Coming Soon: My Trip to Le Pigeon

Le Pigeon, Portland, Oregon

Corridor 44: Chef Carl Klein

I had the opportunity to spend a night in the kitchen with Chef Carl Klein of Corridor 44 several weeks ago. Carl and I worked together for a short time at Vesta until he left to take on a sous chef position at their sister restaurant Steuben's. After several months at Steuben's, Carl accepted the executive chef position at Corridor 44 Champagne Bar. Since then, he has re written the menu and created a buzz over the food at Corridor 44. It's not just a champagne bar anymore, but a place to find amazing small plates and meticulously prepared cuisine. For my one night stay in the kitchen, I was able to observe Carl's passion for proper technique and quality ingredients. He takes great pride in his stocks and sauces, including mushroom, duck, pork, lamb, chicken, lobster, veal and others depending on the menu. It is great to see the caliber and quality of food that Carl is preparing here in Denver. I only wish Denver had more restaurants that were up to par with the food that Carl is creating. I respect Carl's cuisine and wish him, and Corridor 44 the best of luck. Here are some photos from my stay at Corridor 44.



Lox Plate

Cheese Plate

Pork Rib Chop

Sauces

Duck

Booklist: Currently Reading

I'm always in search of new, interesting cookbooks or culinary literature and here are a few books that I've recently purchased and have been enjoying:




Once I have the money, the next book on my wishlist is:


Has anyone found any other books lately that have sparked their interest? If so please tell me about them.

Liquid Creamsicle

I hate measuring. I think that's part of the reason I would make such a poor pastry chef. I know this, and I don't deny it by any means. I respect the pastry chefs that can be that patient and execute recipes down to the half teaspoon measurement. I spend every day working with savory ingredients. Hot food, hot line, I judge the quality of my food by smell, touch, taste, appearance, etc. It's a very sensual thing for me, and something about standing in front of a scale measuring and weighing ingredients just doesn't do it for me. However, it does bother me that I don't have the same ability to create desserts and other sweet dishes at the same level I do savory ones. It's one of mine, and many other chef's downfalls. To remedy my lack of ability in that department, I've been experimenting with different takes on desserts that I KNOW, things that I grew up eating and enjoying as a kid. For example, I was drinking an orange cream soda the other day, and it reminded me of the orange creamsicles I would eat when I was younger. So I thought to myself, why not make a rendition of that flavor sensation and present it in a different, exciting way? As you can see in the photo, I simply created a shot of orange cream soda that is accompanied with a small spoon of vanilla ice cream. Just drop the ice cream into the shot glass, shoot the whole thing at once, and experience the same mouth feel and flavors as you would with a traditional orange creamsicle. Or better yet, why not take a shot of cream soda with orange sherbet? I've admitted that I'm not much of a pastry chef, but you know what, I'm working on it. And although I could probably fuck up a creme brulee, I'm doing my best to find other ways of communicating those kinds of flavor sensations the only way I know how, by trial and error, whimsical ideas that pop into my head. It is important to be well rounded as a cook, becoming familiar with ALL ingredients and cooking techniques. I'm not as stubborn as I used to be. I'll take the time to measure things now, because I HAVE to in order to progress as a cook.