The Seasons
One of the most beautiful things about working in professional restaurant, as opposed to your kitchen at home and shopping at your local megamart, is the beauty of the seasons. Beautiful local products go into season and then go out of season, which is the only way food should be enjoyed.Asparagus? Out of season.
Morels? In season.
Softshell crabs? In season.
Peaches? Just beginning.
Matsutake? A few months away.
Going into the walkin and seeing fresh heirloom summer squash is just such a happy thing. With new things coming into season all of the time, it's easy to forget the things that have gone out of season. But I'll be reminded again when they come into season next year.
In the meantime, I'll be waiting for my tomatoes in my windowbox to come into season ...
Rabbits in Greenlake
The other night I was having a conversation with some cooks about the fact that rabbits are running wild in the Greenlake area of Seattle. All I could think about was Daffy Duck in a hysterical voice yelling "Wabbit Season!" Makes me want to get a rabbit trap and go cruise around the Greenlake area. Apparently they're so docile that they'll hop up to you for handouts of food.
I'm just helping with the animal control problem.
Plus there would be a new spot on the menu for "Greenlake Free Range Rabbit." Yummy.
This week in Hell's Kitchen
Bye bye Andrew, bye bye Jimmy. No real surprises there ... now we're left with Ralph, Michael, Elsie and Jessica. I have to admit, I'm rooting for either Elsie or Jessica. Although Ralph and Michael both look like they have better chances than Elsie or Jessica, I don't like the idea of someone who has professional experience winning Hell's Kitchen. The whole point of the show is that Ramsay can take someone with little to no kitchen experience and turn them into professionals. Having Ralph or Michael win would cheapen the whole thing (ironic statement considering the subject matter).
Add to that the fact that Michael seems to have been hanging out on the pastry station every single night that I've closely watched him. To me that's frickin' lazy. He has advance notice of what's coming in the kitchen and he doesn't have to work as hard (let's face it, the pastry station is usually not that difficult. Intricate, maybe, but not too difficult).
Of course, if I ever got on the show, my opinion might change ...
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