Greetings Dear Readers and Happy New Year!

I should first apologize for my delinquency in posts!  Can’t believe it’s been so long.  I have had a very busy holiday season complete with travel, huge plated dinners, off site functions, holiday dinners and a 16 food gingerbread bar . . . who needs a house when you can build a bar!

I spent a lot of time at home with my wife and kids which was awesome,  and I like to think, well deserved!  It’s great to settle down for a bit and reconnect with those you love after a busy season. Watching movies, playing ping pong, and having a good time.  Nothing like being with your family during Christmas.

I had an opportunity to travel to Omaha Nebraska with my good friend John Brand and do a buffet dinner in an office building for 200 people, a tremendous amount of work.  We did all our prep off site at a local hotel kitchen, then rented a U-Haul to transport our products.  Back breaking work and with the possible exception of the “Butternut Squash Soup Incident” a tremendous success.

The Squash Soup Incident

 Squash Soup

Our Menu in Omaha

Jason Weaver, Executive Chef, Dallas

John Brand, Executive Chef, La Mansion/ Mokara

 Cheeses from Texas

Brazos Valley Brie, Pear Jam, Sweet Pecans

Deep Ellum Bleu, Port Reduction, Curried Walnuts

Paula’s Mozzarella, Orange and Vanilla

Texas Gold Cheddar, Chimmichuri Olives

 House Cured Meats and Charcutiere from our Properties

Jalapeno Sausage, Cream Cheese, Pepper Jelly, Crostini

Texas Summer Sausage, Arugula, Parmesan, Capers

Vodka Cured Salmon with Brussel Sprout, Pumpernickel and Havarti

Confit of Duck with Rosemary and Carrot Jam

 Salads and Composed Vegetables

Baby Kale, Autumn Fruits, Toasted Nuts, Truffle – Sherry Dressing

Texas Spice Salad, Blue Cheese, Cucumber, Beets, Crumbled Bacon

Ostra – Quinoa Salad of Arugula, Piquillo Pepper, Avocado and Fennel with Spiced Chick Peas

Las Canarias – Caesar Style Romaine Salad with Grilled Corn, Cotija Cheese, Lime Espelette Dressing and Masa Croutons

 Harvest Soup and Stews

Hubbard Squash Soup, Ginger Cream

Roasted Parnsip and Honeycrisp Apple Soup

Artisan Hearth Baked Breads with Butters, Preserves, and Tapenade

 Sides

Farro Risotto, Herb Cream, Autumn Mushrooms

Barbecue Brisket “Mac and Cheese”

Romesco Green Beans with Peppers and Almonds

Sour Cream Whipped Gold Potatoes with Caramelized Shallots

 Stations

Carved Tenderloin of Nebraska Beef, Béarnaise Aioli, Grilled Scallion Cream and Red Wine Mustard

pork Stuffed with Pork, Pork Loin, Italian Sausage, Sage, Cranberry Jus, Rolls

It was great to work and cook with my friend John again.  We had a good time, worked hard, put out a fantastic dinner under difficult circumstances, had a few drinks, and cleaned up some soup from the back of a U-Haul.

Sad News

I had a post ready to put out on the 1st of January to start the year off right but I received very sad news and I could not do it.  On the night of the 31st of December my good friend Lauren Siegel passed away.   Lauren was Assistant Director of Food and Beverage at the Omni Dallas Hotel, and we had worked together for two years. Lauren was a fantastic person and a good friend.  Lauren was also extremely well liked and respected throughout the hotel, the news rocked the Food and Beverage department.  She went home to be with her family after her father passed away the day after Christmas.  On the 31st she suffered a severe asthma attack and she too was gone.  She was way too young.  I hope the Lord Jesus has her close by and her family receives some comfort.  She will be dearly missed.

Thyme Remembered,

Jason

 

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