Working the Vineyard until my Bistro opens

Discussion in 'Professional Chefs' started by cape chef, Jul 11, 2012.

  1. cape chef

    cape chef

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    [​IMG][​IMG][​IMG][​IMG][​IMG][​IMG]
     
    Last edited: Jul 11, 2012
  2. liza

    liza

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    Nice! Where are you opening the Bistro? On the island?
     
  3. petalsandcoco

    petalsandcoco

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    CapeChef,

    That is what freshness is all about, just superb.

    Your herb garden is lush.

    So your opening a Bistro ? Have you found a name yet ?

    As always you reinvent yourself all the time. Look forward to more news on it.

    Félicitations!

    Petals.
     
  4. michaelga

    michaelga

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    Very nice - i really have to move out of the ice and snow... would kill (almost) for a garden and vineyard.
     
  5. cape chef

    cape chef

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    I am actually in CT on the shoreline.We are opening at Chamard Vineyards pretty soon. I am also doing all the catering on the property, 40 acres, 20 planted.I'll keep you posted.

    CC
     
  6. cape chef

    cape chef

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    [​IMG]

    Adding some grape stock to the spit. Field House Farms baby chickens.

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    When complete, this will be our lounge.

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    My girls surprise me on fathers day[​IMG]

    Getting ready for a farm to table dinner benefit

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    Setting up a small private lunch outside

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    Menu I cook off the 56 Dodge pick up. I change the menu every week.I do this outside until the bistro opens

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    Vanilla ice cream I finished with a touch of a creamy farmstead goat cheese,blueberries from the vineyard & candied walnuts
     
     
  7. liza

    liza

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    how beautiful! Congratulations!

    'working the Vineyard' takes on a different meaning here on the Cape LOL
     
  8. cape chef

    cape chef

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    Hi Liza,You are on the Cape? That's why I call myself "Cape Chef" I love the cape.Stayed in Eastham for many years in the summer.Have enjoyed the wine at Truo (sp) vineyards
     
  9. liza

    liza

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    Yes, I'm 'here' LOL

    Can't say that I've tried the local wine, but the Cape Cod Beer Company Growlers have met their demise on more than one occasion :)
     
  10. duckfat

    duckfat

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    Nice looking place Chef, Congrats! The lounge looks awesome but don't you need to get those herbs in the ground?

    Dave
     
  11. kuan

    kuan Moderator Staff Member

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    OMG!  You have your own vineyard?!?  It's been awhile man.  I'm so happy for you.  
     
  12. cape chef

    cape chef

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    Hey Chef Dave, the herbs are happily planted and doing very well. Kuan, it's not my vineyard /img/vbsmilies/smilies/chef.gifIt's owned by Jonathan Rothberg, google him.He's quite the individual.
     
  13. chefboy2160

    chefboy2160

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    Cape Chef, so good to see you living the chefs dream with great local food and wine! Please keep us posted dude and by the way those pics are just awsome. One of my cooks came to my office while I was looking at the pics and man was he floored by your beautifull creations and weekly menu! Good to hear from ya. Doug............
     
  14. duckfat

    duckfat

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    Please keep us posted as things progress Chef and more photos!

    Dave
     
  15. kuan

    kuan Moderator Staff Member

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    I'm going to try your ice cream and cheese idea just so I can get a taste of what's happening.  :)

    Congrats again!
     
  16. cape chef

    cape chef

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    Getting ready to make people happy with great food, wine & music! Beautiful day today. Finally under 90 :)
     
  17. cape chef

    cape chef

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    Scored some chicken of the woods from a local forager


    Beautiful shiitake soon to be consumed!
     
  18. katbalou

    katbalou

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    congratultions! place looks beautiful and not that far away. just curious - wines have added sulfites or naturally aged?
     
  19. wobelix

    wobelix

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    What a wonderful place !

    And what a lot of great ideas combined !

    The last post is from half a year ago; how are you doing, sir !??
    I thought all wines in Northern America had added sulfites in ?

    Even the wines imported by worldwide guru Kermit Lynch, which most of the time are from all natural winemakers, have sulfites added when the bottles have to go to the USA, where I in Amsterdam can drink the same wine without any additives.

    Drinking an all nature gamay this evening, and salute you all,

    Eric
     
  20. cape chef

    cape chef

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    Dealing with an oyster man whom farms kelp. This is a salad with baby sugar kelp, 4 sauces and a beautiful specimen of tuna.


    Preparing piparade


    A little foie :)


    Consomme


    A tasting of last summer
     
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