ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Working the Vineyard until my Bistro opens
New Posts  All Forums:Forum Nav:

Working the Vineyard until my Bistro opens

post #1 of 24
7/11/12 at 10:46am
Thread Starter 

A few fresh herbs arrive @ the vineyard.JPGDuck Confit.JPGoutside my new kitchen.JPGradishes.JPGStacked beets.JPGfield house farms chickens.JPG

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
post #2 of 24
7/11/12 at 11:10am

Nice! Where are you opening the Bistro? On the island?

Reply
post #3 of 24
7/11/12 at 11:15am

CapeChef,

 

That is what freshness is all about, just superb.

Your herb garden is lush.

So your opening a Bistro ? Have you found a name yet ?

As always you reinvent yourself all the time. Look forward to more news on it.

 

Félicitations!

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
Reply
post #4 of 24
7/11/12 at 11:23am

Very nice - i really have to move out of the ice and snow... would kill (almost) for a garden and vineyard.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #5 of 24
7/11/12 at 11:31am
Thread Starter 

I am actually in CT on the shoreline.We are opening at Chamard Vineyards pretty soon. I am also doing all the catering on the property, 40 acres, 20 planted.I'll keep you posted.

CC

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
post #6 of 24
7/11/12 at 11:47am
Thread Starter 

adding some grape vines to the fire.JPG

Adding some grape stock to the spit. Field House Farms baby chickens.

DSCN2245.JPG

When complete, this will be our lounge.

DSCN2250.JPG

My girls surprise me on fathers dayFarm tables.JPG

Getting ready for a farm to table dinner benefit

private lunch.JPG

Setting up a small private lunch outside

this weekends menu.JPG

Menu I cook off the 56 Dodge pick up. I change the menu every week.I do this outside until the bistro opens

Vanilla blueberry ice cream.JPG

Vanilla ice cream I finished with a touch of a creamy farmstead goat cheese,blueberries from the vineyard & candied walnuts
 

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
post #7 of 24
7/11/12 at 11:58am

how beautiful! Congratulations!

'working the Vineyard' takes on a different meaning here on the Cape LOL

Reply
post #8 of 24
7/11/12 at 12:17pm
Thread Starter 

Hi Liza,You are on the Cape? That's why I call myself "Cape Chef" I love the cape.Stayed in Eastham for many years in the summer.Have enjoyed the wine at Truo (sp) vineyards

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
post #9 of 24
7/12/12 at 7:22am

Yes, I'm 'here' LOL

Can't say that I've tried the local wine, but the Cape Cod Beer Company Growlers have met their demise on more than one occasion :)

Reply
post #10 of 24
7/12/12 at 8:58am

Nice looking place Chef, Congrats! The lounge looks awesome but don't you need to get those herbs in the ground?

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #11 of 24
7/12/12 at 11:41am

OMG!  You have your own vineyard?!?  It's been awhile man.  I'm so happy for you.  

Reply
post #12 of 24
7/12/12 at 1:49pm
Thread Starter 

Hey Chef Dave, the herbs are happily planted and doing very well. Kuan, it's not my vineyard chef.gifIt's owned by Jonathan Rothberg, google him.He's quite the individual.

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
post #13 of 24
7/12/12 at 2:38pm

Cape Chef, so good to see you living the chefs dream with great local food and wine! Please keep us posted dude and by the way those pics are just awsome. One of my cooks came to my office while I was looking at the pics and man was he floored by your beautifull creations and weekly menu! Good to hear from ya. Doug............

The two most common things in the universe are hydrogen and stupidity !
Reply
post #14 of 24
7/13/12 at 5:08am

Please keep us posted as things progress Chef and more photos!

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #15 of 24
7/13/12 at 6:18am

I'm going to try your ice cream and cheese idea just so I can get a taste of what's happening.  :)

 

Congrats again!

Reply
post #16 of 24
7/21/12 at 7:10pm
Thread Starter 

700

 

Getting ready to make people happy with great food, wine & music! Beautiful day today. Finally under 90 :)

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
post #17 of 24
7/23/12 at 12:15pm
Thread Starter 

700

Scored some chicken of the woods from a local forager

 

700

Beautiful shiitake soon to be consumed!

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
post #18 of 24
7/24/12 at 4:22am

congratultions! place looks beautiful and not that far away. just curious - wines have added sulfites or naturally aged?

Reply
post #19 of 24
2/26/13 at 9:38am

What a wonderful place !

And what a lot of great ideas combined !

 

The last post is from half a year ago; how are you doing, sir !??

 

Quote:
Originally Posted by katbalou View Post

congratultions! place looks beautiful and not that far away. just curious - wines have added sulfites or naturally aged?

I thought all wines in Northern America had added sulfites in ?

 

Even the wines imported by worldwide guru Kermit Lynch, which most of the time are from all natural winemakers, have sulfites added when the bottles have to go to the USA, where I in Amsterdam can drink the same wine without any additives.

 

Drinking an all nature gamay this evening, and salute you all,

 

Eric

"We are all amateurs, since life is too short to become a professional" Charlie Chaplin

Reply
post #20 of 24
2/28/13 at 2:40pm
Thread Starter 

Dealing with an oyster man whom farms kelp. This is a salad with baby sugar kelp, 4 sauces and a beautiful specimen of tuna.

 

Preparing piparade

A little foie :)

700

Consomme

A tasting of last summer

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
post #21 of 24
2/28/13 at 3:00pm
Thread Starter 

Beautiful sweet Maine day boat scallops with the flavors of Provence.

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
post #22 of 24
2/28/13 at 3:01pm

Gorgeous! don't think I had seen the pix of shrooms.

cooking with all your senses.....
Reply
post #23 of 24
2/28/13 at 3:11pm
Thread Starter 

Shroom, I have been blessed with getting my hands on some tasty fungi. Not to much in New England right now (wild). Look forward to spring!

 

Why not come out and we can forage!

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
post #24 of 24
3/1/13 at 1:03pm

I'd like that.....

cooking with all your senses.....
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Working the Vineyard until my Bistro opens