight on top of each terrine.
For the Vinaigrette:
In a food processor, emulsify 3 parts extra virgin olive oil to 1 part mustard oil. Add the vinegar, herbs and whole grain mustard and pulse to combine. Sauce should be thick.
To Assemble and Serve:
Cut a clean slice from the unmolded terrine and plate it with a drizzle of vinaigrette.
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