Wedding at NYPL

I must brag that my wedding reception was gorgeous, despite some last minute drama - e.g. a change of venue due to the original reception hall SINKING INTO THE HUDSON (!?!). Since the change occurred only four days prior to the wedding date, the managing company promised they would make it up to us with a generously decorated reception hall, a few food extras and a discounted price. The new venue, Pier Sixty at Chelsea Piers, turned out better than the first with amazing food, window walls overlooking the Hudson river, and fantastic interior decor. It remains the best day of my life thus far.

If I had to do it again, I think I'd stick with the river view reception hall, but wallet-permitting, a reception at the New York City Public Library isn't too shabby either. On Saturday, July 11th, I helped cater a wedding reception at the famous library and had a behind the scenes look at another version of the best day of someone else's life.

My day started at 4pm at 40th street and 5th avenue - the loading entrance of the library. I was given a special events pass and made my way into an area of the library off limits to most. For a building over 100 years old, the employee-only areas are surprisingly modern. I rode the service elevator to the third floor, met up with the others in the staff lounge and was given a short tour of the "kitchens". Now, when I say "kitchens", I mean the various random corners of the library in which we set up for service. There's the hors d'œuvre and dessert station in a narrow room off the first floor grand entrance hall, the cold kitchen in a corner hallway on the third floor landing, and the hot kitchen in the third floor spare coat room.

Working wonders in small spaces, indeed.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

On the menu

Passed Hors d'œuvre
Fried Sage Leaves and Lotus Root
Crunchy Cheese Spoons with Yellow Pepper Mousse
Thyme Tuile with Tomato, Goat cheese and Basil
Poppy Seed Boats with Crabmeat and Red Caviar
Mini Crepes with Smoked Salmon, Sour Cream and Chives
Lobster Salad in Corn Baskets
Sesame Tuna Tartar in Cucumber Daisy

Amuse Bouche
Cold Tomato-Watermelon Soup with Puff Pastry Square

Salad
Grilled Shrimp and Heirloom Tomato Salad, Balsamic Vinaigrette
Caprese Salad Tower, Balsamic Vinaigrette

Pasta Course
Spinach and Ricotta Gnocchi with Sage Butter

Main Course
Filet Mignon with Horseradish Sauce
Purple Potato puree, Sauteed Dragon Beans, Carpaccio of Heirloom Cauliflower
(cookies were just used for the demo plate)

Desserts
Cookie Tower
Macaroon Pyramid
Mini Lemon Bars
Fresh Fruit Skewers
Warm Bomboloni (Italian Donut) filled with Vanilla Cream, Chocolate Mousse or Apricot Jam
Gelato Station
Vanilla and Chocolate Mini Milk Shakes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Upon entering the main lobby of the library, guests were greeted with cocktails, various food stations and a generously decorated seating area. They were then escorted to the third floor dining hall where two long tables seated 180 people. After dinner service, guests were asked to return to the cocktails area for desserts and aperitifs. Finally, those who felt the urge returned upstairs where the dining area was converted into a large dance hall.

Towards the end of the evening, I found out that the wedding was for the daughter of a certain executive producer of the Harry Potter movies who shares the same last name as the movies' leading actor. Although there's no blood relation, I was told Harry Potter himself was in attendance. I tried not to geek out in front of the other chefs, but as a HUGE fan of the books and movies, I could barely contain my glee. After various attempts, I did manage to steal a glimpse of the bride, her bridesmaids and the towering wedding cake, but unfortunately no Potter. I'll have to settle for the hopeful thought that he enjoyed the dinner I helped create. It's something I'll brag about to my fellow geeks at midnight on Wednesday.

Up Next: This week I have three dinners at private residences in Manhattan and next week I have two cocktail parties in the city and a full day of catering in the Hamptons. I'm looking forward to seeing some really swanky apartments and homes. Plus, the closest I've ever been to the Hamptons was getting hit by the Hampton Jitney bus while crossing the street near Grand Central. Let's hope that's not some sort of bad omen...

Italian Catering

Last week I started at an ultra high-end Italian catering company recommended by a chef friend. On Monday, June 22nd, I went in for a quick interview and was greeted with a mix of surprise and confusion.

"Legaspi?" the owner asked with her Italian inflection.
"Yes," I replied.
"Where are you from?"
"I was born here but my parents are from the Philippines."
"Ahhh....." she responded, her voice trailing off with concern.

So I surmised that they believed me to be of Italian descent from my last name (Say it with me in your best Italian accent, hand gestures and all, "Le-GAS-pi!") Thankfully, they agreed to try me out at two of their events last week. Both went so well that they've asked me back for five more gigs in the month of July. I'll have to thank my chef friend as well as my husband for the foot in the door.

Italian gig #1: Tuesday, June 23rd. A private home on Gramercy Park South. 50 person hors d'oeuvre and buffet for the Italian elite to accompany their private Italian opera concert (Really...we could hear it from the kitchen).

Italian gig #2: Saturday, June 27th. A sprawling mansion located somewhere in the Hudson Valley. 80 person hors d'oeuvre and waiter-served Italian wedding reception in a ridiculous house with a crazy amazing kitchen (the pictures speak for themselves... and the dog's name is Gnocco).


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Some items from both menus

• Napoleoni al Timo con Pomodoro, Basilico e Caprino (thyme tuile Napoleon with tomato and goat cheese)
• Ovetti di Quaglia all'Occhio di Bue (canapes with fried quail egg and paprika)
• Cucchiai Croccanti di Formaggio con Spuma di Peperoni Gialli e Pinoli (crunchy cheese spoons with yellow pepper foam and toasted pine nuts)
• Creppine di Salmone Affumicato ed Aneto (smoked salmon crepes with sour cream and dill)
• Rotolini di Vitello con Mousse Tonnata (poached veal small cigars with tuna and caper mousse)
• Risotto con Crema di Basilico e Scorza di Limone (basil reduction and lemon zest risotto)
• Gnocchi Verdi di Spinaci e Ricotta (gnocchi with spinach and ricotta)
• Polpettine con Salsa de Carciofi e Scorze di Limone (mini veal meatballs with artichokes and lemon zest)

as well as,

• Potato puree with caviar and lemon gelee
• Prosciutto wrapped mascarpone cheese with ground pistachio nuts
  
• Gorgonzola souffle canape with celery and toasted almond
• Polenta with wild mushrooms
• Mini-steak tartar with capers and lemon zest
• Truffle and walnut pastry puff
• Prosciutto, foie gras and fig jam canape with black sesame seeds
  
• Fried lotus root and sage leaves
• Mini-lobster salad
• Cold zucchini soup
• Baby lamb chops with mustard sauce and sauteed potatoes
• Assorted bite-sized pastries, cookies and chocolates

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

One thing that is a bit daunting about this new company, and maybe you have already gathered, is that everyone is Italian. The owners, the admin, the chefs, the waitstaff, the clients....everyone, but me. Italian and Spanish are the only two languages used in the kitchen and I quickly had to dust off my crappy kitchen Spanish to keep up. I am also now known as "CHIN-TIA," which took a lot of getting used to. But I do feel so blessed to have been accepted into this company. Not only is the clientele, for lack of a better phrase, super duper fancy pants, but the food is tremendous and the plating is a work of art.

I could not have asked for a more appropriate next step for me as a chef. With my previous French and Japanese experience, Italian was a major cuisine missing from my cv. This year has been tough work-wise, as I'm sure it has been for many, but lately I've also found myself lacking in energy and motivation. My venture into this new cuisine has awoken the sleepy chef within me and I feel like I'm back at school, full of drive and focus and curiosity, wanting to absorb everything. It feels good...it feels great!

Up Next: 180 person wedding at the New York City Public Library (Sex and the City stylez!)

My First Solo Gig

3:45pm, Thursday, June 25.

I arrive at 350 Park Ave, 8th flr, a bit early for my first solo gig. The admin in charge meets me at reception and shows me to the kitchen. It's an office kitchen not unlike the kitchen in The Office. Equipped with a toaster oven, microwave, coffee machine and fridge, this will be my kitchen for the evening and in it I am to make a 3 course plated dinner for 12 executives.

The Captain arrives 15 minutes later and chats cheerfully with the admin. When she leaves, he whispers (not so cheerfully), "We're in trouble." Turns out this particular catering company had four other gigs the same evening, all occurring simultaneously in Manhattan, and hired only one driver. So the equipment and food are still en route ... or not, no one seems to know. We wait an hour and a half for the driver. It isn't until 6pm that my kitchen is finally set up and I'm able to start cooking. With a 7pm service time, we're seriously cutting it close.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

On the menu

First Course
Mixed Field Greens, Pomegranate Seeds, Toasted Pine Nuts and Asiago Cheese with an Aged Balsamic Dressing served with Fire Grilled Shrimp with Three Sauces - Wasabi Aioli, Thai-Basil and Chipotle Garlic

Second Course, choice of
Polenta Crusted Sea Bass with Corn and Tomatillo Salsa
or
Pepper Crusted Filet of Beef with Mushroom Demi Glace
both served with
Grilled Asparagus and Scallion Mashed Red Bliss Potatoes

Third Course
Assortment of Fruit Tarts, Petit Fours and After Dinner Cookies
Rasberry Daquoise and Lemon Tart
Fresh Berries with Whipped Cream

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Food goes out hot and plates come back empty, which is a good sign. Once in a while an office worker, smelling the air, would wander into the kitchen. We make a nice plate of leftovers for the hard working non-executives still hanging around after 9pm.

As we clean and pack up, the Captain tells me he's worked with this client in the past and his team had previously been tipped $400! I'll have to wait for next week's paycheck to find out, but let's hope the current economic climate does not dampen their generosity.

Nobu ND Station Three - Wok: Hot Food Foxhole

Wok was my first hot station in the line of four - Wok, Grill, Tempura (Fry) and Omakase (Chef's Tasting). It easily became my favorite because of the fast turn over of these quickly sauteed dishes. Food meets ticket almost instantaneously.

Wok Station
Miso Soup
Aka Miso Soup
Clear Soup
Spicy Seafood Soup
Sea Bass Black Bean
Sea Bass Enoki
Sea Bass Dry Miso
Artic Char Inaniwa
Squid Pasta
Mushroom Salad
Shrimp & Lobster Salad
Lobster Wasabi Pepper
Lobster Black Bean
Creamy Spicy Crab
Whole Fish Special

A typical day on Wok starts by boiling several large bains of water for all the dashi-based soups and sauces. While these bubble away, the station is prepped - proteins fabricated, vegetables cut, and oils, sake, mirin, and soy sauce bottles refilled. Service on Wok requires a lot of movement and juggling of multiple tickets. There's no time to idle when you have two saute pans on the fire, a whole fish in the steamer, crab in the sally, and six miso soups about to boil over. But it's all in good fun and helps make the night go by quickly.

Another reason why I favored this station was due to the close kitchen camaraderie that was formed. Most stations are performed alone with little help or input from anyone else. The Wok and the Omakase stations work closely together to get food out. When Wok is slammed with a dozen different dishes, Omakase will pick up half the load. In return, when Omakase is rushing to plate for ten, Wok will jump right in. A good duo requires few words and performs what looks like a choreographed dance around each other to attend to the various foods. It's a relationship born of sweat, blood, stress and fire and is as close to a war buddy as I'll ever have.

Midtown Catering

It was a busy catering week for me. I had three gigs all in Midtown West, which is admittedly my least favorite section of Manhattan. This aversion most likely originates from previous employment in Times Square, where trying to get a quick lunch is a 45 minute ordeal - meandering through constant street congestion, standing in tourist and angry banker-filled lines, and paying twice as much as one would pay 20 blocks down. But I digress...

The first was a private cocktail party at a nightclub called Touch. Picture, if you will, a Times Square club with an hour-long wait in a line filled with loud B&Ts, doors guarded by list-wielding heavy-set bouncers, and an 18 year old hostess demanding $25 at the door and a mandatory $5 coat check. Inside you'll find stained velvet couches, 'reserved' signs on all empty tables, and $17 beers. As you might have surmised, I do not visit such clubs and could not help but laugh at the angry line as I entered quickly through the nearby employee entrance.

The party itself was pretty easy, although it still amazes me that we are expected to produce all the food out of what looks like an old office, with only one portable grill, two toaster ovens and one working sink. But we pulled it off once again and pushed out passed hors d'œuvres of lobster mac & cheese, mushroom risotto, chicken empanadas, and smoked duck breast, along with platters of cheese, sandwiches, and chicken satay. I left the club past midnight with the line still miles long...Did I mention this was a Tuesday night?

The next gig was a two-day CEA conference at an event space on W. 34th St, across the street from the Empire State Building. We were set up in the far back corner hidden from view by a black curtain. With a microwave and three toaster ovens, we made 2000 passed appetizers over two days, including mini-cheeseburgers, mini-mushroom pizzas, cheese puffs, shaomai, spring rolls, and lobster empanadas. Thankfully, two great chefs were with me at this event and we were able to turn over the food at lightning speed.

Next up is a very large sit-down dinner. These tend to be more interesting and exciting to work. Details to come!

Side Note: I must make business cards asap. I feel like such a novice when a client or fellow chef asks for my information and I have to scribble it down on a scrap of paper. Any suggestions on where I can order unique business cards (cheap!) are greatly appreciated!

Kosher Grilling

This past Tuesday, chef friend Shaya and I battled an early call time, relentless rain and thick fog (in June?!?) to teach another kosher cooking class at the JCC Greater Five Towns, Long Island. It was a summer grilling class, which we did on an indoor grill due to said inclement weather.

On the menu (sorry, no pics this time)

1. Rosemary and Garlic Grilled Chicken Breast with a Grilled Corn and Radish Salad
2. Spice-Rubbed Grilled Skirt Steak with a Tehina and Tofu Noodle Salad
3. Bulgar Wheat Grilled Burger with a Grilled Watermelon and Arugula Salad

The feedback was so great that they've asked us to come back for two more classes this Fall. One will be on Egyptian/Middle Eastern cuisine (Shaya's background) and the other on Japanese, for which Shaya will help me kosher-fy some of the recipes I learned from working at Nobu.

Although it does pay less, I'm really liking these culinary instructor gigs, more so than the catering. Being a back-of-the-house type, I'm surprised that I'm actually enjoying the heavy client interaction. Also, having some input on the menu is creatively more satisfying than churning out, say, 100 goat cheese-stuffed endive cups. Now if I could find a place to teach that doesn't require me to wake up at 5am...

Side Note: On my days off, I bake...

Sour Cream Apple Pie and Buttermilk Biscuits

Fish Course

Seven Course Tasting of Philippine Fruits and Vegetables prepared in Classic French Technique
FCI Final Project
April 10, 2007

Atlantic Cod in Coconut-Ginger Sauce with Upo and Star Fruit

Ingredients (4 servings)
200g Atlantic cod
1 upo (winter melon)
100ml fish stock
200ml coconut milk
1 tblsp grated ginger
1 jalapeno, remove seeds and emincee
patis (fish sauce), to taste
pepper
1 star fruit
peanut oil for deep frying
cilantro sprig

Procedure

Fish

1. Clean, skin and debone cod. Portion into 50g per serving.

Upo

1. Peel upo and spoon out the spongy center. Cut into 7in. x 2in. rectangles, and cut those across to form two right angle triangles (3 per serving). Poach in fish stock until tender and set aside. Keep warm.

Coconut-ginger sauce

1. Reduce fish stock by half.
2. Add coconut milk, ginger and jalapenos. Simmer until lightly nappant. Taste and adjust seasoning with fish sauce and pepper. Strain and keep warm.

Garnish

1. Thinly slice star fruit (1 per serving) and deep fry in oil 350F-375F until golden. Remove and drain on paper.
2. Pick fresh cilantro sprig and prepare very thin slices of jalapeno (4 per serving).

Finish

1. Season and steam cod in a little fish stock.
2. Arrange upo triangles on the bottom of a shallow bowl. Spoon on sauce.
3. Place cod on top and spoon additional sauce.
4. Garnish cod with fried start fruit and cilantro sprig. Garnish sauce with jalapeno slices.