Sometimes I wish I could take my wife to all the restaurants I have worked at so she can have a bit of an idea of my journey as a chef. 14 years is a long time and many of those doors have long been shut. What I do have now are memories and more importantly, the experience from those places. One thing that I have learned is that whatever ingredients you have in front of you, whether it may be $30/ lb Chanterelle mushrooms or $.69/ lb family pack of chicken drumsticks, the love you put in that dish will always be your fail safe secret ingredient. The effort seen from the sweat on your brow in preparing a simple dish can carry just as much weight as the $250 dinner tab at some high end joint. So tonight, we stuck to our script and kept it simple. A salad. A meat dish... and a cake for around $30. Happy Birthday to my wife and partner in crime. May be have plenty more adventures ahead of us to tackle together. :)
organic baby mixed greens and wakame salad with pan seared scallops
tossed in a soy ginger sesame dressing
Charbroiled Lemongrass Porckchops served with Rice, Do Chua and Nuoc Cham
and last but not least, My wife's first cake she baked. :)
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