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Good News/Bad News: The Mott

The Hungry Roach also did a discusion, check out her blog:

http://thehungryroach.blogspot.com/2009/07/mott.html

As this project moves forward, I would like to thank all the people that have been supporting us through our difficult naviagation with the SLA.

Bay Scallops

Amuse Bouche for this evening. Poached Bay Scallops, with more, tomatoes...

Sea Scallops

These are the sea scallops at "the mott" right now. Haricot vert, mixed wax beans and heirloom tomatoes.

Tools

Some of my tools for work...

Interview

This is the link to the New York Magazine article they wrote this week:

http://nymag.com/daily/food/2009/07/a_day_before_opening_the_motts.html

Cherries

Canape

Some of the canape's we did tonight. Our chilled tomato soup with olive oil and thai basil. House cured Alaskan salmon with cucumbers, creme fraiche and caviar. Seared beef tartare with aoili and pine nuts. Not pictured, Brian did a "bbq pork" which was cool, a "mini" chicken dish on a spoon, and pickled peaches with speck and squash.

Flowers

These are from the union square market. Fresh chamomile flowers we use for the chicken dish. In the future rather than as a garnish I would like to use them in a "sous vide" preparation. Something more gentle. But for now, raw they work well and hold up to the crispy skin. Also, fresh lavender for the creme brulee, and mint, which we use on the cod dish, and the bar uses for their drinks. Fresh herbs are awesome, they inspire everyone.

News...

These are the articles that appeared this week:

http://www.neoows.com/?story=8743323

http://www.thrillist.com/chinatown-ny/mott

http://www.neoows.com/view.jsp?page=http://feedproxy.google.com/~r/nymag/grubstreet/~3/M3aniB5p2PU/investors_say_theyve_blown_2_m.html

Thursday Night

XP's for Tonight. Spring Asparagus with Creme Fraiche and Caviar. Two soups, Vichyssoise with more Caviar as we've done before, and the new "Tomato Coulis with Opal Basil and Olive Oil". The latter is going on our menu next week.