July 31, 2006

...and what have you done with my REAL husband?

In the past several nights, my darling husband has eaten the following items willingly:

Monkfish (which I made for him, here at home)

roquefort butter (the sauce provided with the filet mignon served at Orris)

braised romaine lettuce (also at Orris

truffled gaufrette potatoes (I snuck it on him, but he liked it & didn't know why)

baked tofu in a waldorf salad with a soy yogurt dressing (he ate the whole thing!)

tempeh in an orange-cinnamon sauce (he had seconds!)

see, I'm really getting him to come around!

Last thing I ate or drank: above mentioned tempeh dish. Needs tinkering in my opinion, but Kelly really enjoyed it!

July 29, 2006

Someone's reading my blog, from beyond the grave...

or maybe, IN THE GRAVE!!

OK, seriously, who was clever enough to set up their google address as a cemetary plot? That's brilliant!!!

July 28, 2006

11 years of TOFU!

The Los Angeles Tofu Festival is back, August 12 & 13th. You can get more information by calling 213-473-1615. And the best thing about it (yes, even better than all the tofu you could ever want, prepared in ways that you didn't even know existed) is that the proceeds benefit the Little Tokyo Service Center. Bean Curd for charity! Yeah!

Last thing I ate or drank: an amazing dinner at Orris. Get the fruit wonton with yuzu custard for dessert. You won't regret it.

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It's a restaurant, not a hotel, I get it.

Primitivo Wine Bistro has the following point included in their website text. It seems that it is a list of guidelines for their servers and reservation staff, which is fine, but the tone is kinda, um, icky to have this posted on their website:
On Fridays and Saturdays all parties of 8 or more shall be advised, they have a window frame of 3 hours...I think that would be enough to dine for anyone.
How would you feel if your server told you that? Would you feel differently about the restaurant if you were aware of that before you sat down?

July 27, 2006


Geo Visitors Map
Just seeing if this works before I commit it to my template.

July 20, 2006

crack that whip!

I just can't seem to get myself in to a groove to work.
  • menus for the new company
  • filing so it doesn't pile up and make me waste time looking for stuff
  • emptying my truck so I can bring all the stuff to the Bark-B-Que on Sunday
  • research on packaging and shipping... only that's not entirely my fault, as I said, the salespeople don't call back, even when I return their messages
If only there were someone here to babysit me, I'd be much better. I'd be too embarassed to sit around and blog and fuss with stuff that doesn't need fussing. Like how I just matched all my odd keys to what they're supposed to go with. Is that really necessary?

Could it be a coincidence that I've become a lump of goo on the same week I've broken my coffee habit?

Last thing I ate or drank: bowl of cereal with rice milk. Doesn't it seem strange to not read latte here? Yeah, to me. too.

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Five items in the freezer.
1. The freezer container to my ice cream machine
2. lots of boxes phyllo dough
3. a container of ginger sorbet that I made
4. a dozen of those blue ice pack thingys (Now that there's room for them in there!)
5. a bag of wonton skins and dumpling skins.

Five items in my closet.
1. Cute purses I don't carry because I use a giant swiss-army-brand piece of luggage as a purse (it fits the iBook!)
2. Cute shoes I don't wear because I bought them even though I don't have outfits to go with them
3. Cute oufits I don't wear because I don't have shoes to go with them
4. One of those plug in vibrating chair pads that you're supposed to use when you relax
5. White polos with a "Molson Canadian" logo embroidered on them, that I haven't yet covered up with Chef JoAnna logo patches yet, because I can't sit still long enough to sew.

Five items in my car.
1. A makeshift pen-on-a-retractible-cable that I modified from a cable thing that was still attached to the hole puncher I got from an office depot that went out of business
2. a "deposit to the account of" stamp that I double-face-taped to my dashboard, because I can't ever remember what my bank account number is
3. a bazillion paper-wrapped extra long drinking straws I bought because the little short ones get lost in my nalgene bottles
4. a teensy little fire extinguisher
5. a extra complete set of kitchen clothes, including shoes, because you never know when you might have to cook!

Five items in my wallet.
1. Business card sized magnets with my phone number
2. A toothpick wrapped in plastic
3. A photo of my sweetie
4. A 50¢ piece that I'll probably never spend
5. A little Feng Shui card that is supposed to attract money to my wallet. Because, what if it works?

Five people I tag for this meme:
1. Cate
2. Joe
3. Katie
4. Sarah
5. Wade

July 19, 2006

So this was the TV program interview:

Subject: RSN Television Request
One story we want to produce is a profile of a personal chef - you.

 "The RSN Lounge" co-host, Beth Lahr will be reporting the story and conducting the interview. We would love to be able to profile your personal-chef and in-home catering concept, explain how its becoming a trend, and maybe show a dish that you could prepare (without too much time invested, obviously).  The timeslot for filming would be Tuesday, July 18 from 3 to 6:30pm


"The RSN Lounge" is the network's daily half-hour lifestyle program that profiles great destinations, gear and gadgets, fashion, dining, personalities, and cutting-edge trends.

RSN Television (www.rsn.com) produces programs for its network of stations that broadcast to 105 premier mountain and beach resorts across the United States.  With a Nielsen-measured annual unduplicated reach of 52 million viewers, RSN is the premier resort television network.  RSN is the number-one rated channel in its markets (beating ABC, CBS, NBC, Fox, CNN, ESPN, and all other cable, network, and local channels), and delivers an upscale, engaged viewer.

-----> It went great: They showed up on time, got out on time, were very polite to my client and respectful of her home (hey, are you sure that these are really TV crew?)  They said they were really happy, I felt pretty comfortable during the interview, and I'm still trying to figure out how to get the photos out of my phone!

July 18, 2006

Where's my hair & makeup trailer!?

I'm on my way to go shoot a segment for a TV show today, about how hiring a Personal Chef is not just a luxury.

Sunday, I'm the Chef for a charity event where TV crews are expected.

This stuff is fun, but it sure is nerve-wracking.

"Hey, why is the chef drinking the vanilla?"
"Because they didn't get her a hair and makeup trailer."
"Oh. Well, yeah, obviously.

FW: At-Home Recipe w/ Podcast Capabilities For Your Blog

Hey, Adam.

New at this, are you?

you can’t use fancy fonts when sending recipes.  can you guess why?

...and you obviously haven’t read my blog, if you think I'd pimp OG!   you saw what I did to sizzler, didn’t you?

for crying out loud!
------ Forwarded Message
From: Adam Singer <asinger@piersongrant.com>
Date: Tue, 18 Jul 2006 14:31:20 -0400
Subject: At-Home Recipe w/ Podcast Capabilities For Your Blog

Hi there, fellow food blogger,
I’ve enjoyed reading through your blog and think that your readers may like an at-home recipe from Olive Garden for its Shrimp & Asparagus Risotto.  This dish is one of three new Olive Garden entrées featured in online cooking demonstrations with podcast capabilities.  The demonstrations are available to view and download on Olive Garden’s Web site (blah blah blah) Please consider this at-home recipe and podcast cooking demonstration as a blog post.
I also have at-home recipes for the other two dishes demonstrated in the podcast including Olive Garden’s Chianti Braised Short Ribs and Tuscan Garlic Chicken if you are interested.
Feel free to contact me with any questions.  
Adam Singer
Pierson Grant Public Relations
6301 Northwest 5th Way, Suite 2600
Fort Lauderdale
, FL 33309

8 cups chicken broth
2 tablespoons extra virgin olive oil
1 cup white onion, diced
2 cups Carnaroli or Arborio rice
∏ cup dry white wine
∏ pound fresh asparagus spears,
stemmed and cut into 1-inch pieces
18 large shrimp, shelled and deveined
∏ cup butter
1∏ cups Parmesan cheese
blah blah blah

Oh, my dear readers, do you have any idea how many of these I delete? I just had to share this one so you'd see how flagrant they are about whoreing their product, and how silly and clueless these PR people are.

July 17, 2006

Customer Service, ISN'T

Since when did it become acceptable for a company to respond to a customer's inquiry with "please call me back when I'm in my office"

While researching my new company, I have called several businesses with whom I wanted to establish a vendor relationship, and many of them are responding to my requests with emails that say something like, "I'm in my office between 9am and 5pm, please call me during that time."

NO, silly, I sent you an e-mail asking for more information, so if you're not going to send me the information, I expect YOU to call ME.

Who is training salespeople these days?

>SIGH< I am trying to console myself in that anyone who works for me will understand that the customers pay US money to do business with us, and we have to earn it. Our customer service wouldn't even have to be that good to surpass our competition.

...and that's hardly a secret to success. frown!

July 14, 2006

Muppets Swedish Chef Collection

click to view the Swedish Chef "anthology"

New disney flick for foodies? Ratatouille (2007)

It's never too early to start hyping a movie, right?

Trailers for Ratatouille (2007)

Alternate link here

After the quick commercial, watch the trailer for "Ratatouille"

More info Click here

July 13, 2006

Easy, now! Put... Down... The... Knife....

I bought some fruit, and I went to get an orange for a snack.

I went to the kitchen, got a knife and a cutting board, and paused for a second once I realized:
I don't have to section it out, I don't have to carve the skin off into decorative spirals, I don't have to slice thin circles out of the center to reserve for garnish before I juice the halves, I can just eat it.
so I sat down (gasp!) and peeled the orange like a normal person and simply ate it a wedge at a time. It was delicious. And a little scary!

OK, your turn. What stories do you have that made you realize, "Gosh, I've got to get out of the kitchen!" Come on, out with it...

July 10, 2006

Ouch! ...and waaaaaah!

cha CHING!!
Do you have any idea how FREAKING EXPENSIVE this lovely little piece of machinery is?

my jaw dropped...

Bacon Cereal

My culinary experiments don't usually go like THIS...

July 09, 2006

My reel is finally done!

click for my "demo reel"
revised link...it streams now!

These are snippets from my Microsoft Office endorsement video, clips from the Bobby Flay BBQ show on Food TV, and my appearance on Survival of the Richest.

It's only about 3 minutes long...Please let me know what you think!

July 07, 2006

An e-mail from my business partner...

...who's on vacation from Vietnam:

I found us a great kitchen too!

It's large and filled with hardly-used equipment, and, while it's a bit old, was fully tricked-out when made. What's best, nobody's using it now!
click to enlarge
So, I hereby propose that we make our food in the kitchen of the former South Vietnamese Presidential Palace. Except for a tour coming through every hour, I think it will work great for us!
Between Wade and my husband Kelly, it's amazing I haven't yanked out every hair on my head.

Last thing I ate or drank: espresso, not my typical latte. Have I mentioned that I've given up milk?

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July 06, 2006

I found my kitchen today!

I found the kitchen that I'll be using for my 'other' company that I'm starting.
You know, the one that's top secret and I can't really feel comfortable talking about until the LLC is filed and the lease is signed? Yeah, that one.
It's HUGE, it's cheap, it's furnished, it's Dept. of Health approved, it's mine exclusively, and it's close to home.

Anyway, as I explained to Kelly, it's like someone promised me a new toy - I know what it is and I have seen it and it's MINE MINE MINE, but I can't have it YET and it's killing me. I have the patience of a caffeinated gnat on crack.

So anyway, it's 1:36 AM and I'm sitting here making lists and fussing with menus and thinking about placing ads to hire help, and worrying about packaging and worrying about whether I will have enough equipment to get us started, and worrying if we'll have enough MONEY to get us started (we will, I'm sure, but I can't help but worry...)

and I'm thinking about all the stuff I need, and how will I know what I need, and how will I get it, and should I buy it new or used, and should I buy it now or in five weeks, and on and on and on...

but I have to sit back, and ponder, and breathe, and realize:
    I've been doing this for years.
      I've made all my lists already
        I know what I can handle
          I know how to be cost conscious
            I have to trust myself
And OH YEAH, I'm a damn good cook.

So stop typing, stop worrying and just go to bed.
You don't botch things, and you don't let things slide.
You're too much of a control freak to let that happen.
You've got all your ducks, sure, but it's too soon to line them up.

so go brush your teeth, stop yawning, stop fussing, and let it go.

It's going wait for you until you're ready.
And when you're ready, it's going to be there.

Last thing I ate or drank: a sweet, delicious, juicy really perfect melon. I spend a lot of time in the melon section, poking and prodding and smelling and hefting every melon I can reach, and I've had four out of four successes over the past two weeks!

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