The sun has finally come back out. You would think after spending so many of my past summers in Alaska that I would be used to being in the depths of a soul less day. But the crest of the sun has pierced the horizon and it’s rays have begun to reinvigorate my life and warm my soul.
First and most importantly, I traveled to Sonoma and was married to the love of my life at the Madrona Manor among 20 friends and family with a meal that could have surpassed the 1 Michelin star already held by the venerable mansion. A massive Raw Bar was served during the cocktail hour. I know it took every ounce of will that my friend Bill could muster to save me just ONE local oyster. Then we partook in a seated dinner outside under the trellis that overlooks the gardens and vineyards in full bloom. We had carpaccio with truffle, gnocchi with clams and bacon, Pasta with uni, Beef strip loin with tongue and Wedding cake with layers of currant. A 3 litre of Fred Sherrer’s best reared its head at one point too. I really cannot express how happy I am to be married to Mrs. Stephanie Parkman Bridges. She is by far the most incredible woman I have ever met and the only person I have ever loved more than myself and I am one SELFISH MF!
Second, after traveling far and wide across the country, I have been offered the job of Executive Chef of the Upperline Restaurant in my home town of New Orleans. It is a great fit for me, my new family and The Rooter To The Tooter. There will now be a venue to physically experience the lifestyle and cuisine for which I have been preaching.
I will see you here and hopefully I will see you there.
“ALL CULINARY tasks should be performed with reverential love, don’t you think so? To say that a cook must posses the requisite outfit of culinary skill and temperament–That is hardly more than saying that a soldier must appear in uniform. You can have a bad soldier in uniform. The true cook must have not only those externals, but a large dose of general worldly experience. He is the perfect blend, the only perfect blend of artist and philosopher. He knows his worth: he hold in his palm the happiness of mankind, the welfare of generation yet unborn…. If she drinks a little, why, it is all to the good. It shows that she is fully equipped on the other side of her dual nature. It proves that she possesses the prime requisite of the artist; sensitiveness and a capacity for enthusiasm. Indeed, I often doubt whether you will ever derive well-flavored victuals from the atelier of an individual who honestly despises or fears-it is the same thing-the choicest gift of God.”
‘As far as cuisine is concerned, one must read everything, see everything, hear everything, try everything, observe everything, in order to retain, in the end, just a little bit!’ Fernand Point
Do you ever remember any of your failures in life? They play in my head on a daily basis, especially the kitchen failures. I am fortunate in that I learn quickly from my mistakes and under similar circumstances I approach life, love and cooking with caution to avoid the rebroadcasting of any further heartbreak. Some of us are a bit short in the sense department and continue to make the same mistakes over and over again. Watch the video of Jeff Chaz below and hopefully his inspiring lyrics will keep you from making the same mistake twice. Whether it be cooking or love.
“Goin back to you baby, Would be like cookin in old grease”