Zzzzzzzzzzzzz

...... sunday was the first night off since february 15th. A MUCH NEEDED BREAK! we are getting ready to enter spring vegetable season. Time to cook light and get the subtle flavors working. butter budget goes down, and the virgin olive oil budget soars. see you soon

what a weekend!!!

Thanks to all those who dined with us this past weekend (and for those who tried). I believe the total head count was over 230 people in three days.

I really didn't think we could serve that many people in a whole week. The restaurant is definitely exceeding any expectations I had from a production standpoint. And I truly am pleased with the food. It is so fun to concentrate on just 3-5 dishes each day and really "get them right".

I know many of you are excited for the retail portion to get started. We are as well, but obviously our original business model has been put on hold for now due to circumstance beyond our control. Once we have the resources and time to make the retail happen, we will. We thank you all for your patience

In the meantime, we look forward to seeing you at the restaurant soon.

SPRINGS BOUNTY & GOODNESS ARE JUST AROUND THE CORNER!!!!!

valentines day

due to hallmarks creation of a holiday, we WILL be open valentines day, sunday . Saturday and Sunday are now sold out.  Thank you .

The menu for 2/13/10 and 2/14/10 is as follows:

course one

salad of maine lobster, jonah crab, mango, jalapeno, watercress soy vinaigrette

OR

"oyster rockefeller" bisque with spinach, bacon and fried oyster

course two or three

icelandic halibut with truffled zucchini and king oyster mushrooms

OR

fischer farms beef ribeye with braised oxtails, horseradish glazed fingerling potato and carrot

dessert

chocolate ganache cake with pomegranate orange sauce

45

317-925-PLAY (7529) is the number to call..........

Well, my painting, hole drilling, shelf hanging and lowes trips are over (almost).  time for me to be a chef again.  I am opening the restaurant at 5:30 on Tuesday.
Then I will try to get some retail soups and salads put together the following week.  Or I may just make it happen sooner.

Here is the menu for the first 2 days.  I will try to keep it as close to the descriptions as possible, with the understanding that small tweaks and improvements may happen.  And remember now, this menu is the whole meal.  All inclusive.  Individual courses are not available.  We have used this format for a few trial runs and everyone has been super excited and pleased.  One less decision to make in an already crazy world!

See you all soon at RECESS

shrimp, avocado and black bean tostaditos

with citrus vinaigrette

celery root and mushroom bisque with

celery salt popcorn

crisp pork belly with ponzu pickled cucumbers,

radishes and wakame seaweed

pan roasted eye of the beef ribeye with oven roasted tomatoes, 
haricots verts, melted onions, 
horseradish potato puree


port and pear sorbet


($45 per person)

will it ever open?

We are trying our best to get this dude open. We are currently dealing with brand new computer hard drive crashes, back ordered plates and silverware and all the other general restaurant opening hurdles. Notice the stress, the bags under the eyes, the sleeplessness..... stay tuned, we will get it done!

How about some positive food talk. If we get it open, this might be the first menu. A little seafood inspiration.

Salad of peekytoe crab, cucumbers, radishes, apples, wakame seaweed and avocado,

sesame ponzu vinaigrette

***

Wild rice gnocchi, oyster mushrooms and baby bok choy,

thyme infused root vegetable nage

***

Wild striped bass with local potatoes, arugula, fennel and scallions,

caper mustard sauce pretending to be "hollandaise"

***

chocolate pot de creme

What's cookin?

Recess is hosting a staff holiday party for a friend of mine later this week. I wrote the menu with a Mexican theme. Here is what I am doing for them, and what would be a typical menu in the future at Recess (not necessarily always mexican, just a typical offereing). Yup, we are getting close..............

*oysters x 2*

fried oyster with chipotle remoulade

and a kumomoto oyster shot with a lime habanero mignonette

salad of cucumber, zucchini, arugula, pinenuts and cotija cheese,

cider vinaigrette

soup of chicken broth, chick peas, roasted poblanos

and a lot of cilantro

shrimp diablo with cumin crushed potatoes

fisher farms pork shank tacos with 2 salsas

{ verde & roja}

eggnog tres leches cake with peppermint whipped cream whipped cream

and toasted pecans

.......oh, by the way, Recess is always available for your group party needs. Just call and we will develop a menu together that meets YOUR needs

Tunnel Vision?

I think I see the light at the end of the tunnel.

Food is coming!

Says it feels right this time
Turned it 'round and found the right line
“Good day to be alive, sir
Good day to be alive,” he says

Then it comes to be that the soothing light at the end of your tunnel
Was just a freight train coming your way
Then it comes to be that the soothing light at the end of your tunnel
Was just a freight train coming your way

(Lyrics by Hetfield and Ulrich)