Sir Charles gets punk'd by FLiP

Who is that shadowy figure?

Tune into BRAVO for the Top Chef 5 finale to find out.....or come by Flip.  I'll be hosting a viewing party on Wednesday.  Come and say hello!

Charting the course

Greetings, from Delta flight 2079 to Los Angeles! The last few weeks have seen a return to a hectic travel schedule. I can’t really remember all the cities, or some of the details, but I’ve seen some neat stuff.

Last week I was on the local Atlanta FOX channel, Showtime and the NBC Super Bowl pregame show.

I’ve also filmed some stuff that I can’t discuss much, but will air soon. I shot an episode of Food Detectives with Ted Allen. I participated at NATPE in Las Vegas. My demonstration that day has led to a few opportunities, including reading for a bit as host of a new chef program.

On the cooking front, of course, I’m getting ready for Flip’s expansion. With three cities expected later this year, and up to 9 the following. I just wrapped a dinner at Stevenswood Spa in Mendocino, where chef Patrick Meany is doing some real progressive food. And I’m on my way to meet with two very different groups to discuss a Richard Blais project in Los Angeles.

All of this sounds good and fun. Even typing it is fun and exciting. But, it hit me at some point during this run, that I’m just lucky. And I’m mad about that.

These opportunities just sort of happen. I don’t pursue them. In talking with my wife, I used the analogy that I will share with you now. We don’t know how to fish. We eat plenty of fish. But the reality is that we have a bucket on a boat and every once in awhile a fish jumps in it and dinner is served.

For the most part, we don’t even choose what fish to eat. We don’t get a menu. And the anger sets in when I realize that there are certain fish that I really WANT to eat. But instead of charting a course to find bluefin tuna, we happily nosh on buckets of flounder and smelt. Maybe an occasional cod or striped bass… you kind of get where I’m going, I hope.

Man, some super, high-grade, bluefin sashimi sounds great, doesn’t it?

So here is, a very personal description of that tuna that I seek…

it’s a home in the Bay Area. And don’t read into that so much, people can have multiple homes.

it’s a restaurant concept that incorporates super creative food with the casualness and comfort of your favorite neighborhood spot. And of course I’d like to see that concept happen in San Fran, NYC, LA, or maybe even London.

it’s figuring out what this book is about. Truth be told there are a few people who want to do a book with me and I’m just frozen at the keyboard. I’m never frozen at the keyboard.

it’s a television show that promotes creative cooking to the masses.

it’s having FLIP become an iconic brand.

it’s having Trail Blais develop giant ideas for the way we eat today and finding the connections to make those ideas happen.

it’s a really big fish…

I know.

2 DO

2 eat : burgers of course and brasserie food. More to come, stand by.

2 cook: Rethinking tradition as usual and I’m on a bolognese kick.

2 drink: Red wine and coffee.

2 read: Outliers and The Pirates Dilemma

2 listen 2: M.I.A and Vampire weekend

2 play: FIFA 09 ,

2 watch: Top Chef and Lost. Arsenal football, OK, any football.

2 travel: Park City and Italy

2 invest: Flip burger

2 exercise: Running outside in the rain

2 feed Riley: Apples with cardamom. Chick peas with cinnamon

2 network: Facebook, Twitter, and MySpace

Secret Agent Man

So, I’m back on tour, so to speak, over the next few months. Flip is getting on its feet and busier every day. We also received a stellar review. So, the next few months will see me balancing the oversight of a popular new restaurant in Atlanta, securing new investment for future Flips, and demonstrating, filming, teaching, and brainstorming.

I have to say that I never thought Trail Blais would have so many active areas of interest…particularly in the fields of entertainment and ideation.

Although, I can’t speak in specifics yet, I’m fascinated that my work has been able to create and improve products for companies ranging from beverage importers to (possibly) even our government. It’s an exciting new world. One with a long leash from the stove. But a leash none-the-less.

At the Pennsylvania farm show this weekend, someone asked if I was happy that I don’t cook anymore? This was as I was cooking for them? But I understand the question and the perspective. People have a difficult time viewing a chef as anything but someone who relentlessly toils in a small, closed kitchen.

Some, including my chef at FLIP, like to poke fun at how exhausted I am when I return from my trips. The poor ol’ chef, exhausted from cooking on a stage in NYC for a few days. I get it. I’m still a hard core restaurant chef who understands that culture. But I’m now the darkside. A few lucky turns away from having my own television show, my own creative restaurant, and many burger boutiques.

Schedule

Jan. 6-7      NYC        Filming for Food Detective w/ Ted Allen

Jan. 8         ATL        Watching the Mighty Gators beat up (CH)Oklahoma

Jan. 9-11     PA          Harrisburg (more specifically) Pennsylvania Farm Show

Jan. 13-17                  Undisclosed location for reasons I can't say....yet!

Jan. 27-29 Vegas     NAPTE Convention

Jan. 30-      TPA       Taste of the NFL events w/ Tom, Antonia, Andrew and Spike
Feb 2.

Feb 6-8      CA          Dinner retreat at Stevenswood Ranch in Mendocino, CA. 

So that's the schedule for the next month or so.  For all the time between, I will be splitting time between my family and Flip.  

Happy New Year and here's to a great 2009

I smell like a hamburger

I have officially been disciplined to head immediately to the shower when I arrive home from FLIP every night. I smell like hamburgers. Although Rudy the Dog, (she likes to be formally addressed as such) doesn’t seem to mind as much as my wife.

FLIP is now open, just about a week now. We went from first to 4th gear right away, and for our first weekend cooked for over 1200 people. Of course this is good news. And for those of you who know anything about opening a new restaurant, it means total chaos behind the scenes.

We actually have one kitchen member designated to solely prepare sweet potato tots, which has turned out to be a process, to say the least.

I will be at FLIP every day this week. So please stop by, grab a milkshake or a cocktail, and say hello at my personally designed “burger bar”. Here, you can sit upfront with me and chef Mark Nanna. Please come with an open mind for colorful language !

rB

Busy, busy, busy

Wow!  Been going non-stop since Thanksgiving.  Flip opened to about 200 people last night for a cocktail party.  Today is our first official day serving dinner.  I'll post a new schedule soon.  Come by Flip if you are in town!

Almost...

Another few teasers from the Flip menu.  It is looking like the second week of December.  I will update later this week as to the firm opening date.  

BEEF


BUTCHER + CARAMELIZED ONION + BLUE CHEESE + RED WINE JAM    8

COUNTRY FRIED + PIMENTO CHEESE + PICKLED OKRA                               7

DELUXE + FOIE GRAS + WAGYU BEEF + SHAVED TRUFFLE                       24



OTHER



BREAKFAST + PORK SAUSAGE + FRIED EGG + MAPLE                                   7


PATE MELT + VIETNAMESE SALAD + JALAPENO + SMOKED MAYONNAISE 8
(pictured)




MILKSHAKE


ROOTBEER + SPICED RUM ICE CREAM + TAMARIND 

Closer and closer and closer

The anticipation is killing me! As we get closer to Flip's opening, I will be releasing a few previews of my favorite menu items. We are shooting for opening the week before Thanksgiving. Let me know what you think.....


BEEF BURGERS

CORNED BEEF + CABBBAGE + POACHED EGG                     7

SMOKED BEEF + COLE SLAW + RBQ SAUCE                         7

PHILLY + CHEESE WHIZ FOAM + GREEN PEPPERS           7

BEEF TARTARE + CAPERS + AIOLI + CORNICHONS           11



OTHER BURGERS


TURKEY + MUSHROOM + POBLANO + AVOCADO PEPPER JACK           6

FAUX BURGER + FARM HOUSE CHEESE + SWEET SOY KETCHUP        7




FLIP SIDES           4

SWEET POTATO TOTS

FRENCH FRIES

TEMPURA RUTABAGA

VODKA BATTERED ONION RINGS

30,000 feet and climbing

I’m on a plane heading to LA. In the spirit of full disclosure, something I hope rings through in this blog,
I’m on my way to speak to a company about running a new restaurant. I guess it’s not really full disclosure, as I am not going to mention the names behind it, but you get the point.

This is my 4th trip to LA for such a purpose. I find this interesting, in that it seems to be a hot city in the culinary market presently. I’m fielding offers and opportunities from other places as well, but LA seems to be calling much more frequently. We will see how it goes...

Last night I dreamed about FLIP, my new burger project opening in Atlanta in a few weeks.
It seems odd, not dreaming about hamburgers, although that is odd perhaps, but odd that this is in essence my simplest culinary endeavor, but the one I am most concerned and serious about.

It symbolizes a few career obstacles.

1. Overcoming the theory of a concept restaurant. It is, it’s a burger place. But I need to drive it with a chef's passion. It will be the only way to truly separate itself in the burger market. I’ve been to too many burger spots in preparing for FLIP, and none, even the ones with real chefs behind them, deliver a "chef driven" experience. Some are just "phoning it in."

2. Excelling in business operations. This thing needs to be tight, when you are talking about 200 units in the future, it must be tight. My staff has no idea how this opening could impact their lives. I do.

3. Not caring about critics ( and I use this title loosely). For as many people who are extremely excited about the opening of FLIP, there are a very small, passionate group of haters who also can’t wait. I’ll be ready for you.

So we are in the stretch run for FLIP, and I’m looking forward to being in that kitchen and experiencing what I think will be a very busy opening. Look for a creative and fun menu, at a low price point, with a modern design.

Also, please reserve a seat or two for my guest appearance cooking two courses at Shaun’s in Inman Park next Wednesday. Shaun Doty has long been a chef I have respected in Atlanta and I’m honored that he asked me to participate in his anniversary dinner.

HOME Free!

So, I have resigned my position at Home as of yesterday. It certainly won’t come as a surprise to many, but for many good reasons I just can’t continue my position there.

As an artist, it’s all about creative control. It’s all that matters (at least when it can afford to be all that matters), and the constant struggle between an owner’s view, and a chef’s perspective, has strained me to the point of re-focusing my efforts elsewhere.

It’s time to work for myself, and it’s a liberating feeling.

I have my current commitments to Bravo/NBC, my creative consulting company Trail Blais and my young family to keep me more than busy.

What made my decision very easy were a few uncomfortable meetings, where it was obvious that ownership didn’t value what I brought to the table and were insistent on a very archaic outlook of my position. HOME valued my physical time only, of which at times was limited because of prior commitments. When entering into this partnership, I laid out my full slate of commitments and everything was checked off on and approved. But “in theory” and “in practice” are two different things, I guess.

For the record, HOME tallied a four star review, and drove business up from its previous concept by 67 %. It was the first time I achieved those 2 things together. It was the first 4 star restaurant in that company.... and most likely, no, certainly, the last...

Home has been full every night with not only people searching out a good meal, but people who were coming for me, whether personally, or creatively, it was pretty apparent that this was a successful concept. It was a chef’s restaurant, a rarity in our city. But it never was the chef’s restaurant, and from the beginning, my most loyal fans knew this.

For the first time, it is clear to me, that I am in the position where the guests’ threshold of creativity has reached a parallel with a successful business model. Meaning I think Atlanta is ready for a restaurant that stretches. I know that if it is going to happen in Atlanta, it’s going to happen soon...

I hope Home continues with my team in place, as they have been running the restaurant anyway with much of my time devoted to travel. But it was a very simple choice, and for the first time, a decision where money wasn’t an issue.

I couldn’t be more pleased and excited. I have FLIP ahead, a project where I am the creative vision, I am booked for 3 months out for appearances, and most importantly, can now take some serious time hanging out with Baby Riley and my wife, who has been working her cream puffs off.

As well, there is an interesting opportunity brewing that could mean true artistic freedom.

A recent interview...

http://thedish.freedomblogging.com/2008/07/24/qa-richard-blais-talks-burgers-top-chef-and-31-course-menus/