New Sandwiches for Cafe Zoe

I recently started working at a Spa across around the corner. It's about a 10 minute walk from where I'm staying on Woodland Avenue. I have a 15 minute coffee break and a 30 minute lunch break. I could walk home but often, in the interest of time, I decide to go to the cafe across the street called Cafe Zoe. It's an independent cafe selling good organic coffee, fresh deli sandwiches and gelato from Ciao Bella. They also exhibit art work from independent artists. On some days, an acoustic jazz band also plays.

Just yesterday, I went there to get a latte and a turkey sandwich. The owner served the sandwich and mentioned that she's experimenting on a new bread. But her problem is she might not be able to make it regularly. She made me a special turkey sandwich with cranberry bread from Brioche Bakery. She mentioned that they have problems sourcing bread. And unfortunately, Acme which has very good artisan bread could not service them as well.

Kathleen, the owner, and I just started chatting until we decided to play with her sandwiches. I just used what they already have so she doesn't have to spend for addition inventory, not to mention limited storage space.

I went through their refrigerator the other day and made a list of what I can make. I came in early this morning, made some sandwiches and offered them to the cafe regulars to sample. I made a couple vegetarian option as well for the yogis next door (it's right next to Be Yoga).

When I came in, they only have 4 basic deli sandwiches. I thought I would throw in a couple more and add some items for kids too since the cafe is also close to the German International School where they hold Atherton Little League Baseball on weekends.

Kathleen was happy and excited about the new menu. And it looks like I have a new job too.

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New Menu Items as of today 07/06/08:
Basic Sandwiches
*Grilled, optional
1. Turkey
2. Ham
3. Salami
4. Vegetarian

Bread option:
Dutch Crunch, Seeded Parisian, Hearty Harvest Multigrain bread

Garnishes:
Tomatoes, Pickles, Red Onions, Romain Lettuce

Dressing and Seasoning:
Extra Virgin Olive Oil, Grey Poupon Mustard, Salt and Pepper

Specialty Sandwiches:
*Goes on Artisan Breads
1. Caprese Panini - Mozarella, Fresh Tomatoes, Sundried Tomatoes, Basil and Pesto on Ciabatta or Baguette

2. Ham, Pears and Brie - with Mixed greens and viniagrette on Ciabatta or Baguette

3. Grilled Vegetables - Grilled Marinated Vegetables (Portabello Mushrooms, Eggplant and Peppers) with Feta on Ciabatta or Baguette

4. Turkey and Cranberry - Smoked Turkey, Greens, Brie with Pomegranate Cranberry dressing on Cranberry Bread or Baguette

5. Salad Sandwich - Pear, Arugula and Spinach Salad with Pear viniagrette on Ciabatta (Potentially a vegan option but we have yet to source vegan bread, wrap?)

Kids Meal
1- PB & J - organic peanut butter and artisan jelly (seasonal fruit preserves) on Dutch Crunch bread

2 - Grilled Double Cheese - Double double cheese cheese, cheddar cheddar swiss swiss on sliced whole wheat.

*We also sampled the Great Grilled Cheese sandwich with 4 cheeses (Brie, Provolone, Monterey Jack and Pecorino Romano) with Arugula. It was a hit too but the menu was becoming too big. But it was a GREAT grilled cheese sandwich treat.

4th of July at Sausalito

I spent the day with the Abads. In the morning, we went to the Park to play Tennis. I died. We went home to eat brunch and get ready. We went to Sausolito! Finally, I got to go! I've been telling my friends that I've been here for a long time and I've never been to that quaint little city by the river. It was nice to spend the 4th of July holiday with Kyle a.k.a Kulit. We had seafood dinner at Scoma, then we walked around, bought ice cream and found our spot, right by the water. We had seats at the 'roof deck'! Best view ever!

Kyle and Tita Namee
a.k.a Kulit Jr, and Ms. Kulit

Kyle loves fish and chips and fried prawns.
But he loves Lobsters more!!!

The Abads

Top Load.

Happy 4th of July!

More Fruits To Look Forward To

Loquats. So Sweet!

I can hardly wait for these Apricots!

Is that a Plum?
Pears.

The Peaches Are Red-y

I'm so lucky to be staying at a place surrounded by fruit bearing trees! We never had to buy lemons and oranges. The ones we have a really good. I just pick one fresh from the tree whenever I need some for cooking or seasoning.

I would always stare at the peach tree and wonder how sweet the fruits will be. I walked around the yard this morning and the tree surprised me with delicious ripe peaches! Their skin was bright red. They felt just right, not too firm and not too tender.

I picked one and bit into it. No bruised spots. The peach I had in my hand was ripened on the tree. It was very sweet and delicious. Now I know how good it is, to have eaten a perfectly tree ripened peach. Delightful!

Beautiful Plates!

Beautiful Plates at Chez Tj

Chef's Pre-Service Briefing
Henry, Andrew, Bruno

Lamb being plated.

Squab being plated.

Squab Terrine with Frisee

Boeuf.

Veg Terrine.
Carrots, Asparagus, Cauliflower with Herb Salad

Foie Plate.
Missing Seared, Mousse stuffed Morel, Torchon

Bon Bons

Hali

Cheese Plate.
Missing Brillat Savarin and Tete de Moine

Marinated Scallop
(Lemoin Oil, Wakame, Sake, Aged Soy, Passion Fruit Gastrique, Espilette)

Lobo. On Cuc and Mango

Lobo. Top view

I liked it over there. I learned a lot. Thank you, Chefs!

Fried Parsley

One of the most common garnishes... typically thrown in a deep fryer for a couple of seconds then sprinkled with salt and allowed to crisp under the sally or on top of the oven. At Chez TJ, I learned hot to keep them flat and green and crisp! It's a trick on the microwave!

The perfectly fried parsley and the shaved truffle on a brick dough will cap a delicious bowl of squab consomme.

Stagerie at Chez TJ

I've been feeling rusty since I stopped cooking. I was off from my spa work today so I decided to call my friend who's a sous chef at Chez Tj, a french restaurant in Mountain View, CA.

I spent the entire day just helping out the cooks. I did a lot of knife work and help prepare the little details on the plate that a lot of people don't like doing... like fried parsley, brunois shallots and chive rings.

I had a lot of fun! I'm so amazed at how the system in the kitchen works so well. They only have 4 cooks. The Chef de Cuisine expedites at the pass. At the beginning of the line is the Garde Mange cook, followed by the Sous Chef, then the Entremet then the Saute Cook. The Entremet plates everything. He stands in between the Sous Chef and the Saute Cook. Saute cooks most of the protein. The Sous Chef helps supervise the line and cooks some of the vegetables and sauces too. As the Entremet plates, the Chef de Cuisine takes them at the pass and finishes them with oils, salt, pepper, fried herbs, chives, creme fraiche or truffle shavings.

It was amazing how much food comes out of that kitchen. The plates and beautiful and fairly complex and yet service runs very smoothly.

I was only there for a day and I already learned so much. Thanks Chef Bruno and Chef Henry! I would love to come by and help again sometime soon.

Some tips and tricks and photos on my next post.

My Job At The Spa

One business I want to have one day is a Salon Spa. Recently, as I have been bored, I decided to walk into one that's across the street from my cousin's house in Menlo Park, CA. I just wanted to see what services they have and what special stuff they offer.

It occurred to me that perhaps the best way to learn the business is to be in it. It so happened that they had an opening. They just needed a part time manager on duty (basically take care of transactions, booking, opening and closing the registers and creating the reports). I applied and got the job.

My first day was so far fun. I learned how to book appointments and how to sell their services. Plus, I got to sample a lot of their beauty products for free!

And the best part is, they started scheduling me for facial and massage. It's sort of an orientation. The goal is to give me the experience that will allow me to sell their services better.

Spa extravaganza! Not bad at all!

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Thermae

So much fun!

It was just so much fun! I'm still not over it! I don't think I'll ever get over it. Thanks Er, Michelle, Bembong and Alexei!