Sleepy Sunday in Frankfurt

PRIOR to starting my new job, I had a chance to fly out and visit Angela in Frankfurt for the week. Here are a few photos I took while waiting to meet up with her.

Sleepy Sunday along the Main

Park by the Bahnhopf

Eating ice cream in the town square

My new calling

Fountain in front of Alte Oper

Bringing Parsley Back.

CHEF decided that it would be fun to bring back parsley as the tragically hip garnish. Why not?

Diver Scallops, chorizo, bean puree, saffron bubbles

"Buffalo Wings"
Poached Chicken thigh, housemade hotsauce, celeriac slaw, maytag blue, budweiser froth

Road Trip South
Kuroboto Pork chop, handcut grits, collard greens, watermelon chutney, root beer bbq sauce

Chocolate and peanut butter brownie, malt, banana brulee

SNEAK PEAK!

IT IS OFFICIAL! we have our liquor license, the city's approval and we are opening tomorrow for real this time. I thought I would share with you a little glimpse of our new kitchen.

"Mood Lighting"

Custom Jade stoves, granite counters, Boos cuttingboards and a la plancha

Induction pans, and high carbon steel French pans

OH YEAH BABY!
proof that I am a geek, this our immersion circulator fresh out of the box

The mighty Paco Jet, great for spinning ice cream, gelato, sorbet, and frozen duck fat. Oh and yes that is a window in the kitchen.

New Job

OK, so I have been a little bad about posting lately. I am sure that most of you have heard that I have officially accepted a position at Chef Bowles' much anticipated new restaurant Graham Elliot. Check out the website at: www.grahamelliot.com.

Halibut "BLT"

Commuting

AFTER another brutal winter here in Chicago, I decided that ole' Biancha needed a little face lift. There is no better way of getting around the city than by bike and why not do it with a little flair.

One week of riding.

After a typical night in -5 degree weather.

Reconstructed drivetrain with sassy blue chain.
With Flair

Heidelberg

Heidelberg in March

Sachsenhausen

I love drink, I love food and I love a good conversation. The apple wine bars in the Sachsenhausen district are perfect for meeting a group of people for some good German fare and a bembel of apple wine.

the apple wine district

MEAT!
blood sausage, liver sausage, beef dumpling, boiled bacon

Apple wine
In the apple wine district, the bars press their own house ciders.

lebenwurst, blutwurst, sauerkraut, puree.

The liversausage is Bets at Wagner's!

bratwurst from Nurnberg
Legend has it that they are a smaller wurst so that they could slide through
key holes during blackout times in the middle ages.

Grun Sosse
A blend of creme fraiche borage, dill, sorrel and other herbs
Said to be Goethe's favorite dinner.

hand kase mit musik und brot

Cheese formed by hand fermented in raw onions, caraway and vinegar.