Tuesday, July 17, 2012

A Glimpse into my Culinary Week and a Convo with Alton Brown

Blue pts, Wellfleet, Duxbury #Oyster100

Blue pts, Wellfleet, Duxbury #Oyster100

Last week Dr. Food and I went to go hunt down some oysters. I have jumped on the Oyster Century Club bandwagon. What is that you ask? Look here. A little Oyster and Manhattan mid week never hurt anyone.


I got out of work early (um, I left work early as I do most days during the summer) and decided to sit by the pool think about a great dinner to make Dr. Food. I stopped by the Springbrook Farm to pick up some stuff. I got my favorite Plymouth potatoes, and some Kolrobi. Everyone needs Kolrobi ... NOT. I also couldn't resist the sunflowers OR the antique juicer.


My intentions were really good. Some Tilapia with ginger and cilantro goo that goes on top (not all recipes from Pintrest are created equal). I also found a recipe for Kolrobi fries! This was going to be great. We could eat healthy fries without getting fat. It would cure us of all our ills. I was excited. Ew ew ew. The most disgusting dish I have made to date. I could tell HOW bad it was when Dr. Food took a "fry" and popped it into his mouth and made a face I have never seen him make before. It was worse than the face that he makes when he has to taste something sour. Dr. Food does not make this face often. I was in trouble. Oh there were also Brussel Sprouts that cooked too long and turned to mush. We couldn't eat it. We dumped it and called our local crappy take-out place.

Lets move on...

Dr. Food and I went to Chef Louie Nights We signed up for the "Kitchen Experience" which means we came at 2:00 and got to watch the cooking being done.


That is Chef Brandon Arms from Garden at the Cellar What a great guy. We got to sit around and "help" hence the stressed out look of Chef Brandon (I AM KIDDING)


We also got to hang out with Clio chef de cuisine Douglas Rodrigues. I loved these guys. Doug taught me to listen to Rap music while cooking and then I wouldn't have "accidents" like Kolrabi fries. I would become a culinary genius. I also learned that you can't grab your crotch and wiggle around to rap with a knife in your hand. No, I did NOT do that.


Can you believe that they took these ingredients and made stuff like ...


Cucumber with Frogs legs on top. *I* helped pull the meat off of the bone of those Frog legs I WILL HAVE YOU KNOW.



Foie Gras with Pop Rocks folded into it. A common theme throughout these dishes was Absthine. Amazing. These dishes were fantastic.

These guys are my new BFF's.


Ohhh there were also big meat. Thanks Chef Brandon for teaching me how to tell if temp was right. I now will walk around with a cake tester in my pocket and look cool. Of course I work for an accountant and it might look a little funny but no problem. I am used to getting stares.


Fantastic meal. Fantastic Night. Bravo Chef Louie for putting this all together.

I also want to tell Chef Louie that I really love his mom. Let her sit in the cool room next time. I mean it. Us moms have to stick together.


There was also another kitchen cooking and the food coming from there was almost as good as my boys food. JUST JOSHIN...it was fantastic too. I especially loved the fried chicken with pickled watermelon.


See this Dude? He was sitting across from me taking pictures of everything on what I assumed was Instagram. So, I took this picture of him and tagged it with @ChefLouie but he didn't see it. I cracked myself up. "Hey Dude in picture... I am just goofing around"

Ok, now for my conversation with Alton Brown. He was answering tweets with post-it notes.

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Ok, I am off now. Alton... I am kissing the bald duck because I heard that it is a Tibetan Good Luck Ritual. Try it.


  1. I love this! Not sure I'd sully my foie with poprocks but hey, to each his own. Hubs would probably like it since he loves bad candy, but then I wouldn't get the whole foie to myself...no, not sharing. Not foie. Kohlrabi is not my fave either. I've tried it raw shaved into thin matchsticks in salad. I know that Chinese eat it - lemme know if you want to try it again and I'll shoot you a diff recipe. Thanks for joining our oyster adventure! Reliable little guys aren't they? ;-)

  2. I would love a kohlrabi recipe! I will try again.

  3. I'm not sure where to start. The good thing is that you didn't meet Alton in person. I'd have so much envy oozing out of me if you did that that I don't know I could ever visit here again. Alton, Mario, Morimoto; any of those guys.

    I guess I'll focus on that meat. I want. I want. I want. 

    A cake tester? Do tell.

  4. Deanchristopher90210July 17, 2012 at 12:46 PM

    As always, delightful reading. I am not, however, likely to try any of those delicate colorful tiny dishes. At least not yet; I'll have to work my way into the attitude. For the moment, I must still try to master the use of moderate to huge hunks of meat, fish or poultry.

  5. I am laughing so hard that my stomach hurts. Great post, and it looks like a fabulous experience. I have never cooked or to my knowledge eaten kohlrabi. Have to check it out.

  6. Maybe the pop rocks will get me to finally try Foie Gras ... well maybe not but it sounds interesting!

  7. Janis, you are the human equivalent of pop rocks for me!

  8. ;--) Nicest thing anyone has ever said to me.