29 Aug All Digits Accounted For…
Well, I survived the weekend with fingers intact, and have emerged with no (new) burns. Being back in a professional kitchen reminded me of two important things: (1) I *really* enjoy being in there; and (2) it is hotter than Hell’s lowest circle. By my third day, I noticed the heat was making me feel slightly woozy, and I was sure to have a gallon of water/cranberry juice nearby. However, once the tickets started churning out of the computer, the wooziness disappeared, as there were more important things on which to focus. Like keeping the hazelnuts far away from the nut allergy sufferer in the dining room. I give a great deal of credit to chefs who will accommodate special requests, as I noticed quite a few plates being specially crafted without butter, salt, nuts, and the like (why bother dining out?).
More than any other sensation, however, what I was able to take away from Chef Erik’s kitchen was a renewed sense of creativity. I’m still swooning over a carrot and ginger reduction that was spooned over a set of succulent diver scallops, and was sure to part the kitchen with recipe in hand. I am reminded that sauces can make or break a meal, so I experimented last night with his honey glaze for pork tenderloin, and tonight I am delving into his lime and maple glaze for chicken. If you’re really nice I might even post the recipes. 🙂
Look for more about Park Place next month as we explore the bounty of my stomping grounds, New York’s Hudson Valley. Oh, the places you’ll go…