I had a recipe request for this classic mussel dish with a twist, and having put together the recipe I was encouraged to post it. Of course, this dish works well with clams too, and can be turned into flavourful canapé bites using picked-mussels on a mussel half-shell with some fresh ghee croutons and lemongrass foam.
Ed and Mill got married after an extended period of dating. It was a beautiful, stunning wedding - fun fun fun. A wonderful setting, a field full of games, and plenty of lovely friends and strangers to party with.
He asked me to do the canapes for the 150 or so person Champagne and Cider reception - and it was my pleasure. Because I was at home in England, I used a simple home kitchen, and a team of friends to put it all together at the venue. Here are a few pics:
What better way to play hooky from work than to be taken to a pumpkin patch by your boss? And what better way to fight off the cold October wind than to get Tall Chef catering to rustle up some hot soup, grilled spicy smoked pork chops, a few salads and a pear crumbles for dessert?! I hope you all enjoyed eating it as much as we did putting it together...
My wife is an event manager and wedding planner - and she's pretty good. She's single-handedly got Trinity Tree Farm off the ground and on the map as one of Seattle's top outdoor barn wedding venues (www.trinitytreefarm.com) - with a bit of help from the farm owner, Glenn, obv.
Anyway - they did a photo shoot there the other day. Project Thursday and Echo Photography did the pics, and many other people did some fancy styling of the venue's facilities. It looked cool! And I did what I do - food.
They're going to publish them all sometime, so I can't put too many up - but here are a few of the shots. Just a few examples of what a Tall Chef wedding set-up might look like at TTF.
Moving to Seattle with my wife was never really a daunting process - I've lived abroad and away from home for much of the last ten years. Culture shock is a real sensation - it can probably grind down the most positive of people - but it's easier to adapt in a place where the language is at least similar to your own.
No - as a chef what I worried about was what I would find on the food front. For America has it's stereotypes - just look at the google images search for "American Food". It's not entirely inspiring. But I'm not going to judge either - I chowed down on a chili burger late last night and took a bite from a friend's Philly cheese steak dipped in some weird meat gravy - it's what the occasion called for. However, I didn't want to be making this; I love food, I love ingredients, fresh and crunchy, and love making vibrant dishes that surprise people. That's what I aim for, strive for, and that's what I love.
Seattle has put my mind at rest. You guys love your food! Walking around Queen Anne yesterday - everything is homegrown-this, only-in-season-this-week-that, from-scratch-organic-biodynamic-local-sourced-etc-etc. And this is not just for the food snobs either - everyone has an opinion, and seemingly an interest. That, of course, may just be politeness on their part as they fake interest when I bring up such topics, but at least they fake it well.
And the number of new, unfamiliar, and generally interesting ingredients that are affordable and available everyday has grabbed me. Lots to learn about here, lots to play with.