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.

Sick & tired

This was the most grueling week and a half since I’ve been traveling. I started the time in Kingston, Jamaica doing 8 demonstrations in 4 days for Red Stripe beer. I flew from there to Atlanta, picked up my family, and headed straight to San Diego for their Food & Wine Fest. Then back to Atlanta to drop off the family, and a turn around to San Francisco where I met with Tyler Florence about a possible collaboration out there. I, officially, got sick on that trip. Right back to Atlanta for a few hours, and then to New York for a Top Chef Beard dinner.

I’m literally sick and tired.

The Beard dinner was killer.

CJ kicked it off with some canapes. Antonia Lofaso followed with a lobster ravioli. Lee Anne Wong did a goat cheese and truffle salad, Hung did a cod dish, Stephanie Izard came next with a duo of pork belly and duck. Dale Levitski put out a venison dish and I attempted a dessert of parsley root and Dr. Pepper.

Really well done. Not a lot of ego and an overall great time.

It’s time to reflect and prepare for the New Year.

The next few weeks will see me focus on Flip and the family. But I’m looking to bear down in 09 and get a few serious cuisine projects going. News to come!