[Culverin]

Usually, my friends and I go out for bday dinners.
Nothing crazy, but even dinner at a nice place with appies, dessert and drinks will push us to $50ish/person.


This year for my bday, I said screw that.
Just give me use that money on groceries and let me play in the kitchen.
That way, I get to goof off, people get an extravagant meal and save a buttload of money too. It's win-win-win.

So my bro and I put together a tasting menu. Some items we've done before and are good at, some are just items we wanted to try making.
With some freebies thrown in by my family, we kept the cost to a total cost of $20/person.


https://lh5.googleusercontent.com/-PJE9LcTYlBk/T2Zz4i5AjzI/AAAAAAAAHZ8/-uPzYIaXyc4/s1280/IMG_8508.jpg
1st Course - Proscuittto e Melone

https://lh3.googleusercontent.com/-Pkf2mDndREQ/T2Z0qcMnkZI/AAAAAAAAHSk/MT2anMjG6MU/s1280/IMG_8537.jpg
2nd Course - Roasted Garlic Korokke
Coconut Thai curry sauce, Lemongrass Cilantro Vodka Oil

https://lh6.googleusercontent.com/-h1g_0SG9sX4/T2Zz8GBfHAI/AAAAAAAAHL4/dNsO80p3E9w/s720/IMG_8540.jpg
3rd Course - Beef Carpaccio
Grass-fed beef, White truffle oil, arugula salad, shaved parmesan, balsamic reduction

https://lh4.googleusercontent.com/-2-lcwLoHx_A/T2Z0LcjQ7jI/AAAAAAAAHOA/xYVr13XFJSI/s512/IMG_8552.jpg
4th Course - Tuna Poke
Ginger, Green onions, cilantro, freshly toasted black sesame, soy, japanese rice wine vinegar, garlic chili paste, sesame oil

https://lh5.googleusercontent.com/-owKT6X-qQKU/T2Z0S54v2YI/AAAAAAAAHPE/wAeVxL0mHww/s720/IMG_8574.jpg
5th Course - Ebi Mayo with Cabbage Salad and Ponzu Sauce
Some really big tiger prawns (don't remember the count size), breaded with panko and fried.
Mayo was Kewpie, vodka and garlic chili paste.
Cabbage was cut ultra-fine, ponzu sauce was made from scratch. Dashi from katsuobushi in a french press, yuzu juice/extract, soy.
i'll add and edit this top post as my photos come in from my friends.

[Culverin]

https://lh3.googleusercontent.com/-6gioH72TfxU/T2Z0-w_FobI/AAAAAAAAHVM/qa6H-5R2ViI/s720/IMG_8587.jpg

https://lh4.googleusercontent.com/-OaWcigWshFg/T2Z1AsNXHQI/AAAAAAAAHVg/dFcRwOLDWoU/s720/IMG_8622.jpg
6th Course - Sake/Miso Marinated Black Cod
Grilled over wood fire, served with a seaweed crepe crisp (thingy... i don't even know what to call it)

[Culverin]

https://lh3.googleusercontent.com/-tC6uiHvbll8/T2Z1MZaXHaI/AAAAAAAAHXM/krfN8V012gs/s1280/IMG_8610.jpg
7th Course - Dungeness Crab Cakes with Housemade Lemon Aioli

https://lh6.googleusercontent.com/-pgsUHyK11Cs/T2Zzt2Z8eEI/AAAAAAAAHLI/jnhGdNggNp8/s1280/_MG_8640.jpg
8th Course - Double Smoked Wild Boar Bacon Risotto

[Armind]

Are you a chef?

Want.

[Jer3]

i wish i were ur friend. that meal looked amazing. probably tasted amazing as well.

[Razor Ramon HG]

Dude, recipes please!

[xmisstrinh]

wheres courses 9-12? i wanna see it all!!!

[ShadowBun]

friend? xD

[Culture_Vulture]

wow, great job
looks freakin fantastic
that level of leisurely cooking is completely unthinkable for me

[Culverin]

https://lh6.googleusercontent.com/-7uIwdzLfmHU/T2Z0uXPOgQI/AAAAAAAAHTI/CWk4-Qq5_GM/s1280/_MG_8634.jpg

https://lh5.googleusercontent.com/-Qh2VBS752o8/T2Z0yibovPI/AAAAAAAAHf8/X84jJmu--SU/s1280/_MG_8650.jpg
9th Course - Sous Vide Duck Breast, Citrus and Vinegar Sauce. Dau Mieu Salad.


https://lh5.googleusercontent.com/-kfizEZE-0oM/T2Z0Bbh9O8I/AAAAAAAAHaY/u3a07OaX3hg/s1280/_MG_8654.jpg
10th Course - White Wine Steamed Mussels
Mussels, Garlic, Fennel, Shallots, Butter, Cream, Fresh cracked black pepper


https://lh5.googleusercontent.com/-hgeQxkTWvqE/T2Z0F2hr8WI/AAAAAAAAHeo/VncaDqb7aNk/s1280/_MG_8656.jpg

https://lh4.googleusercontent.com/-dpP5AmQsjhI/T2Z0HFxJfUI/AAAAAAAAHes/Pxgzk2qjgwA/s1280/_MG_8657.jpg
11th Course - Cream of Mushroom Soup
Crimini and Hedgehog mushrooms, white wine, butter, cream, better than beef boulion.
Was trying to top it with a deep fried hedgehog mushroom, but apparently, it sinks in the soup. blah.


https://lh6.googleusercontent.com/-pxyqXGcnuiY/T2Z0Zjo14-I/AAAAAAAAHiw/pa2jmNqXX84/s1280/_MG_8672.jpg
12th Course - Grass-Fed 62-Day Dry-Aged Ribeye, Caramelized Cipolinni Onions
This one didn't turn out too well. Was supposed to have a red-wine reduction and I overcooked the beef. Blah.




We had 1 more course to serve, but due to time constraints, it didn't quite work out so well so I brought it to church the next day.
https://lh5.googleusercontent.com/-PKrxZrCGl6I/T2Z1XwPvp6I/AAAAAAAAHYc/U-F54fodU64/s800/2012-03-18%252011.33.20.jpg

https://lh6.googleusercontent.com/-VL8-cxdGmXs/T2Z1caLyQ3I/AAAAAAAAHY8/FkLxYWhacxg/s800/2012-03-18%252011.39.26.jpg

Live Uni. Still wiggling.
Too fresh to be sullied by accompaniments. Served plain.




Thanks for the kind words guys. I'm not a chef and don't aspire to working in that industry, too much stress and way too difficult for me. Just do this for fun to play and destress. I guess an extension of my church life and loving others and such.

I took some time off and just played around for fun this past year. It's pretty much been just over 1 year since I started actually trying to learn to cook.

[DaFonz]

Dood - private dining. $60 a head, 10 people minimum. People can bring their own wine.

Do ittttttt

[Culverin]

Dood - private dining. $60 a head, 10 people minimum. People can bring their own wine.

Do ittttttt


I might consider doing something like that.
Hell of a lot of work though. Not even sure there would be interest hahahaha.
Also, gotta remember, I'm not pro. You'd have an amateur making your food :whistle:

[Phozy]

Right... very humble culverin, we all know youve got a diploma in culinary arts...

[Culverin]

lols, everything I learned can be found through youtube.

The my primary sources have been Food Wishes and Good Eats, I have a culinary grad friend I bounce ideas off of, like don't do this, or try this instead.

The other stuff on youtube I watch... No Reservations, Jacques Pepin, Chef at Home, Cooking with Dog and Iron Chef (Japan), Diners Drive-ins and Dives.

[insomniac]

Wow showed my mom this who's been cooking for 20+ years and she's amazed that youre not a chef. Keep up the good work, your thread makes me drool :p

[Energy]

I envy your culinary skills. Keep posting drool worthy pics!

[westopher]

Nice work man! Everything looks great.

[K-Dub]

Friend request please.

[6793026]

I admire what you do caues that's exactly what I do too. Word of advice, get new plates :)

[skyxx]

^ He doesn't want to wash dishes. ;)

[Culverin]

6793026, what do you do? Play in the kitchen at home?
I totally need new plates and better plates, not just chipped ones from Ikea hahahaha.
I still kind of focus mostly on getting things cooked and such, so I'm still super weak sauce at arrangement and presentation.

K-Dub,
Just started a new job, but I remember I owe you one ramen night.
Hope I can do that soon.

[Ronin]

Looks like a bunch of us are interested. Host a RS fine dining event. I'm sure we can find a kitchen somewhere.

[Culverin]

What are your thoughts on an RS dining events?
Like a couple pros come together and just have a play-date?
My kitchen is capable. My amenities are lacking, it's a pretty sparse basement right now.


As for a tasting menu people...
I'll work on another tasting menu and hone my timing and then I'll consider opening this up...
At $60/person, 10 people minimum, it sounds feasible to me. I work now and I guess that'd wouldn't be a bad way to spend my saturday off.
But wouldn't people paying expect... iunno table service?


My idea was also kind of more casual. Like iunno, chilling with the chef and stuff. I've been doing plating, but usually when I have people over, they'll grab it after I'm done and bring it to the table. Ditto with cutlery, pouring own drinks and stuff. It's more like a restaurant-like food, but at home.

thoughts?

[Ronin]

I'm sure there are more than enough sous chefs (and dishwashers) here on RS to help out with a fun dinner event.

[6793026]

Culverin: I do exactly what you do. On the side, I cook like a mofo and bake like marth stewart. Plating is the most important thing of all, we all eat with our eyes first. You gotta start getting molds and toys to help you and it'll be epic fun.

lastly, I've done the 10 course meal for 10 people, but I just couldn't see myself serving in plastic plates. In return, I would need to clean the plates and I often volunteer 1 of my friend to do it and rotate to another friend. It's fun and it gets you to connect with someone else.

whta i do NOT like doing is ensuring my guest doesn't get sick afterwards. YES i know if everything is handled properly, it would be ok, but I don't like to feel the pressure if osmething doesn't turn out well.

[kitsune]

WOW

Be my friend please. :) lol

[Culverin]

Culverin: I do exactly what you do. On the side, I cook like a mofo and bake like marth stewart. Plating is the most important thing of all, we all eat with our eyes first. You gotta start getting molds and toys to help you and it'll be epic fun.

lastly, I've done the 10 course meal for 10 people, but I just couldn't see myself serving in plastic plates. In return, I would need to clean the plates and I often volunteer 1 of my friend to do it and rotate to another friend. It's fun and it gets you to connect with someone else.

whta i do NOT like doing is ensuring my guest doesn't get sick afterwards. YES i know if everything is handled properly, it would be ok, but I don't like to feel the pressure if osmething doesn't turn out well.

Yeah, I need new plates, my ikea plates just aren't quite cutting it, but I guess those things will come in due time? I still feel like I'm just learning about food, ingredients and textures. The visual aspect seems like a whole different ball park. Last thing I'd want to be is pretentious.

The rotating dishwasher thing works, but again, still a bit new at this, lots of scrambling around even with 2 people in the kitchen we're not the quickest. Still just focusing on getting to food right and plated.

As for getting guests sick, I've never really put too much thought into it.
I don't leave meat lying around, I scrub my table and sink down, you know, just a general tidy work space. All my meat is usually day-of or I bought it the night before. Why are you so worried? As long as you're neat and you scrub your surfaces, I think you'd really have to try to make somebody ill.

[Obsideon]

I would be delighted to partake in your little kitchenette dining experience! Sign me up!
I've been working in the restaurant industry for over 15 years and these pictures still amaze me! :megusta: Absolutely mouth-watering!

[ShadowBun]

any update whether if the restaurant will go public? :fullofwin:

[Culverin]

Still thinking I have terrible timing and quality isn't consistent.
I hate the idea of hyping something up and not being able to deliver.
Been working on learning some more basics.

I've been busy having friends over all summer.
I guess i should post up pics pretty soon :badpokerface:


It's ramen season soon, maybe I'll start with a small group then.
At least I know my ramen's half decent. :\