Another one of these short posts… 49? How the hell did I get here? I still feel 18 years old till (a) I try to get out of bed and (b) I look in the mirror. Tonight could not have been better than it was. Our opening party and we (that is my kitchen staff), totally fucking crushed it. We had so many obstacles, first a kitchen that was supposed to be done and ready to roll, then a one day approval that failed on the day of the event… three menu rewrites… Through that my entire kitchen staff held the faith and towed the line. To each and every one of them I am beyond thankful. To my sous chef Alex Hernandez and to guest chef John Villalba, undying love and affection and big thanks. A chef can never claim to stand on his own two feet without the support of their sous chefs. They truly are the unsung heroes of the kitchen world. Tonight we did an amazing opening party for a children’s benefit with tennis superstars, Hollywood stars and the good natured customers who support these events. I came home to a beautiful wifey with an amazing cocktail in hand… I should mention Debbie Wolvos, photographer goddess supreme gave me an amazing Chateau Margaux 1989 as a birthday gift… Wow, age 49, has my life finally peaked?
Asparagus Puree, Crunchy Brioche, 1,000 Year Old Olive Oil