Sorry

The best intentions do NOT give you time for all the things you should do.
Parties at this time of year keep the cash flowing but also did into time for other things/
Events at the Hyatt in DC for 1400 members of the Kuwaiti Students Union was FRI and SAT
of one week followed by the signing of significant business for 2013.
Last Thursday I flew to NOLA and had the honor and pleasure of doing an engagement party for
Lauren and Yoni in their beautiful home just off Magazine St.  I also visited my dear friend Christina O'Malley and here sons Logan and Liam, they have certainly grown since the last visit.
The Menu for the party was
       Salmon Tartare
       Beef Tartare
   
       Duck Confit Tacos
       Spicy Catfish Tacos

      Hoisin Roasted Duck Eggrolls
      Blue Potato and White Truffle Oil Latkes

      Duck Stock infused Potato Bourakis
      Port finished Wild Mushroom Borakas.

I think the guests enjoyed it, I certainly had fun doing it with Yoni.

Christmas Dinner

In the DC area? I am the Chef for the Christmas Day Dinner Buffet at the Clarion Inn and Fundome. Christmas Dinner Buffet At the Clarion, 8601 Baltimore Ave, College Park 3-7pm
call for details, Phone: (301) 474-2800

Holiday

This busy Thanksgiving week is one of a type of reflection.  My sons, of whom I am very proud, have taken steps into the next portion of their lives.  My prospects continue to be good with multiple projects from Meetup.com to books, to new clients and balance in life.
I thank all that have added to me being happy and healthy at this stage in my life.  Have a great holiday.

Picture Me

Me at Kosherfest

Picures from the Show

Culinary Salon Award Winners

Kosherfest

Yesterday was the first of Kosherfest, the premier Kosher food show and for the first time it a long while it was a good show. The quality of product, display and general attitude is better than it has been since the show has moved back to the Meadowland from the Javits Center. I have to put in a word for my group, Osem, Israel's number one food company. Osem won a best in Class Award for our Pearl Couscous with Sundried Tomato and Wild Rice. As a Chef I can honestly say that this, and the rest of the products in this line are wonderful. The are simple, boil water, pour in the mix and DONE! More then that they are menu builders. Each product has solid flavors, color and texture. They are natural sides for a simple protein and fresh vegetable. In your markets NOW!

The Shows

Yesterday I was at the International Hotel, Motel and Restaurant Show at the Javits Center in the Big Apple. The City seems to be back to speed and transportation was running. The Show is less then it had been in the past but there were some new and interesting things. Vegetable "Caviar" was the right texture and flavor, a really good NY style fully baked bagel and of course some state of the art computer applications. It took out industry forever to catch up with technology and now we seem to be ahead of the pack. I did notice may potential glitches is many of the systems though, not connecting with standard accounting packages was a big one. Today I am with Osem at Kosherfest in the Meadowlands Expo Center in Secacus, NJ so if you are in the neighborhood please stop by and say hello. Pictures to follow later