An Idea for my future....please dont steal it!

Gastro bistros.

What are they? They're cozy, casual, chef-owned restaurants, set in untouristy, unritzy parts of Paris, where rents are still affordable. These new-breed chefs, often trained at one of Paris's gastronomic temples, don't care about guidebook stars or celebrity glitter. They don't work with flashy, rare and pricey ingredients. They don't decorate the room with flowers, set the table with gorgeous linen or pour wine in hand-blown glassware. They don't even offer a printed menu. Instead, after a morning romp through the market, they write up a daily chalkboard list to show off the best of what's seasonal and fresh.

According to Paris-based Wendy-Lyn Whitehurst, a plugged-in gastronome who organizes French culinary adventures, today's gastro bistro is "a foodie paradise where you don't have to take out a loan to taste some of the best food in the country." Of course, the dollar's steep decline (one euro equals about $1.57) makes "value" difficult to gauge. But even with the horrible exchange rate, you can get an absolutely superb three-course meal, with wine, for $75 or less per person, including tax and tip.

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Here's my Idea.....

"Le viande" gastro pub.

"viande" french for MEAT

The Meat Spot.

Just meat at affordable prices. A big bowl of culinary knowledge inspired me to have a bistro/Gastro Pub to sell high quality meats with different explosions of flavors. San Diego is in dire need of a really good Locally owned steak pub. With the best of both world, MEAT and BEER.

Use of local vegetables, fruits, Homemade Bread, Sauces, High Quality Cheeses,

Home Made Bread!....

Steaks stays the same, preparations for meats changes seasonally. sauces and sides changes daily…..

Sauces: DEMI GLAZE,…..Horseradish/wasabi crème fresh mix…….salsa…wild mushroom, something spicy like my original hot sauce….Herbed Compound Butter, Something Crazy Aioli,

Local beer????? Promotional and what not….i’ll find local beer distributor to make it happen.

Equipments: SMOKER, Gas Grill, Convection Oven, Stove Top, Steamer, Steamer on the table, walk in refrigeration, Dishwasher Area….

Ideas for meat pricing: http://mizzoumeat.missouri.edu/beef.php

Make Your Own Burgers:LAMB,Beef,Kobe Beef

Appetizers:::::::::

Grilled Meat Plate, Classic Steak slices paired with vinegar, ribs, slow cooked duck confit, ....Chicken wings, Chips and salsa, Springrolls, Salad, HomeMade Bread with

HouseMADe Sausages: made from trims of lamb,beef,pork……..whatever I can think of.

STEAKS: BEEF FLANK,RIBEYE,FILET MIGNON (all marinated in worseshtersire sauce, dark balsamic, soy sauce, olive oil, peppercorns)

LAMB: RACK OF LAMB, LAMB SHANKS (marinated in rosemary, thyme, olive oil, red wine vinegar)

PORK: CHOPS, LOIN, SHANKS (cured in mirepoix, brown sugar, white soy, bayleaf, black peppercorns)

CHICKEN: HALF BREAST, WHOLE CHICKEN, CORNISH GAMEHEN, DUCK BREAST, CONFIT DUCK LEGS

FISH????....NO…..maybe shrimp, salmon, clams and mussels, a white fish…….

SIDES: GRATIN PotAto, New Potato Hash, Parmesan Green Beans, Baby Zuccs, Baby Veg. Mac n cheese . Red Rice, Dirty rice, Beans, Chili, White Rice...any rice?

WELL IT ENDS WITH THAT FOR NOW...i'll slowly make something of it....an idea, a crazy one i must say...i need help with it.

Intro to me and this brain of mine.

"Food, one of the pleasures of life that explains your ideal self. "

For a Filipino, we love to eat. It really shows how passionate we are with food. Eating it, entertaining with it, and simply having a great time with food while enjoying life itself. I am here to show how food has changed my life since day one of my Culinary experience. Making oneself known through others is what i believe in and through food is how i am going to achieve that.

With the years passing by for me as a cook, i have learned many new things, tasted a vast amount of flavors, felt an overwhelming experience within a kitchen, and worked with many outstanding chefs and cooks like myself who are struggling in this field to enjoy this labor intensive life. With that in mind, i still love the traditional cuisine that i grew up with and still do produce newer versions of the Filipino cuisine as a background for my style of cooking. Since this is a new chapter for my blogging needs, i am willing to show new and old things and dishes that i have made, eaten, or came across throughout my Culinary career. This is just the beginning and hopefully be a success for myself and for others willing to learn from a cook like me.