August 29, 2006

I decided to Blog again. I might as well, the fee is being charged every month. I am going to start listing recipes for stuff I cook Erica everyday. I think it will be easier for everyone to print out and post on their refrigerators, instead of trying to hunt me down. OK, if no one knows by now what was served, here it goes. We had Duck Confit with a wild cherry mushroom sauce and roasted root vegetables, and a side of herbed Israeli couscous. I baked a spice cake topped and filled with a sweet pear sauce. Unfortunately, the cake did not make it to the dinner table, it arrived in parts, hehe. Anyways, we drank a nice Riesling from the famous producer Trimbach, in Alsace, France. The dinner was finished with a 1977 Vintage Port, from Portugal of course. I have to thank one of my good friends, Cory, for providing the tasty beverages. We had a wonderful time and I look forward to providing juicy details on the food I cook.

June 4, 2004

Hi everyone! I am finally writing a post, it is going to be a long one. I actually do not remember when I last wrote one. A lot has happened since my last post, for starters, I am in a new session of school. It is going great! I also started a new job, I am a pantry chef working at one of Kevin Taylor's restaurants in downtown Denver. I am also working at Assignments restaurant for school doing various jobs like bartender, waiter and FOH manager. I am having a blast with this class.

Right now I am planning a weekend trip to Glenwood Springs, Colorado for my wine class. We are suppose to tour some vineyards on Saturday in Grand Junction. I'll bring along some fishing poles, in case I have time for some fishing. Oh yeah, I have to thank the reservation person for her hospitality. "Thank you for taking my reservation, you were very nice."

Right now I am need of a weekend get away, Finals and Final projects are coming up. It is going to be a long couple of weeks starting Monday.

Have a nice weekend everyone! I know I will. I'll try to post some pictures from my trip this weekend.

March 16, 2004

I am currently working on a major project for my cost control class. We are building a restaurant using a fusion of French and South African cuisines. It has been a lot of work designing floor plans, menu plans, costing out recipes and coming up with a business plan in general. It maybe a lot of work, but I do not mind, it is sort of fun.