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.

The Dark Side

Trail Blais was at MOSH in Jacksonville Florida on Friday night. We served as the special guest and caterer and I put on 3 demonstrations inside of their science theater.

This trip was full of behind the scenes drama. It actually would have been the perfect pilot for “Trail Blais” the TV show.

Hypothetically speaking….
Would you watch a show where a rising celebrity chef ( sorry, what else do I call it ) and his team of diverse culinary talent, travel to a Science museum, and work alongside a dysfunctional local caterer. Shot in two drastically different backdrops; a beautiful science and history museum and a 30 year old “catering facility” that I can best describe as a pirate ship, a sinking pirate ship. BTW, the pirates themselves were helpful, nice guys and in the spirit of international football, we traded our blue aprons for their eye patches.

Watch the drama unfold between the guest chef and the local restaurateur obnoxiously protecting his turf. Witness the palpable stress of the pretty PR rep trying to be the glue holding it all together.

Do you want to know what the oldest stock pot in the world looks like ?

Do you enjoy karaoke ?

Have an interest in molecular gastronomy ?

Feel at home with an escort of storm troopers ? (I do, in fact. Look for this. I may just start traveling with Vader’s 501st)

Then, perhaps you would have enjoyed this trip… as a television episode.

Of course, it wasn’t.

The event was a smashing success. MOSH got a great turn out. The guests were more than awesome and once again I feel like I made a few hundred new friends.

In fact, we have been invited back for next year, and I can guarantee it will be a killer show. Bigger, better and stronger.

Culinarily, it was a trip that reminded me of how important some basic things are in our kitchen. Deli containers, green tape (shit, any color tape) vacuum bags, 9 pans (hell, any pans ) and most importantly.... enthusiastic help. All of which were in demand at some point during the weekend.

The presentation, with a science lab as our stage ( how freaking cool is that ), was a good push. This was the first time where we demonstrated a wide array of techniques.

Too many people to thank individually, but thanks to all.

Looking forward to rolling deep at MOSH next year with an army of culinary students… and storm troopers.

Off to NYC, as soon as I clean up the glass from my broken car window. Who breaks into a car for sneakers?