Right Through The Very Heart Of It

The next local spot that my cousin, Frederick took me was Typhoon Lounge on Saint Marks Pl in the East Village. You know it's good sushi when sushi eating people gather at the spot. Typhoon Lounge's clientele are mostly Japanese and Korean! Enough said. We had to go back to this place with Frederick's brothers again. We just couldn't get enough of their sushi. They have a happy hour special where everything on the list is half price or $1. Not a bad deal huh? Plus they have yummy soju and sake cocktails. We were ordering them by the pitcher!

Typhoon Lounge
79 Saint Marks Pl
New York, NY 10003-7955
(212) 979-2680

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photo grabbed from http://arjs.jugem.cc/?day=20060405

These Vagabond Shoes, Are Longing To Stray

I asked my cousin, Frederick to take me somewhere local. The past few times I've been to New York, I always end up doing touristy stuff eating touristy food that are over rated and over priced. Most likely, right? Derick brought me to this intimate bar where they serve desserts and wine. It's a dessert bar with the concept of serving a 3-course dessert with wine pairing. That's a first for me.

I had the Fromage Blanc Island 'cheesecake' paired with Loupiac-Chateau Gaudiet 2000. The cheesecake is not your normal baked cheesecake with graham crust. It was light and fluffy like a mousse. It has a very delicate flavor yet very richly accompanied by some creamy-milky soup (could it be half and half?). The wine pair, for me, was a perfect complement. Its definitely sweeter than the cheesecake. It smells like some sweet marmalade, like quince maybe. Ah! That's why they match! Cheese and Quince! It has some acidity which helps clean the palate after a bite of the cheesecake but it leaves a lingering taste of sweet honey! Sweet!

I was only in New York for a week, I had to have it again before I leave. This time I ordered another dessert so I can try another item but I had this as a dessert to my dessert meal ;) Thanks, Derick for introducing me to ChikaLicious! Delicious! Unforgettable!

ChikaLicious is 20-seater dessert bar where the chef and the sommelier are the owners themselves, Chika and Don, so one can only extra-special desserts paired with excellent service!

I Want To Be A Part Of It... New York, New York

Even before I started my Culinary Program, It has always been one of my dreams to be able to work as a cook in a New York kitchen. The moment I finished my finals, I called my cousin Frederick (Executive Pastry) if I can trail with him.

I feel very very fortunate that he gave me the opportunity to trail with him for a day doing pastry at one of the Jean Georges Restaurants: Spice Market. I follow chefs like celebrities, I get star struck at their presence. Jean George in one I would always read up on and admire for the diversity of the cuisines served in his restaurants! Spice Market is probably one of my favorites because south east asian cuisine is one that's closest to my roots, made fancy with french flare and other european and asian inclfluences that inspire JGV.

The same morning when Chef Frederick called me and asked me if I'm available to trail today... I said yes! Yes, I can come today! One day of trail became 3 days. I was able to trail on Saute too. I learned a lot and had a great time! They have a massive operation. They serve about 800-1200 covers a day. And yet, they work so smoothly! One of the most organized kitchens I've seen... and very relaxed too considering the rate of their table turn over and their volume! I got a high out of it.

At the end of my trail, Chef Anthony (Executive Sous) offered me a job! Unfortunately I wasn't ready to take one. But he said, as long as he's there, I can come back anytime and work there! I felt very honored... I have a job in NYC!!! At a Jean-Georges restaurant at that! I can't believe it. Hopefully, sometime in the future, I can take the job! I'm excited!


Thanks, Derick for letting me take a peek in the kitchen and trail with you and Jason and Anthony! I wanna be a part of it... New York, New York!

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photos taken from www.jean-georges.com

Start Spreading The News, I'm Leaving Today

Yes, I've decided a needed a breather. I thought maybe I'll go to New York, stage and explore restaurants. My cousins from San Francisco decided to join me since we've been planning to go to New York for a long time now.

My first stop was at Mels apt in Astoria. She's a really special friend. For a bit of history, we both went to Ateneo, we both worked at Accenture, and little did I know, we'll both end up at Kendall College? I think that was pretty cool. Right when I arrived from a late flight at La Guardia, we started chatting like we were never apart. I just ate whatever was on her fridge, I started with a chocolate cake then a crab cake. Mels, I loved it!

Too Busy To Write a Measly Post

I've been going thru my friend's blog... she writes everyday. Simple and Real.

I think what keeps me from writing is overthinking what I have to write... I should stop doing this and just write my daily 'what's-up' stuff... I'll probably be more productive that way.

The term went by and I didn't get to record a single post after dinner service started. Days went by really quick, before I knew it, I was doing lunch service and then the final practicals... and then I'm done!?!

I'm done?
I'm done!
I graduated.
It's a big dream beyond reach a few years back.
Now I'm done!?! I haven't even really planned on what to do next.
I'm done? What now?
Oh no, it's the What-now-? situation that can be really stressful.
Do I plan? Do I let things unfold on their own?
What now?
I think I need a break.
I need to de-compress.

How about I go to New York? A busier city that will keep my mind off from a Chicago where I am, and San Francisco, where I'm going... soon.

My Chicago Comfort Sushi

My friend, Vince Carlos, introduced me to this place in Lincoln Park, called Green Tea Sushi. That was years ago! It's a small 17-seater restaurant. Great Sushi at great prices. I had a Rainbow Roll which had Unagi wrapped around Nori and Rice and wrapped again with alternating pieces of Toro, Salmon and Ahi for $12. Other non specialty but really good rolls are at $6-$8.

I went back recently and ordered the same thing and it was great to know that it's the same... same top quality of sushi and excellent service at a very reasonable price! Fab find!
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Green Tea
2206 N Clark, St.,
Chicago, IL 60614

Night Out With Gwenny14

Timeout for Namee and Gwen. I feel so fortunate that Gwen decided to go to school in Chicago almost at the same time that I did. We used to work together at Accenture and we both decided to shift gears. She's almost done too with her MA in Early Education. We were both going thru the final weeks of school so we decided to take a break together.

We went for our favorite wings place! Hooters! To a lot of former AC assigned in Chicago for a CIO project, Hooters is almost the extension of our kitchen in our corporate apartments which are just a few steps away. We all go there for the wings really!

Seriously! They are very good. I always order them hot with Blue Cheese dip and TMI (even hotter than hot) sauce on the side. I used to be able to eat 20 wings! Now I can only eat about 10! It can hurt your figure you know? After Hooters we went to a couple of bars nearby and finished at The Hunt Club on Clark and Division area for some dancing. They don't really play the latest. It's not the trendiest place. It may not be the coolest but they play these familiar hip-hop hits that we can just shake our booties to. We had a great time! We just danced our school stress away. I went home with more energy and a couple of blisters on my foot. But that was fun! Thanks, Gwenny! Oh by the way, Gwen came with her bodyguard. Thanks, Matt for making sure Gwen drove home safe :) It was nice meeting you!

Angels: Kristine and Deric

Kristine and Deric have been such great inspiration to me. I spent a few weeks at their home in downtown Chicago while I was going thru the last couple of weeks of school... which was a difficult period for me because, 1 - I can't wait to go back to work, and 2- there was too much pressure to finish well.

They allowed me to spend time with them like a family, would give me bits and pieces of advise that may seem small... but really, they made such a big difference in my life. Chicago, is my city of Angels. Derick and Kristine are just 2 of them.

Thanks Kristine and Deric... for keeping me on my toes, or maybe on my clogs? ... for letting me stay at your place thru the cold cold days of winter... for picking me up from school on stormy nights... for taking me out to chinese food whenever we find an excuse to celebrate... for taking me to Smoke Daddy for BBQ and taking me back for you know what... or was it, you know who? haha... I love you both!

Smoke Daddy was pretty good actually. The BBQ wasn't THAT smokey but it was great VFM! Love the Ribs and the Corn Bread and the Slaw...very grain-mustardy!

Dreams Can Come True!

When you wish upon a star, Makes no difference who you are
Anything your heart desires, Will come to you
If your heart is in your dream, No request is too extreme
When you wish upon a star, As dreamers doFate is kind
She brings to those who love, The sweet fulfillment of
Their secret longing, Like a bolt out of the blue
Fate steps in and sees you through, When you wish upon a star
Your dreams come true

-Jiminy Cricket from Pinocchio (Disney 1940)

Everybody's Cafe on Discovery Travel Channel

Andrew Zimmern visits EveryBody's Cafe. He had crickets and fogs which were really the more exotic selection on the menu. He seems to have enjoyed his feast. He ate everything with gusto! Nagbaon pa!

Kendall College - Winter Lunch Menu

I had a great time working in this class. It really felt like work more than just a class in culinary school.

The Menu:

APPETIZERS
Procini Soup - Chestnut and porcini mushroom soup, duck confit, telaggio beignet - 6

Potato Cakes - Yellow Finn potatoes, House Smoked Salmon, Chive Creme Fraiche, Red Onion Pickle, Mache Salad - 6

Octopus Salad - Charred Octopus, Spicy Saffron Fregula, Preserved Lemons, Micro Celery Salad, Preserved Lemon Vinaigrette - 6

Poached Lobster - Sage Brown Butter Poached Lobster, Kuri Squash "pillows", white grapefruit foam, balsamic syrup - 8

Oxtail Terrine - Red Wine Braised oxtail Terrine, Violet Mustard Mousse, Celery Leaf, Farro, Roasted Shimeiji Musthooms - 7

SMALL SALADS
Wilted Greens - Black Grapes, Grilled Red Onions, French Feta, Sherry Vin - 6

Beets - Roasted Beets, Marinated Fennel, Goat Cheese, Mint, Thyme and Lemon Vin - 6

ENTREE SALADS
Duck - Pan Seared Duck Breast, Winter Greens, Port Vin, Tangerines, Spiced Walnuts -13

Lamb - Grilled Lamb Loin, French Green Beans, Roasted tomatoes, Artichokes and Pine Nuts, Oregano Vinaigrette -13

ENTREE
Spinach Souffle - Rolled Spinach Souffle, Artichoke, goat Cheese, Portabello Mushroom Piccata, pan Roasted Tomatoes, Piccata Beurre Blanc -12

Salmon - Pan Seared Salmon, Horsradish Hollandaise, Roasted Beets, Black Lentils, Lemon Shallot Confit, Blod Orange Jus -14

Bass - Grilld Charmoula Marinated Bass, Spiced Tomato Onion Sauce, Cinnamon and Black Pepper Scented Couscous, Harissa Aioli -14

Chicken - Chicken Breast Saltimbocca, Apple parsely Root Puree, Soft White Polenta, Pamesan Brodo, Apple Salad -12

Pork Duo - Grilled Tenderloin, Espresso Mustard Sauce; Venetian Milk Poached Cheek, Oliv Oil Crusted Potatoes, Roasted Fennel - 14

Beef - Grilled Beef Tenderloin, Red Wine and Gorgonzola Arancini, Roasted Beach Musrhooms, Porcini Consomme - 16

DESSERT
Apple Tart - Chestnut Cream Tart, Warm Spiced Apple Cider, Black Walnut Ice Cream

Cocoa Polenta Cake - Pinapple UpsideDown Chocolate Polenta Cake with Cocoa Nib Ice Cream and Pinapple Compote

Panna cotta - Concord Grape Gelle, Kumquat Panna Cotta with Citrus Sorbet

Pot de Creme - Butterscotch Pot de Creme with Banana Twix and Banana Sorbet

Sorbet and Fruit Plate
Coconut, Lychee adn Passion Fruit Sorbets with Tropical Fruit Salad and Sablee Cookies

*The menu is european inspired, mostly Italian which is the forte of the Chef Instructor, Peggy Ryan. I learned so much in this class. One among many is how to make fresh mozzarella! The best I've ever had!