And just like that, the 670 square foot 1 bedroom 1 bath condo I called home for 3 years is in the rear view. On to bigger (literally) and hopefully better things.
More space along with a gas range and a four burner grill has lead to multiple impromptu dinners and one official kick off Tasting Room event.
The Deep Sea Challenge was actually a last minute request from a friend who was about to go out ocean fishing and crabbing. He couldn't promise me that he'd come back with anything but would let me know approximately 3 hours before dinner was to be served.
Sounded like a fun challenge. Out went the invite email and in came the RSVPs. Menu...TBA.
I hedged my menu with fresh hamachi for the appetizer and shrimp and mussels for the Cioppino but otherwise was at the mercy of my buddy's skills with a rod and reel.
Luckily, he came back with ten rockfish and six dungeness crab and I had prepped appropriately.
Final menu for the Deep Sea Challenge
Avocado, Champagne Grapes, Red Chili, Sea Beans, Black Sesame
Grilled Dungeness Pops
Miso Grilled Rockfish
Japanese Sweet Potato Puree, Soy & Seasame Gai Lan
Candied Walnuts, Vanilla Ice Cream
In the end, the event was fun but very much a challenge. Not knowing what proteins I was going to be dealing with until a couple hours before guests showed up was nerve racking. I suppose it's a similar feeling Iron Chef contestants get before the chairman yells, "Allez Cuisine!" minus the threat of Jeffrey Steingarten criticism.
So now the new kitchen has officially been broken in and I look forward to many more dinners in the near future.
Dear Hungry Friends,
I'm very excited to report that I've taken on a new enterprise which should positively impact the next Tasting Room event. As a few of you may have heard, a friend and I have started an import business specializing in French truffles. We've now begun selling black winter truffles to fine dining restaurants in the Bay Area. I'm also planning to get back into the cooking instruction scene with a truffle cooking class at a nearby restaurant.
Of course, I would love to share this experience to all of you as well. So, ChefBarrsCreations is happy to announce, we will have our first Truffle Tasting Room this Friday!
This event is open to everyone but may not be for everyone. If you don't like truffles, you probably shouldn't come to this event. If you do like truffles, you should come. I can guarantee that this will be the most truffles you have ever eaten in one sitting.
January 25th, 2013 Menu:
Mache Salad with Truffle Vineagrette
Cornish Hen with Truffle Butter
Truffle Creme Brulee
Due to the high cost of the ingredients, this event will be $50 (cash, credit card, PayPal). Feel free to bring a bottle to share.
Sorry for the last minute invite and I hope you can join us.
With the changing of seasons here in San Francisco, I've been inspired to also change the format of the Monday Night Dinner Party. I’ve always enjoyed the large common table events but as our head counts approached 14-16 guests and our staff count remained the same (2), I began to lose touch with the purpose of these “semi-underground” supper club dinners. The FOOD!
I’d like to announce the next set of events from Chef Barrs Creations. This is a concept I’ve been working on for the last few weeks and am very excited to share this smaller, more intimate setting with you.
The Tasting Room
3 nights available - sign up for the nights you are free and you’ll be notified within 24 hours which night you have reserved
4 guests per night
5-7 courses with pairings
$30 – no byob unless you feel like it (Cash or Paypal firstname.lastname@example.org)
Same location – 451 Kansas St Unit 451
RSVP* TO SECURE A SEAT
Saturday, November 17
Sunday, November 18
Monday, November 19
Course one is served at 7:30pm
See you in the Tasting Room,
He who eats alone, chokes alone.