This is the second year I’ve done this event, It’s At Church in Fenway and I beleive there are still tickets left.

Two of my favorite things:  FOOD and MUSIC
KIller line up of chefs!!! I’ll be serving whole hog with Blues Hog sauce…..

Future Chefs is a fantastic cause.

And Scene.

Yup, that’s it for me.  What a wild ride!

Here’s my recap and comments followed by your questions and my answers…

I had a horrible nights sleep, our dorms were unusually hot and I was not digging it.  I’m also at this point slowly loosing my mind; my concentration and focus is lacking and I am tired, left is right and right is wrong.  I just keep thinking that I can do this and give it my all (which is not much at this point)

We head down stairs and watch Chef demo the crepe, he made it look so easy and I am thinking, yeah I can do that. No sweat.  And of course, not so easy.

The first thing I did was look at the ingredients and decide what to use, ham (prosciutto) and cheese (St. Andre) seemed yummy and classic, the avocados were nice, shallots and basil would complete it, time to move on to the crepe ‘pan’. I had never used that style crepe maker and spent most of my time, as you saw, practicing, what I realized was it was on high, once I turned it down to medium, the batter spread evenly and thin, couple more practice runs and I was ready

Tennille’s crepe looked great and they did like it, when they were on her about the spice I felt I might have a chance.  My confidence is real low and I am hoping not to get beat on again, when they liked mine I was real happy, but still beat down.  I thought we should of won the challenge, and I thought Kevin’s crepe should won as well.  But we lost, and again what I think was irrelevant.

Punishment

Really not to bad, double prep is always daunting, but manageable.  I am a mess though, and doubting everything I’m doing.  It was really amazing to me how everyone else kept on keeping on…It was a mental thing at that point.

The lunch during punishment is always a laugh, the pureed meal from the taste test episode was purely gross, I was psyched for the head cheese and baguette, so good. The boiled tongue was flavorless and I wasn’t grooving on it.  15 minute break and back to the kitchen.  And boom, small head turn to respond to Dave and I cut my fingers on the mandolin.  I knew it was deep, I knew stitches were needed.

Quick trip to the hospital, 18 stitches, and some lydocane to numb my hand and back I go.  I knew service was going to be a shit show and of course what better station to put me on than one that has to use a ton of hand work.  I screw it all up, my team totally helps me out, I get thrown out.  I am tired, exhausted, and sick of my own excuses.

I knew I was going up on the chopping block, I had zero problem with it.  I didn’t have much fight left in me.  My stance: I did want to stay, I did want to win, but if I go home that’s cool too, I have a great life and missed everyone.

Out I go.

It was nice of Chef to say I had a big heart and was a good chef, as I walked out those doors, relaxation was finally coming and I was happy.

I am really glad I did it, what an experience.

Your questions

Is there anything you cooked on the show that you want to serve again?

I like the take on the take tuna nicoise salad, some of the desserts were fun too.

Overall, do you feel like appearing on the show was a positive experience?

Yeah, I loved it, the pain and all.  I think all experiences are positive, you get a chance to learn and grow.

I personally enjoyed watching you but wish you could have make it one more service to show off your innovative recipes. I’m really proud of you Andy. I’m dedicating my cooking class tonight to The Fearless Chef’s cuisine.

Thanks, I would of loved to have a chance to be creative….

What is a “Day in the Life of Hell’s Kitchen?”

Hell.  They are intense, you have no idea what is going to happen next.  Pretty much give up all control and jut go with the flow.

Is everything legit, or somewhat staged?

Not at all staged, what you see is what happens.

What was/is the best opportunity (in terms of furthering your career/getting props beyond Boston) to come out of this for you?

Not sure, and not really why I did it.  I did it because it sounded like a good adventure.  It was.

Do the customers pay for their meals?

Not sure, don’t think so.

How many stitches did you get?

18

What positives have come out of that experience?

New friends. Excellent adventure, who knows what’s to come…

are you going to Trademark Douche Nozzle??

I would love to, but I have to thank Sarah Silverman for that.

Thank you for the support and ready my blog.  Drop me a line when you want to come in for dinner.

TACO TUESDAYS are back…..

We have a Allandale Lamb and vegetable Dinner next Wednesday call for reservations 617.266.4600  39/per person

Allandale Local Farms

Lamb Tasting Menu

Hors d’oeuvres

Mini  BLTs

House made lamb “Bacon”

Butter head lettuce , heirloom tomatoes

Rosemary aioli

Coriander Scented lamb

Phyllo triangles

Caramelized onions, toasted pine nuts

fig chutney

Steamed Scallion Ginger “Momo’s”

Ground lamb- Spinach and Cilantro

Soy Sake and Sirracha sauce

Appetizer

Frisee and Arugala salad Duo

12 hour Confit belly  bacon lardon

And Pearl onions

Cask aged sherry vinegar

House made fennel crisp

Entrée

Trio of Lamb

Sausage Merguez- Roasted Red pepper

Moroccan Spice

Slow baked salt crusted leg of lamb

With orange peel, sweet basil, Summer Savory

“Shepherds Pie” honey glazed rainbow mixed

carrots, Sweet “Providence Corn”

Dessert

Cherve Cheesecake

Summer berry compote

Pistachio Praline

This week Tek and Jim will be at 647 to watch and discuss the show, I hope you can come, a few seats left.  (Menu Below)

Hell’s Kitchen Menu

(this is what we cooked on the show, at least my version…)

August 4th , 2009 : Week 3!

3 course prix fixe menu $39 per person

Appetizers

Pan Seared Scallops

celeriac salad, frisée, maple glazed bacon, apple purée

Gem Hart Salad

black truffle dressing, red flame grapes, toasted almonds

Asparagus Risotto

shaved parmesan and mascarpone

Cappolini and King Crab

lime juice, garlic, scallion, and red jalapenos

Herb Crusted Tuna niçoise

quail eggs, confit of fingerling potatoes, olive purée, haricots verts

Entrees

Lemon Thyme Roasted Chicken Breast

seared spinach, fresh corn and nutmeg polenta, chicken jus

Roasted Rack of Lamb

grilled asparagus, mashed potatoes, lamb jus with whole grain mustard, chives

Braised Halibut

provençal vegetables, orange and grapefruit beurre blanc

Green Olive Crusted Roasted Bass

marinated peppers, caper raisin purée

Salmon en Croute

oyster mushroom duxelle, tarragon velouté, creamed spinach

Mushroom Taglitelle

mushroom velouté, sautéed wild mushrooms and chanterelles, scallions, chervil

Desserts

Caramel Fondant

with malted caramel ice-cream

Lemon Pana Cotta

blackberry puree, roasted honey granite

Chocolate Caramel Tart

roasted banana ice cream, fleur de sel

Raspberry Tart

raspberry custard, pistachio ice cream, lemon zest

call 617.266.4600 for a reservation

This is the perfect drink for a day like today, enjoy, -ANDY

Tremont Tang

After experimenting with dried papaya (found in natural food stores and Middle Eastern markets) that we used to make a vodka infusion, we tested various additions for a drink at Tremont 647. When we reached the taste we wanted, someone said, “This tastes like Tang!” We rushed out to buy some, used it to sugar the rim of the glass, and just like that, a signature drink was born.

Serves 1

2 1/2 ounces papaya-infused vodka
(see “Infused with Flavor,” below)

Splash pineapple juice

Splash lemon-lime soda

Tang for rimming the glass (see below for how to)

Infused with Flavor

Infusing alcohol with the flavor of fruit gives our bartenders a chance to develop new drinks without being limited to commercial products. We sometimes infuse gin, rum, and even tequila, but most of our focus is on vodka because its lack of flavor makes it particularly receptive to additions.

Here’s how to do it: Pour out 1 cup of vodka from a 1-liter bottle, and add 1 cup of fruit (blackberries, raspberries, dried papaya, blueberries, pineapples, and mangoes are some of our favorites), to the bottle. Recap the bottle, and let it sit undisturbed at room temperature for at least 1 week and up to 1 month. There’s no need to strain; just pour the vodka from the top, letting the fruit remain on the bottom. Actually, now that we think of it, if some of the fruit escapes the bottle, consider it a bonus.

Here’s how to ‘rim’ the glass: Place a mound of salt, sugar, or Tang on a small, flat dish. Rub the flesh side of lime or lemon wedge around the rim of a glass, then turn the glass over onto the dish, twisting to pick up the salt, sugar, or Tang. Gently tap to remove excess, and you’re ready to pour in the drink. If you’re making more than one drink at a time, rim all the glasses at once and have them at the ready.

When Tremont 647 opened twelve
years ago I decided to focus on two main charities (or areas) to greatest
impact our donated dollar; these are Aids and Hunger Relief. Though we participate in many events
and charities throughout the year, these two issues remain a central focus to
our charitable resources.

For the Past 12 years Tremont 647
has hosted Share Our Strength’s Operation Frontline (OFL) benefit (actually, we’ve
hosted 11 out of those 12 years-last year La Morra generously hosted the event,
thanks to Jenn and Josh Ziskin).
OFL is a direct service program of Share Our Strength where chefs like
myself teach low income families, and children at risk of hunger, how to eat
nutritiously on a budget, and how to shop for inexpensive and nutritious ingredients. These events have raised over $100K in
the past 12 years and we are in need this year, more than ever, of raising funds. I hope you’ll come this amazing event
this Monday, May 4th…..

12th Annual Operation Frontline Dinner
May 4th, 2009, 6:00pm

-5 Amazing Guest Chefs !!!

-Champagne Reception
with Passed Hors d’oeuvres
by 647 Chefs Izzy Sarto & Jura Abragimovich

-6 Course Dinner
paired with fine wines

Jason Santos of Gargoyles on the Square
Modern Beet Salad
smoked goat cheese,
brown butter powder, fennel pipette

Andy Husbands of Tremont 647
Spiced Spoon Bread Soufflé
spring vegetable ragout

Josh Ziskin of La Morra
Stinging Nettle Agnolotti
mushrooms & thyme gremolata

Deborah Hansen of Taberna de Haro
Arroz Negro
“black paella”

Will Gilson of Garden at the Cellar
Grilled Pork Tenderloin
belly and crispy confit
grilled scallions, oyster mushrooms,
romesco and charmoula

Lee Napoli of ChocoLee
Frozen Chocolate Moussicle

Kat Craddock of Tremont 647
Carrot Almond Cake
cheesecake custard, cassis-soaked strawberries,
honey ginger syrup

Proceeds to Benefit Share Our Strength’s
Operation Frontline

$100/person, including tax and gratuity
Tickets must be purchased in advance by calling
Tremont 647 at (617) 266-4600

Tremont 647
647 Tremont Street
South End, Boston, MA 02118
(617) 266-4600
www.tremont647.com

San Pelligrino Almost Famous Chef Competition DAY 2

Went to the “meet and greet” last night, it was what you call a ‘dine around’- chefs serving stationary appetizers and people pouring wine. It was fun, but a little over crowded. I met Michael Logan of Dovetail Wines, who lived in Boston for a while so we chatted about the food scene, and also about his wines, which were wonderful.

I met the other judges and then a few of us went to Ad Hoc for dinner. It’s an interesting concept: 1 menu with 4 courses- appetizer, entrée, cheese course, and dessert. That’s it, no choices. Sure makes ordering easy, and all of it was fresh and super tasty.

Then off to Pancha’s for late night drinks and shooting pool! We stayed out too late, drank too much Fernet, and had a blast. 8:30 a.m. came early….

Today the judges were bussed to the C.I.A. Graystone Campus to judge the competition. “Mystery Basket” was today’s task for the students. The ingredients were Sturgeon, Bay Leaf, Mushrooms and Bacon, and there was also a ‘pantry’ with excellent vegetables, stocks and seasonings they could use, though most did not!? They had to use all of the mystery ingredients and prepare ten identical plates each. Every fifteen minutes, a different student was up, to serve their creation to the judges.

Through the competition I kept thinking, “what would a 20 year old Andy do?” Would I have done as well? I’m not sure. Overall they were pretty good, some missteps, a lot of under seasoning. The one common theme was they all played it safe and cooked somewhat ‘classical’ style cuisines, no “world” flavors- I truly wished one of them would have busted out the soy and ginger.

What I was noticing the most was the judges and their passion for food. Just the other day, I heard that it takes about 10,000 hours to be an expert in something. I think there was well over half a million hours combined in that room. All the judges had interesting comments and insights. I felt that we all wanted to jump in the kitchen with them and help them/show them- by nature a chef is a teacher.

At the end we had an opportunity to talk to them one-on-one. We were very real and honest with them (at some points brutally honest), but I hope they know we care about our industry and want them all to shine. Tomorrow is the “signature dish” competition and I’m pumped to see it!

2 dinners planned tonight, some wine of course, and probably a little more Fernet…….

Today I am in Napa Valley for the San Pellegrino Almost Famous Chef Competition, a competition of culinary students from top schools across the US and Canada. My dear friend Elli O’Keefe, who works for S. Pellegrino, asked me if I was interested in judging again, as I had judged the North East finals a few years back, and it sounded like fun. Plus, who can say no to a trip to Napa in March? Certainly, not I.

It’s always a blast when a bunch of chefs get together for some work and wine (or in the case of Iceland, Brenavin, but that is another story). It can be a little like herding cats , but in the end the work gets done and the wine gets drunk.

I’ve just arrived at the Villagio Inn and Spa and it’s spectacular: trickling fountains, heated pools, lush green landscaped walkways. Maybe I’ll get a chance to come back here during harvest season, it’s a little chilly this time of year (but still warmer than Boston).

Tonight is the reception dinner and I am looking forward to meeting the rest of the judges.

Here is the list of my fellow Judges:

Chef Wade Wiestling
Chef John Tesar
Chef Gerardo D’Amore
Chef Guillermo Pernot
Chef Michele White
Chef Nick Stellino
Chef Ralph Pagano
Chef Rick Moonen
Chef Robert Wysong
Chef Christoph Leu
Chef Michel Richard
Chef Lars Kronmark
Chef Bill Briwa
Chef Tucker Bunch
Gail Simmons of Food & Wine Magazine
Kay Chun of Gourmet Magazine
Sophie Gayot of Gayot
Margeret Swaine of National Post

I will be blogging about the whole weekend: Saturday is mystery basket and Sunday is signature dish……

I have season ticket to the Patriots, have for about 7 years now. Don’t get too jealous, I have some of the worst seats possible; section 303 – the very last row. Not Kidding. I love going nonetheless.

Going to the Pats is a blast, always exciting, and this year with Brady out winning is not a foregone conclusion, but the games are still fun.

A week before the game emails start to fly discussing what the food will be and who is doing what. Last year for the playoff we did hot dogs. I know hot dogs sounds boring, simply, easy, a lay-up. But we dive deep into what is a hot dog, what brands, and the condiments, and how to cook the bun. We plan and argue, insult each other, plan some more, divide up who’s getting what, FYI the best way to do a bun is in a hot pan with butter and cook until golden brown on the outside, it gives a nice crunchiness on the outside leaving the inside creamy and ready to receive the condiments inside.

Ahh, but I digress, two weeks ago we went to the Pittsburg game. Emails circled around about what we would make. Chili? BBQ? Chris suggested Philly Cheese Steaks, sure it’d be more fitting if we were playing the Eagles, but it sounded good to me.

For us it’s the condiments and accompaniments that go with whatever we are making. We had mushrooms, onions & peppers, garlic, pickles, ketchup, kim chee, provolone, salt, pepper, chili flakes, olives, canned cheese (snotty cheese as Ed calls it) and most important mayonnaise. I really think pickle and mayo is what makes a good cheese steaks: the acid (vinegar) from pickles gives it a pleasant high note while the mayo gives it a full creamy richness.

The game was horrible, wet, cold, and we got killed. The Cheese Steaks and friendship was the best part of the day.

Some pictures for you.

Throughout the year I do tons of events and this Sunday was one of the best ever. Who doesn’t love a good ball brawl? I certainly do. My friend Dante called me in September and asked me if I wanted to participate in another competition at Restaurant Dante, last year was a chili cook off, this year meatball. How could I say no?

For me, no ordinary meatball would do so I had to think long and hard about my balls. What would be tastiest? What is most fitting for 647 to do? What will be different than everyone else’s? My balls had to be special…

I decided to do a play on Burnt Ends, I purchased 4 large beef briskets and brought them over to Wyeth at Soulfire BBQ to rub and smoke them. He cooked them to 185F. I brought them back to 647, trimmed the fat, chopped them up and molded into meatballs.

On Sunday I slowly heated them in a 200F oven and then doused with my secret rib glaze. Serve on a snowflake bun with coleslaw. Yum. Sweet, spicy, crunchy, meaty, smokey…..

The event was hilarious, as you can imagine there were tons of ball jokes; who has the best balls, playing with your balls, of course did Jason have blue balls…unfortunately, though I thought I had the best balls, the popular vote went to the Four Seasons, I didn’t get to try their balls, but I heard they were good…..next year we’re gonna see who has the best sausage….

Here’s some pictures

[caption id="attachment_164" align="alignnone" width="225" caption="Tom Berry of Temple Bar with his Chuck Norris Beard"][/caption][caption id="attachment_166" align="alignnone" width="225" caption="Jamie Bissonnette of Toro Swedish Balls"][/caption]