Archive for July, 2009

Dan Barber’s Foie Gras Parable

Posted in Simone R. Careaga on July 26, 2009 by houndstoothnyc


I recently came upon a speech given by Dan Barber, Chef and Co-owner of Blue Hill in (New York and Westchester) about Spanish Farmer Eduardo Sousa. Dan Barber’s praise of Slow Food and his account of Sousa’s natural foie gras production are really inspiring.

Watch the video: Dan Barber’s Foie Gras Parable


“Well That’s All Folks” by MDC

Posted in Matthew D. Christianson on July 25, 2009 by houndstoothnyc

sunjar_lgI’ve been initiated and I’ve have had a “Jar” at Tom & Jerry’s bar on Houston & Elizabeth. A lot of Hendrick’s Gin (’bout 2/3 alcohol) and the rest Cucumber/Lemonade. Fantastic concoction with panty removal qualities as it is as easy to drink as “Country Time”. Due to the fact that it has enough punch of 3 drinks 1/2 it’s size, I was struggling to keep it together after just one. My next move was a Brooklyn Lager as to keep the party rollin’, but I was reminiscing about the afore mentioned libation. What a great idea to mix a lot of alcohol with something that tastes great to all parties! Bravo to the inventor of the “Jar”, as it will be the call of many for years to come. Cravable and tastey is all that needs to be present in most cocktails, but this one is a keeper. Thanks to all the staff who flowed me drinks ’til the wee hours, you’re the best! C U in da morning, ahhhhhhh!

“What Happened to All My $$$?” by MDC

Posted in Matthew D. Christianson on July 22, 2009 by houndstoothnyc

Geldbeutel_01Either there is a whole in my wallet the size of the one in the ozone or it’s really f’n’ expensive to live in NYC! Take the price of a 6er of Heinekin for example, is $12 or a pack of cigarettes is over $10. The monthly rent for my apartment is over $2300 and the summer AC needs have shot the electricity bill to over $200. What is the deal? Just because there are a large number of well off individuals living in Manhattan doesn’t warrant the inflated prices of these essential items. I guess that I need to move to Brooklyn where the residents gaze longingly at the glimmering lights of the city hoping to one day pierce it’s shiny bubble. Or on second thought, I didn’t move to NY to live in the boroughs so I’ll suck it up and fight for my right to party in the Big Apple! I ain’t never leavin’!

Daily Culinary by MDC

Posted in Matthew D. Christianson on July 21, 2009 by houndstoothnyc

p_20-left-03266_webToday’s quote: Hopefully I’m imparting what’s important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.” — Thomas Keller

“Nerves!” by MDC

Posted in Matthew D. Christianson on July 20, 2009 by houndstoothnyc

nervousCan you remember the last time that you felt really anxious about starting a new job? I am starting my first shift as the Manager at Savoy NYC later this afternoon and I have knots in my tummy. I know that over time and as I get more comfortable with my new responsibilities, I will feel more in control. I left the bartending/serving job for the Manager role as to keep in line with my career goals and I feel that I am going to excel in this position in the near future. Anyways, I hope this anxiousness subsides and I can get through this evening unscathed. Wish me luck!

“I’m Free To Do What I Want Any Old Time!” by MDC

Posted in Matthew D. Christianson on July 19, 2009 by houndstoothnyc

tired_husbandWhat? I’ve finally got a whole day off from working the grinding schedule that has become my daily life. Working two jobs is definately a challenge and I am doing my best to consolidate all of my obligations. I work at two restaurants in NYC and even though they are both only a 10 minute walk away from my apartment it seems like a world away. I have been working at least one shift everyday for the last 12 days without a day off, so tomorrow I will taking full advantage of the time that I have been alloted to enjoy the $$$ that I have racked up over the past two week’s shifts. Anyways, I am exhausted and I have a much needed rest brewing in the wings, so see you in a full 24!

“What’s Up For Family?” by MDC

Posted in Matthew D. Christianson on July 18, 2009 by houndstoothnyc

maar_the_first_seating_vEveryday, around 5 p.m., restaurants in the NYC area put up food for their employees who will later that evening be serving their customers dinner. The last thing that you want is to have a hungry server talking to your guests, while serving fantastic cuisine, and the best way to avoid the grumbling in the tummy is to feed your staff before service. This being said, wouldn’t you want to feed your team the best quality ingredients to sustain their energy level as to be sharp throughout the shift? Unfortunately, this week I have found myself in question of the high value that I would have thought would have been put into my meal before work by my checked pants wearing compadres. Wow, I have seen some unsavory dishes put up before, but Monday night was different! The duck confit sandwich was great in concept and flavor, but the product had just been used too many times over, I guess to stretch a dollar. I know that the left-overs are used prodiminantly in the staff meal, but I don’t need to get sick for the the sake of the kitchen staff saving a buck. Staff meal is a time to get familiar with each other and share a dining experience together and is not for passing bad food on to your unexpecting workers. Please clean up your acts in the kitchen and start worrying about your sales people more as much as your food costs!