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
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, CrumbledBacon
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
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
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.
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.