Filed under: Uncategorized
First off here I would like to address a few issues brought up by you tens of readers and my editor, Bathory (who’s job is on the line due to budget cuts and incessant napping throughout the “work” day).
1. Helpfulness- ok, I got it meow. Uh, now. From here on if there is an actual factual piece of information such as an address or hours of operation I will do us all a favor and list it. As Bathory put it in our latest late-night sense-talking-into session, “Why would meow send people to another site meow find information they could see right meow?” And to this I say “OK.”
2. My Employment As A Writer- Many of you out there (3 or 4. Or maybe 4 or 3) will be shocked to find out that I do not get paid in any way to write this little gem. Every so often I someone will recognize me and proffer up a drink, once I scored a free sandwich. I guess that with reader sponsorship I have earned about fifteen bucks. VERY LUCRATIVE. So while you food writer(s) are out there telling me what a hack “job” I am doing with the fact checking and whatnot, the only support I have on this end is a fat orange cat who naps all day with one paw over his eyes because he can’t bear to watch me write yet another factually taint(ed) piece of literary filth, foul mouthing foodies.
3. Seitan Banh Mi- Some of you who know me in the non-cyberspace real world know of my Vegan-izing of culinary classics. One of these classics is a seitan Banh Mi. I am currently without a restaurant to host said sandwich so I leave at least two of you a little dissapointed. I am in talks with a few places and it may be a reality sometime this summer, or as said before if enough people are interested I could whip up a few. Oh, the Pate is mushroom based.
Ok, I hope that clears up a few issues for those of you with concerns.
And now for the (not-so) rumors…
Cafe Di Scala will be hosting a “Beatles Brunch” the first Sunday of each month beginning this Sunday, May 2nd at 10am. Reservations may be a smart move. They are located at 644 18th St. In Sherman Hill. http://www.cafediscala.com
Chef George Formaro will be featuring Mexican street food at his booth at the Downtown Farmer’s Market (which begins THIS SATURDAY).
Chef Hal Jasa is still working on opening his spot, Homage, which will feature almost exclusively locally grown meats/vegetables/dairy.
A certain local food blogger may be teaming up with a local grower for something special.
Sake 21 was shut down due to having too much fun and has been replaced with Hoshi (23rd&University, DSM).
And finally, has anyone heard what Jeremy Morrow has been doing? That has been the number two question I have been asked, right below “how long did it take to grow that beard?”
Well, it’s time for me to once again do something other than pollute the Blog-o-Sphere.
Congratulations to Matt Steigerwald of Lincoln Cafe in Mt. Vernon, Iowa for winning the coveted “Prince Of Pork” title for the second year in a row. Matt and his crew will be traveling to Aspen, Colorado to compete with other winners from around the country at the Food&Wine magazine Aspen Classic Cochon çhampionship. They will have a chance to hang with Jaques, Giada, Mario, Tom C., and other food luminaries. Sounds fun! We here at Locally Grown wish Chef Matt and his Team all the best when representing the #1 pork producing state in the world in Colorado.
Now as you may recall, I was on self-assigned assignment to LiveBlog the Cochon555 event. This did not happen. Not even a little bit. After spending tens of minutes typing emails and texts, having local celebrities text organizers, and other assorted tomfoolery, hoping to get a free pass to cover the event (and nearly securing a judge’s spot) I was called upon by a friend, Chef Hal Jasa of the soon-to-be realized restaurant Homage. Hal was down a crew member and invited me to come help. So instead of spending time spitting out words I turned out plates, 11 courses on 3 plates for 22 judges. Oh, in one hour. It was a great time punctuated by Templeton Rye, laughter, quenelles of heart pate, liquid nitrogen pork ice cream, Two Dudes in D&G glasses, meeting new friends, and the clearest pork consume I have ever seen. The work kept me, thankfully, from boring you to death every 15 minutes from 4pm to 9pm Saturday. It did not, however, keep me from having a grand old time with some great friends.
Cochon isn’t just a contest for chefs, it is also a showcase for local wine and brewers, with a special visit from Tempelton Rye, Mad House Brewery, and Madrigal Wines to name a few.
As soon as I find my notes, look forward to part 3…
Kudos to all the chefs, wineries, judges, and heritage pigs that took part in Cochon555.
So, as promised yesterday, I have managed to infiltrate the Des Moines edition of Cochon555 (tickets are still available) which begins at 4pm or something today at the Esteemed Hotel Fort Des Moines (10th and Walnut).
555= 5 piggies, 5 chefs, 5 local wineries.
This event is held in multiple cities around the country to celebrate the Heritage Pig (breeds which have existed without cross breeding for 50 or more years), Local Chefs, and Local Wine. I like local.
Here are our Chefs…
First the “not local” competition
MATT STEIGERWALD, Lincoln Cafe, Mt. Vernon, IA.
Matt is the reigning champion from Cochon555 2009. I look forward to seeing what he does this year.
CODY HOGAN, Lidia’s, Kansas City.
Chef De Cuisine at Lidia’s, as in Lidia Bastianich of the television program Lidia’s Italy.
HOWARD HANNA, River Club, Kansas City.
Executive chef for the “Multimillion Dollar Country Club” River Club.
And now for our hometown heroes…
HAL JASA, Homage, Des Moines.
The “Underground Chef” and mad scientist has a good chance to claim the “Prince of Pig” title this year.
GEORGE FORMARO, Django, Centro, Gateway Market, South Union Bakery, South union Deli, Des Moines
George is a man obsessed with food. He has done “Snout to Tail” whole hog dinners at Centro. If you don’t know who he is, you may have had your nose stuck in the corner of your closet for the last decade.
I will be updating throughout the event, so stay tuned.
Filed under: Uncategorized | Tags: BS, chef, food, hot pockets, mammoths, micheal bolton and hay, nicknames, randomly generated, rants
Today I am a little upset.
I was told long ago that you can’t make up your own nick-name, you have to EARN it. You earn it by living up to it. As a child I was called Sammoth the Mammoth because I was a chubby kid and lived up to it every day. I didn’t just come out to recess one day and say “hey guys, I was thinking you should all call me Sammoth the Mammoth because it would be cool.” Nope, a friend of mine saw my mammoth sized proportions and processed my appearance into an appropriate name which caught on and was used in reference to me for a number of years. I EARNED IT. (Conversely at the age of 22 I decided to call myself “Sammy Chaos” wich did not stick, thankfully)
All five of you out there are probably asking yourself right now what the hell this has to do with local dining or food at all (other than my obvious life-long love for overeating). Well, our lesson today involves a word that people have drug down to the level of a self-proclaimed nick-name.
Chef is a word thrown out inapropriately more often that PET plastic water bottles. It seems that in this day of Food Networking, Travel channeling, self-important, sometimes delusional cooks (home or professional) any joebob weilding a recipe card feels the need to call themselves a chef.
To be a chef is a wonderful and maddening thing. It requires love, dedication, years of experience, and a level of knowledge far beyond what the average non-restaurant person could comprehend as needed just to “cook some food.” There are great triumphs and other days your newest creation hits the trash can in frustration. This is a job of managing cooks, labor, food cost, customer relations, menus, dealing with the requests of owners/investors, possibly wrestling with the expectations catering directors have falsely given customers, and trying to please as many people as possible so as to have a successful restaurant. Bottom line is this : Creativity, Thick skin, Methodical, ability to take shit, dish it out, motivate and train. No wonder it has one of the highest burn-out rates!
Now, many people out there call themselves Chef, lowering the title to the status of self-made nickname.
You have the restaurateur who has a few cookbooks and may base their menu entirely and verbatim from other peoples’ hard work and recipes. (Sometimes even from ONE SINGLE BOOK!) Culinary Plagiarism is a fraud and this type of person is not a chef.
There is also the overeager cook whom sees fit to refer to themselves as a chef even though the closest they have come to a hot line is dropping off some prep they were “cheffing” in the back. After work they are talking all about what a chef they are.
Then you have “Culinary Parasites” whom employ good chefs to open their restaurants, let them get a good system going, then fire them, steal their recipes, call the whole operation theirs and Viola! Look at the new chef. Never worked in a kitchen, now a chef. It’s a miracle!
The guy at home with a penchant for grilling – Chef
Lady opening up cans and dumping them in a casserole dish ala Rachel Ray – Chef
Kid straight out of culinary school who can barely run a salad station – Chef
Line cook at HyVee deli – Chef
Bar owner with 2 cook books and a convection – chef
Do you understand what I am getting at here? Someone watching the afformentioned Ms. Ray hacking up stewed tomatoes in a can with kitchen shears suddenly gets the epiphany “what if I add some basil, onion, garlic, stock, and cream to those tomatoes and maybe some salt and pepper then call it soup?) WHAMMO! Chef.
The press picks up on this b.s. and polinates it like little hunny beez. “Chef Blah Blah of Bloop Has done it again with their inventive use of blah blah blah” The person I refer to is not a chef, but the uninformed will back up the claim.
Sometimes these perpetrators even get nominated for awards.
Filed under: Uncategorized
I am back from my trek and ready to something. New post tomorrow.
Filed under: Uncategorized | Tags: Banh Mi, Crust, des moines, French Occupations, Pate, Sistas
In a recent blog post by our illustrious Datebook Diner, she “gets down” with one of the greatest sandwiches invented since the invention of sandwiches, the Vietnamese/French delight Bahn Mi. She even takes a little advice from your humble Cook and hits Pho All Seasons (I would eat here just because of the witty name, but luckily the food is good) which has top notch Banh Mi.
She loved it.
The Banh Mi (pronounced “bun ME”) is a Vietnamese sandwich named for the crusty-ish French baguette (actually named Banh Mi) it is served on and usually includes Pate (very French), pickled vegetables (often including carrots, Japanese radish (Daikon), peppers, and onions), Aioli, cilantro, cucumber, and some sort of pork. The sandwich has its origins, if my memory serves me correctly, in the French occupation of the Southeast Asia territory in the late 1800s to the mid-1900’s. The French brought bread and pate into the region which was combined with local staples such as pickles and pork. Did I mention that they are super inexpensive? Well, they are!
I know a guy whom also does a Vegan Banh Mi with braised Seitan. Ask me about it sometime.
Then she asks for advice on where to go for her next Bahn Mi adventure. Herein lies the problem.
How has a critic who has been eating, writing, and passing judgement in Des Moines for TWELVE YEARS managed to avoid eating what evidently really is the city’s BEST KEPT FOOD SECRET? Hmmm. Doesn’t add up. I wouldn’t blame the average person for not knowing about this treat, but would definitely expect a Foodie Veteran to be on top of this. NOT TO MENTION that the Banh Mi has been listed along side Korean food as a TOP FOOD TREND FOR THIS DECADE. C’mon, sista! Get with it!
There are plenty of outlets for your Bahn Mi needs, the afformentioned Pho All Seasons on east 9th a few blocks south of University, Le’s Chinese BBQ on 2nd avenue north of University, Mekong Deli (top secret, you have to find this one on your own), Paris Cafe just north of Le’s (which serves their sandwich with homemade liverwurst and head cheese!), New Oriental Market serves them from a carryout case, as does Double Dragon. Pho Hadao and I believe Lucky Dragon also dish up their version of the Banh Mi. There are more, but the real fun is asking around and finding that next Pate-smeared fix for yourself.
So, now that you all know a little more about a sandwich most of my friends obsess over, buying 6 or 8 at a time, go out and spread the word or just try it for yourself. And for all of you Vegetarian/Vegans who are interested, contact me and we will talk about the Veggie Banh Mi.
Oh, and maybe someone could pass this info on to the Food Writer crowd (not Food Dude, though. He is an in-the-know cat).