Looking for a new job....

Hey all, I am currently searching for a new job. My last position was eliminated due to lack of membership. Not to worry, It is for the best. I am very excited to find and/or create my next opportunity. I have been emailing resumes to every post on craigslist that I've seen. I have filled out a bunch of online applications. What I need is someone to give me a chance. The thing is this, the people that look at my resume out here in California are thinking..... What kind of place is the Railyard? What is Cuckoo's? It isn't Les Halles, Spago, or Chez Panisse! I may not have worked in LA or NY but the places I've worked were definitely "IT" spots. Anyway, I want to become one of those places like Pinks in LA or Mesa Grill in NY where people visit the area and say "We have to eat THERE".
I have also been looking at rental space for a possible venture of my own. I was at a party last week and a couple of friends of mine and I created a very adult version of the concept I am now toying around with. I am keeping it very close to the hip until I have finished my business plan and have all the numbers crunched. I also really want the concept to be understandable, affordable, profitable, marketable and over all FUN.
At any rate, I have had time to create a few things at home. So, here is a Pic of my Turkey Sliders AKA The Gobbler.
Ground Turkey, Shredded Lettuce, Caramelized Garlic & Onion, Swiss Cheese and a Sun dried Tomato-Artichoke-Bleu Cheese Mayo. I Just loaded all this on whole grain bread. Also I made some homemade french fries.

AHHH! Summer Food.

Summer has been busy so far. Here are a few images of food I’ve made lately for some friends lately.


Mixed Veggies Plate: I either roasted, grilled or sauteed these vegetables, your choice . I let them cool, tossed some salt, pepper, herbs, olive oil and a little red wine vinegar on them and set them out to enjoy.





Caprese Salad: I tooth picked Cherry Tomato, Fresh Mozzarella and Medium Rare Sirloin Steak. I then set them in a pool of Basil infused Olive Oil and drizzled some red and white Balsamic Vinegar in the Basil Oil. I garnished with Pine Nuts.





Pistachio crusted Watermelon with Blackberry Cream and fresh Mint.










Tomato Queso, Sprouts, Carrots and Orange zest rolled in fresh Zucchini strips:



I hope you enjoy the pictures.

Cheers.

Okay, I am back. It has been so long between posts. I have been a little busy at work and I am thinking about what to do when the season is over. I.e. What do I blog about. So, Here is a pic of bruschetta with roasted tomato and corn, paprika dusted chickpeas and queso fresco. Queso fresco is a Mexican white cheese. You can get a few different types but for this recipe stick with the soft crumbly one. If you cannot find it, a good sub is fresh mozzarella or ricotta salata. The bread is not toasted. I really wanted a nice fresh feeling to these snacks. I feel that toasting the bread would have made it feel stale. It is an easy recipe. First oven at 400 degrees, oil, salt and pepper your tomatoes and corn. The corn can be frozen or out of a can. I like fresh cut, but who doesn't. Place the corn and tomatoes on a sheet pan and roast until you get some color on the corn and the tomatoes start to soften and burst open, about ten to fifteen minutes.The chickpeas are from a can, rinse them and toss with paprika, salt and pepper. Saute the chickpeas over medium to low heat until they dry out a bit, around fifteen to twenty minutes. Sauteing the chickpeas also brings out the flavor of the paprika. Toss these two in a bowl and coat with a tablespoon of olive oil. Toss together, taste and season them to your liking. place this mixture in the fridge to cool. Slice the baguette into 1/2 inch oval. Crumble the Queso Fresco and when the mixture is cool enough plate it. I have garnished with some fresh cilantro, it really adds some color to the plate and some brightness to the bruschetta. Cheers.