Since taking over the show at ORSO as Executive Chef in October it has been quite a learning curve. The back of the house crew is between 35 and 45 people (depending on the season) and divided into three different programs- Production-Batch cooking, sauces, marinades, meat fabrication and the like... AM Line, lunch service. PM line, Dinner service. Each program has its challenges, the menus needs tweaking, staffing, purchasing and the like.
I am not complaining, again, this is a huge learning curve, mostly due to the administrative coordination that needs to take place. I am a bit more of a "hands on " type of person, so to be the coordinator(of this scope of program) is quite a new angle- Cooking really is a physical, blue collar profession, which is my comfort zone. During the past few months I have been acclimating, and this blog has taken a back burner. Sorry.
One winter program we have is the Fresh Fare Travels...
This month for the Fresh Fare Travels, we are going a bit off the beaten path to Alsace, France. North, and in close proximity to Switzerland and Germany, the food is hearty and humble from a region that is mountainous with forests, fresh water streams and lakes.

Alsacian Tart, Filled with Munster cheese and caramelized onion, topped with crawfish tails, shaved fennel and greens

Grilled Quail, Cinnamon and juniper berry dusted quail over green lentil root vegetable ragout finished with a pernod aoli

Pork Shoulder braised, with apples, over Yukon mashed potatoes, lemon buerre blanc finished with parsnip and carrots.

Traditional Cherry Tart, topped with white chocolate lavender cream and a current sauce

JOIN US FOR NEW YEARS!!! ORSO will be open early and closing late, on New Years Eve, So feel free to stop by!!

Country pate with Apple juniper butter and crostini-

Grilled Quail, Cinnamon and juniper berry dusted quail over green lentil root vegetable ragout finished with a pernod aoli

Half Roasted Duck, parsnip thyme bread pudding, Braised red cabbage and a berry coulis-

Grilled Tenderloin of beef, celeriac potato gratin and Alaskan Steak Sauce with green beans

Again, thanks for the patience, Rob-I think i know my New Years Resolution...