Prepping for a wine dinner I wrote the menu for this Thursday... third course is porchetta stuffed with oyster mushroom, spinach, dried cranberries and roasted almonds served over risotto style forbidden rice with pineapple and a pomegranate gastrique.
While I wrote the menu I jokingly said I should cook this on a kettle and much to my surprise my chef agreed... over the weekend I get the wild idea and ask @Mike in Roseville if I could use his Cajun Bandit rotisserie his wife had just bought him for the cook. Much to my joy and surprise he agreed. Late last night watching the news I'm made aware that a storm was rolling through, fuck. I sent Mike a text to let him know that if it rained I wouldn't be using his roti for the cook as I don't even use my weber roti in the rain. This morning while taking the kids to school the storm slowly starts to roll in. Then a light goes off, I have been wanting a pop up canopy for a while but never needed to make the purchase and today gave me my excuse to finally make the purchase. Leaving the store I text Mike that the cook is on!
I arrive in kitchen at 930 knowing my meat order with my bellies would be dropping in the next half an hour if it hadn't yet dropped. As I'm finishing my morning protein counts my driver walks through the door, I shout over and ask him to leave my bellies out as I need to get them stuffed, rolled and cooked today. "Have fun their frozen" his reply...
Two 15 pound skin on bellies now bound for a sous vide defrost. After an hour and thirty minutes at 40° bellies were workable and I was on my way. Belly one was on spit and spinning by 2 and went for two hours using weber briquettes in baskets 8 lit to start each side. At the end of 2 hours I switched porchetta's and added another 7 unlit briquettes to each basket total cook time for both porchetta was 4 hours (two hours apiece). While the bellies were defrosting I worked out the curried lamb meatballs with smoked fresh mozzarella and green tomato marinara.
... the Cajun Bandit rotisserie worked to and beyond my expectations. The look and feel of the roti is very nice, Mike has the battery powered motor and I must admit I was skeptical. Mike had of course told me all would be fine but hey what can I say I was going to need to see it too believe it. The motor performed flawlessly for the entire cook. Thanks again Mike for allowing me to use it for this cook. I will be purchasing one within the month.
This storm brought it's all with thunder and lightning, heavy rain, sideways rain and hail and nice wind gusts throughout the cook.
I will return Thursday with the rest of the story of the dinner and photos of the event.
Cool side note is Jim @cellar2ful and his wife as well as their extended family will be present for the event.
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
[attachment deleted by admin]
What an awesome cook, are there any reservations left ? I could get a buddy pass and fly out!!
Quote from: JEBIV on February 27, 2018, 02:29:02 AM
What an awesome cook, are there any reservations left ? I could get a buddy pass and fly out!!
Yes there are still seats available...
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
That looks just awesome, Chef. Nice team work with Mike to make it happen and very considerate of you to buy the pop-up canopy.
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Happy to help Matt. I also greatly appreciate the consideration and care.
That cook looks phenomenal. Can't wait to see the final plating and presentation on Thursday.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Looks amazing!
Yup. That's just plain ol' pretty! Nicely done chef!
Nice to hear a story from a chef. Fearless cooking! Can't wait to see the pictures. My first barbecue was a night broiler shift when the hood fans went out. I cooked all the steaks that night on two rented bbqs.
Quote from: Larry The BBQ Guy on February 27, 2018, 08:14:12 PM
Nice to hear a story from a chef. Fearless cooking! Can't wait to see the pictures. My first barbecue was a night broiler shift when the hood fans went out. I cooked all the steaks that night on two rented bbqs.
... the show must go on!
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Just incredible. I would love to be a guest. It sounds amazing.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Great story!
Looking forward to the dinner Matt. The two hour drive in the predicted thunderstorms to your restaurant, not so much. Thank goodness my sister's house where we will be spending the night is only 10 miles from your restaurant.
@JEBIV - I'm sure it would be a memorable night if you did make it.
Great work guys!
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
...
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
[attachment deleted by admin]
Outstanding!
Great job, Matt!
Im sure Jim will chime in soon, but overall how'd the event go?
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Damn matt that looks bomb
Sent from my SAMSUNG-SM-G928A using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Quote from: Mike in Roseville on March 02, 2018, 05:58:35 AM
Outstanding!
Great job, Matt!
Im sure Jim will chime in soon, but overall how'd the event go?
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
The event went well... smaller event than normal but food was well recieved sans the woman who complained the porchetta too fatty and wouldn't touch it. I am used to doing these types of events in downtown Sacramento where eaters are a bit more informed and adventurous with their eating... Roseville is so much more in tune with filet and sea bass, nothing wrong with either, though filet is not on my radar of cuts I enjoy. It's hard to find a balance when you feed 200 plus people the same menu day in day out and then you get the opportunity to offer food from your heart. Oh well you can please some of the people sone of the time, not all of the people all of the time. I found it odd that there were people who had never had shrimp and grits prior to last night and more than happy with how the dish was recieved. The curried lamb meat balls over house smoked fresh mozzarella and green tomato marinara was very well recieved as well. Folks loved the story of the porchetta being cooked on a vintage kettle in the storm of monday and aside the aforementioned lady was very well recieved also. The Smores lollipops over vanilla bean ice cream were fun and may actually land on the menu... it was great to see Jim and Karen and meet his sister and brother in law as well.
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Quote from: LiquidOcelot on March 02, 2018, 07:44:55 AM
Damn matt that looks bomb
Sent from my SAMSUNG-SM-G928A using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Thanks
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
... ah I forgot to make mention. In June we are doing a whiskey dinner teamed with Bullit and Dickel that is bbq themed and will be prepared on vintage kettles
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Wow all of that looks amazing!
Quote from: inkaddictedchef1 on March 02, 2018, 08:51:31 AM
... ah I forgot to make mention. In June we are doing a whiskey dinner teamed with Bullit and Dickel that is bbq themed and will be prepared on vintage kettles
This sounds like it will even more amazing!
That's just awesome! Beautiful work chef! 8)
The wine dinner was spectacular. Bravo Matt! Being able to see Matt's prep photos prior to the dinner gave me a much greater appreciation of the time and work it takes for an event like this. During the "Shrimp and Grits" and "Lamb Meatballs" course, every time I tasted the smoked cheddar or smoked mozzarella, I kept picturing Matt's photo of the cheese being cold smoked. I could have had a course of just the smoked mozzarella by itself. My Brother-in-law who is from Oklahoma said the grits were the best he has ever tasted. Yeah, I know people will think "it's just grits" but the flavor and texture was amazing. It was my wife's favorite course. But of course my favorite was the Porchetta, followed closely by the shrimp and grits. I collected what my wife and sister could not finish of the Porchetta and will be having it for lunch today. The Hall and Walt wine pairings were spot on, complimenting each course.
If you are in the Roseville area, I highly recommend attending one of the special event dinners at Sienna Restaurant. If your not in the area, look up wine dinners or special event dinners at restaurants in your area. They are a lot of fun and chef's tend to create amazing dishes you won't usually find on a standard menu.
(http://pics.weberkettleclub.com/images/2018/03/03/DSC05804---Copy.jpg)
(http://pics.weberkettleclub.com/images/2018/03/03/DSC05807---Copy.jpg)
(http://pics.weberkettleclub.com/images/2018/03/03/DSC05808---Copy.jpg)
(http://pics.weberkettleclub.com/images/2018/03/03/DSC05811---Copy.jpg)
(http://pics.weberkettleclub.com/images/2018/03/03/DSC05802---Copy.jpg)
(http://pics.weberkettleclub.com/images/2018/03/03/DSC05805---Copy-2.jpg)
(http://pics.weberkettleclub.com/images/2018/03/03/DSC05813---Copy.jpg)