onsdag den 23. november 2011

Grønbech & Churchill, review!




So With my old job, we went for Grønbech and Churchill restaurant this summer.
The chef Rasmus Grønbech was a friend of my boss, so all of the staff went for a summer staff party.
Grønbech is the former headchef and co. owner at "premisse" (now AOC) restaurant, and he has been in some competition`s aswell.
After being away from the scene for a couple of years, he has opened his new restaurant.
Buuuuuuuuuuuut being one of the unlucky restaurantours during the flooding this summer, having to close his restaurants, we went not long after the re-opening.

It was to me not the best meal ever, some interresting stuff in the dishes, but no dishes really shined, in my opinion.
Here are the dishes:




Liqurice bread and butter´.
 The first thing we got after snacks where this bread, and whipped butter.
Nice but the edge of the bread was covered in raw liqurice, and made it impossible tasting the wine for the first dísh, and the dish itself.


"lammefjord`S" carrot and parsnip, seabuckthorn and cured ham from iberico!
Cold carrot and parsnip in rapeseed oil and smoked salt, good taste, but cold parsnip, just aint my thing.
The taste of the ingrediens worked well, but just did`nt come thrue!


Scallop`s, garlic, white radish and coco sauce!
One of the better dishes, nice scallops, and a lovely sauce. did`nt think the raw radish and garlic did anything to the dish though.
Munkfish tail, parmasancreame, fava beans and cucumber!
 Nice munkfish though the end a bit dry, the garnish was nice, but the plaiting made it hard to get a bit of everything together, so that the whole thing could come together.

Veal two ways, selleriac, cauliflower, cheese foam!
Again nice idea, very fresh main, but when i think braised veal, i think a kick in the nut`s, POWER, but this wasn`t the intention here. the bit of "foamed" cheese did unfortunally not do enough ass sauce.
I think the dish ended up a bit dry!

Prune`S white chokolate and icecream!
A Good dessert, though a bit sweet for me, but nothing else to say here.

Unfortunally I missed out the picture`s on the cheese serving.
We had THE BEST brillant Savarin I have ever had, perfectly salty (probably to much for allot of people), aged and tempered, and a lovely manitoba bread for this.
This was actually the best serving this night, and i could have eaten this bread all night! and for breaky again.

All in all a bit dissapointing, I did expect some more from this chef, but deffently worth a shot again, cause we where round 15 people for this dinner, and they had just reopened.
So I am sure it will be allot better next time a visit!



Stuff from my current job!

Allright, so here`s a load of pic`s from my current job, at the Balcony restaurant at the bella sky hotel.

From the old menu:

Beet`s, smoke and ash!

Pork two ways, onions and cheese!

Venison, pickled cherry`s, glascabbage!

Plum`s with madaira and liqurice!

Pear tarte tatin!


From the new menu:

Cabbage from Sweden!

Prep!

Selleriac, malt, and chestnut pure with salsafy`s

Cured cod, pearl onions, cabbage, mussels and crisp codskin!

Hallibut, chared garlic, almonds and couliflower, vanilla blanuette!

Lobster, dill, pear and crisp "øllebrød"

Foie gras terrine, pumpkin and liquerice

Bresse duck, gizzards, brusselsprouts, bayleaf!

Smoked sweetbreads, jerusalem artichoke, brownd onion pure, and egg yolk!

"Citron fromage" olives, white chokolade, and crispy milk'!

seabuckthorn, beurre noisette foam, and hazelnuts!

Chokolade, almond and pine!

Things are deffently shaping up!



lørdag den 19. november 2011

Gotta love a one pot meal!!!

A pot of lovable goodness.



I will bet you that if you follow a rainbow when it`s on the sky, you won`t be finding a little lebcrachon dancing round a pot of gold, you will find him with a pot of this lovable goodness, and he will protect it with his life. (by the way this dish has nothing to do with Ireland, but actually is my version of a traditional Spanish dish, I had during a interrail with a friend when we where hosted by my mates lovely aunt and family, in the mountains outside Madrid, leading up to the annual bullrun/fighting of the year) Thank you SO much for the hospitality, and for showing me this wonderfull dish.
Enough to make 3 happy hungry guys and 1 happy kok

8 sausages pr person (chorizo, blod, salcicia, cabbage ore som other good meaty sausage)
(I used chorizo and southern jutland cabbage sausage)
200 g. of good bacon ore pancetta
600 g of braised pork breast, ore cheeks.
½  a white cabbage
3 onions
3 carrots
500 g of soaked white beans
300 grams of soaked chickpeas
1 whole garlic
10 bay leafs
10 sprigs of thyme
2 tomatoes
3 big potato`s
10 black pepper corn`s
2 liters of water.
1 spoon af whole grain mustard
A liter of good dark bear (here I used “ale number 16” one of my favorites)

Roast sausages, onions, garlic and herbs whole in a big casserole.
When slightly roasted, add the beer, and reduce till glace like consistency.
Add water, potato`s cabbage and tomato`s, along with chickpeas, bacon and beans.
Simmer till everything is almost tender, then add the braised pork.

Serve with nothing but a good grilled sourdough bread, whole grained mustard, good company and good beer.

torsdag den 10. november 2011

Life on the line review


Well worth the money.



2 weeks, is about, what it took me to get thrue this book.
And that`s not allot fore a guy who has problems sitting still, and doing nothing.
Is it because it`s just one of the BEST books ever.......?
The answer is no.
But there is something about the book, that makes it hard to put it back down.
It`s well written, changing between the two head caracters behind Alinea rest.
Achatz and Kokonas both give a very detailed story about the stress, concerns, fun, and pride that it took them to put together a world class restaurant, especially when Achatz get diagnoses with cancer in the tongue.
It is probably the worst thing ever, but this story show`s that you can still pull thrue, even the worst things.

Taking you thrue his childhood, in a restaurant and his chase for perfection with Keller, before going at it himself, and in the end making his own rest. he go`s thrue the thought`s that every cook and chef with passion can relate to.
But that being said, it also showes (to me) a lesson that is important in this industri, "don`t put all of your identeti in your job as a chef".
There is a fine balance between being genius and insane!

But read the book, it is pretty good.





tirsdag den 1. november 2011

Photostream!

Okay so found out i could do this on my computer.
So here`s the result, a bit of things that i have done, or been a part of the last couple of years!
sorry for some of the a bit blury pics. allot of them are from a phone!
Enjoy!