Thursday, July 24, 2008

Slow Food In Bonners Ferry

It was, indeed, a rather slow night for the restaurant, but our slowly made Bolognese Sauce was well worth the wait! I fell in love with Mark's version of it (he used Italian sausage) and could have eaten at least a pound of sauce and pappardelle. But I restrained myself and saved it for customers....

The entree included our caprese salad, so I shot a quick pic of the caprese salads and of our house salad (mixed greens, tomatoes, gorgonzola, and a balsamic vinaigrette) right before the waitress scooped it up to serve.

I took several more photos but didn't like some of them including the photo of Mark and myself (better luck next time). However, since I mentioned waitresses, we had two of our college students, Meadow and Betsy (left to right) with one of our dishwashers, Tony, who's always eager to pose between two beautiful girls.

More to come after I get used to taking photos while working....

Monday, July 21, 2008

It's About Time I Brought My Camera To Work....

We've been creating some very tasty and beautiful dishes this summer and I keep leaving my camera at home.... Every time I read some of my favorite food blogs I just cringe at my own negligence. I guess it's about time to bring that camera to work.

This morning I made a carrot/ginger soup. Pretty typical these days but it did contain lots of flavor. I think it was the nutmeg and cardamom that pushed it over the top. I also did a watermelon gazpacho, from a recipe supplied to me by my chef, Mark. It had a lot of flavors in it, including watermelon, cucumber, peppers, mint and several others, and when all those flavors finally married, it was really sensational! And perfect for a 90+ degree day.

Before leaving for the day, owner, Tracy, wanted a variation on her favorite Alfredo style sauce, "something with spinach," she said. I left her with a spinach cream sauce, made with the simple basics of spinach, white onion, salt, nutmeg, and cream, all blended in the food processor, and then mixed in a bit of Parmesan. I loved the flavor and in our "quality control" test, in which we finished it off with freshly ground pepper, we both decided the chicken raviolis were a terrific match.

Yum, another day of cooking all day. I just love it!