photo by huge galdones

cochon 555 all star event in VEGAS!!! ...the good thing is i made it back alive. well pretty much:) what happens when you bring ten chefs and five butchers to vegas for an all-out pig event?
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(illustration by loc hong)

i think one of the biggest surprises to me over the past year is the popularity of our vegetable dishes here at the goat. i run into guests when i am out and about at events all the time and the first thing they ask about is the cauliflower. weird...
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last night was the annual green city market BBQ: an event to raise money to keep the best farmer’s market in the city going and growing every year....

for more photos visit our goat adventures shutterfly site!
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singing "take me out to the ballgame" july 31, 2011 at wrigley field!
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if you ever wondered what happens at 4:15 every day at the goat, this is it. all 30ish dishes are put in the window and i have the pleasure of tasting and critiquing them all. slightly counter-productive to my 7am workouts, but luckily one little bite is all i need. if something is too salty, it is tasted by the cook and re-fired until we both agree it is perfect. if a piece of fish tastes off (like the piece of char that tasted like dirt last night), we investigate with our butchers and make sure only the freshest make it to the table. and if i suddenly decide i am over a dish or just not feeling it, it comes off the menu right there and then. at the end of the fifteen minutes, my sous chefs and i are full and our taste buds are at max capacity. but we are confident and ready to feed the masses.
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