McCrady’s Guest Chef Series

August 31st, 2008
 
Richard Blais
 
100 per person
50 wine pairing
reservations can only be made through me..
 
chefbrock@mccradysrestaurant.com

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Our Pigs

this should be interesting….
Our newest project is raising pigs for the restaurant.  These pigs are our responsibility and will be eating the scraps from our vegetable garden.  They will also enjoy lots of heavy cream and peanuts.  Stay tuned……

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Tomatoes from our Garden

the great thing about growing produce for the restaurant is the learning curve involved.  Today I realized that 700 tomato plants might have been a few hundred too many.  lots to learn

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The Ideas in Food Dinner

some seats have opened up…..who wants them??
june 29th…….75 bucks for 12 courses is a pretty darn good deal
reservations can only be made through this blog, email me quick
chefbrock@mccradysrestaurant.com
 

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Messin Around with foie Gras

 
discovered a new foie terrine technique…rather easy..
 
temper the foie and clean it….cure it for 24 hours…push it through a tammis and place it in a vac bag…seal the bag…and roll it out…chill overnight, then it’s super easy to portion…by the time this gets to the guest the texture is like soft, spreadable butter, when eaten [...]

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Can Anyone Guess what this is??

 
one hint……it’s totally natural

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Keepin A Head of the Game

The heads are salt cured for 24 hours, then braised in pork stock in the cvap for 24 hours. We then allow them to cool in the braising liquid overnight.  The stock gets clarified and used to bind the terrine.

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Tuna

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50 Degrees C

the scallops are cooked sous vide in olive oil until they reach 50 c…then they are chilled and sliced…we then dress them with mango vinegar and olive oil ….garnished with fresh coriander berries

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Ice Cream and Fish Eggs

Coconut, Curry, Nasturtium and Artic Char Roe
 
 

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Charcuterie

 
Travis Grimes loves to cure meat, Thank God, he is damn good at it too

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Fresh Coriander Berries

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The 2008 James Beard Awards

What an incredible thing to be a part of.  Congrats to all the nominees and winners.

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Good Times in NYC

this city really never sleeps…which works out good for me!!

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The Big Apple BBQ Block Party

 
This event is so much fun….pretty funny seeing newyorkers going crazy over BBQ….my favorites were the ribs by my friend kenny of blusesmoke and of course the whole hog BBQ from the legendary ed mitchell.   You could smell southern BBQ for blocks….I felt right at home!!!

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Headin to the Big Apple

reservations at:
Tailor
Yankees Stadium
Eleven Madison Park
Wd-50
Bar Boulud
Back Forty
can’t wait, I’ll take lots of pictures!!

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The end of May

 

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The First Tomato

 
Our tomatoes are struggling a bit right now……hope that they can pull thru, we shall see.  They sure are tasty, my dinner tonight was a huge plate of cherokee purples with salt, pepper and olive oil, I must have eaten 4 tomatoes myself.  Just like that it’s tomato season.

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Hudson Valley Foie Gras

This was one of the components of a dish that Micheal Ginor cooked at the Share our Strength dinner in Nashville.  He cured it for 5 days with Nori, Salt and Sugar.  The Foie Gras was then frozen and grated with a microplane over tuna tartare.  The flavor of the foie gras was insane.  Just [...]

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Palmex Carrots

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A trip To Music City USA

just got back from a great trip to my old stomping grounds.  I did an event with the Southern Foodways Alliance and a dinner with Share our Strength at the Hermitage Hotel.  Got to catch up with some old friends and also make some new ones.  There’s always a good time to be had in [...]

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