Oh My Gosh! (This one's for real!)

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AllenOK

Executive Chef
Joined
Aug 25, 2004
Messages
3,463
Location
USA, Oklahoma
I went in to work today, to start prepping my line in anticipation for re-opening the A la Carte menu tomorrow night (we shut down for a 10 days to deep-clean). I'm happily prepping away, when the Chef gives me a copy of the new menu that's going live next week.

Ok, I'm flipping through it, looking for new menu items coming from my line. I start spotting them, and there's a lot! I have three new apptizers. I'm wasn't surprised to see the Lobster Shiitake Gratin app that I did several weeks ago. That one was a really big hit (the Chef came up with it, I made it). I was again, not surprised to see my Beef Bourginonne on the appetizer menu. That was my idea from the get-go, plus my cooking. However, I was really surprised to see my Baked Fromage (on the appetizer board) was also included on the menu! Sweet!!

That makes three menu additions that are my ideas (the two mentioned, plus a sandwich I started making last year).

In addition, there are many new menu items that I'm going to have to make. Off the top of my head, a Lobster "Mac and Cheese", a 4-cheese Fusilli Bake, and a cornbread- and andouille-stuffed chicken breast.
 
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jpmcgrew

Executive Chef
Joined
Aug 31, 2004
Messages
4,569
Location
Raton,NM, USA
I went in to work today, to start prepping my line in anticipation for re-opening the A la Carte menu tomorrow night (we shut down for a 10 days to deep-clean). I'm happily prepping away, when the Chef gives me a copy of the new menu that's going live next week.

Ok, I'm flipping through it, looking for new menu items coming from my line. I start spotting them, and there's a lot! I have three new apptizers. I'm wasn't surprised to see the Lobster Shiitake Gratin app that I did several weeks ago. That one was a really big hit (the Chef came up with it, I made it). I was again, not surprised to see my Beef Bourginonne on the appetizer menu. That was my idea from the get-go, plus my cooking. However, I was really surprised to see my Baked Fromage (look on the appetizer board for that recipe) was also included on the menu! Sweet!!

That makes three menu additions that are my ideas (the two mentioned, plus a sandwich I started making last year).

In addition, there are many new menu items that I'm going to have to make. Off the top of my head, a Lobster "Mac and Cheese", a 4-cheese Fusilli Bake, and a cornbread- and andouille-stuffed chicken breast.
:)Good for you:) Now go and kick some butt.:)
 

Katie H

Site Moderator
Staff member
Joined
Sep 11, 2006
Messages
16,586
Location
I live in the Heartland of the United States
First of all, Allen, it sounds as though your expertise is respected as evidenced by the number of dishes that are "yours." Kudos to you. You are being noticed.

As for the rest, I hope you have your comfortable shoes on and have your sleeves rolled up. You have a lot of work ahead of you. Best wishes.
 

AllenOK

Executive Chef
Joined
Aug 25, 2004
Messages
3,463
Location
USA, Oklahoma
Thanks all. Yup, I do have a lot of work ahead of me.

My goal in life is to serve folks good food. I now have a secondary goal, which is to do everything I can to bring more folks into the club to eat. We've been loosing business the past few months, for various reasons. Some of those, I can correct. Some I can't.

I only have two words. "ACTION STATIONS!"
 

itzalgud

Cook
Joined
Jan 9, 2008
Messages
53
Location
Northwest
Please tell me you are not putting sugar in the cornbread of your cornbread- and andouille-stuffed chicken breast.

Sorry, but being from the South, I shudder when I hear sugar and cornbread in the same sentence.
 

Barbara L

Traveling Welcome Wagon
Joined
Apr 4, 2004
Messages
15,716
Location
Somewhere, US
Sorry, but being from the South, I shudder when I hear sugar and cornbread in the same sentence.
LOL That is why I rarely ever eat cornbread anymore, unless I make it. I don't like the sugarless southern cornbread!

Allen--You have a lot to be proud of! Good job!

:)Barbara
 

AllenOK

Executive Chef
Joined
Aug 25, 2004
Messages
3,463
Location
USA, Oklahoma
Well, the cornbread is already made, and no, there is no sugar in it. That's because someone else made it. Personally, I like some sugar in my cornbread.
 

SizzlininIN

Master Chef
Joined
Sep 14, 2004
Messages
5,022
Location
USA,Indiana
Congrats!!! Sounds like he has quite alot of respect for you and your abilities....Huge pat on the back for you!!
 

LPBeier

Certified Cake Maniac
Moderator Emeritus
Joined
Feb 22, 2007
Messages
20,405
Location
The Great "Wet" North
Hey Allen, way to go! I remember at the place I worked at this summer having a couple of my own recipes being put on the menu. I makes it all worth it. Keep creating and you will go far! I am intriqued with beef bourginonne as an appetizer - how do you serve it? I've only done it as a main.
 

AllenOK

Executive Chef
Joined
Aug 25, 2004
Messages
3,463
Location
USA, Oklahoma
We just serve about 5 fl oz in a soup cup.

Although, the folks that really love it request an entree-sized portion, with a scoop of my mashed potatoes right down in the center of the stew.
 

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