tag:blogger.com,1999:blog-49943074615130086572012-02-16T18:36:37.830-08:00Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.comBlogger651100tag:blogger.com,1999:blog-4994307461513008657.post-8580244200514518802011-06-16T23:32:00.000-07:002011-06-16T23:32:16.044-07:00

As any line cook can attest, health inspections are a dreaded, though ultimately inevitable part of life in the biz. While passing is the ultimate goal, kitchens take pride in their health department scores, and every restaurant strives for that ever elusive perfect score. Every cook is terrified that the negative points will fall on his or her station, and there is always the somewhat shabby

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com2tag:blogger.com,1999:blog-4994307461513008657.post-76067244376286875942011-06-06T01:15:00.000-07:002011-06-06T01:15:19.773-07:00

I love pasta salad. I always have, and I always will. It is a perfect meal in a bowl, complete with multiple textures, flavors, and colors. It is the perfect vehicle for leftovers, and can be made vegan, vegetarian, or full of meat. When I'm feeling down, too lazy to cook, or in the mood for some "me" time, pasta salad is my go to dinner. Call my dependence what you will, pasta salad has come to

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com0tag:blogger.com,1999:blog-4994307461513008657.post-8005320715567346522010-10-06T12:04:00.000-07:002010-10-06T12:04:08.697-07:00

One of my readers left a comment on my previous post. My response comment turned into a blog entry in itself, so I thought I'd share it with everyone... Jessica wrote: So cool! Wish I was around for that canning partay!! So, you said that the canned food is pretty much dead...so there's little or no nutritional value? I thought the point was that it was still really good for you? Leta said..

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com1tag:blogger.com,1999:blog-4994307461513008657.post-68081791659634115302010-09-20T12:23:00.000-07:002010-09-20T12:23:54.786-07:00

When my life seems to be moving at an uncontrollable pace, or in a direction where the future is uncertain, I always turn to food for comfort. Those closest to me know that a couch, sweatpants, a giant bowl of pasta, and an episode of Jersey Shore is sometimes just what the doctor ordered. There are also times when a food project does the trick. And lucky for my readers, my food projects make for

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com2tag:blogger.com,1999:blog-4994307461513008657.post-26801447210355410142010-08-24T11:40:00.000-07:002010-08-24T11:40:32.043-07:00

August in food...

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com2tag:blogger.com,1999:blog-4994307461513008657.post-51550093623680966472010-07-27T12:30:00.000-07:002010-07-27T12:31:27.958-07:00

In today's Wall Street Journal, there is an article entitled The New Nutritionist: Your Grocer, below which is a closeup of a jar of Jiff Peanut Butter. The article is describing a new trend among big name grocers (Kroger, Wal-Mart, Hy-Vee and Safeway) in which the grocer attaches a number rating on a scale of 1-100 to its products in order to persuade shoppers to purchase healthier brands. Jiff

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com3tag:blogger.com,1999:blog-4994307461513008657.post-78434612108234340982010-07-19T13:59:00.000-07:002010-07-19T13:59:11.800-07:00

When I meet someone new and they find out that I am a cook, often the first question I am asked is what my favorite restaurant is. I find this ironic, since I have just stated that I am a cook. If you come to where I work, I will cook for you. If you come to my house, I will cook for you. If you hire me to prepare meals for you, I will cook in your kitchen. If you want me to consult or teach you

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com2tag:blogger.com,1999:blog-4994307461513008657.post-14830103696244429652010-07-06T10:32:00.000-07:002010-07-19T12:47:26.830-07:00

Big things happening in an effort to improve school lunches, specifically for the poor. Let's do what we can to help this legislation pass!! http://eatocracy.cnn.com/2010/07/05/chef-tom-colicchio-lobbies-for-better-lunch/ http://edlabor.house.gov/hearings/2010/07/hr5504-improving-nutrition-for.shtml

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com0tag:blogger.com,1999:blog-4994307461513008657.post-58390178673745731832010-07-05T12:23:00.000-07:002010-07-05T12:23:13.696-07:00

I am incredibly skilled at being idle, slothful even. Give me a comfortable couch, cable, and a big bowl of something salty and crunchy, and I can be content for hours on end. Hiking? Forget about it? Sports? You've got to be kidding me. Muscle tone? None to speak of. While my body enjoys morphing into the shape of sofa cushions, my mind recoils in horror. I have found that cooking and blogging

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com1tag:blogger.com,1999:blog-4994307461513008657.post-31533632892064526392010-06-08T14:13:00.000-07:002010-06-08T14:13:17.941-07:00

Last weekend, we headed down to Southern Oregon for a dinner hosted by Farm to Fork Events. A fellow culinary school alum was one of the chefs and organizers of the event. We had a five course meal complete with wine pairings on the beautiful Salant Family Ranch just outside of Jacksonville, Oregon. The menu highlighted beef raised on ranch, as well as greens, fruit, garlic, wine and coffee, all

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com2tag:blogger.com,1999:blog-4994307461513008657.post-56352774574099182972010-06-01T14:42:00.000-07:002010-06-01T14:42:22.403-07:00

On a recent camping trip, all of us campers decided to divide up meal responsibilities and each cook one of the weekend's meals for the group. With all of us in or rapidly approaching our 30's, marriage and parenting, meal time led to many food related and health discussions. We talked about our nation's food industry, Jamie Oliver's Food Revolution TV show, Michael Pollan's writings, and other

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com6tag:blogger.com,1999:blog-4994307461513008657.post-57551178983299223582010-05-24T17:09:00.000-07:002010-05-24T17:12:06.966-07:00

When I was little, adults would often ask me what I wanted to be when I grew up.  At age 4, I could only think of a limited number of things to "be": mom, dad, kid, astronaut, teacher, doctor, firefighter. I usually picked teacher and went back to making mud pies. Sometime around age 16, the question started popping up again. With college looming on the horizon, I found myself falling back on my

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com6tag:blogger.com,1999:blog-4994307461513008657.post-85371508787385526222010-01-21T14:33:00.000-08:002010-01-21T14:36:11.684-08:00

The class was a hit. The kids made their whole meals start to finish and ate three bites each:)The parents enjoyed the food, and the kids ran around the multi-purpose room to burn off the sugar from the cookies.Next week, I plan to give myself less things do prep ahead of time, bring in a Julia Child video, and incorporate a bit more structure.The parents want to bring wine:)I'm glad that it went

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com2tag:blogger.com,1999:blog-4994307461513008657.post-1705205971283863822010-01-14T11:19:00.000-08:002010-01-14T12:28:17.213-08:00

In an effort to gain exposure for myself and my business, I applied for for an instructor position at the Southwest Community Center. I am now embarking on an 8 class series called "Dinner on a Dime" which will involve anywhere from 7 to 16 parents and children. My budget is $30 per session, and I have to come up with new, interesting, and healthy, yet easy and cheap meals that will feed 16

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com2tag:blogger.com,1999:blog-4994307461513008657.post-40064460581019282152010-01-06T12:26:00.001-08:002010-01-06T16:58:33.825-08:00

It's January, the holidays are behind us, and a million New Year's Resolutions are in front of us. For Christmas I asked for Julia Child cookbooks and DIY books in order to inspire one of my resolutions to try to eat more locally and live more sustainably. I received books on home preserving, and also Julia Child's celebrated French cookbooks. I also received some DVD's of her cooking show The

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com0tag:blogger.com,1999:blog-4994307461513008657.post-74988910836145136752009-12-23T13:50:00.001-08:002009-12-23T13:58:44.429-08:00

Thanks to a week of warmer Winter weather and a blanket, my composting worms have defrosted and gone through about half of my kitchen scraps that they call home. I've even collected some compost tea at the bottom of my bin, which I'm told is incredibly nutrient rich and great for gardening. I'm going to continue to add to the bin, slowly, to let the little guys do their thing. Although I am not

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com0tag:blogger.com,1999:blog-4994307461513008657.post-44985027467277930682009-12-12T15:59:00.001-08:002009-12-12T16:02:33.138-08:00

In order to save money and avoid junk accumulation, and also to promote my new business (The Edible Life Personal Chef Services), I have decided to give homemade gifts this Christmas. My homemade delights will include: caramels with sea salt, fennel mustard, cranberry ketchup and marinated artichoke hearts. Stay tuned for photos, updates and the inevitable kitchen blunders:)

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com0tag:blogger.com,1999:blog-4994307461513008657.post-18154120790436458252009-12-12T15:23:00.000-08:002009-12-12T15:58:57.346-08:00

Since I cook every day, I decided that I could no longer throw out all of my food scraps, and decided to start composting. Since I have no backyard, and with Portland only offering composting services for food businesses, I decided to try vermicomposting on my balcony. Vermicomposting employs red worms to consume food waste and produce nutrient rich compost quicker than traditional methods and in

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com1tag:blogger.com,1999:blog-4994307461513008657.post-70852365697366632202009-12-12T15:05:00.000-08:002009-12-12T15:23:14.511-08:00

Announcing the launch of The Edible Life Personal Chef Services! Somewhere between leaving New York, planning our wedding, moving, and the holidays, Merrill Culinary Services, LLC was formed. From this seedling corporation, the Edible Life Personal Chef Services has sprouted. As your personal chef, I will prepare delicious meals customized to your palate and diet in your very own kitchen. I even

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com0tag:blogger.com,1999:blog-4994307461513008657.post-45279477842229125812009-09-10T13:03:00.000-07:002009-09-10T13:33:51.212-07:00

It's been a long summer of no blogging! I spent the summer working to prove myself on the PM pasta shift. On my last night at USC, Chef Carmen offered the words that I have been hoping to hear for a year. He told me that I had earned my place on the PM line and that I had worked very hard to transform into a line cook.  Uplifted, I left the USC line with a huge feeling of accomplishment, and

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com1tag:blogger.com,1999:blog-4994307461513008657.post-30243044580362381822009-06-19T13:56:00.000-07:002009-06-19T14:57:30.019-07:00

My first PM shift on pasta came as a surprise, as most schedule changes do at USC. Having worked the AM shift on pasta for 7 months, I was familiar with the responsibilities and duties of the PM shift, but really had no idea what a dinner service was like. Lunch service is two to three hours long and is a very quick, very intense service. Dinner is four and a half to five and a half hours long,

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com1tag:blogger.com,1999:blog-4994307461513008657.post-79047380739579873252009-05-28T09:05:00.000-07:002009-05-29T20:42:20.243-07:00

A visit home combined with a recent engagement (mine and Jeremy's!!), a graduation (my sister's), and Memorial Day weekend meant a ton of family, a ton of friends, and of course, a ton of food. Our first meal on vacation was a fabulous four course lunch at OCI. We were welcomed with open arms, and treated to a delicious sampling of Portland's late Spring fare with Chef Perez's Tex Mex twist. Chef

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com2tag:blogger.com,1999:blog-4994307461513008657.post-62093049395645799242009-05-02T17:28:00.000-07:002009-05-02T18:29:58.755-07:00

What is it about home and food? Every place that I have lived congers up memories of food that speaks to my soul, food I can only get in those places. Even though I am living in a city that boasts our country's most renowned restaurants, a city where I can get any kind of food delivered to my door 24 hours a day, I can't help but crave my favorite foods home:Salinas, Ca...born and raised:In the

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com2tag:blogger.com,1999:blog-4994307461513008657.post-71766722850153204122009-04-16T16:42:00.000-07:002009-04-16T17:39:08.645-07:00

Jessica, my newly vegan, new-to-the-kitchen friend, this one's for you...Enjoy!Spring Pasta1 lb pasta6 baby artichokes (or 1 package frozen artichoke hearts, or 2 large artichokes)1 bunch asparagus1/2 pound peas (fresh or frozen)1 leek2 cloves garlic1 bunch basil1 bunch mint1 lemon1 lb ricotta cheese (optional)pecorino romano (optional)saltpepperolive oilPut a large pot of salted water on the

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com5tag:blogger.com,1999:blog-4994307461513008657.post-78858708163104635282009-04-02T09:00:00.000-07:002009-04-02T09:26:12.153-07:00

I made dinner last night thanks to some recipes from Bon Appetit magazine. Dinner was fabulous, but now the kitchen is a disaster.Coffee in the morning truly is one of life's little luxuries.My sister, my cousin and I are going to sample what Counter has to offer tomorrow night. I'm a little suspicious about just how exciting and how much variety a vegan/raw food menu can be. At least the wine

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com3tag:blogger.com,1999:blog-4994307461513008657.post-14258861374799770792009-03-24T14:44:00.000-07:002009-03-26T10:41:11.974-07:00

After being sent home early from work yesterday afternoon (too many employees, not enough customers, and a whole other blog entitled "Our Crappy Economy"), I decided to treat myself to lunch in the "Spring is almost here" sunshine, and headed in to Whole Foods in Union Square. Downstairs in the produce section, I decided to look around for a healthy snack. On the wall, a poster declared the

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com1tag:blogger.com,1999:blog-4994307461513008657.post-6606262875983429362009-03-18T16:26:00.000-07:002009-03-19T18:25:01.691-07:00

I woke up this morning (my "Saturday") after sleeping 11 hours to find that it was sunny and warm out (high 50's if i you can believe it!) AND that my "make your own cheese kit" had come in the mail. So let's just say, the day was off to a great start! Among my make-your-own-cheese-at-home recipes was a 30-minute mozzarella recipe, along with a pizza dough recipe using some of the leftover whey

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com4tag:blogger.com,1999:blog-4994307461513008657.post-77897592896354212852009-03-16T15:32:00.000-07:002009-03-19T18:27:23.853-07:00

Burns...Here's a picture of my latest burn that I earned today during lunch service.... Imagine a very shallow, very wide, very hot pan of fat and duck breasts. Now imagine that pan being pulled out of a very low oven by a very small girl. Now imagine that pan being maneuvered through a space that is only one person wide. Now imagine the beginning of a busy lunch service, and that very small girl

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com3tag:blogger.com,1999:blog-4994307461513008657.post-64416435169362830452009-03-03T15:20:00.000-08:002009-03-08T10:00:33.761-07:00

Questions from a reader...Hey Leta,Please tell me about salt. I don't want salt from underground deposits. We have salt deposits in NM and they are filling them with nuclear waste. I grew up on the San Francisco Peninsula. Halfway across the San Mateo bridge the salt ponds flashed their rainbow colors. The ebb and flow of the North Pacific Ocean into the San Francisco Bay created the sea salt for

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com5tag:blogger.com,1999:blog-4994307461513008657.post-81098158000509273802009-02-25T08:03:00.000-08:002009-03-19T18:25:36.720-07:00

In our culture's ever increasing focus on diet, health, losing weight, allergies, and carbon footprints, throwing a dinner party for friends is becoming harder and harder. One guest is allergic to wheat, another keeps kosher, another is a vegan, another is lactose intolerant, another only eats local and organic, another is trying to lose 20 pounds, and your boyfriend just wants steak and a baked

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com3tag:blogger.com,1999:blog-4994307461513008657.post-90896510249844072512009-02-24T09:10:00.000-08:002009-03-19T18:28:16.945-07:00

First, an apology to all my loyal fans for my month long blogging absence. My only excuse is that my job has taken over my life five days a week, and the other two days have been spent sleeping, cleaning, entertaining out of town guests and waging war on NYC mice.However, last week, I actually spent some time not working or sleeping, and managed to get away from the city and pay a visit to two of

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com3tag:blogger.com,1999:blog-4994307461513008657.post-10773214627122388372009-01-22T07:42:00.000-08:002009-04-21T16:22:33.283-07:00

Every year New York City restaurants roll out the red carpets and welcome thousands of hungry patrons for two intense weeks known as Restaurant Week. Restaurants offer prix fixe menus that are abbreviated versions of their daily menus at prices that most New Yorkers can afford. Reservations are tough to get, and restaurants serve record numbers of guests. At USC, restaurant week opened with over

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com1tag:blogger.com,1999:blog-4994307461513008657.post-83941988768943258152009-01-12T15:40:00.000-08:002009-01-12T15:50:35.919-08:00

I thought it was about time to brag about all the celebrity meals I have prepared. Here is a list of some of the A-listers that dine at Union Square Cafe...Glen CloseWhoopi GoldbergHarry BelafonteRachel RayAnne HathawayJimmy FallonMollie Katzen (Moosewood Cookbooks author)just to name a few....Also, here's a link to a blogger who is a fan of us...

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com3tag:blogger.com,1999:blog-4994307461513008657.post-41491141584677497612009-01-02T16:31:00.000-08:002009-04-21T16:23:28.304-07:00

Today we did over 150 covers over our three hour lunch service, which has been about the average over the last month. For me, 150 covers is A LOT of people and A LOT of pasta, and I tend to get overwhelmed pretty easily. After service today, I was feeling pretty good about how service went because although we were busy, and even though I had two specials in addition to the normal pasta menu, I

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com1tag:blogger.com,1999:blog-4994307461513008657.post-4635513789606315222008-12-31T13:20:00.000-08:002009-03-19T18:26:31.488-07:00

Jeremy and I marked our 2nd anniversary last night and celebrated with dinner at WD~50, one of my "must try" restaurants in NYC. Chef Wylie Dufresne uses molecular gastronomy and artful plating to transform foods' texture, infuse flavor and dazzle the eye. Our meal was amazing, and the service was excellent.We started with an appetizer of lamb belly and eggplant puree with smoked and deep fried

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com1tag:blogger.com,1999:blog-4994307461513008657.post-89458084386862533682008-12-24T08:22:00.001-08:002008-12-24T08:25:00.571-08:00

Jeremy here. Happy Holidays to everyone!How to clone a Twinkie - with Todd Wilbur @ Yahoo! Video

Jeremy Nortonnoreply@blogger.com0tag:blogger.com,1999:blog-4994307461513008657.post-57512873860844071622008-12-04T08:09:00.000-08:002008-12-04T09:01:26.089-08:00

It is the morning of day two of my first official "weekend" (two days off in a row!) since I started working the pasta station. I am rested, showered, wearing clean clothes, sporting a new haircut, and enjoying a coffee and a cinnamon babka from my new favorite corner bakery, not-so-ironically called "Corner Cafe & Bakery" The bakery is my East Coast replacement for my original favorite corner

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com6tag:blogger.com,1999:blog-4994307461513008657.post-3055853783093646842008-12-01T09:38:00.000-08:002008-12-01T10:02:08.252-08:00

Jeremy here. This weekend I had a massive overexposure to garlic. After several showers I can still smell it in my hair. We celebrated my grandmothers 80th birthday this Saturday. My great-uncle Tino (I am going with great uncle, even though he is the nephew of my grandfather) was there, with his mothers recipe book. The family is from Cassa Naova, Italy, so they brought out an old favorite. Here

Jeremy Nortonnoreply@blogger.com1tag:blogger.com,1999:blog-4994307461513008657.post-38794590492119493092008-11-24T18:22:00.000-08:002008-11-24T18:37:09.255-08:00

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com4tag:blogger.com,1999:blog-4994307461513008657.post-79375040335268799542008-11-17T16:21:00.000-08:002008-11-17T18:33:19.223-08:00

I have worked the pasta station for 2 weeks now, and I am exhausted. I am currently reaching the end of my only day off before I work six days straight. I am watching a special "Anthony Bourdain: No Reservations, Into the Fire NY" in which he returns to his old job at Les Halles in NYC to work the line. I highly recommend watching this episode for those of you who want to better understand what

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com3tag:blogger.com,1999:blog-4994307461513008657.post-77495317947279835492008-11-07T16:29:00.000-08:002008-11-07T16:55:11.396-08:00

After my externship ended, I headed back to Portland for a whirlwind week where I... graduated from culinary school (with honors!), hosted the parents for a weekend, caught up with friends, and packed up my whole life into a bright yellow moving van. Jeremy and I drove the van (which we dubbed Mabel) from Oregon through Idaho, Wyoming, Utah, Iowa, Nebraska, Ohio, Illinois, Indiana, Pennsylvania,

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com2tag:blogger.com,1999:blog-4994307461513008657.post-79315350270046858952008-10-12T14:45:00.000-07:002009-04-21T16:21:38.616-07:00

On Thursday, my externship at Union Square Cafe came to an end. My shift came to an end unceremoniously, and as I walked to the subway, my body burned and broken, I felt full, and whole. During my last week, while training my temporary replacement, I realized just how far I have come during my time at Union Square Cafe. While the real adventure still lies ahead, I can say with confidence that my

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com0tag:blogger.com,1999:blog-4994307461513008657.post-4483069438856136292008-09-23T13:15:00.000-07:002008-09-23T14:19:59.268-07:00

I enjoy a good burger as much as the next gal, but I've always been more of a turkey sandwich kind of girl. However, thanks to two recent visits to 67 Burger in Ft. Greene, Brooklyn, I have developed burger lust.On my first visit, I opted away from my standard burger with cheddar and ordered the Western Burger with bleu cheese. The Western consisted of barbecue braised onions with creamy bleu

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com2tag:blogger.com,1999:blog-4994307461513008657.post-84564151419139234632008-09-21T10:38:00.000-07:002008-09-21T11:10:47.506-07:00

As soon as I told my chef that I would stay on at USC, Jeremy hit the pavement determined to find us a new home in NYC. After about a week of pursuing promising craigslist ads, most yielding apartments with a lot left to be desired, Jeremy met up with a burnt out hippie real estate broker on the Upper East Side. Susie showed us a two bedroom apartment on 93rd and Lexington, two blocks from the

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com3tag:blogger.com,1999:blog-4994307461513008657.post-39964957823309422412008-09-12T08:24:00.000-07:002008-09-12T14:00:37.751-07:00

A week ago, I was counting down the days until I was promoted to the oyster station at Union Square Cafe. In the back of my mind, I was also counting down the days until my externship came to an end, and asking myself a question that has become an all too common wonderment in my life: "What next?" All thoughts shifted when, last Thursday, Chef casually leaned against the toaster at my bread

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com3tag:blogger.com,1999:blog-4994307461513008657.post-39978668046933481462008-08-28T08:13:00.000-07:002008-08-28T08:55:45.010-07:00

The kitchen at USC is a bilingual one. Over half the staff hails from Central and South America, and speaks very little English. Both English speaking staff and Spanish speaking staff are fluent in "kitchenese" which consists of a select group of words and phrases and both English and Spanish that are universally understood in most kitchens in the United States. Thanks to the bread station, I

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com0tag:blogger.com,1999:blog-4994307461513008657.post-52686185525566480122008-08-25T08:49:00.000-07:002008-08-25T09:40:17.085-07:00

Jeremy and I have both caught a terrible cold, so the idea of breathing a little easier has been on my mind lately. I have discovered that my personality is the sort that makes breathing easy in life somewhat of a luxury, and my externship is a true test to my ability to "go with the flow". I am still at the bread station, and so far no end is in sight. I have had the opportunity to compare my

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com1tag:blogger.com,1999:blog-4994307461513008657.post-56794877095869542742008-08-21T18:25:00.000-07:002008-08-21T18:35:08.719-07:00

Jeremy here - Leta has been swamped lately, so I am jumping in for an update. I flew home for the weekend to attend my parents wedding (long story) and she treated me with an amazing welcome home dinner.The tomato and mozzarella salad was incredible. It was seasoned perfectly, with a a great homemade dressing. Below is the Lemon Chicken, which had a delicious glaze to it.Leta has today and

Jeremy Nortonnoreply@blogger.com2tag:blogger.com,1999:blog-4994307461513008657.post-82671529132119321242008-08-15T10:48:00.000-07:002008-08-15T12:07:49.304-07:00

Today is Friday, and my first of two whole days off! I celebrated by staying up until 5am with a fellow culinary colleague, comparing notes on our experiences as externs at two very different restaurants. Then, I tried to catch some sleep in between the #38 bus schedule. I have strategically placed our dear subletter's powerful fan and air filter in two opposite corners of the bedroom to create a

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com4tag:blogger.com,1999:blog-4994307461513008657.post-45903989271592977772008-08-12T17:04:00.000-07:002008-08-12T17:43:42.267-07:00

Since Jeremy brags so much about my accomplishments, I feel it is my duty to bring us all back to reality by describing my first two days at Union Square Cafe.  (For the record, his brag-blogs do not go unappreciated by the bragee)...As my photo shows, I was pretty exhausted and relieved after finishing my first shift at USC. Not really knowing what to expect, I entered the restaurant through

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com3tag:blogger.com,1999:blog-4994307461513008657.post-44977744269566232282008-08-12T13:39:00.000-07:002008-08-12T14:14:00.218-07:00

Jeremy here - Leta's lesser half. a beautiful and hot day here in Brooklyn. Leta's been at work all day. She's lucked out so far and got an 11-7 schedule. Yesterday was her first day at Union Square Cafe, and I will let her tell you about that. From my perspective though, I was almost as nervous as she was. I have seen her anxiety over this big move to New York, and big opportunity at the

Jeremy Nortonnoreply@blogger.com2tag:blogger.com,1999:blog-4994307461513008657.post-64525892104761579492008-08-10T11:21:00.000-07:002008-08-10T12:10:30.483-07:00

Jeremy and I arrived in New York City on Thursday, and with visions of culinary nirvana in my head, we hurried to Union Square Cafe. We arrived just before dinner service and quickly changed our minds about the cheesy pictures were were planning on taking under the USC sign. Behind us, the kitchen staff sat outside the restaurant smoking their pre-service cigarette, looking totally cool and

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com3tag:blogger.com,1999:blog-4994307461513008657.post-975586708133186222008-08-06T21:51:00.000-07:002008-08-10T13:06:49.599-07:00

Jeremy and I are leaving for New York City early tomorrow morning. I am a bundle of nerves and excitement, and can't really believe I'm actually going to New York City to work at Union Square Cafe. I decided that Jeremy and I needed to say goodbye to our beloved Portland in a big way, and thanks to my award from Oregon Culinary Institute, we were able to treat ourselves to dinner at Paley's Place

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com4tag:blogger.com,1999:blog-4994307461513008657.post-1810277843958797032008-08-04T12:38:00.000-07:002008-08-04T17:56:51.446-07:00

Jeremy here: Leta's proud and very fortunate boyfriend. Leta is too modest to brag about herself, but I am not. Leta just won her school's President's Award which is rewarded in recognition of:"Exemplary academic achievement, culinary skill and creativity, leadership, teamwork, and professionalism - characteristics that best exemplify the philosophy of Oregon Culinary Institute."I am very proud

Jeremy Nortonnoreply@blogger.com4tag:blogger.com,1999:blog-4994307461513008657.post-61669522544917061432008-07-31T15:51:00.000-07:002008-07-31T16:54:11.955-07:00

Six months ago, as I lay sleepless with anxiety, I couldn't help but envision all of  the potential disasters that were sure to occur as I, the clumsiest girl in the world, began my first day of culinary school. I just knew I was going to cut my arm off, catch the kitchen on fire, and probably seriously burn a fellow student as they booted me out the door and kept my tuition to cover the damages.

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com2tag:blogger.com,1999:blog-4994307461513008657.post-28948796084827648332008-07-21T10:16:00.000-07:002008-07-21T15:46:50.534-07:00

I have the good fortune of being allowed to tag along with my girlfriend, Leta's adventure in New York. I will be occasionally updating this blog with my own, non-foodie perspective. I will also be documenting my financial adventures in New York in my own blog, The Alpha Myth. I just wanted to leave the readers with an impression of the outstanding culinary creations that Leta is capable of. This

Jeremy Nortonnoreply@blogger.com2tag:blogger.com,1999:blog-4994307461513008657.post-91301633398824146832008-07-18T17:17:00.000-07:002008-07-21T16:54:53.825-07:00

Last week, I had the pleasure of dining at Pok Pok, an east-side hot spot named Portland's Restaurant of the Year in 2007. I was not disappointed. I really felt like I had been transported to Southeast Asia, as I drank my Thai beer at a picnic table on a muggy evening under a big umbrella emblazoned with my beer's logo. The restaurant's casual storefront, complete with a to-go window, funnels

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com0tag:blogger.com,1999:blog-4994307461513008657.post-35999514150445668662008-07-15T16:16:00.000-07:002008-07-21T16:59:27.717-07:00

When I began culinary school six months ago, my final term externship seemed like a distant dream. As I diced, sliced, and burned my way through the program, I kept hoping a new person would emerge from me when the time came to be hired in a restaurant. Today, I am still me, but somehow I landed an externship at Union Square Cafe, one of the top restaurants in New York City. As I count down to my

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com2tag:blogger.com,1999:blog-4994307461513008657.post-65533496677791745852008-06-23T15:28:00.000-07:002008-07-21T16:59:44.649-07:00

Pasta is one of my favorite foods because it is so versatile. If you know me, I have probably cooked pasta for you more than a few times:)Some pasta tips:Cook pasta in very salty, boiling water.Cook pasta in a big pot with lots of water, so the pasta has room to move around to avoid sticking and ensure even cooking.Do not rinse pasta after it is drained. The starch helps the sauce stick to the

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com3tag:blogger.com,1999:blog-4994307461513008657.post-73034558711410183772008-05-17T13:30:00.000-07:002008-07-21T17:00:10.024-07:00

Blackberry and Basil Lemonade Yield: 1 gallon2 cups Sugar4 bunches Fresh Basil, divided2 pints Fresh Blackberries, divided3 cups Fresh squeezed lemon juice1/2 gallon Carbonated water1-2 cups Ice cubesVodka, to taste(optional)Combine 2 cups sugar and 2 cups water in a saucepan. Bring to a boil. Once the mixture boils, remove from the heat and let cool. This mixture is a basic simple syrup.Combine

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com2tag:blogger.com,1999:blog-4994307461513008657.post-15003243872269983212008-05-15T16:02:00.000-07:002008-07-21T17:00:34.311-07:00

The weather has finally turned sunny and warm, and the BBQ invitations have started to roll in. Being an apartment dweller, I jump at any opportunity to BBQ in someone else's backyard. Most of the BBQ's I attend tend to be BYOM (bring your own meat). I love the opportunity to bring little bites to share and sample the offerings of others. While contemplating what to bring to this weekend's

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com1tag:blogger.com,1999:blog-4994307461513008657.post-52573565796348262282008-05-04T14:22:00.000-07:002008-05-04T16:58:16.631-07:00

My boyfriend and I had an impromptu picnic in Central Park during an impromptu trip to New York City last Spring. Since we were traveling, I had no kitchen to prepare picnic goodies in, so we made a trip to Zabar's market and created a meal with items that needed no prep. One year later, sitting in the park by my house on a bright sunny day, I am reminded of our afternoon picnic and how tasty it

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com1tag:blogger.com,1999:blog-4994307461513008657.post-18314059754526582352008-05-01T20:31:00.000-07:002008-05-02T17:50:10.928-07:00

I learned this trick from one of my teachers at culinary school. SO much easier than making the caramel from scratch!1 can sweetened condensed milk, label removed1 pot boiling water1. Place unopened can in the boiling water for 1-1 1/2 hours. 2. Remove can from water and allow to cool completely before opening.3. When you open the can, you will have smooth, creamy caramel. Enjoy!

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com1tag:blogger.com,1999:blog-4994307461513008657.post-44908136579097624072008-05-01T19:38:00.000-07:002008-05-02T17:54:50.813-07:00

I volunteered at Portland's Taste of the Nation on Monday. Taste of the Nation is a national event that showcases local restaurants, and raises money for organizations that work to end hunger in our country. Participants pay a hefty fee, and in exchange are free to wander the space sampling food and drinks from local purveyors. I had never been to the event before, and I felt like a kid at a

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com0tag:blogger.com,1999:blog-4994307461513008657.post-23966709632195041062008-04-20T17:08:00.000-07:002008-05-04T12:15:26.608-07:00

I decided to make a caramel sauce as a dip for apples on Friday night. I had made a quick pasta dish with remnants from the fridge for dinner, but I thought the weekend needed a little something special, hence the caramel. I had seen my grandmother make caramel a million times and thought I could wing it. I made the pasta without a recipe, so how hard could caramel be? So I threw some butter and

Letahttp://www.blogger.com/profile/16022848630058723963noreply@blogger.com1