There is no doubt that this week will be one for the record book, it has been highlighted by a visit from a long time friend and fellow chef, new product R & D, recipes along with wine and cheese pairings for Volpi Un Mundo salame and will draw to a close with a charity dinner / auction in Cleveland, Ohio this weekend.  Not completely out of the ordinary, however surely one of the most food ‘focused’ weeks of the year thus far.

It all started with David arriving from SF Bay area, our mission to finalize a hand full of product formulations for a new venture of his and squeeze in a little quality time to catch up on family, friends and life.  Of course, as it is with all chefs we have an internal itch when in a new location it is mandatory for the first order of business, hit the local markets and groceries.

I equate the adventure to something similar to Indiana Jones and his quest for lost treasure, we are sure to find something that will excite and educate the culinary gene within us.  Our first stop was Whole Foods, the thought being once we had decide on ‘protein’ for tonight’s dinner the remaining pieces to the puzzle would be easy.  Colorado does focus and deliver with the great selection of local free range chicken, heirloom pork, beef and bison, however it was our visit with the fish monger that raised curiosity and peaked interest.  In the waters of the North Atlantic one can find the Nova Scotia ‘Harpoon’ fleet of boats that have been certified sustainable by the Marine Stewardship Council.  Its importance being the fish are caught one-by-one allowing for traceability directly to the fishery.  Fishing boats return daily, fresh fish then is flown directly to stores.

Our treasure for the day has been found; in addition we picked up a pound or so of Gulf Prawns that would start off the night’s meal.  Next stop – the local farmers market to pull everything together.  Very warm weather pushed our focus on keeping the meal light and refreshing, simple locally grown ingredients that will deliver big flavor.  Being a stellar day outside, the grill will provide the foundation to tonight’s meal.

For the Gulf prawns a little sea salt, black pepper and olive oil then on to the grill.  ‘Just-Picked’ fresh leeks with Remoulade sauce will pull this dish together.  As for the swordfish, seasoning is simple as with the prawns and back to the grill to keep the theme going with flavor. A quick ragu of caramelized house-cured pancetta with vine ripe cherry tomatoes, sweet corn and a splash of white wine we’ll use to garnish the swordfish.  My favorite stand at the market and new friend, Barney finalized our dish with a couple pound of vibrant green baby spinach.  Fresh pugilese from the bakery stand and were off.

In the kitchen we begin prepping, telling stories both new and old that all seem to have a theme around food.  As we talk, a ‘cheers’ with a glass of white wine to celebrate the pleasure and enjoyment we all can find in food plus the bond of friendship.  Today life is very good…..

Grazie mille,
Michael

Chef Note – While working with David his many questions on the steps of new product development and the necessary steps to deliver a product to consumers started me thinking so I though it a great idea to share how this process happens in my world, that’s the next story……