I have to say that I really do appreciate the customers that come to Brookstone Grille. Every now and again I get the opportunity to sit at the end of the night and have a drink with guests who are willing to share their opinions and experiences at Brookstone.
This past weekend I had a great conversation with a couple that has been coming to Brookstone for a while and really enjoy the quality of the food and love sitting at the bar.
She expressed to me that alot of times she doesn't like that the food is to heavy or doesn't want a starch that is served with the meal etc.. I guess I assume that guests will always ask for what they want but I wanted to encourage that. I explained that at Brookstone Grille we really don't mind if you want to modify the menu to eliminate a starch or double up the veg or change a portion. Mind you it can slow things down when it is really busy but the long and short of it is we want you to be happy with your experience and to get what you want.
Not only myself but also my chefs are instructed to always try and accomodate every request from the guest even if it means going out of your way because if that's what makes us different from the competition the good for us.
Thanks and we'll see you at Brookstone Grille
Tuesday, January 20, 2009
Sunday, January 18, 2009
Braising Meats on Cold Days
My friend Keith, also a great chef, reminded me that this is a great time to be talking about braising meats on these cold winter days. For those of you that maybe haven't heard the term it is the process of slow cooking meats in a variety of liquids depending on the dish.
Some of the best ones that we've done recently are braised beef shortribs that we served over risotto with mushrooms and edamame (soy beans). This dish was so delicious, Sous Chef Justin did a great job with these and many enjoyed the fruits of the labor.
The basics of braising are these:
What ever meat you choose to braise,like the short ribs, should be seasoned with salt & pepper then lightly floured. Next in the pan where you plan to cook these short ribs you should heat a little oil til it is hot enough to sear the meat all around. Once you have seared the meat remove them from the pan to hold off to the side while you prepare the liquid.
Next while the pan is still hot you should add your vegetables/mirepoix which are onions, celery, and carrots to the pan and saute 4-5 minutes. You may need to add a little oil to the pan as not to burn the flour bits that remained after searing. After few minutes add a couple of crushed garlic cloves and a few stems of your favorite herbs like thyme, rosemary or oregano. Saute that 2-3 minutes just to release the flavors then add a healthy amount of a good quality red wine for cooking. Reduce that slightly, by 1/3 then add a good quality beef stock and bring to a simmer.
Now add back in the meat item and any potatoes or root vegetables that you may like.
The liquid should come about 2/3 up the side of the meat.
Next is to cover that pan with foil or a lid and put into a slow oven, about 325.
Now depending on the size of the meat etc you have to wait, but it is worth it.
Allow the meat to cook slowly for several hours until you can pull the meat away easily with a fork, again the cooking time varies so reference your recipes here. Once the meat is done remove it to hold while you reduce or thicken the remaining liquid to make the sauce. This is when the final seasoning gets done and you can strain this sauce and reserve any of the vegetables that you may want to eat. If you use turnip or other root vegetables in your vegetable mixture they are going to be perfect and you'll just slater with butter and eat with the meal.
I think if you give it a try you'll really love this style of cooking.
Enjoy and thanks Keith for the request.
Some of the best ones that we've done recently are braised beef shortribs that we served over risotto with mushrooms and edamame (soy beans). This dish was so delicious, Sous Chef Justin did a great job with these and many enjoyed the fruits of the labor.
The basics of braising are these:
What ever meat you choose to braise,like the short ribs, should be seasoned with salt & pepper then lightly floured. Next in the pan where you plan to cook these short ribs you should heat a little oil til it is hot enough to sear the meat all around. Once you have seared the meat remove them from the pan to hold off to the side while you prepare the liquid.
Next while the pan is still hot you should add your vegetables/mirepoix which are onions, celery, and carrots to the pan and saute 4-5 minutes. You may need to add a little oil to the pan as not to burn the flour bits that remained after searing. After few minutes add a couple of crushed garlic cloves and a few stems of your favorite herbs like thyme, rosemary or oregano. Saute that 2-3 minutes just to release the flavors then add a healthy amount of a good quality red wine for cooking. Reduce that slightly, by 1/3 then add a good quality beef stock and bring to a simmer.
Now add back in the meat item and any potatoes or root vegetables that you may like.
The liquid should come about 2/3 up the side of the meat.
Next is to cover that pan with foil or a lid and put into a slow oven, about 325.
Now depending on the size of the meat etc you have to wait, but it is worth it.
Allow the meat to cook slowly for several hours until you can pull the meat away easily with a fork, again the cooking time varies so reference your recipes here. Once the meat is done remove it to hold while you reduce or thicken the remaining liquid to make the sauce. This is when the final seasoning gets done and you can strain this sauce and reserve any of the vegetables that you may want to eat. If you use turnip or other root vegetables in your vegetable mixture they are going to be perfect and you'll just slater with butter and eat with the meal.
I think if you give it a try you'll really love this style of cooking.
Enjoy and thanks Keith for the request.
Wednesday, January 14, 2009
Brookstone Grille Face book Page
Become a friend of Brookstone Grille & Event Center by visiting our facebook page. See up to the date info on events and get some personal invitations that others won't get. Check it out! It is new for us and it is so 2009.
Prime Rib
We'll as I've discussed before we recognize the fact that as a neighborhood restaurant we have to listen to our customers and give them what they want to nurture our relationship with them.
In that vein we are wrapping up the details (menu's, equipment etc) of offering a delicious prime rib dinner. Some of our best customers have suggested that this is what they really wanted so we put a plan into action and should be offering this item as early as next week.
Prime rib as you may or may not know is a very slow cooked item and is prepared in a cooking unit called an alto sham. We are going to be offering the very best cut available because we have a license to offer Certified Black Angus Beef. This rib is very consistent in marbling and once we rub it with herbs and spices then roast it for 4 hours it is going to be tremendous.
So plan on visiting The Brookstone Grille soon to try this new item and let us know what you think.
In that vein we are wrapping up the details (menu's, equipment etc) of offering a delicious prime rib dinner. Some of our best customers have suggested that this is what they really wanted so we put a plan into action and should be offering this item as early as next week.
Prime rib as you may or may not know is a very slow cooked item and is prepared in a cooking unit called an alto sham. We are going to be offering the very best cut available because we have a license to offer Certified Black Angus Beef. This rib is very consistent in marbling and once we rub it with herbs and spices then roast it for 4 hours it is going to be tremendous.
So plan on visiting The Brookstone Grille soon to try this new item and let us know what you think.
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