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..
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.
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..
Today we had an Off-Premise Catering for New York City Art Teachers Association (UFT). It is a day dedicated to the Art Teachers, completed with seminars and vendors within the Art Education Environment.. The Event was held at the High School of Art and Design in Manhattan..
We Catered Breakfast and Hot Lunch for 225 participants..
We’ve were up at 5:30am to get the coffee going (one reason we disliked catering breakfasts haha), slice bagels, drive into city, set up by 8:00am..
Get back to Forest Hills, prep the hot food, pack up Food, Beverages, papergoods, more coffee O_o and drive back to city for service at 12:00noon. Must say, there was a bunch of swearing along the way due to the ever popular NYC traffic.. BUT THIS IS WHAT WE DO; THIS IS WHAT WE LOVE… That last minute adrenaline pumps and it’s an amazing feeling..
Got it all done!! Got back to store. Opened for dinner at 5:00pm and a private party at 7:30pm… phew!! Our lives are anything but boring
Here in My Kitchen, or as we call it Our Kitchen, our specials come about based on Holidays, National Food Days, What we feel like eating for dinner (seriously)..
Thursday we served Indian Food in observance of Diwali, the Hindu Festival of Lights. We served a Vegetarian Menu and opted to offer some a curried goat dish for the meat lovers..
My Chef is very versatile and have been creating (or re-creating) menus from all ethnicities and cultures. As Executive Chef to our Off-Premise Catering business, he was able to offer all types of food to reach a wider clientele.
Follow us on Facebook for updates on our Specials.. They range from Peruvian Chicken to Tacos to Shepherd’s Pie.. It’s always a foodie adventure when you dine in My Kitchen 🙂
