Being Married to A Chef and working with said Chef for the Past 20 years+, dieting has been my biggest foe, to say the least.
This year is not different when I tell you, he begins by saying “WE” have to go on a diet.. YEP! “We”.. He really means, “HIM” but because he’s my main source of food, well yeah, I shall go along..
So tonight he made us each a Baked Salmon (i’m guessing around 8oz), topped with mustard.. For a side dish, he made Curried Cauliflower with tomatoes (this he made an entire medium saute pan).. I decided to put ‘people portion” on my plate and just put my head down and eat, just in case he decides to ask if I wanted more..
My New Year’s Resolution was to do more photography (of sorts).. So why not start with our dinners, this way I will have a visual log to review, for when we fail said diet by February. However, I only remembered about photo AFTER we cleaned up..
When I decided to purchase the restaurant and hired My Chef, I knew our lives would change tremendously. Coming off Catering for 18 years, the day to day of a restaurant would really take a toll on us. We had a conversation prior to committing, that Christmas Eve and Christmas Day we would close. It is OUR FAMILY TIME.
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What’s the point of building a business to support your family, if you can’t build the memories with them.. My Chef and I took over the family Christmas Eve Dinner years ago. Our Guest list have dwindled over the years. Mom has since passed, Chef’s Dad in in a nursing home, my brother-in-law goes to his wife’s family. So we have the kids AND a grand-daughter… We’ve also included a couple friends over the years BECAUSE when you’re a Chef, God forbid you ONLY cook for 5 O_o..
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We had Antipasto waiting.. Well yeah, we’re Italian (me, by osmosis), we must have antipasto.. We included several types cheeses – including chocolate and apricot.. The Baby loved the salami.. So yes, we were proud Grandma and Grandpa.. No better way to define a family than gauge with food.. HAHA!! I’m Trinidadian, it’s the same concept..
Wine of Choice: Rose
Conversation was great.
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Soon it was about time to embark on our FEAST!!
We truly tried to curb the quantity this year but somehow it yielded, *looks side eyes – anyone remember that story about Jesus and the seven fishes?*
*** 1st FISH – Shrimp Cocktail
Decided this would be non-commital.. c’mon it’s Shrimp Cocktail, you can eat hundreds of this and not get full when you’re a party.. WELL NOT WHEN THEY’RE THE SIZE of a lobster!! Even our Son (who does Food Sales), said “dad, what did you get these?”
*** 2nd FISH – Crab Cakes
Everyone loves the crab cakes he makes. YUM! over fresh cole slaw with yogurt.. Everyone was GUNG HO!! One cake per person, we can so do this..
*** 3rd FISH – Coconut Shrimp
Do you see what we’re doing?? smaller plates, bite sizes.. We’re NEVER gonna get full.. So he places a Platter of Coconut Shrimp on the table, so instead of having 1 or 2, we all kept eating O_o and drinking.. LOL
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WE TOOK A BREAK – such a bad idea!!
Decided to open presents at this point. Our Son goes to his in-laws on Christmas Day. It was fun watching the Baby and Chef Baby open up presents.. Grandkids really do change your life.
I should mention, we drank some more 😀
*** 4th FISH – Lobster Wellington
By now, the protesting is beginning to fester.. “What do you mean, it’s only the 4th Fish?” But we all dug in, Chef made it so interesting with a corn veloute..
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Chef actually took longer to get off the table for the next course. Could it be that HE was tumbling also?? We could only hope. HAHAHA! Thankfully, he had to make pasta, so we had another LULL (again, when you’re doing courses, it’s a bad idea.
*** 5th FISH – Linguini White Clam Sauce
I have to tell you, we were ready to throw in the towel and then Chef sauteed the garlic. I swear, we all perked up. I should’ve video taped it, would’ve been a wonderful commercial.
I swear we were full but yet who can resist a fresh pasta white clam sauce.. C’mon!!!!
*** 6th FISH – Alaskan King Crab Legs
Got nothing!!! I threw in the towel. I watched as everyone ate.. LIKE WHERE THE HECK is the food going?? We laughed.. Then he negotiated wtih them.. “I will skip the 7th FISH, if we eat all the Crab Legs” I’m not sure what happened next..
*** 7th FISH – Grilled Octopus
NO PHOTO!! I’m still in doubt that it was cooked.. I got busy with the baby and I saw everyone with Stuffed Artichoke on their plates, so i’m thinking they protested.. “This is bordering abuse – we can’t eat anymore”
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Chef and I wish you and your family a Very Merry Christmas.. Remember that some of the best presents are not found under the tree!! Enjoy your family.
I know, I know, you’re all thinking.. Really?? *insert sarcasm* we’d never guess… hahaha
The reason I say that it’s because we don’t often cook it in the restaurant. We have a few pasta dishes on there but consciously made a decision to leave off the “Classic Italian dishes”, so that we’re not perceived as an Italian Restaurant.. Crazy, I know..
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This is because we wanted to have the ability to cook for you all the things we love: Italian, Caribbean, Chinese, Mexican, Indian just to name a few… SO when I say to Chef “how about you make Lasagna tonight”, we both get excited because it means we will be eating good tonight. HAHAHA!!!
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We have a couple “die hard” Italians who trickle in when I post about these…
Hopefully, we see next time Lasagna comes on the menu.
Home made implies “being made at home”..
In My Kitchen, my Chef Hand Makes most of his items (let’s be realistic, I said most not all).. He especially enjoys “hand-making” hors d’ouvres items because he loves to put his unique twist on common item. One of them being “Pigs in a Blanket” (thinks of Geico AD and giggles) Chef comments that some simple foods will never lose it appeal, so it’s important to give them a little update and have since made many variations, over our years of Catering.
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For The Wedding this weekend, he made a Sausage in a Blanket.. YUM!!
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I try to convey this to my clients (catering) and customers (restaurant), that everything is made to order here. So for my Catered Clients, I ask them to keep that in mind when pricing out other places, always compare apples to apples, it’s the only way you will get the best value for what you can afford. For my Restaurant Customers, it’s a bit more difficult because a la carte service – NOBODY wants to wait. However, EVERYTHING is done to order. If you order our Grilled Chicken Entree, that chicken is grilled at time create your plate, the slaw on the crab cake is done at the time of plating. Most of our clientele loves this, others who do not understand, will complain that it takes too long but enjoy it once it arrives.. <3
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FYI: My title of Official Taster is still solid.
See you soon
Today we catered to over 80 people both in-house and off-premise.. Chef and I are thankful.
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We took advance reservations. Each package included: Fresh Roasted Turkey with gravy, homemade stuffing, cranberry sauce, cornbread and dinner rolls. You chose three (3) sides from: Green Beans and Carrots; Peas, Mushroom and Onions; Creamy Mashed Potatoes; Tossed Salad; Candied Yams. Pie was included.
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Some folks ordered just the Turkey, some ordered some sides while another lady ordered a Ham. All Off-Premise was a pick up and they gladly took a piece of our kitchen home to theirs. 🙂
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For our In-House crowd, the first reservation was at 1:00pm and staggered every half hour or so. Drink orders were taken and complimentary Pumpkin Soup shooter was served. After which, dinner service began. The Sides were prepped family style and Chef came out to carve the turkey at each table. So Much Fun..
Chef Baby and I make a great team when we’re not trying to kill each other O_o
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At the end, everyone gave positive feedback and a few already pencilled in their family for next year. How awesome is that.
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After we cleaned up Our son, daughter-in-law, granddaughter and niece, joined us at the restaurant and we had Family Thanksgiving Dinner. Chef and I have lots to be thankful for this year..
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We thank you for your continued support and hope to continue doing what we enjoy and hope you will join us next year in Our Kitchen.
This happens to be a regular question we’re face. Also, what are you up to this weekend? or do you have plans for the Summer? Do you take off for the Holidays?
*** HELLLOOOOOOOO!! We own a Restaurant!!!
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We will be AT WORK.. (insert ZERO sarcasm here).. because it is the business WE chose.. We are happy to be able to do this AND on top of that, BE BUSY on a holiday..
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Even before “My Kitchen”, Chef and I have always worked on holidays. We were a Meals-on-Wheels provider for 18years. So our “holiday schedule” for our kids and family were always off..
I am THANKFUL we took on My Kitchen at a time when Chef Baby is older. Tomorrow, she will work with us and later, after our last reservation, our Son, daughter-in-law and grand-daughter will join us for Thanksgiving dinner..
Other Chef Wives and Significant others of Chef families usually wait for their Chef to come home LATE or have Thanksgiving the following day or have it without Chef. I am happy that I can be with My Chef..
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This is where I would say stop by for a drink because it’s what we always say to our friends..
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HAPPY THANKSGIVING to all of you.. OH AND REMEMBER to take the “innards” out of your turkey before baking.. hehe
I am really behind on my blog posts.. Coming off Veterans Week, editing photos, back at restaurant and Events on the weekend, I just haven’t had time. So I apologize to those of you who are following..
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Chef and I actually had a DAY OFF yesterday..
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But we both look at each other and ask “what exactly does a day off mean?”.. In between all the phone calls for Thanksgiving and emails, coupled with having to deal with a sick dad, we don’t actually “sleep in”..
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Yesterday, we had to drive to Connecticut, which happens to be about 10-15 degrees colder than it is in NY. We got a flat tire. We were in the XJ8, which is low, so we couldn’t get the jack under the car. Chef had to lift it. Replaced the tire, it’s getting dark now, only to realise the other tire is getting flat also.. HOLY MOSES BATMAN!! what the heck?
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Turns out because of the cold temeperature, the tires deflated.. So we had to carefully and quickly drive to the nearest gas station. Thank goodness in CT they had “FREE AIR”.. Tires should be at 44, they were only at 18.. O_o Got to house, switch cars, occurred to us the other car would have the same issue, drove XJS to same gas station to fill tires.. IT WAS FREEZING!! Our fingers and toes were numb..
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Decided to still go ahead with Date night and stopped off in Mt Kisco. Found a place serving Pigs Ears and Chef thought “oh, let’s go there” I swear, that was the only reason..
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Got lost or thought we did.. Finally got to restaurant – NO PIGS EARS!! They’re out.. GAHHHHHHH…
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We both looked at each other and started to laugh. Ordered a bottle of Cigar Zin (very nice btw) and tried to warm up..
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Oh I forgot to mention, Chef hit his head on the car while trying to remove the tire. He has a black eye.. He said “I won the fight” hahaha.. YEP!! like I said, it was one of those days.
So looking forward to next week’s day off. Hopefully, my story will be a calmer one.
No, it’s not what you think.. Grandma and Grandpa aren’t there. Cousin Vinnie isn’t there nor is my sister and brother-in-law there..
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Family Meal in the Restaurant business is when we (the workers), actually take a break to have a meal. It is different for each establishment. Some do it in shifts, some do it as time allows. We do it at the end of service. THE MOST HORRIBLE WAY!! O_o Just imagine eating Pasta or Rice or Potatoes after 10:00pm.. Talk about packing on the pounds.. sheez
However, beyond that, it’s a wonderful time to unwind. Usually we flip on the Food Network, catch whatever is on. We talk about Service (or on some day “lack of”). Sip on Wine and just find things to laugh about.. Just happy to be sitting and off our feet.
Some Restaurants use items from the day’s service or they allot a certain meal for everyone. In my case, I can simply think it up and I can have.. YEP you got that right – I’m Married to a Chef and he does all the cooking and he still cooks for me.. LOLOL..
Tonight we ate the following: Top Photo: Chicken Milanese – I didn’t feel for Parmesan (didn’t want cheese or tomato sauce), so he topped with fresh tomato and onions with a side of pasta garlic and oil
** Bottom Left Photo: Chicken Parmesan – We don’t serve this in the restaurant but a customer requested it that evening, so Chef made an extra one, so we could sample.
** Bottom Right Photo: Grilled Swordfish – Chef himself had this one. OMG! how delish. The funniest thing was listening to him eat.. He couldn’t get over the fact that it was so moist.. I literally laughed out loud.. I said “but hon, you made it. You made it for yourself”.. He said that a lot of the times when swordfish is served, it can be dry.. He truly enjoyed it.
To Buy a Fat Pig… Home again Home again… Jiggety Jig
One of our Off-Premise Wedding Clients requested a specialty Wine from a Fingerlake Winery, who happens to be at the Union Square Market down on 14th Street in Manhattan..
FUN FUN!! I love that place.. Yes Yes, there’s food BUT I happen to love it because there’s so much to photograph.. It’s an amazing place for a photowalk..
However, I was here with Chef hubby which meant I get to watch my “grown man child” run around in his version of a toy store. Very Cute!! He kept buzzing from stall to stall like a busy bee. I truly believe he would purchase one of everything if we could’ve carried it..
Thank goodness we took the train. Not only did we have to take a case of wine back with us, we had huge bags of fresh produce.. Customers are in for a treat this weekend in My Kitchen. He’s cooking up some Fall dishes…
WooHoo!! Got through Monday evening service. Too tired to go for a drink.. Oh Well, you can’t always get what you hope for.. Sleep just seem the better option.
Today was our Day Off.. or as I like to refer to it on our Facebook Page it’s Thirsty Tuesday Day Off for Chef and I..
It’s supposed to be our “Fun Day” however, most times it ends up being Errand Day.. Laundry, Groceries, Emails etc.. Today was one of those days.. However, we ended our day with an invite to Red Hook Winery in Brooklyn for a Wine Tasting of Italian wines, hosted by Angels Share Wines.. What’s not to love about Wine Tastings – you drink, you eat, you chat, you laugh and you photograph. Oh Yeah, somewhere along the ways you’re supposed to spit.. ewwwwww!
After the tasting, we had dinner at The Good Fork.. A wonderful meal indeed. Met some great people at the other table..
So YEP!! a successful Date Night is possible even when you work in this industry and you’re married to a Chef..
