Food
There’s about 60 tomato plants in the gardens that line our parking lot. We have been enjoying some of the Siberian varieties since late June, but now the floodgates have opened! Most of them are heirlooms – not the picture perfect tomato of the grocery chains, but truly flavorful, sliced and sprinkled with a bit of Maldon salt, or topped with a crisp strip of smoked bacon on just baked bread. The ultimate BLT is here and now.
Jessica’s Biscuit, the cookbook source, just delivered a book I have anticipated for about a month. Cindy Pawlcyn, the founder of the Fog City Diner in San Francisco as well as Mustard’s Grill in Napa, has just published a wonderful book, Big Small Plates. Together with the Jacinto Brothers, her lead chefs, she has amalgamated recipes that have made her restaurants not only destinations, but true neighborhood hangouts as well. As the title implies, she has chosen to showcase predominantly smaller plates, although they can easily be expanded or grouped to provide larger portions. What I enjoy is the ability to mix and match smaller servings, providing a true variety of tastes and textures that tantalize the senses. The Jacinto Brothers bring an authentic dose of true Mexican flavors and preparation to many of the recipes, and the California mix of Asian ingredients is found as well. Try the Vietnamese Pork and Lettuce Wraps, the Oysters Pablo, or the Grilled Beef on Potato Rafts. Enjoy this book – it represents a compilation of 30 years of exceptional food by one of the Bay area’s most talented chefs.
News
We are inching closer to the opening of the Cafe and Market, expected sometime this fall. You can count on the Market to be ready to provide all or part of your Thanksgiving Feast.
As a result, our new web site is up, and our email address has changed and considerably shortened! Please look for La Cuisine at www.lacuisine.net. Our email addresses now reflect the change as well, shortening to ben@lacuisine.net, etc. You don’t need to use lacuisinecaters.com, although we will still receive mail sent to that address.
Peter Spinner has joined our cafe and market team. Peter spent his first career in systems and HR work for some of the country’s larger businesses, NBC included. His second career began at the Center for Culinary Arts, and has taken Peter to Restaurant Du Village, the Inn at Middletown, and most recently, Whole Foods in Hartford. The managerial strengths he brings coupled with his passion for food will make him a key player in the opening and management of the cafe and market.
Peter, Micheal Bosco and Alex Bloom spent a few days in Ann Arbor, Michigan last month at Zingerman’s, the world renowned mini food conglomerate that began as a deli 25 years ago. They enjoyed the Zingerman’s Experience, a look at a very unique approach to running a business. More to follow….
Events
A home in West Redding surrounded by the most extraordinary gardens was the site of an engagement party for about 70 on an afternoon in mid June. A client since the 80’s planned a festive, elegant yet fun party to celebrate the occasion. Guests gathered for hors d’oeuvre and cocktails by the pool, serenaded by a five piece Mariachi Band in full regalia. When it was time for dinner, they strolled the grounds to find their dining tent tucked into a magnificent grotto surrounded by plantings and sculpture. Our wood burning grills perfumed the air with a hint of hickory and apple, a jazz combo set the mood and the champagne flowed celebrating the impending union of two very special people.
An Almost Summer Evening
Papaya Shrimp Skewers
Chevre and Olive Tartlettes
Vietnamese Beef Rolls wrapped in Basil Leaves
Zucchini and Chive Fritters
Miniature Crab Cakes with Lemon Remoulade
Curried Chicken Salad Tartlettes
Smoked Salmon Rosettes
Ripe Red and Yellow Tomato and Fresh Mozzarella Napoleons
Dinner Buffet
Herb Roasted Brandt Beef Tenderloin with Horseradish Parsley Mojo
Slow Smoked Raised Right Chicken with Green Chili Chutney
Wild Atlantic Salmon with Cucumber and Dill Creme Fraiche
Mediterranean Couscous with Currants, Apricots, Pistachios
Grilled Summer Vegetables with White Balsamic Glaze
Mixed Baby Greens with a Dijon Vinaigrette
Baguettes – whole grain and traditional
Dessert to the tables
Triple Chocolate Mousse Cake
Fresh Orange Slices, Caramel, Fresh Whipped Cream
Selection of House Baked Miniatures, including
Grilled Pineapple Tartlettes, Pecan Diamonds, Fruit Gelée,
Willoughby’s Colombian and Decaffeinated Coffee
English and Herbal Tea
Recipes
Over the past ten months we have been tasting a variety of honey. Who would have thought that there was anything more than Mom’s Cloverdale? Today small producers are featuring honeys that reflect the change in seasons, as well as the primary ingredients the bees feasted on. Our standby is Greg’s Honey, produced by former employee Greg Wilkins of Stony Creek.
Try this over Sliced Tomatoes topped with a bit of Cabrales (Spanish Blue) or Mountain Blue from the Berkshires, sprinkled with a bit of chopped chives and minced fresh oregano.
Red Wine and Honey Vinaigrette, from Cindy Pawlcyn
2 T Red Wine
2 T Red Wine Vinegar
1/2 T Honey du jour
1 T Dijon Mustard
3/4 C Extra Virgin Olive Oil
Pinch Kosher Salt
A few grinds of black pepper
Combine the wine, vinegar and honey in a small pot, bring to the boil then simmer to reduce by half.
Cool to room temp, add the mustard, salt and pepper whisking until the salt dissolves.
Add the olive oil in a stream, whisking until emulsified. Taste for balance, adding more salt and pepper if needed.
Note: A trick I use to make dressings at home is to put everything into a small jar, screw the lid on TIGHT, and simply shake to emulsify. Finished in no time, and easier than that constant whisking the stream of oil.
Employment
We are now hiring additional kitchen staff to work on catering, as well as food for the café and market. Although some experience is helpful, we look primarily for those who truly enjoy cooking, can work as a member of a creative team, can be consistent, follow directions well and who aren’t afraid of hard work. Full and part time work is available.
We are also looking for guest service staff who will be cross-trained to provide caring, knowledgeable and attentive service to our guests, either at tables in the café or at the counter in the market. Our experience at Zingerman’s has provided us with numerous insights in how to best provide exceptional customer service. Staff need to make a commitment to a significant degree of training in both the menu and entire product line, as well as how to take personal responsibility for the delivery of great service to all of our guests, all of the time. If you want to learn, work with a group of similar minded people and have FUN, this could be perfect
for you.
For more information about working at La Cuisine, please call Vicki at 203.488.7100, or email her, vicki@lacuisine.net.
© 2006.
Published as often as time allows by Ben Bloom and La Cuisine Café • Market • Catering.
All articles written by Ben Bloom unless otherwise noted. All photos copyright Ben Bloom unless otherwise noted.
La Cuisine Café • Market • Catering
750 East Main Street
Branford, CT 06405
email:
Phone: 203.488.7100
Fax: 203.488.7144