Bone Marrow = Chef Comfort Food
Perfectly roasted after being cut lenthwise instead of the “rabbit hole” version served most often. Paired with a slow roasted head of garlic, toasted baguette and homemade cherry mostarda made from seedlings farm cherries. The first few were a snack for us in the kitchen and then we decided to share with our guests at David Burkes Primehouse, boy are they happy that we did!
October’s Farm Trip
October was one busy month for me, as soon as octobeer fest was over some of the kitchen crew, front of the house, sales & marketing crew packed our bags and hit the road to go visit some farms in southwest Michigan. Its no secret that I have pushed the restaurant this year into using more local products then ever before, the weekly shopping at Chicago’s Green City Market, living water farm who grows our hydroponich lettuce greens and spinach year round, all of our oats and cornmeal comes from 3 sisters farms and the list goes on & on. The crew has loved all of the wonderful product but I thought it was even more important for them to go and see what it takes to get us these great products in hopes that they will take even more care of them.
We also ate and toured New Holland Brewery, Fred and the crew as always gave us the royal treatment. Since I’m such a homebrewer and the crew has been so involved with my beer making it was great for them to see a larger scale operation.
The following day was a bit rough in the early hours for some who had a little too much brew the night before, I guess closing the parrot bar didn’t exactly help but we finally made it to Grassfields Farm to make cheese with Jesse Merman. The following is a collection of pictures from our trip, we had an amazing time and this trip changed all of our lives for the better. I’m already being asked to plan another trip, its great to see my crew take such pride and love in my vision.
Rethinking the Baked Potato
I’ve never offered a baked potato at David Burkes Primehouse because we are not the normal steakhouse, we use a modern approach and honestly who really enjoys a potato thats been baked off earlier in service and sitting in a warming drawer for hours like most restaurants serve. The skin is never crisp, its more steamed and it never has the delicious seasoned crust it should like when you bake one fresh. That just isn’t the type of quality I expect to serve in the restaurant and it is nearly impossible to pull off on a regualr basis, so I had to rethink the baked potato and came up with the loaded baked potato waffle. Its a waffle that is made out of baked potatoes, topped with crispy bacon, melted cheddar cheese, scallions and whipped creme fraiche and finished at the table with a drizzle of butter syrup.
DandyID
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