Today is one of those “open the damn door days” and please, please, pleasssseeeee let this opportunity be one of wicked grapely fruitfulness. I am trying out for a private chef gig for a pretty well-known international celebrity. A job for lack of better words. I might add that this is a job that comes with a two hour mid-day break as such . . . I think I’ll finally get back into a rhythm in writing this blog. Or perhaps I’ll use those two hours to hit the gym and start attending to the rather unattractive frontal fat lobe that seems to be growing at bio-cataclysmic rate. I’m betting on the blog and more fat.
My aggressive, pissed off at myself & change the freaking channel attitude appears to be working. I landed a proper kitchen for my new little adventure that I’m kicking off (which I will unveil in the not so distant future), scored two catering events for two repeat clients, partnered with an amazing organic caterer on future events and of course there is the private chef tryout today. Can I speak frankly (who ever came up with the using the word “frankly”)? I am tired of hemorrhaging financially from the legal battle and the ensuing mental baggage that comes with it. I think this is what spurred me into full throttle motivation – that, and getting dumped after the fourth date with someone with whom I believe to be quite incredible. I figure it’s easier to increase my monthly income rather than decrease the birthing beast upon my belly. Pathethic? Partially cloudy with plenty of sunshine.
As for food thoughts: I’ll run down the menu for today . . .
BREAKFAST
Passionfruit laced Organic Blood Orange Juice
McIntosh Apple Fritters with Dulce de Leche Glaze
Turkey-Fennel & Apple-Chicken Sausages
Creamy Steel Cut Oatmeal with Almond & Clover Honey
Organic Melons & Berries
LUNCH
Freshly Squeezed Meyer Lemonade
Caribe Ensalta with Candied Ginger-Key Lime Dressing
Kashmiri Chicken Wrap with Dried Apricot & Oak Leaf Lettuce
Authentic Chicken Tortilla Soup with Baja Guacamole & Chips
Coconut-Cardamom Macaroons
DINNER
Novy Ranches Grass-fed Beef Shortribs with Caramelized Plum Demi & Roasted Garlic Mashers
Baked Mac-n-Cheese with Gluten Free Fusilli Pasta
Sicilian Style Meatballs with Pappardelle Pasta, Cherry Tomato Sauce, Manchego, Basil
Sweet Potato Pie with Gingersnap-Pecan Crust & Fresh Whipped Cream
Dark Chocolate-Peanut Butter French Toast with Blackberry-Balsamic Jam
We’ll get feastly tomorrow in reporting my 7-course dinner party. BTY Happy B-day Jason & Lisa!
Chef Scotty