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Sushi Roll Contest: Finalists Announced!!!

12 Dec

After much ado and some wild, rampant speculation (!!), the results are in.  Anthony and I sat down today and put our creative caps on to sort through the many wonderful submissions that all of you so artfully crafted.

The finalists for the creative sushi contest are as follows:

-Maki roll with steak tartar, mixed with sriracha hot sauce and bits of scallion.  Sear both sides after the roll is cut and drizzle with teriyaki sauce (Cat Chenkus)

-Thin sliced beef cooked in Chinese hot pot, fresh coriander and sesame seeds, with a dipping sauce of sesame oil, fresh chopped garlic, and oyster sauce (Yuxi Liu)

-Deep-fried mini sliced potatoes (mini French fries) inside of maki roll with flavored cream cheese (Joe Mongeluzzi)

-Hamburger roll (Steve Mizrahi)

And even though it was supposed to be a Final 4, we wanted to add one more, a delicious-sounding dessert roll with tons of originality!

-Maki roll with the sushi rice sugared and drizzled in chocolate.  The inside of the roll is fresh seasonal fruit (blackberries, raspberries, strawberries, mango, banana).  Deep fry the roll, tempura style, and serve with two garnishes – mint-infused white chocolate as wasabi, and super-thin sliced cantaloupe as ginger (Corey Dineen)

We were overwhelmed with the amount of submissions we received.  For a restaurant that hasn’t opened yet, we have a lot of really good people that are pulling for us and following our every move!  We sincerely appreciate those of you who bravely submitted rolls, and for that we’re rewarding everybody who did not reach the finals a $20 gift certificate. Thank you all!!!

As for the finalists, Anthony and I truly believe that we have 5 really great looking rolls that will vie for a shot on the menu.  We’ll post an update on when the final tasting competition will be within the next week.  Until then, just picture those rolls – if you know what’s good for you, you’ll be licking your lips just thinking about them!

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Sushi Roll Contest Update

3 Dec

The rolls are in!  Even though it is just getting started, I can tell that this contest is going to be even better than Anthony or I anticipated.  The rolls that you all submitted have made me SO HUNGRY for sushi!  Such creativity too!  Traditional Japanese rolls, rolls with fruit, dessert rolls, Chinese-inspired rolls, Italian rolls (if that one wins, we’re going to have to call it ‘The Never Fugghedaboutit’).  You guys reached out into the universe of creative food and thought up some really awesome dishes – one roll even had a Milky Way in it!

Now you don’t really care about all that jibber-jabber – you want to know who the Final 4 are!  Well, wait one second for that, because we got so many submissions that Anthony and I are going to take about a week to figure this all out.

Stay tuned for pictures, finalists, reviews, and much more on this great competition.  And remember, the winner will get a spot on our opening menu!

Thanks again to all of you who participated – we really appreciate the love!

 

 

Menu Item #2: Baked French Breast Chicken with Potato Pancakes and a Cipolinni Onion, Tomato, Sherry Wine Sauce and Crispy Parsnip Chips

15 Nov

Welcome back for our second cooking demonstration!  Our second menu item is absolutely delicious, and is very accessible.  By that, I mean that not many people would shy away from it.  There is nothing in this dish (like raw fish or some crazy veggies) that would deter people from eating it.  It is straightforward, but the flavors are explosive, layered, and rich.


This dish was especially delicious.  The chicken was cooked to perfection – it had a crispy, baked outer layer (almost a baked crust) and a moist, tender, juicy body.  Potato pancakes are one of my favorite dishes – the consistency complimented the chicken very well (the fried, golden outside played nicely with the softer center).  The absolute best part of this dish – no doubt in my mind – was the sauce.  It started with the aromas racing through the kitchen when Anthony sauteed the already-baked cipollini onions.  They are semi-sweet onions and a fairly new found gem of modern cooking.  They’ve been around forever, but have found a place in mainstream cooking somewhat recently.  I’m glad they have – they are delicious.  When Anthony hit the mix with the sherry wine, the entire pan went on fire as it burned the alcohol out of the sauce.  What a site to see – and you can see it just below!

A really fantastic dish – and something that you can probably bring yourself to cooking at your house!  As I said, this is an accessible dish.  It takes the artistry and creative mind of a chef to develop and imagine the dish, but any ordinary cook can recreate it and bring it to life in their own kitchen.  So do it!  And take a picture, make a video, or leave a comment about how it tastes!

Without further ado…

Recipe

Chicken Preparation

2 French Breast of Chicken

Season with salt and pepper

Saute skin side down in two tablespoons of olive oil

Roast in oven 20 minutes at 350 degrees

Sauce Preparation

8oz cippolini onions (peeled)

1/2 pint grape tomatoes (halved)

1/2 cup julienne carrots

1/8 cup toasted pine nuts

1/2 cup sherry wine

4oz brown chicken stock

2 tbsp butter (cold diced)

Roast cippolini onions in oven for 10 minutes

Add julienne carrots, cherry tomato – saute 3 minutes

Add sherry wine and allow one minute for alcohol to burn off

Add dark chicken stock

Add toasted pine nuts and butter

Potato Pancake Preparation

2 Idaho potatoes (peeled)

10 leaves of basil (chiffonade)

2 eggs

1/2 cup flour

1 tbsp salt and pepper mix

Shred potato with cheese grader and squeeze out all water

Add eggs, flower, basil, salt, and pepper and mix thoroughly

Strain out excess liquid

Hand-form and pan fry until golden brown; flip and cook through

Parsnip Garnish Preparation

3 parsnips (peeled)

1 tsp salt

With peeler, cut strips lengthwise

Deep fry until golden brown

Season with salt immediately

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We sincerely hope that you enjoy these demonstrations – and we want you to bring them to life in your own kitchens!

Until next time, fellow eaters…

Menu Item # 1: Grilled Skirt Steak with Potato-Squash Hash and Fire-Roasted Red Peppers

10 Nov

Welcome back to The Vaulted Door.  Actually, we can finally say welcoming INTO The Vaulted Door.  Every week we’re going to bring you one or two of our menu items so you can salivate a little before we actually open our doors.

A few disclaimers:

1. I stink at filming, and add to that that I’m using an iPhone.  Quality isn’t Emmy-deserving, but look beyond that into the ingredients and the food, you’ll be happy.

2. Volume is a little iffy at some points.

3. I tend to think I am a lot funnier than I actually am, so please ignore my corny jokes and interjections.

Now we bring you our first dish: Grilled Skirt Steak with Potato-Squash Hash and Fire-Roasted Red Peppers.  It is very seasonal, very Thanksgiving/Halloweeny, and can I tell you that it was absolutely delicious??

We want you to take this recipe and make it your own – internalize it and see what you can make of it!  Film videos, take pictures, even just leave a comment that you tried this type of dish – you will be very happy that you did!

Enjoy!

Recipe!

Pre-Cooking:

5 pieces of skirt steak (peeled and trimmed of excess fat)

1 Spanish onion sliced

1 bunch scallions

1 cup Teriyaki sauce

1 cup soy sauce

1 cup sweet mirin sauce

1 cup blended canola oil

Combine all ingredients and marinate for 8-24 hours in refrigerator

When ready to cook:

1 small onion diced fine

8 pieces of garlic sliced thin

1 cup diced butternut squash

1 cup diced Idaho potato

4 slices of cooked bacon (diced)

1 large Portobello mushroom (grilled and diced)

3 tbsp olive oil

4 stalks chopped scallions

2 red peppers

1 lemon

Demi Glace: Red wine reduction, chicken stock, salt, pepper (Anthony’s demi glace is a secret recipe, but these are the main components; try to create your own – the key is the reduction of the wine — good luck!)

Instructions:

Roast red peppers over open flame, rotate occasionally to blacken all sides equally

When peppers are completely blackened, remove from flame, place in metal bowl and cover, steaming for 10 minutes

After steaming peppers, add water to bowl to soften peppers; remove black outer layer as well as seeds

Dice potatoes and squash into equal size cubes

Saute squash over medium heat and butter until golden brown

Fry potato cubes in oil until slightly crispy and then place in oven at 350 for 10 minutes

Saute onion and garlic until translucent in olive oil

Add bacon, potatoes, and remaining ingredients – sauté together 5 minutes until softened

Squeeze one half a lemon’s worth of juice into hash and demi glace

Grill skirt steak 5-8 minutes per side until desired temperature (5 minutes for medium rare; 8 minutes for medium)

After grilling, let rest 8 minutes and slice on a bias against the grain for best texture

Plate hash in center of plate and flank the side with fire-roasted red peppers

Fan grilled steak around the hash and drizzle with demi glace

Garnish with cut scallions

Enjoy!

We love taking you into our world of food.  This is the first item on our menu that we wanted to share with you.  It was an absolutely delicious creation.  The aromas raced through the kitchen as soon as Anthony started cooking, and I was in heaven until the very last bite.  We challenge you to make this dish – and make sure you do it well!  Please comment, email, send pictures, videos, anything!

We appreciate the love, and can’t wait to have you into the restaurant to try our delicious menu.

Next up: Friday and Saturday we’ll have a few new dishes for you to see!

Special thanks to my good friend Joe Mongeluzzi for not only supplying the iPhone but also hanging around to help in the filming (and tasting) of the dish.

The Performance Continuum

27 Oct

I was going to start off by writing ‘The worst thing you could do is want to be good at something,’ but I decided against it because that, in fact, isn’t the truth.  There are plenty of things I just want to be good at.  I don’t want to be the best piano and saxophone player in the world, but I do want to be able to play them fairly well.  I don’t want to be an Olympic runner, but I do want to be in good shape.  So that’s not a good example, because we can’t be world-class in all that we do.  It is unrealistic and trying to do so would take a lot of the fun out of life, I believe.

However, when you find something that makes you happy and something you want to do for your life, there is no other way to go about it but striving to be the best.  What does it take to be the best, then?  Being the best is a combination of a lot of things – natural abilities, applying what you learn, being mentored by the greats, etc.  But the biggest thing is striving for perfection.

One of the most influential scenes in any movie, for me, was in ‘Remember the Titans’ during the championship game when Coach Boone tells his players at halftime to play their hardest, and “win or lose” they are still champions.  Julius, a star defensive player on the team, interrupts the coach and says: “No, it ain’t Coach. With all due respect, uh, you demanded more of us. You demanded perfection. Now, I ain’t saying that I’m perfect, ’cause I’m not. And I ain’t gonna never be. None of us are. But we have won every single game we have played till now. So this team is perfect. We stepped out on that field that way tonight. And, uh, if it’s all the same to you, Coach Boone, that’s how we want to leave it.”

Julius was right when he said that none of us will ever be perfect.  That is fine.  But the only way to maximize our potential in this life is to strive for the unattainable perfection.  We reach for what cannot be reached and, in doing so, we climb to heights we never dreamed imaginable.

When it comes to restaurants, it is imperative that everything we do is at a level ‘above and beyond’ what others are expecting and hoping for.  My friend and mentor Alan Wong once told me that, “The restaurant industry is war.  You have to win the war to be successful.”  The only way to win the war is to go above and beyond in everything that you do and always striving to reach that level of perfection.  The first step in being the best is wanting to be the best.  The second step is doing everything to the absolute best of your ability and always striving to step your game up to the next level.  It’s about never settling, always striving, never wavering in your pursuit to be the best.

The final thing to realize is that ‘good’ is the enemy of success.  Too many times we do something well and then settle at that level.  We don’t push harder to become great; we don’t go above and beyond.

Whether it is in a restaurant or not, when you set your mind to something make sure you go above and beyond to reach where you want to go.  Always strive to be the best and never give up until you get there.

 


Why Wine?

23 Oct

The world of wine is beyond fascinating to me. It is daunting yet welcoming, infinite yet personal.  Wine is an experience all in itself.  While it is often pictured with a food pairing, the depth of the world of wine is far-reaching.  Imagine walking into a store like Walmart or Target and, at first, only understanding what is going on on the first shelf of Aisle 1.  But you keep going back.  You won’t let the big-bad store intimidate you.  Soon you’ve mastered the first aisle and you’re confidently moving on.  One day, maybe, you’ll have the entire mega mart at your disposal.  The only thing that matters is that you go back and continue your journey, because wine is certainly that: a trip through countries, regions, cities, varietals, vintages, colors, smells, and tastes.

My first step into the world of wine came during my junior year of college.  Before then I hadn’t drunk much wine in my life.  I remember at my first communion drinking the wine and hating it – little did I know that 45-times-sipped church wine wasn’t the best representation, nor was it a very good idea to base my judgments on my memories from 2nd grade.  Fast forward 13 years later and I’m standing in World Market in Raleigh, North Carolina staring at a monstrous collection of wine with no clue what to buy my girlfriend Taylor’s mother for Easter.  No way I can show up to the house with nothing in my hands!  Thankfully Taylor pointed out that her mom was a fan of riesling – not that I knew what that even meant.  She helped me pick a bottle and it ended up being great.  I left that market with a glimmer of hope – the door had been cracked opened into the world of wine, but I was still far too intimidated to push forward and jump in.

A few months later I’m in Beijing, China and my fellow interns and I walk into Med, one of Alan’s restaurants, and see a wine tasting going on.  Now, try to picture this: Med is located in a complex called Block8 which has 6 different venues within the one building.  The entrance to Med is right off the side of i-Ultra Lounge, and directly to the left of the entrance is a private dining room surrounded by a floor-to-ceiling, wrap-around, glass-enclosed, mahogany wine rack.  Alan isn’t classified as a Master Sommelier (because they actually have those), but he is a master sommelier, if you know what I’m saying.  The guy knows a ton about wine, loves to drink it, loves to pair it with food, and loves to teach about it.  It all kind of hit me that day, as I was standing there, surrounded by thousands of bottles of beautiful wine, looking in on a wine tasting in the restaurant of my mentor who was so immersed in that wonderful world: that was a place I wanted to be; I was ready to take the plunge.

One year after and I’m sitting at a beverage tasting at Blue Smoke.  As a manager, every month or so we’re required to give presentations to the entire service staff about a specific wine, liquor, beer, etc.  More than any restaurant that I have ever seen, Blue Smoke emphasizes the importance of teaching the staff, and in doing so fosters not only a great knowledge of what is being sold, but also a sense of community and shared purpose among the staff.  The masterminds behind the program at Blue Smoke are Beverage Director Tinika Green and GM Kari Matthews.  They do a tremendous job in both sharing their knowledge of beverages to the staff and also pushing the rest to delve into their world.  I remember it clear as day.  Even a few months into my tenure at Blue Smoke, I still was mostly partial to drinking sweet white wines.  It was during a tasting that we were learning about a Valpolicella (actually an Amarone from the Valpolicella wine-making area of Italy) when my eyes were opened to the full world of wine.  I turned to Tinika and she saw my face nodding, she said, “that’s good right?”  I didn’t even know what to say.  I had discovered the first aisle of my Walmart.  My appreciation for wine hit its first peak and it hasn’t stopped rising since that day.

Wine is a journey.  There is so much to know about it, and it is my firm belief that nobody will ever know everything about it.  Very few will ever even master it.  But to love wine is to love life, because wine is one of the most beautiful creations of this green earth.  It means something different to everybody who drinks it.  But all should respect it, and in doing so, should seek to understand as much of it as possible.

I’m happy to say I’ve got to be somewhere near aisle 4 or 5 in my Walmart of wine.  I’m comfortable drinking, tasting, describing, and teaching about wine.  I’m nowhere near where I want to one day be, but I’m getting there.  A few weeks ago I was in Shanghai, China at the grand opening party for Alan’s restaurant Haiku.  I was drinking a glass of wine and talking to my friend, one of the bartenders.  He asked me what it tasted like and I explained to him the fruits it tasted like in Chinese.  He read the bottle (which I could not read) and looked up in amazement.  I had described the wine exactly how it said on the bottle – in Chinese!  I acted confident and that I knew that would happen, but it actually surprised me a little.  I was proud.

I’m getting there.  The best part about it is that there’s nowhere to get.  It is just more knowledge and more understanding – and along the way, a lot more wine!

In a Vietnamese Restaurant in Shanghai, China

Enjoying Fresh Coconut Juice After Two Delicious

Glasses of Wine – Sauvignon Blanc and Cabernet Sauvignon

Richard and I at Block8 in Front of Med’s Beautiful Wine Cellar

The Vaulted Door Sushi Roll Competition

21 Oct

Do you have what it takes to get onto The Vaulted Door’s sushi menu?  We’re challenging you – all of our friends, colleagues, readers, and fans – to come up with the most creative and best tasting roll for a chance to make it onto our opening menu.  We’re going to do this with all of our menu categories, so we wanted to start off with the most fun and imaginative one of them all: sushi rolls.

Who? Anybody!  I promise you that there will be no partiality granted towards close friends – this is really to see who is the best!

What? A competition to see who can tell us how to make the best-tasting, most creative roll they can imagine

When? The competition has been extended.  The due date for all roll submissions will be December 1, 2010.  During the week following the deadline, Anthony and I will narrow the rolls down to 4 finalists: ‘The Final Four.’  We will then invite all four finalists to the tasting  and judging of the rolls.  We will have guests there to watch the competition.  Chef Anthony will then prepare all of the rolls and our panel of judges will choose the best roll.

Where? This competition is all about creativity.  It all comes from your brain, from your heart, from your palette.  Think of what you would love to see in a roll and make sure it is something that has never been done.  Create, imagine, innovate.  At home, at a restaurant, at school – anywhere!  Our competition will take place at a secret location that will be announced as the date draws nearer.

Why? We are all about our guests, and we want to be able to feature your creations on our menu.  That way, every time you come to the best restaurant on Long Island, you’ll be able to say that you have been part of it.

I want to stress one thing: CREATIVITY above all.  As of now, we have 10 rolls on our menu and they are all creative masterpieces from Anthony and Ryan’s minds.  We’re looking to make it 11 rolls; help us finish our sushi menu with the most imaginative, artistic, and inspired roll of all.  Remember – sushi is not only about ingredients, but also how it is plated (get crazy with this one) and what it is garnished with.

DEADLINE FOR SUBMISSION: December 1, 2010

Email Submissions Directly to Ryan @ rperlowin@gmail.com

Best of luck!

What a Cool Presentation!

Seared Kobe Beef, Avocado, Red Onion, Chimichurri sauce

Ryan’s Sushi Journey; Hatsune’s Moto-Roll-Ah Roll; Sneak Peak at Sushi Competition

21 Oct

It was sometime around 3 o’clock in the afternoon and I was eating a chicken roll from The Gallery Four.  As the sauce dripped from the side of my mouth onto the paper plate, I got to thinking about how it has been exactly one month since I got back from China.  The past month has really flown, and I haven’t had much time to reminisce on my time there, and so on my drive over to Anthony’s house (10 minutes after I finished the chicken roll), I attempted to somewhat relive my two-week journey that saw nothing but the best that China had to offer in terms of food, champagne, wine, traveling, hospitality, and most of all: friends.  That’s a lot to relive and replay in a twenty-four minute drive, and there was one piece of the journey that stood out to me along the way: the Moto-Roll-Ah Roll at Hatsune.

I consider myself pretty well-versed in the world of sushi despite the fact that I only allowed myself to start eating it about five years ago.  Like many non-sushi-eaters, I was stuck on the fact that I didn’t want to eat ‘raw fish.’  Needless to say, I got over that as soon as I tried my first piece.  In those past five years of my sushi indulgence, I have eaten the freshest sashimi and sushi in Tokyo, worked in the top-rated Japanese restaurants in Beijing and Shanghai, eaten my fair-though-not-Jeremy-Piven-level share of sushi in New York and North Carolina, hosted sushi parties featuring my homemade, handcrafted rolls, and been GM of a Japanese restaurant.  I would definitely say that I have been immersed in the world of sushi more than most for the past 5 years.

That being said, one would think it would be tough to pick a most memorable sushi experience or a favorite dish.  It is not.  At all.  There is one roll that stands far above anything I have ever tasted.  But before we get to that, I want to discuss the three types of sushi eaters.

Sushi eaters can be divided up into three categories.  We’ll call them: the Japanese, the Californians, and the Hybrids.

  • The Japanese diet is known for being very healthy.  Most of their cuisine is consumed fresh or steamed.  So you can imagine, even if you’ve never been there, what a typical meal would be like.  If you were to go to a sushi restaurant in Tokyo – or anywhere in the country, for that matter – the emphasis would be on the freshness of the fish, the flavor profile of the fish and rice, and the texture of the rice.  That being said, a lot of Japanese don’t even eat rice with their fish.  Side note for everyone to get straight: the definition of the word ‘sushi’ is cooked vinegared rice. They often prefer to eat sashimi, which is delicate slices of raw fish.  But when they do eat sushi, it is in the form of nigiri, which is a hand-pressed ball of sushi rice with a dab of wasabi and a piece of raw fish.  Nobody eats what we as Americans have come to know as sushi, which are those delicious rolls.
  • The Californians are really all of us westerners who love sushi rolls.  A sushi roll consists, typically, of a few main ingredients: sushi rice, nori (dried seaweed), and some type of raw fish/vegetables.  There are a lot of variables, sauces, garnishes, and ways to play around here to really dress a roll up, but those three ingredients are usually the main substance of the roll.  California style sushi gave birth to the – yes, you guessed it – California Roll,’ which is simply imitation crab stick, avocado, and cucumber wrapped inside-out (rice on the outside) with nori and sushi rice.  That is usually the non-sushi-eater’s first step into trying their first bite of heaven here in America.  The Californians cover their rolls in artistically-drizzled sauces, sesame seeds, and layers upon layers of mouthwatering fish and vegetables.  They won’t mess with sashimi or nigiri – usually people are strictly California style sushi eaters when they believe that what they don’t know can’t hurt them, seeing as most of the raw fish is inside the sauce-laden roll.
  • The Hybrids are the people who like both.  They’ll go fresh with sashimi and nigiri, but they’ll also stray away from traditionalism with a deliciously-drizzled roll of pure ecstasy.

What am I?  You probably guessed it, but I am a Hybrid sushi eater. I could sit on a fishing boat, watch a blue fin tuna or red snapper get caught and filleted and eat a piece of sashimi right off the cutting board.  I could also sit down at a restaurant and indulge in the most fantastically-presented, beautifully-arranged, wildly unique-tasting sushi roll and love every second of it.

Now to the main event: my favorite sushi ever.  I certainly have eaten meritorious sushi that I remember clear as day – the homemade, freshly cut sashimi and nigiri on New Year’s morning at Aya’s house in Tokyo is the experience that comes close to dethroning my favorite, but nothing I have ever tasted has been as good as the Moto-Roll-Ah Roll.

The setting is Hatsune, Alan’s Japanese restaurant in Beijing that, for the past 9 years, has been rated as the top Japanese restaurant in the city.  It is the first California-style sushi restaurant of its kind in all of Beijing, and as upheld the highest standards of excellence and delicious food since its opening in 2001.  The setting certainly helps the cause for me, because Hatsune is my favorite restaurant that I have ever been to.  It is not necessarily the best, but it is my favorite because I feel the best when I am there compared to any restaurant I have ever been to.  Simple as that.

A brief history: the Moto-Roll-Ah was created a short time after Alan opened Hatsune.  It wasn’t on the original menu, but when Alan saw how many guests he had coming daily from Motorola’s corporate office down the road, he decided to dedicate a roll to them.  Little did he know that nine years later it would be the best-selling menu item in Hatsune’s storied history.  It literally melts in your mouth as you begin to chew, and the combination of flavors is unlike anything I’ve ever tasted before in sushi.

Now, if you’ve read this far, you definitely want to know what this roll is all about.  Without further ado, here it goes:

The Moto-Roll-Ah Roll

Deep-Fried Spicy Tuna and Snow Crab Covered in Blue Fin Maguro Tuna,

Layers of Rich Avocado, Scallions, Tobiko, and a

Special Sauce with a Hint of Wasabi and Tinges of Sweetness

 

The Meritorious 2nd Place

New Year’s Morning at Ayako’s House in Tokyo, Japan

 

I know Nemo told us that ‘Fish are friends, not food,’ but it is truly inexplicable what non-sushi eaters are missing out on.  Sushi is a world of exploration.  There are so many flavors, so many categories, so many creations to be made.  Imagine a world of sushi where roll-holding chopsticks dangled from trees and you had your choice any time and every time you wanted some?

At The Vaulted Door we’re going to bring a modern flare to our sushi – we’re planning on introducing a menu of 11 rolls that are unparalleled not only in freshness and flavor, but also in creativity.  However, we only have 10 set rolls.  Sharpen your knife, roll your bamboo and get to work.  Whoever creates the most unique, special, funky, delicious, creative roll in the next month *by November 20* will get a spot on our opening menu.  This is the first mention of this competition.  Full details to be disclosed tomorrow.  This your chance to get your creativity working a day in advance before the rules are announced!  Good luck!

Welcome To The Vaulted Door

19 Oct

This is what I most recently came up with to describe what I do for a living.  Enjoy!

We have the best ‘jobs’ in the world.

We imagine, create, serve, and eat mouthwateringly delicious food.

We drink the finest of wines, the frothiest and coldest of beers, and the cocktails made from the beautiful artistry of our own mixologists.

In a time of struggle we employ a small army of genuinely good people.

Every day we make hundreds of guests happy, satisfied, overwhelmed with excitement.

Every day we make hundreds of people smile.

Every day we innovate and dream.

And when every day is over, we realize that this is the only way to live.

 

That’s what this blog is about.  The daily joys of eating, drinking, hospitality, restaurants, and traveling.  So as I set out on this journey, I’ll leave you with one question: can you handle the heat?  If you want to go for the ride of your life then join us.

Take a step into our world.  You’ll never want to leave.

 


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