Looking for a job can pull a guy in a hundred directions, that I slept at all last night is a miracle. I’m pushing a resume around because the horizon is dark and cloudy. Since November, my prospect of making a living through the Old Stove Pub has diminished. Not only because the building can’t service a restaurant in the winter months. It’s also become obvious that my partner Brian doesn’t have an interest in running the marathon required to build a thriving restaurant business.
Today I met Mrs. Dorethea Bon Jovi, she was introduced to me by Jessica’s friend CC. The Bon Jovi’s have a busy life, 3 homes, 4 kids, a staff that includes a house manager, a cleaning team “the girls”, and a full time chef. The chef who has been with them for over a year is moving on, I’ve interviewed for his job. It went well, I’ve been asked to return to Soho next Wednesday to audition. Jason the chef told me a little about what the family likes to eat, some like white food some eat everything. Jon likes chili’s—Dorethea does not.
So I’ll write a menu for the Bon Jovi family as follows:
Red Lentil Crusted Cod (I saw a bag of red lentils in the pantry) over guajillo sauce with edamami and jasmin rice
The lentils are pureed and used to add a crisp edge to the fish.
Roll the flesh in the crushed lentils, then place them in a hot pan with grapeseed oil for 2 minutes. Transfer to a dry pan and place in a 400 degree oven for 12-15 minutes.
In a separate sauce pan bring 2 cups of water to a boil, season with seasalt, place 2 cups of edamame in the water and cook for 5-7 minutes until soft. To serve, place 3 tablespoons of guajillo chili sauce in the center of the plate, then 2 tablespoons of rice on the side, top the soup with the fish (lentils up), then sprinkle the beans around the fish.
To start, I’ll serve an arugula salad with grapefruit slices and radicchio. The salad will be topped with crab meat.
The table will be set with a side plate and each setting will have turtle rolls on the side so they can eat as they wait for the salad.
Finally, for dessert, a thin slice of flan with berries.