My first weekend is finished….SUCCESS!

Well I think it was a great weekend! Customers were VERY happy. I have heard amazing things about the menu. Everyone likes the diversity of it. I’m happy myself! VERY!

I had alot of guests come back to the kitchen windown and congragulate me on the food and the menu. It feels good. I have worked so hard for this. When people pay their hard earned dollars and thank you for your creation, well…it’s hard to explain. It’ better then sex (depending on who youo’re having sex with). The wait staff told me the customers were ALL happy. No food sent back, no complaints, no food left on dirty plates for my dish girl. That means alot!

No stopping though. I’m keeping it fresh, clean and new. Specials to bang out through the week along with keeping up on my menu and ordering. That’s what I have been training for and working so hard for. Now it’s time.

Executive Chef Shawn Gregg…out.

So this is what being an Executive Chef is all about?

   I have worked years to get here, and I’m finall here. Menus printed by my kick ass owner Sam. My name is on the menu as sole creator. Now what?

Well my first order of business was cleaning that damn kitchen out. That was the easy part. Next was ordering food and staying within budget. Not so easy. I decided to use Shaker Valley Food, Sysco, Northern Hazerot, Euclid Fish and Blue Ribbon Meats  as my suppliers. Everybody wants your business. They bargain and make promises. They guarantee things. They give you free samples.

Got my food yesterday. Of course, not totally as expected. I’m on a deadline here and I have 3 inch Yukon Gold potatoes? Seriously? C’mon people I need to keep my food costs at about 32% maximum.

The menu is killer. I have tweaked and tweaked it. Some fellow Chef’s I respect have looked at it and had great things to say about it. Berea has NOTHING like I have. We are fresh, simple, a lil complex, seasonal and all under $10.00…yes I can pull of what I pull off for UNDER $10.00. The plating is killer too!

Had customers at the bar and made them samples yesterday. Blown away. I was very proud. Customers sais it was some of the best food they have EVER had. I love hearing that. IT gets me excited about doing this. I feel I’m finally there. My own creativity. Not listening to a chef barking over me. Not having my hands tied on things I want to do.

But make no mistake about it. STRESSFUL. And I have a boat load of stress in my life already. But the rewards of seeing people making “Moaning” noises when they eat your food, those rewards are second to none.

So showtime is upon me. The food is ready to roll out. This is what I have been waiting for. Ready to rock it. At the end of the day it is all about the food and the guests. Lets see what happens.

My first Menu as an Executive Chef (107 Bar and Lounge in Berea, Ohio)

 

107 Bar And Lounge

Berea, Ohio

 

Menu Courtesy of Chef Shawn Gregg

 

 

Beginnings

107 Fries

Yukon Gold, Scallions, Grated Parmesan, Sea Salt, Spicy Mayo Dipping Sauce (add garlic for .50)

Guiness Drunken Onion Rings

Vidalias, Buttermilk, Guiness Beer, 107 Special Seasoning, Chilli Mayo Dipping Sauce

Sweet Potato Wedges

Sriacha Mayo and Citrus Sour Cream Dipping Sauces

Drunken Batters Asparagus

Beer, Buttermilk, 107 Special Seasoning, Garlic Aioli

Small Plates

Goat Cheese Crab Cakes (3)

Scallions, Goat cheese, 107 crab blend, Citus Aioli

107 Hummus (Flavors change weekly)

Diced tomatoes, scallions, fresh pita chips

Sliders (3)

Pretzel Bun, Chef Shawn’s special seasoned beef, applewood bacon, red onion, cheddar or amercian cheese

Stuffed Banana Peppers

Italian Sausage, Mozzarella, housemade Red Vodka Sauce

Sun Dried Chicken and Tomato Bruschetta

 

Sundried tomato, feta, marinated chicken, spinach

 

Guacamole Lettuce Cups

Mango Guac and Bacon Guac lettuce cups

Grilled Lamb Pita

Pita Bread, Greek Seasoned Lamb, Kalamata Olives, Cucumbers, Spinach, Feta, 107 Greek Marinade

Flatbreads

 

Our flatbreads are subject to change based on creative whims

Balsamic BBQ

Pulled BBQ Chicken, Apple Balsamic Bacon, Red Onions, Cheddar and Mozzarella

The Madrid

Roasted Red Pepper Sauce, Chorizo, Green Olives, Shaved Manchego Cheese, Oregano

Mean Greens

107 Grilled Wedge

Romaine, Warm Apple Bacon, Gorgonzola, Diced Tomato, Aged Sherry Honey Vinaigrette,

Caprese

Vine Ripened Tomatoes, Basil, Fresh Mozarella, Olive Oil

Grill

107 Satay

Thai Chicken with Peanut Sauce, Bourbon Steak with Creamy Peppercorn Sauce

　

　

　

　

　
 

 

 

 

Rachael ray is the DEVIL!!!! YUMMO!!!

I had a friend who had the very unfortunate experience of working with this epic fraud . I can’t say who or where because his employer would terminate him. All I can say is that he had nothing but horror stories to say about her.

“How was she?” I asked him during the time this event took place.

“She’s the biggest fucking bitch walking the planet earth,” was his response. “She treats people terrible and throws temper tantrums till she gets her way.”

Enough said.

She annoys the shit out of me. She is a disgrace to cooking. Her recipes, and I use that term as loosely as possible, are HORRID. “Swap this” or “Omit this”. I’d like to swap this walking fraud from the national public.

She has won two, cound them TWO Emmy’s. She hs made over $200 million in her “career”. You KNOW she sold her soul to the devil.

Arrogance comes with this career. I see it everyday. I met Bobby Flay once and perhaps my impression was wrong, but he was the most arrogant chef I have ever spoke to in my life. But the guys knows his shit so he gets a pass. Her though, the head spinning-pea soup barfing-Linda Blair of the Food Newtork needs to be stopped.

She promotes bullshit. Unhealthy and unclean cooking. Generic home cooked recipes that are full of terrible unclean ingredients.

The woman made I believe, $45 million last year. For what? This should be hope to all you hard working Americans out there. If this walking clitoris with a spatula can make it, so can you salt of the earth folks.

Is she a cook or a talk show host? I have no idea what the hell she is. I know she is a self promoting tool. Tell me if I’m wrong but doesn’t that fake smile of her remind you of Jack Nicholson’s “Joker” character in Batman?

I’m glad Mike Symon used her to win her Burger Bash. It puts Cleveland on the map. I’m just hoping that deep down our beloved Iron Chef has no respect for this food slandering horses ass.

I recently saw her on TV on some awards show wearing a see through dress. Some things are better left off camera and behind the bars of a zoo. For those of you who like to torture yourself and look at softball size nipples attached to a chimpanzees ass, here’s the link. Consider yourself warned. http://www.idontlikeyouinthatway.com/pictures/20070907/rachael%20ray%20see%20through%20nipples/rr1.html 

Here is some more good Rachael Ray Humor:http://www.associatedcontent.com/article/321119/ten_reasons_why_i_believe_that_rachael.html?cat=71

EVOO my friends! God help us all.

3 Cutting edge Cleveland area Chef’s worth spending your dollars on

Eating out is a risky business. Nobody wants to flush money down the drain. That’s what makes eating out risky for those fortunate enough to have the luxury to do so in these tough economic times. If you’re like me, you want quality fresh food with a badass attitude. Here are some local Chef’s who will be sure to give you your dollars worth next time you and that special someone indulge on a night on the town. Lets stray away from the Mike Symon’s, Rocco Whalen’s and Jonathon Sawyer’s. Here are 3 cats with not such big names but they bring the goods!

1. Eric Williams/ Happy Dog & Momocho: Williams is a job trained chef, but I’ll be damned if you can tell. One trip into his Ohio City Mod Mex spot and you’ll feel like you’re dining in your little slice of New Mexico. Featured on Diner’s. Drive-Ins and Dives-Williams sports about 6 different types of frehs made guac’s that kick your butt with a bang! His coffee and ancho chile braised beef brisket is out of this world! I’m a big fan of his jalapeno creamed corn. The margaritas are sexy and smooth. Last year Eric flung open the doors of his next venture, Happy Dog. Kick ass dive bar that rocks with live bands and…well, hot dogs. These ain’t your average fransk though. For $5.00 you get a real magic dog here. Pick any toppings. Last I checked there were 50. Crazy things like wasbai peas, chipotle hollondaise, brazillian chimichurri and baby bok choy Coca Cola stir fry. You can get the regular faves too! Anything Williams touches is sure to light a fire under any foodie, in a good way!

2. Daron Kinder/ Strip Steakhouse: The place ain’t your un of the mill Steakhouse. It’s a barn! A very cool, refurbished barsn from the 1800’s. But once you set foot inside, from the retro kick ass decor to the amazing smells of the open kitchen-you’re in good hands at the culinary mercy of CIA Graduate Chef Daron Kinder. You’ve never had a pierogie till daron and his crew serves you up a couple of their plate sized beasts stuffed in ways that would make your Polish Grandmother cry for joy. Bacon Cheeseburger pierogies? French Onion pierogies? Are you kidding me? Nope, not with Daron leading the charge. Kinder has an arsenal of specials up his sleeve that he throws in the mix of his regular menu superstars. Veal, lamb, braised short ribs, daily risotto, a caramel popcorn ball impaled by three skewers of Thai marinated chicken with spicy peanut sauce, sesame bbq and thai pesto remoulade dipping sauces? You can’t make this stuff up. This spot became a favorite of Browns QB Colt McCoy this past winter and it’s damn sure easy to see why.

3. Demetrios Atheneos/ Deagan’s Kitchen and Bar: A killer chef that brings it! A top notch Lakewood power location. What more can you ask for? How about goat cheese deviled eggs with english mustard? Maybe Amish chicken and waffles with raspberry maple syrup and cayenne butter? Hanger steak fritttes with a house made steak sauce? Everything on this menu packs a bang. This chef gets it and he gives it to you ate some damn cheap prices. Nice atmosphere and some nice eye candy staff to look at too. Good rock n’ roll vibe and a menu that can go toe to toe with the best of Cleveland. This inclused YOU Mike Symon!

RECIPE- Open faced Grilled Salmon/or Chicken Sandwich (Very healthy) with Sweet Potato Fries

This is a personal favorite of mine that is stupid simple. Very healthy for you. The concept of open faced means it it is served on one piece of bread, being the base. The rest of the sandwich is “open” and not sealed. This is a knife and fork dish

For those of you that are for some reason opposed to salmon, sub with a skinless/boneless chicken breast instead. This sandwich is meant to be grilled and definitely tastes better that way. That’s they way it’s designed . But if a grill is not at your fingertips, I guess you can pan sear it.

Here’s the blueprint:

1 Salmon Steak or 1 Boneless, skinless chicken breast; kosher salt and ground black pepper; 4 garlic cloves; 1 cup of roasted red pepper(make them yourself); 2/3 cup of low-fat mayo; 4 tbsp of olive oil (and more to coat your salmon or chicken); 1 piece of toasted whole wheat or mult-grain bread; crumbled feta or goat cheese: 1 handful of fresh leafy spinach

Okay now first off you need to roast those peppers. After this simple tutorial you will never buy roasted red peppers again. You can do this on a grill or on a open flame stove. Wash off your peppers, coat with olive oil. Stick a fork in them and rest them on an open flame. Char all sides of the pepper, till black. Let peppers cool and toss in a zip lock baggy to remove skin. DONE.

Okay now you want to work your protein (Salmon/chicken). Coat the protein you’re using with olive oil, lightly. Season both sides with salt and pepper. Slap oin the grill or in your PRE-HEATED pan . Cook to your own personal preference . I go mid-well on my salmon. Remember, neither of these meats take long to cook and dried out, over-cooked meat sucks ass. So don’t do it! You want juicy!

So you should have done your aioli first, that’s my fault. So this is how you do a simplem egg yolk-less aioli in a food processor/blender. Crush your 4 garlic cloves with your knife, remove peeling and toss in processor. Add diced roasted red peppers (remember 1 cup). Add your mayo (2/3 cup). Blend. Now hopefully you a chute on top of your blender where you can add the olive oil as it blends. You SLOWLY want to add your 4 TBSP of olive oil. Then you’re done. Add to a squeeze bottle. Aioli typically holds good for 2-3 days in fridge.

Heat a pan with light olive oil. Toss in a handful of spianch once your pan gets hot. Toss ina small amount of sal and pepper. Wilt your spinach down, but do not burn.

Now lets finish this sandwich. Lay down your piece of toasted whole wheat bread. Top with your salmon or chicken. Top your protein with the wilted spinach. Now crumble your goat cheese or feta on top of the spinach. Finally squeeze some drizzles of your roasted red pepper aioli on top of the cheese. DONE.

Nice sandwich, right? Need something to serve with it? Peel some sweet poatatoes. Cut them in half, then quarter them (like jo-jo’s). Coat with olive oil and salt and pepper. Bake in overn at 400 degrees for about 15-20 minutes. Sweet potato fries baby! You can taker low-fat sour cream, cumin, cayennne, adobo (from a can of chili peppers) and process it together to make one bad ass dipping sauce!

Make your own food people!But PLEASE continue to support my kids!

I want you to eat out. If you don’t eat out  I don’t work. If I don’t work I don’t get paid. If I don’t get paid my babies mama’s don’t get paid. If they don’t get paid they don’t get happy. If they don’t get happy…they make my life a living hell.

Look in your fridge. What do you see? I can probally tell you from where I sit. Frozen vegetables, frozen bags of fries, 4-5 bottles of store bought salad dressing…probally just alot of processed food. And that SUCKS!

Hey, it’s not your fault. You either don’t have time to cook or you just don’t know how. Maybe you didn’t know you can make your own stuff alot cheaper and BETTER then these companies selling you this shit. Your food will taste better and cleaner. It will be pure.

Mayo, Ketchup, Steak Sauce, Salad Dressings, Chipotle Sour Cream, Pasta (Red Sauce), Roasted Red Peppers, Fries, Bread Crumbs, BBQ Sauce…the list goes on! You can make all of this at home! Why don’t you? It’s easy.

Kraft BBQ Sauce or a home made Spicy Apple BBQ Sauce/Glaze that you can use all summer long while grilling? I’m busting out the apple cider vinegar if I’m you. The taste is second to none. Treat your food better! Make your food proud! Plus your friends and loved ones will be impressed! Your tatse buds will be too. So will your bank account.

Cooking is NOT a chore. It is meant to be fun. Enjoy it with your kids/ boyfriend/girlfriend/mistress/gay lover/voices in your head…anybody! It brings people together. Crank up some badass music and jam out while you throw down in the kitchen. That’s how I do it.

Look up recipes, buy a cookbook, experiment! Just do yourself a favor and try it.

Throw some frozen veggies in a pan, cook them with some butter. Now take some fresh veg. Ready? Heat up some olive oil, throw the veg in, salt and pepper it, hit it with a little butter and some finely chopped herbs. Taste the difference? I rest my case,

But as I stated above…let US do the cooking for you sometimes. Hit your local scratch kitchens. Lets the pro’s roll you out some hard working food made with love and passion. It’s better then frozen. Besides, we got child support to pay!

Biscotti’s Italian (Dump) Restaurant In Grafton, Ohio

Lets get this started. The owner, Scott Janke never worked in a kitchen till 13 months ago. He sold computer programs. Now he calls himself a chef.

They sell bagged, pre-breaded eggplant. He throws canned sauce on it, melts some mozz and calls it Eggplant Parmesan.

It gets even more awful.

After spending some time in his kitchen of carnage with him I found other face cringing details. Such as his 8 sheet trays up UNCOVERED, pre-cooked and HARDENED spaghetti he has in his walk-in.

He sells BBQ potato chips drenched in BBQ sauce and parmesan cheese. I swear…I shit you not.

ANGRY ALFREDO. Here’s the details in order: He pan sears a piece of chicken (skin on) in a shitload of olive oil. He throws flor on the chicken as it sears (I can’t make this stuff up folks). Then he dumps some heavy cream and throws a handfull of grated canned parmesan on the mess. He lets it thicken then shakes some bottled cajun on the shit and puts a mound of this shit on top a pile of that hardened spaghetti I mentioned above.

…The fucking Alfredo would have me angry as hell too.

Last but not least…Bruschetta. Here’s his secret: he cuts a piece of french bread and dumps some canned “Hunts” tomatoes on the poor bread floowed by dry basil, garlic powder and olive oil. He puts it in the oven. Done.

The guy doesn’t give a damn if he rips his customers off. It’s a real shame. He takes advantage of small town Grafton buy calling this unedible slop “Authentic Italian” and selling it to these people who probally have never ate a suace that wasn’t made in a can.

Here’s the link to this con artists menu…see for yourself:

http://biscottisrestaurantandbakery.com/

Culinary School…A Waste Of Time (For me atleast)

One word…overrated.

90% of this class is going to work for the Food Network. I didn’t even know Food Network had that many time slots open.

Okay now I can’t understand how someone who has never worked on a line could possibly want to be a chef. Do they not see the bullshit and stress that goes with it? The scary part of it is that for (rough guess) every 10 students in class, only 2 have worked in a real kitchen.

Talk about FNG’s. By the way, FNG stands for “Fucking New Guy”.

My opinion is anyone can learn how to cook. ANYONE. But to learn how to read tickets, how to expo, your movements, how to get your timing down, how to actually get the mentality of a cook-that CANNOT be taught. I can’t imagine someone graduatiing with the degree and not even know our “Kitchen talk”. Scary shit.

I like to freelance. I hate things by the book. Don’t get me wrong though, some things have to be by the book. Cooking to be is like painting. Your plate is your blank canvas. Your proteins, sauces, veg, etc. are your paints. There are certain rules, but ast the same time there are NO RULES.

The only rule I have is food needs to be fresh and not frozen or processed.

The rush of doing your own dish as a special and watching that thing sell all night till you have to 86 it is priceless. No drug, no sex, no drink can give me that rush. When you get it, you got it. It feels good.

I won’t speak for all of them, but basically most of these Culinary Students don’t get it. You learn your ropes in the kitchen, you pay your dues their as well. No rockstar glory in cooking when you are mopping spilled chicken stock or demi-glace off the walk-in floor.

Maybe this is why alot of Culinary Grads I have worked with are back in school…for medicine, for business for ANYTHING but restaurnat work. They had a vision and the vision sucked for them once it became reality.

Maybe school is right for some, but it wasn’t right for me. I like tricking my food out. This is a Culinary School no-no.