The "Absurdist" Side of Life

It all began this afternoon doing a syndicated interview for WGN Radio when the host of the show asked me how coincidental it was that my food directly corresponded with all other aspects of my career. Or perhaps, it was that all other aspects of my career have influenced my food? "COINCIDENTAL?!!!" Either way, I've always deemed it to be true that chefs creations would be a beautiful interpretation of life of some sorts. I believed that dishes derived from deep rooted family traditions, travels, research of local agriculture, economic state, and celebrated occasions. For a chef to create a dish, there needs to be inspiration. Without it, we'd merely be people following a formula, in this case, a formula for food. In my case, chefs are artists.

The host of the show suddenly decides to be difficult and asks me, " So you don't follow a formula for food? Because I interviewed some of the professors at your University who all said you were top of the class. Meaning a great student - Meaning someone who follows formulas very well."

I took a quick breath as we were live on the air and then this is what blurted out: " That's funny. It's true that I was a great student. It came easy to me. I have always thought that it takes the same amount of effort to make yourself miserable or make yourself happy. Therefore, if I was going to be in there for a long period of time, I was going to make it the best run ever. I was dedicated to becoming the best. I aced all my classes and then stayed after class to train for competitions with a certified German Master Chef. I learned every sauce, every method, where, why, and how, it came to be. I had even learned the cultural backgrounds of all different types of culinary techniques. At one point, I had over 500 pages of recipes memorized. I was a student for 16 hours of my day, 6 days a week. Subsequently, May 2004 rolled along and it was graduation time. Congratulations! Off to the real world of formulated chefs! Maybe one day I'll get to become an executive chef of a prestigious hotel. NOT! The time spent as a real graduated chef was good for the first 15 minutes....okay, maybe 20 minutes. I realized it was everything I wasn't. Formulated.

I soon became enchanted with the stories behind a dish instead of exactly how to make it perfect. I fell in love with the vineyards and their vintners instead of knowing that there's 50mg of yeast in a wine barrel to make the sugar turn into alcohol. I was enthralled by the tradition of eating 12 grapes on New Year's Eve or eating Carrot Cake on your wedding day. I found myself getting excited over trying a new wine, a new fish I had never even seen before, or smelling a vanilla pod that actually came from Madagascar. It was an awakening of the senses. Take the movie, SIDEWAYS, for example. They were in search of wine but on their unforgettable trip, they found so much more. There is so much more to food and wine, when you submerge yourself into is as opposed to just knowing stuff about it. It was this love affair with the magic of food and wine that took me to Napa Valley California - which lead me on a tout of inspiration to open what is now Chef Adrianne's.

The host responded, " You're telling me that you opened a restaurant, the number one riskiest business, on a TOUT of Inspiration? Talk about the ABSURDIST Side of Life! You fell in love with an absurd idea, took a risk, and there you go!" I didn't know if she was mocking me or applauding me.

It is now almost three years later, and while I do acknowledge that there are many facets to opening a restaurant or being a great chef, I know for certain that the origin owning greatness in it, is inspiration. You want to be a great chef, you must be inspired. You want a great restaurant, you must be inspired. The best artists of all time created their best works on a blaze of inspiration.

Ironically, the WGN radio host taught me to answer this question possibly more correct than anyone ever could:

Want inspiration? Try taking a walk on the "Absurdist" Side of Life.

87 Lunches

It is Christmas time afterall and aside from all of the wonderful gift-giving, family, and food.... there's one thing (usually) everyone does. You can't help but do it - its human progression. We reminisce the year that's just about to leave us and anxiously await the one that's at our heels. 2009 held many extraordinary moments but few as special as these 87 lunches. I am entirely grateful because I acknowledge that I have a priviledged and blessed life. Nonetheless, this life does come with a little bit of hectic and a dash of crazy. So for once a week, there's a sacred time and place where the craziness stops and the phone calls are ignored. It's different eachtime, of course, with some repeats as those make it to our tops list.

Throughout the year, we have managed to pinpoint where to get the best of the best (a project that for some may take a lifetime) : Japanese oysters, Champagne, BBQ, Burgers, French fare, Pasta, Breakfast, Chicken Wings, Profiteroles, Lobster Rolls. etc. Some of the experiences have been a "hit or miss" but were accompanied by a jaw dropping view of some sorts - a view of the city, a view of the ocean- or simply the clouds in sky because we were on a rooftop.

It is difficult to describe the feeling you get when you taste "The best thing I ever had.." That's how we felt when we had, the Japanese oysters, BBQ, and perfectly cold and bubbly champagne. It was like drinking diamonds and fireworks! These mind-blowing 87 lunches were always complemented with something else. Perhaps a private boat with our very own captain to cruise us along the bay, a helicopter ride, a tour of the Versace mansion, Horse-riding lessons, Vizcaya, Tropical Gardens, Swimming with Dolphins, Thriller Speed Boats, Crab Leg picnics next to the water with Dom P, the the Barnacle, Coral Castle, Metro Zoo, Buying umbrellas and chairs and having a beach day with another little special person, Spa Days, or just sitting on top of the Key Biscayne Lighthouse listening to U2's Elevation with nothing but sunshine on our faces. These are the moments where it hits you that it truly doesn't get any better than this. It is really the stuff you only read about in magazines or watch on the Travel Channel. And for a second, it takes your breath away and to the center of your bones, you feel that heaven is right there.

There is so much to talk about in 87 lunches if you think about it. There's the occassional day to day stuff, what happened at the restaurant last night, the funny stories of our guests, movies, family, and the drama that naturally occurs within our staff. But inbetween the nonesense filler conversations, come the profound, twisted and tangled, life-changing, moving declarations and remarks that reassure you somehow that you were supposed to hear that -at that very moment.

At much or no surprise, this beautiful story comes as a "beautiful mess. " The beautiful person that I share these 87 lunches with is exactly this: A Beautiful Mess.

"You are strong but you're needy, humble but you're greedy. Based on your body language and shorty cursive I've been reading. You're style is quite selective but your mind is rather reckless. Well, I guess it just suggests that this is just what happiness is. Hey, what a beautiful mess this is. It's like picking up trash in dresses. Well, it kind of hurts when the kind of words you write, they kind of turn themselves into knives. And don't mind my nerve you can call it fiction 'Cause I like being submerged in your contradictions, dear 'Cause here we are, here we are. Although you were biased, I love your advice. Your comebacks they're quick and probably have to do with your insecurities. There's no shame in being crazy depending on how you take these words they're paraphrasing this relationship we're staging. And it's a beautiful mess, yes, it is. It's like we're picking up trash in dresses. Well, it kind of hurts when the kind of words you say kind of turn themselves into blades. And kind and courteous is a life I've heard of. But it' s nice to say that we played in the dirt. 'Cause here, here we are, here we are. We're still here. And what a beautiful mess this is....It's like taking a guess when the only answer is yes. And through timeless words and priceless pictures, We'll fly like birds not of this earth. And tides they turn and hearts disfigure. But that's no concern when we're wounded together. And we tore our dresses and stained our shirts but it's nice today, oh, the wait was so worth it."

87 Lunches later and 2009 wrapping up, this beautiful mess could be everything and nothing, could be crazy and beautiful, could be a yes and could be a no. It could be something so intense that it could drown you, or save you.

With a sense of wonder, I think to myself will these 87 lunches ever mean anything or will they just be a beautiful way to taste the best things this city has to offer? Will they be a collection of amazing mouthfuls? Or will they be a monumental memory of a perfect time, a perfect place, with a perfect person?

Ask me about my "tops list" of 2009 and I will always say 87 lunches. In the grand scheme of things, if I were to describe how life is supposed to feel,......... I would also say 87 lunches.

Dreaming of Ducks

My latest fantasy? A Peking Duck cart, set up smack in the middle of Lincoln Road. I can't stop thinking about it; there's a place out in Flushing, NY that sells wonderful squares of crisp duck skin tucked into little buns with scallions and a squiggle of Hoisin sauce for a dollar. It's a luxurious and indulgent snack. There's just something about that cripsy skin with that soft, juicy meat. It's simply more exciting than chicken and of course, it tip toes into the glamour of eating. It's not the same to say, "I had chicken for lunch" as it is to say, "I had Duck for lunch".
In a dream, I've bought the buns, the scallions, the hoisin, and then went back and bought more. I made these sinfully good mini-sandwiches for some friends of mine and as we devoured the rich little tidbits, we began designing the cart, the signage, even the uniforms. I was dreaming of going into the DUCK Business!!! Afterall, I do believe Miami has yet to experience the duck culture of NYC or San Francisco. (My two favorite Duck spots)
By the next day the fantasy had faded. Still, for about an hour every day the idea comes floating back, and I find myself dreaming of ducks. Or at the very least, dreaming of eating those extremely delicious little duck buns.

If you too find yourself daydreaming of these snacks, go to your local grocery store and buy sweet hawaiian rolls, green onions, hoisin sauce, and sweet chili for added spice. Then go to a really good Chinese restaurant and buy a Peking Duck. In a hot saute pan, crisp up the duck. Add the hoisin, green onions, and sweet chili to the sweet rolls. Place crispy duck inbetween the bread and Enjoy! They are to die for.

After consuming these delicious sandwiches, you will find yourself daydreaming of ducks....

A Home-made Gift

I have wanted this caramel corn recipe for a very long time. Which is weird, because I am not, in general, a caramel corn person. No matter where it comes from, it’s usually a little sticky, a little cloying, a little heavy, a little stale. But I’m crazy about this caramel corn. I saw Twilight (part 1 and 2) last month, and basically, I am to this caramel corn as Edward Cullen is to Bella Swan. I’m in love with it! And I am destined to wrestle, for ever and ever, with a violent desire to eat it.
Most commercial caramel corns, or the specimens I’ve tasted, at least, don’t really taste like caramel. They only taste sweet. Gross! This one tasted like true caramel. It tasted like butter and brown sugar and heat - and, crucially, a little bit of salt. It was also studded with salted peanuts. (Amazing!)
So for a few years in a row, a group and myself vowed to give eachother homemade gifts for Christmas and trust me when I say, this Caramel Corn is the best gift ever! Some giveaway cookies in tins. I give away caramel corn in a bag. The problem is, it’s easy. And quick. And you can't stop making it once you start. The requests will become endless.
You pop some popcorn, and then you put it into a bowl. You make a caramel, and you cook it to 250 degrees. You quickly dump the hot caramel over the popcorn, and then you fold it in as well as you can, and then you add salted peanuts. Then comes the clincher: you bake it for one hour in a low oven. Not all caramel corn recipes include this step, but I think it’s the deal-sealer. In the oven, the caramel, which had started to harden as you stirred it into the popcorn, gets a chance to soften again. You can now stir it into the popcorn more easily and evenly. The whole, gooey mess will crisp spectacularly as it cools, and the kitchen will smell outrageous, and then you will turn into Edward Cullen. I’m so sorry.One last thing: don’t be upset if the peanuts don’t seem to want to stay mixed in with the popcorn. Heaven is the handful of caramel-coated peanuts left in the container after the popcorn is gone.

Here's the recipe:

Caramel Corn with Salted Peanuts:

1 (3½-ounce) package plain (unbuttered natural flavor) microwave popcorn, or about 10 cups fresh popcorn popped by any method, lightly salted1 cup packed light brown sugar¼ cup light corn syrup6 Tbsp. unsalted butter, melted¼ tsp. salt½ tsp. baking soda2 tsp. vanilla extract1 cup lightly salted peanuts, roughly choppedPreheat the oven to 250°F. Line a rimmed baking sheet with parchment paper.If using microwave popcorn, pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer, about 3 to 4 minutes. Immediately remove the pan from the heat, and whisk in the baking soda and vanilla. Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the peanuts, and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve.Store in an airtight container for up to 5 days.
Yield: about 10 cups

The Guests are Gone

I wonder if every chef gets this feeling? It's hard to put into words...

At the end of the night when you look into the empty dining room, where a crowd of hopeful diners sat, just a little while ago. You remember how they walked through the doors, some curious, some excited, and some were dragged along with their party. However, from whichever direction they came, it did not matter, they still shared one thing in common. They all were here to have a wonderful meal. A meal that perhaps marked a very special event such as a birthday, anniversary, graduation, engagement, promotion, and/or simply a romantic dinner for two. Some made reservations months in advance and others modestly came on a whim.



The percussion starts..... Oh wait, that's the ticket printer drumming in the orders. The adrenaline kicks in and soon you become an army of one. It's orchestrated choas. Four Filets! Three Mahi's ! Crab Cakes! Caprese Salad! Samon Rockefeller! The servers sneak a step into the kitchen to let you know who's here and their story. Some had driven long distances for the osso bucco, some came to check out the real size of our filet mignon. "Is it really that big?" And for about four hours straight: nature is turned into culture via cooking. People have arrived to share conversation, food, and wine. It's show time! As a chef, you can only hope to make fireworks spark in this small unpretentious dining room. One hour down, and your servers pop in to let you know one table has said that this was the best meal they've ever had. Blushingly, you take a breath and continue cooking. One hundred covers, four hours, ten birthdays, and three anniversaries down! What a night! The night in wrapping up and you bravely come out to greet the guests that have lingered till almost eleven, "Thank you for coming to dine with us this evening. It was a pleasure serving you." Now, you're filled with excitement and gratitude as your eager diners tell you how wonderful everything was. It's yet another injection of adrenaline as you go table to table thanking everyone, and everyone thanks you.

We're closed and the lights come up in the empty dining room; the GUESTS are GONE. I stand there in my dirty chef's jacket with my hands on my waist and think to myself: " I wonder what set of hopeful diners will come in tomorrow? Food is truly beautiful."