Squeeeeeeellllllllll!!

Chorizo, Porchetta, Lozino are going to be working hard soon. got some legs maybe some culatello. Chef cut some Bone in pork belly. Maybe Coppa, Nduja.....how about some expirementations like Sous vide compressed anise seed fennel sausage or brown butter apple sausage. Im going to take my long anxious 2 minute tripe down to suzie farms, maybe start picking some stuff.

Braised lamb leg ravioli

I have always had the urge to consistently cook at home. To some people being with family and friends are a priceless thing. I love cooking for my family. Seeing their smiling faces as they savor that every bite. It's that rush that us professionals are looking for, that we don't get to often in our jobs. but, slightly can find it in our homes. I love braising.

Charcuterie

I can't begin to tell you how excited i am that i finally have my hand on some Charcuterie. Things are looking good at J six. As soon as you know, our Charcuterie room will be claustrophobic. I believe we are going to receive a pig soon. Maybe some testina, toscana, nduja or lozino who knows.
Pictured above Catalan Fuet, Sopressata, Proscuitto.

whats smoking

I guess your going to have to come to Cooks confab pig dinner Sunday Oct 4th to Find out what Chef Christian is digging up this time.

The beauty of a Fish Taco

We celebrated Vanessa's Birthday on Sunday. Vanessa's mom made some awesome fish tacos. It's really true what they say about mother's cooking.

Nopalito

Name that Authentic mexican food platter!
1. Michelada
2. Guisanos con Chile
3. Carnitas
4. Ceviche de Almeja y mejillones
5. Cecina enchilada con rajas y elote
6. bischocitos
7. Birria de chivo
8. Burritos, roll tacos and tortas!

Blue Bottle Coffee Roasters

Blue Bottle Coffee Roasters Is a amazing coffee company in the Bay area based out of Oakland. They roast amazing and authentic beans and have a true passion to what a cup of Joe should taste like. keep those standards "paramount". (thanks C.G)
4th picture Kyoto style room temperature coffee drip also know as a tabby.
5th picture is a one a one of a kind halogen coffee heater for Siphon brewing system.
6th is me.
7th is a siphon coffee brewing system

Rickhouse San Francisco

Ohhhh what could i say about the Rickhouse. Or maybe what could i say to them. "thank you."
Rickhouse is a mixology bar in the heart of San Francisco owned By the guys At Bourbon And Branch. The true essence of this place was not the fact that we were there having a drink, But at the same time you kind of felt like you were in school. I don't really know if everyone should fell this way But, the presence of dedication from all the mixologists was so overwhelming I almost shed a tear When i tasted my First drink. Big props to Joey our mixologist for kicking down some amazing drinks and non-nouvulle knowledge of bartending. The mixologist here use a lot of mixing techniques that have not been around or seen in some time. Vanessa was made a drink with egg whites which i know is a base for the original whisky sour.

The night started off omakase style. he asked us what kind of spirit we were into categories were Bourbon, Rye, Tequila and rum.
1. Tequila With cinnamon.
2.Vanessa egg white drink which was amazing
3.The 28 page drink list
4.The bar
5.La pina Ahumada(Tequila infused with chipotle, liquor 43, fresh squeezed lemon juice, house made pineapple gomme syrup)
6.The punch Bowl

Oliveto

Vanessa and I had a amazing experience at Oliveto in Oakland. One of greatest dining experiences we have had in a while. Nothing could beat amazing produce from amazing farmers. I don't see where Michael Bauer went wrong with this!

20 year old balsamic argento Vinegar for umami

Blanc de Blanc Brut, Schramsberg, Napa Valley 2005

Charcoal Grille Monterrey Bay Sardines With Cranberry bean puree and Salsa Verde (top)
Salad of Roasted Vegetables(bottom)

Pinot Nero Hofstatter, Meczan 2007
Arneis "Vigna Elisa, " Sori Paitin, Piedmont, 2007

Terrine of Jones Farms Rabbit with Pistachios, walnuts and chives (top)
Tortellini of Riverdog Farm Porchetta and Parm (center)
Sicilian style ravioli of tomato conserva bellwether farms ricotta, pine nuts and marjoram (bottom)

Barbaresco, "facet," castello di Verduno, Piedmont, 1998
Sangiovese, canaiolo, montepulciano
"San Gernnaro" Fubianno, Colline Luchese, Tuscany 2004

Tagliata of Marauder's Ranch Vitellone With torpedo onions and aceto balsamico (top)
Roasted Paine Farm Pigeon With leeks, beef steak and black cherry tomatoes (bottom)

Creme Caramel and semi-sweet chocolate cake