New Orleans Sabbatical

As an Executive Chef/Owner I have noticed that if I am not rested and refreshed, my food suffers.  I hate that.  No, I HATE that.  As I’m sure you do too…. I decided, for many reasons to make Blue House Bistro a seasonal endeavor.  Some of the reasons include the seasonality of the Holland area, the high costs of running the bistro during the slowest season, and my own needs of a break from 14-hour days.  


I closed up & went to New Orleans.
  
My trip to New Orleans was so wonderful this year.  I treated the whole time I was there as one part sabbatical and one part rejuvenation.  I ate out a bunch, I met up with some chef & bartender friends a bunch, and I listened to and played some music.  It was wonderful.  


Some highlights---


• My discovery of The Three Muses restaurant on Frenchmen Street.  They have a delightful and delicious menu that is set to the tune of live music nightly.  If I could have afforded it, I would have eaten there every day! 

Angie K & Noelle Link

• I got to play some music with my good friend Noelle Link. 


• My tattoo was worked on by Rain of World Famous Forbidden Art during a special late night session.  

Rain of Forbidden Art Tattoo

• I also took a side trip to visit some family in Savannah.  I love Savannah.   


• I spent a bunch of quality time with my dog.  We went to dog parks, on walks, and to bars.  Yes, bars.  I love New Orleans.  There is even a website that lists what hotels, bars, and restaurants are dog friendly.

Chef Angie K & Sylvia at Igor's Lounge

• The promotion of my dear friend MaryJane to the Executive Chef position at The Country Club.  Being as this is the only restaurant in New Orleans that features a pool & hot tub (or would it be a pool and hot tub that feature a restaurant?!?!) I spent most of my time here.  


• While I was there it was also Mardi Gras.  Need I say more?  

Bourbon Street during Mardi Gras

Overall I had a great time & am ready to get back to work.  There is a lot to do at Blue House Bistro.  A LOT! Sometimes it is overwhelming, but (to be cliché’) Rome wasn’t built in a day!  I have a bunch of fresh and exciting things planned from some inspirations, so I hope that you will join me!  

New Year, New Mission & New Goals

Keeping true to my New Year's resolution of Blogging more frequently, I am sharing with everyone Blue House Bistro's revised Mission Statement and Goals.  I decided that it was time to give the mission and goals some thought since had been almost two years since I had originally devised them.  So, without further ado....

Mission Statement

At the core of our mission is the commitment to our food and beverages, and that in itself is a commitment to our customers. To provide delicious and remarkable meals and beverages that meet the highest standards of quality, freshness, seasonality, and ethical purchasing of ingredients possible. To consistently provide our customers with impeccable service by demonstrating friendliness, graciousness, efficiency, knowledge, professionalism and integrity at every level of our work.

Our Goals

We strive to have every person who comes through our doors leave impressed, inspired, and uplifted by Blue House Bistro and excited to come back again. We want to create and maintain a restaurant that is exceptional in its attention to every detail to create a haven for our customers; a break from the worries outside, a place to meet with friends, a place to savor delicious food and enjoy life. We try to provide all who work with us a friendly, cooperative, and rewarding environment which encourages growth and long-term opportunities. We will be part of the community and good neighbors who strive to improve the the quality of life in the greater Holland area. We are a fresh concept that is exciting and on the cutting edge of the hospitality and entertainment industry.

Ratatouille Bruschetta

I can't believe how long my hair was....

This is a recipe I demonstrated at the Holland Farmer's Market in 2008.  Most people have such a fear of eggplant.  The secret to making any recipe with eggplant successful is to soak slices of it in a mixture of salt, lemon juice, and water for a few minutes, then press the eggplant to squeeze all the excess (and absorbed) juices out. 

Ingredients:

2 tablespoons olive oil
2 cloves garlic, crushed and minced
1large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley

Preparation:

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.  Serve mixture on toast. 

Serves 4.

www.bluehousebistro.net

Things That Go Wrong...

I want to talk about my work, my vision, my cooking style and my restaurant. It is inspiring when people sense the love that has gone into creating every aspect. What you see when you walk into my dining room is the culmination of HOURS and HOURS of planning and effort; from the menu layout, to assembling the tables (We just got new ones. Have you seen them? I love them!), to painting the walls, to ordering the merchandise/food, to getting all the necessary licenses & permits, to (at a more basic level) learning how to cook in the first place, etc. 

I love it when the dining room is full, the kitchen is bustling with activity and everything is going absolutely right. Still, sometimes things can and do go wrong. It is quite disconcerting when that happens, especially when there isn't a whole lot I can do about it. If your steak was cooked incorrectly, I can fix that. If the wrong button on the cash register was hit and it says you owe me $1067.58, I can fix that. Not every issue, however, that comes up can be easily addressed. Here is an explanation of the most common issues I run into & how I deal with them...

The restaurant runs out of an ingredient, item, or dish. It is an imprecise science and art to gauging just how much of something to order. My restaurant is tiny and on a VERY tight budget, and we need to maximize capital without having too much stuff sitting (or going bad) on the back shelves. I go to the store everyday before or after work, and sometimes quickly sending friends (beware if you are my pal & you stop by to visit I might put you to work!) during the middle of an order during the day. Sometimes for no reason I can figure out (if you happen to know why, please enlighten me) everyone who walks in the door on a certain day will order approximately the same thing. It is weird, and we will run out of that certain thing.

Service is a bit awkward. In whatever manner you choose to interpret it, something about the server or experience was off. It may be your servers first day (on the job or in the industry) & they are still getting the hang of things. You may have been one of the “lucky” few who got the other owner, Seraphena for a server. She is great in theory and terrible in practice. I know & she knows, which is why she avoids serving except in an emergency or when we are SUPER busy. Otherwise, the kitchen may be (or have been) on fire and we are all just trying to get our composure back.

There is no alcohol. I am absolutely on your side on this one. We are raising money for the correct license, so eat here often. If you absolutely MUST have beer or wine with your meal, call for pick-up or delivery.

The table next to you is too loud, too big, or otherwise annoying. I can't help you there, The restaurant is a “boutique bistro” and it gets full quick. What I can tell you is to focus on your lovely dinner/lunch companions and the wonderful food instead.

The food isn't spicy enough. It is a common misconception that everything I make is or should be super spicy. I am a Neo-American Creole Fusion style chef, which is a blend of French, Spanish, Italian, American, and whatever else I feel inspired by that day. I also cook for a broad audience in the Midwest with varying levels of tolerance; I tend to tone down the spiciness in all but the most obvious of dishes. I make my own hot sauce, ask for some if you want to turn up the heat.

These aren't big deal issues. Nope. They are really not. Although, I apologize for any inconvenience it may have caused you if one of those things happened to you at my restaurant. If you want some juicy kitchen disaster stories check out this site http://www.dinnersfromhell.com You will be glad you never ate or worked at these restaurants.

Chicken & Andouille Sausage Gumbo

This is a variation of the seafood gumbo that I make at Blue House Bistro for the features menu.  If you wanted to make a seafood instead, just substitute shrimp, crawfish, and/or crab for the chicken and sausage.  Personally, I like this version better because, being allergic to seafood, it is the one I can eat. 

1/2 cup vegetable oil
1/2 cup flour
2 med onions
2 bell peppers
3 stalks of celery
2 cups sliced okra
1lb cut-up chicken pieces
1/2 lb Andouille sausage
1 tablespoon thyme
1 teaspoon file' powder
1 teaspoon of oregano
6 bay leaves
1 tablespoon Worcestershire sauce
hot sauce to taste
4 minced garlic cloves
2 cups of white wine
2 teaspoons vinegar— white or balsamic
6 cups of chicken stock
1/2 cup scallions
cooked white rice

Make a Roux:
Heat 1/2 cup oil in cast iron skillet or heavy bottomed pot over medium heat until almost smoking. Add flour and whisk constantly until roux turns a deep brown color, about 10-14 minutes.


Combine:
Add vegetables. Reduce heat to low, cook for about 5 minutes. Stir in chicken and Andouille sausage, cook for about 5 more minutes. Stir in thyme, file' powder, oregano, bay leaves, Worcestershire sauce, and hot sauce. Add garlic and white wine. Make sure to keep stirring. Add vinegar.


Boil & Simmer:
Slowly add chicken stock, 2 cups at a time. Stirring constantly, increase heat to bring to a boil. Reduce heat to a simmer until chicken is cooked and vegetables are soft.


Enjoy:
Serve with white rice & garnish with scallions.

10 Thoughts from Chef Angie K

1. One thing that I love and am good at besides cooking is music. I taught myself to play the guitar, ukulele (with some help from my niece & nephews in Hawaii), piano, and harmonica. Although I can't read sheet music, I write my own songs. Sometimes, people can hear me singing at the Bistro from the kitchen!

2. If I could trade places with any one chef it would be Gordon Ramsey. I admire how broad his cooking repertoire is, and that his career is so broad to include all aspects of the food/restaurant industry. That he also gets away with swearing worse than a sailor would be a nice perk too!

3. My most memorable meal was my 29th birthday. I went with a group of friends to Susan Spicer's Restaurant, Bayona, with a group of good friends. We ordered a ridiculous amount of food & wine, and passed all the plates around to share. It was the first time I ever had sweetbreads, which is one of her specialties. It was a life changing experience.

4. My favorite food changes depending on the week. Right now, Bavarian French Toast.

5. Every morning I have a Vanilla Iced Coffee or a Sweet tea. Mmmm, speaking of....

6. If I was on death row, my last meal would have to include fava beans and Chianti, of course.

7. I burn cookies constantly.

8. I eat Cheetos at every opportunity.

9.If I was going to change one thing about myself it would be to not be allergic to shellfish, so I could eat more of my own cooking. I would also love to travel the world to learn more about different foods and different cooking methods without having to worry about what I was eating.

10. If I weren't a restaurant owner, I would be pursuing a career in music. Honestly though, I wouldn't change a thing.

Catering & Menu Planning

As I was finishing up a catering event that my restaurant booked at a local venue last week, I was packing up and chatting with some of the guests about how much they enjoyed the event and the food. The subject turned from that specific party to party planning in general, and some of the pros and cons of different aspects of the planning. It got me thinking about all of the occasions that come up in a person's life that warrant having a party and all of the ways that having a caterer can make some of the planning easier. I realized talking to my new friends, however, that most people have very little idea when and how to book a caterer and what things they need to consider.

Catering & Party Planning Checklist
1.Think about the kind of event that you are planning. Is it formal? Is it a Holiday event? Who will the guests be? Begin thinking about what kinds of food you would like served. The food should reflect the unique spirit of the party; Grandma Susan's 80th birthday party, for example, is likely to have very different food served than the Annual Cinqo de Mayo Block Party.

2.Think about how many kinds of dishes are needed. How long is the event? What time of day? Do you need the whole thing catered or just a few extra dishes? How many guests will be there? A long event spanning multiple meal/snack times is going to need more food than a shorter event. Depending on the time of day, guests will expect/want different amounts of food; lunch vs. tea or cocktail hour vs. dinner. Some people find that they or their friends and family enjoy doing some or most of the cooking, but that having a caterer help out eases some of the “work” burden so that they can enjoy the party too.

3.Pick a date. Some caterers and dates get booked up rather quickly. The farther in advance that you know your date, the more likely that your caterer of choice can accommodate you. Having some date flexibility can be an advantage if you are certain that you want a specific caterer. If your date is not flexible at all, and your caterer is not available on that date then ask for a recommendation.

4.Choose a location or venue. The location that you choose will have a direct impact on the kind of event, style of service, and possibly on which caterers you can pick from for your event. Some locations have unique challenges (a beach front reception, for instance, will be require extra planning to ensure proper energy needs).

5.What service style do you want to have? The kind of service that you have depends on the type of event, the space it is in, and your budget. Full Service is where servers bring pre-set plates out to your guests (like at a restaurant), Buffet Style is where guests serve themselves, Butlered Tray Service has servers wandering around the party with food items offering them to guests. Will you need rental equipment (plates, glasses, tables, chairs, etc.) for the type of service you selected? Ask if Delivery, Set-Up, and Take-Down are included.

6.Figure out a food budget. How much are you willing to spend per person on food? On beverages? Your budget may impact the final decision on your guest lists or vice-versa. If you are determined to have a specific menu, the guest count may need to be adjusted. If you are adamant about the attendees, however, the menu selections can often be tweaked in order to accommodate the higher number of guests.

Ways to $ave Money
Enlist friends and family to help out with some of the cooking. Hire a caterer for only a few of the dishes.

Instead of a full dinner, have a cocktail or dessert reception instead. Serve a selection of appetizers and desserts. Because you will be saving money by not having a full meal, you may be able to increase the price per piece on what you do serve.

Add "bulk" items to your menu. For a sit-down dinner have plenty of bread to fill in any hungry spots. When hosting a cocktail party, nuts, cheese, olives, pretzels, etc. provide a little extra security that you'll have enough for all but requires very little extra work.

On a Buffet Service, Use smaller serving dishes that get refilled often. Guest will see a smaller amount and take less. For both Buffet and Full-Service events, If you use smaller plates, the amount of food you put on them will seem like more.

Portion Size Per Person for individual size serving of various foods. Multiply these estimates by your number of guests----

Always round up your estimates, don't round them down.

Anticipate which food selections will be most popular and serve more of them than the general portion guidelines suggest. For example, shellfish appetizers are always popular, so serve as much as your budget allows.

The more choices you offer, the smaller your calculation of individual portion size should be.

That said, you can assume your guests will taste everything on a buffet, but the tastes will be small. However, overall consumption per individual will be greater than if there were fewer choices.


Hors d'oeuvres
4 bites when preceding a meal.
4 - 6 bites per hour when hors d'oeuvres are the meal.
The longer your party and the larger your guest list, the greater the number of selections you should offer.

The Main Meal
Poultry, meat or fish - 8 ounces when you have one main dish, 6 ounces when you offer two or more main courses.
Potatoes- 5 ounces
Vegetables- 4 ounces
Beans - 2 ounces as a side dish
Pasta - 2 ounces for a side dish, 4 ounces for a first course, 6 ounces for a main dish
Green Salad - 1 ounce undressed weight

Desserts
1 slice cake, tart or pastry
4 ounces creamy dessert such as pudding or mousse
5 ounces ice cream

A Few Other Menu Planning Tips
When serving two of the above, reduce each by a little less than half.

Don't repeat a main ingredient. For example, don't serve a shrimp appetizer and shrimp main dish.

Consider the colors & textures of the food that will be served together and make sure there is variety.

Offer both hot and cold foods on a buffet.

Bananas Foster was created in 1951 by Paul Blangé at Brennans Restaurant in New Orleans. It has become not only a local favorite, but a global classic in the time since its invention.  I serve it on the feature menu at my restaurant from time to time.  Although intimidating in appearance it is relatively easy to prepare; requiring only a small sense of adventure, patience for the slow melting process, ability to move quickly, and a not so sensitive fire alarm.

Bananas Foster
Serves 6

6 Ripe Bananas
2Tbsp Unsalted Butter
2Tbsp Ground Cinnamon
2 Cups Brown Sugar (Firmly Packed)
1 Cup Rum
2qts Vanilla Ice Cream

Cut peeled bananas lengthwise into two sections each.

Add sugar, cinnamon and butter to a frying pan. Cook over low heat (I absolutely cannot stress LOW heat enough!) and stir constantly until butter and sugar have melted and blended.

Quickly add sectioned bananas and rum to melted sauce mixture.

Immediately remove from heat and using a long lighter, ignite the top of sauce mixture.

Let the flame naturally extinguish, and serve immediately over ice cream.

Enjoy!

welcome to the New Blog!

Greetings, all!

This is the brand new blog for my (Chef Angie K.) brand new restaurant- the Blue House Bistro in Holland Michigan . I'll be regularly posting news items, recipes, the latest news about Blue House Bistro and a variety of other related information.

Thanks for visiting here....