May The Stars Light Your Way
We’ve added another animal to the brood. His name is “Chuck” (they were calling him “Claude” at the shelter, but Wendy kept mis-saying it as “Chuck”, so that’s what stuck) and he was a stray with some medical problems. He’s an adult neutered male, and at…
From Saturday, Februrary 16 through Saturday, February 23, 2008, Wendy & I were in fabulous Las Vegas, Nevada. We stayed once again with our friends Doug & Kelly in their lovely condo about 20 miles off the strip. Wendy was attending a veterinary conference, which…
I haven’t blogged about this because I’ve been too darned busy with it, but wanted to talk about the fact that I’ve been hired as an adjunct culinary instructor at the Midwest Culinary Institute (“MCI”) at Cincinnati State Technical and Community College. After shadowing for several terms and in several classes, Winter 2008Â is my first term solo teaching COOKING 1.
There is a fair amount of behind-the-scenes lecture development, syllabus development, test preparation, grading, requisitions, writing, etc. involved with getting a first-time class up-and-running, so I’ve been very busy with that. It will be much easier when I teach this class again in subsequent terms as these materials will be recyclable into the new class.
We’re almost 5 weeks into the term, and I’ve got a good class of students who are willing to work hard and embrace the methods we teach at MCI. Some students have been using knives “incorrectly” (not to school’s standard) for years, and we work to un-learn those habits and to develop good habits for setting up stations, using knives, preparation for class, sanitation, and cooking.
So far, I am staying far ahead of the instructional preparation curve for the class, though being sick (with the flu) and being out of town (Las Vegas) recently has made it necessary for me to scramble a bit. I believe that, with a few hours of work this weekend, I should be completely caught up.
I am very much enjoying teaching, and look forward to continuing to teach classes at MCI.
Tonight’s HAPPY MOUTH SUPPER CLUB was the first pick by Dave & Robin, who finally got a month (to share). Unfortunately, Wendy & I were too sick to attend, so we missed it. Selected was BD’s Mongolian BBQ, and I hear it was a really…
“Whatever there is of God and goodness in the Universe, it must work itself out and express itself through us. We cannot stand aside and let God do it.” — Albert Einstein
On January 19, 2008, members of the Happy Mouth Supper Club met (our first meeting of 2008!) for dinner at Bouquet in Covington Kentucky, which was Angel’s pick. Bouquet is a nice little wine bar and restaurant that opened December 1, 2007 and is developing their big ideas for what the place should be as time and money allows. Chef/owner Stephen Williams, formerly sous chef at Otto’s next door, has opened the intimate space to focus on wine and food, and does well on both counts.
Holly, Jay, Wendy, and I arrived at Bouquet early (after catching an Omnimax showing of SEA MONSTERS at the Cincinnati Museum Center at Union Terminal) for a glass of wine and an appetizer of crab cakes. Slowly, the rest of our large party (13 of us) arrived, and our evening kicked off with soup (excellent butternut squash soup, served with fresh crusty bread), salads, then entrees such as their salmon, lamb, and various steak selections. Everything was well-prepared and served appropriately seasoned. The service staff was knowledgable and present without being overbearing. Water glasses were filled (and re-filled (we’re a thirsty bunch!)) as necessary, and it was no problem at all for our check to be split (we told them ahead of ordering, for which they seemed grateful). The music was appropriate and played at a suitable volume that made conversation easy. The room, which was empty when we arrived, was filled by the time our dinner was in full swing. Bouquet accepts reservations, and it seems like a good idea to secure them before heading down there.
Stephen Williams is a recent graduate of the Midwest Culinary Institute, so my wishes for his success are doubled (at least!).
The Summit Room at Midwest Culinary Institute Sensational Wine Dinner January 8, 2008 Chef Alan Neace Wine pairings by Chef Neace & Laura Landoll, Vintage Wine Distributors. Wine commentary, below, provided by Laura Landoll. Champagne Welcome Smoke-Roasted Corn Chowder with Petite Blue Crab and Shrimp-filled…