CULINARY: My fouth night at Pigalls


On Saturday, April 2, 2005, I worked at Jean-Robert at Pigall’s for my fourth night. 

This was the second night of their new spring menu, so I worked prep and left before service began (my thinking being that the last thing the guys needed was me cluttering up the place while they’re sorting out the new menu).

It was a short night for me, but every opportunity to work on my knife skills is welcomed!

23rd Post

I was instructed (by Bethany‘s journal by way of Taliendo‘s journal) to do the following:

1. Go into your archives.

2. Find your 23rd post (or closest to).

3. Find the fifth sentence (or closest to).

4. Post the text of the sentence in your blog along with these instructions

So, here’s mine:

Sometimes, TZO’s servers can be a tad slow, which is the reason for the occasional slowdown in hitting this system the first time in a session.

Why do this? I don’t know.

HAPPY MOUTH — April 2005

On Friday, April 22, 2005, the entire membership of the HAPPY MOUTH SUPPER CLUB gathered at HYDE PARK TAVERN & GRILLE for a meal and socializing. It was Jay’s month to select, and he brought a guest — Angel — with him.


Click the picture to visit their website (new window)
It’s been a long time since all our members were able to attend an outing, owing to the challenge of coordinating the schedule of 13 busy, busy people.   

We enjoyed the restaurant pretty much. The food was decent (though overall, items could have come out of the kitchen hotter), and the place was energetic and noisy.

It was a good month for HAPPY MOUTH, and we’re looking forward to next month’s selection.

CULINARY: My fifth night at Pigalls


On Saturday, April 23, 2005, I worked at Jean-Robert at Pigall’s for my fifth night. I arrived around 1:00pm and immediately went to work making ravioli filling and assembling the ravioli, helping prep the candied baby onions, prepping lobster, and a bunch more. 

During service, I worked the ‘hot appetizer’ section with Bob, who has been a good teacher for me, and is a heck of a nice guy. I observed a fair amount, but Bob put me in charge of several components of the morel dish and that worked out well.

I don’t work there as often as I’d like so I do not know the menu too well, but I think I am contributing to the brigade when I’m there.

One Night, Eleven Kitchens


One Night, Eleven Kitchens
April 24, 6-9 pm
Midwest Culinary Institute at Cincinnati State College


Top regional chefs showcase the eleven state-of-the-art kitchens at Midwest Culinary Institute to benefit the Cincinnati State College Foundation culinary scholarships.

On Sunday, April 24 2005, I participated as a worker in the first-ever One Night, Eleven Kitchens scholarship fundraiser at the Midwest Culinary Institute at Cincinnati State College. The event highlighted prominent chefs from Cincinnati restaurants. Students were permitted to work with these chefs.