So I don't know where to start really. It's been over 2 years since I posted anything and so much has happened in that time. I've ran 2 different restaurants (1 Steakhouse & Tapas bar, 1 casual produce driven Australian restaurant), I had a great gastro trip around Europe and now I find myself without a restaurant to worry about.
I'm about to start 2 new projects that are a bit out of the norm for me, though still food related and I am really excited about the chance to finally be able to cook what the hell I like. So welcome aboard and I hope you enjoy the journey.
I've included a few pics of the food I was doing in my last restaurant just to get everybody up to speed and I will probably try to catch up with what I've been up too, in the past 2 yrs, between the new posts.
So what are the new projects? Well firstly I'll be opening a market stall around the local growers markets that will specialize in classic sarnies, especially Reuben's and its sister Rachel. For those of you who are not familiar with these two sarnies let me quickly explain. Both are classic NY deli sandwiches. The Reuben is corned beef on rye with Swiss cheese, sauerkraut and Russian dressing. While the Rachel is Pastrami on rye with slaw, Swiss cheese and Russian dressing. These 2 will be the bulk of the business with guest sarnies every week. The only criterion for me to make the sarnies is that they must be delicious. Easy and simple. The project will be called 'Ruby & Rach'.
So once 'Ruby & Rach' is up and running I'm going to embark on a series of pop up dinners, guerrilla dinning stylee. The name of this project will be called 'Restaurant Ko'Kein' (from the Land of Corkaigne - see blog header) SO more about that later.
So that's whats happening. I going to document both projects as they happen and will space it with some cool food pics and recipes. Let the fun begin!
I'm about to start 2 new projects that are a bit out of the norm for me, though still food related and I am really excited about the chance to finally be able to cook what the hell I like. So welcome aboard and I hope you enjoy the journey.
I've included a few pics of the food I was doing in my last restaurant just to get everybody up to speed and I will probably try to catch up with what I've been up too, in the past 2 yrs, between the new posts.
So what are the new projects? Well firstly I'll be opening a market stall around the local growers markets that will specialize in classic sarnies, especially Reuben's and its sister Rachel. For those of you who are not familiar with these two sarnies let me quickly explain. Both are classic NY deli sandwiches. The Reuben is corned beef on rye with Swiss cheese, sauerkraut and Russian dressing. While the Rachel is Pastrami on rye with slaw, Swiss cheese and Russian dressing. These 2 will be the bulk of the business with guest sarnies every week. The only criterion for me to make the sarnies is that they must be delicious. Easy and simple. The project will be called 'Ruby & Rach'.
So once 'Ruby & Rach' is up and running I'm going to embark on a series of pop up dinners, guerrilla dinning stylee. The name of this project will be called 'Restaurant Ko'Kein' (from the Land of Corkaigne - see blog header) SO more about that later.
So that's whats happening. I going to document both projects as they happen and will space it with some cool food pics and recipes. Let the fun begin!
