A Constant Striving to Better Our Food

Living in Placer County and working in this great local community, I see the deep connection people have to their roots. I too have those roots, to my Family, our customs and traditions and more. My Family in this region have been cattle ranchers since before World War II when they were forced to leave their property by the hands of the US Government. Our Family used to inhabit the current "Beale Air Force Base" property. When relocated they chose Lincoln and bought almost 1,000 acres in Placer County to ranch on.



As cattle ranchers, they were constantly striving to better their land, their soil and the condition of the environment to that best suited to the health and success of great cattle. After all, it was their life source, their income and their pride.



Today not much has changed. Being that I spend a lot of time in the Farmers markets and visit with Farmers and ranchers, I find it very interesting. A great farmer has the sense to know that it requires great skill and hard work to farm successfully. But even more, they know that by being educated and studying the science of their soil, of their strains of crops, that they can produce amazing results.



Modern Chefs are often scrutinized for playing with food additives, creating plates that are deemed "unrecognizable", and breaking the mold of "simple food". Great ingredients should be treated simply to produce amazing results is the theory many people hold. I can agree, but also feel like the Farmer who knows that there is a place for science to produce amazing results in food.



Just like the Farmer who studies his soil and crops in depth, I too study my practice of cooking in great depth. I have found a great balance between the "old" and the "new". It has brought me great reward to create food with precise results and know that is indeed the case.



A few small examples of this theory that the study of the craft of cooking and the introduction of science can produce better results are as follows:



I recently built a wood fired pizza oven. One may find a pizza dough recipe that is good and find it satisfying to make. But to be able to study the science of the dough, the chemical reactions, the mixing and resting process, the precise hydration rates, the amount of yeast, the total rising time; any one of these variable changed in the slightest will produce a different quality in the dough, from texture to taste and more. With the use of basic science, but moreover tedious study and repetitious practice I was able to produce a dough that I find fantastic and am proud to serve. Proud enough to not share the recipe! Ha!

More so, the combination of this study along with the old way of "feeling" the dough is extremely important. It takes more than just study to know how to achieve results, it takes the feel as well.



Another; The addition of a thermal circulator to my tool collection has provided me with the ability to cook meat amazingly well. Again, much study being required, I now know that each type of meat, each cut of meat, each strain of meat requires a very different approach when cooked depending on the result you are desiring.

The addition of a Paco Jet provides extraordinary results when making ice creams and sorbets, something that could not be rivaled by traditional methods.

The addition of these "tools" enables me to provide my clients food that is truly amazing, texturally and taste wise. The introduction of science in the modern kitchen is almost required to push ourselves toward perfection, whatever we each define that as. In economic times like these, we cannot afford one bad meal, and as the saying goes that we live by, we are only as good as our last meal. The use of science helps me to produce food that I deem worthy of praise and practice, and more importantly keeps my clients happy and coming back!

I guess what I am saying is this; in this evolving world we live in, where more tools and information is available than ever before, it is in good practice for all working people, be it any trade, to make use of their surroundings. This is evolution and survival of the "adaptable" in a sense. We can all make great use of the world that surrounds us if we open our eyes to what is there.

A New Website, Finally

So Finally I have a new website. Make sure to check it out ....

www.pajoscatering.com

Pajo's Catering is a unique catering and fine dining service unlike any other. Offices located in Lincoln, Ca 95648 for catering. 916-532-7178


A different "Approach".
Stepping outside of the norm, we offer a completely unique Catering service. Our food is classy, refined, artistic, humorous, thoughtful, delicious and tantalizing! We create the menu differently for every event to meet the clients needs. We provide "What The Customer Wants & Needs!"

Catering for all events.
From weddings to corporate events, we cater all types of events. Let us create a personalized menu and quote to fit your taste and budget.

Playing with food, art & science.
Our Chef is constantly researching the latest trends in food to stay a step ahead of the curve. Our events are an intermingling of amazing taste, beautiful presentations, and spectacular entertainment.

Cooking Classes.
Join the Chef as he will entice you with his most amazing recipes. Classes held once a month followed by a delicious meal. Visit the Cooking Classes page for dates and details.


"Its your special day, choose the food that your guests will remember."


Call us today for a personalized quote for your special event.

Pajo's Catering
661 McBean Park Drive
Lincoln, Ca 95648
(916)532-7178
pajo@pajoscatering.com
pajo.bruich@earthlink.net

"Another Useful Piece of Culinary Equipment"

Finally I can say my arsenal is getting fully loaded. Nearing the brink of losing a further bedroom to space for plates, racks, equipment and more, I must stop soon! Actually I have recently acquired some commercial kitchen space for my catering, so we are set!

I just received my chamber vacuum sealer, a second thermal circulator and this all adds to the anti-griddle. Now we can create an amazing energetic catered event for guests to enjoy. People seem to really love the equipment, having had seen this stuff on "Food Network's Iron Chef". This is what I always here. The chamber vacuum is absolutely amazing and now I can do some amazing things I wasn't able to do before. IE- Infusions, compressions, proper sous vide, creme anglaise, etc etc etc....

We just did the Lincoln Showcase, will I will post about the amazing results soon, and the Anti-Griddle was a show stopper. As was the 12 hour pork cooking on site via - sous vide.

Open House

So we brought the new private entertaining spot into the light with a great open house last Saturday. We hosted some 80+ people to enjoy a sampling of great food and an amazing atmosphere. Here is the link to the photography which was taken by Beth Daane Photography, a truly gifted woman with an artistic eye, and a foodie! Great combo!

http://www.bdpclients.com/pickpic/gallery/splash.php?gallery_id=60 password = pajo

Enjoy the photos!

Menu of the night

· Homemade Pizzas From Our Wood Fired Oven!!!
· Grilled figs, jamon serrano, sherry vinegar reduction, olive oil, arugula, Pine nuts
· Heirloom Tomatoes, Mozzarella, Balsamic Vinaigrette Basil
· Flavors Of Gazpacho, Spicy Tomato Sorbet, Balsamic Pearls, Opal Basil
· Avocado timbale, Summer melon, melon air, mousse d’ piment d’ espelette
· Ceviche, Yuzu, avocado, chile, cilantro, Asian pears
· Cesar salad, parmigiano reggiano, micro greens, garlic crouton
· Pickled Cherry peppers, cream cheese, caramelized onion, galic, thyme
· Pickled tomatoes, Crunchy Garlic Toast, Burrata
· Mini Tacos Adobada, Pineapple, Lime Crème Fraiche, Micro Cilantro
· Olive Oil Panna Cotta, Balsamic Strawberries, Basil

· Summer Berry Consommé, Goat Cheese Sorbet

Cylinder of manchego cheesecake, pineapple, lemon thyme, graham cracker

Chef Roberto Cortez

After a few months of digitally trasmitted conversations via email, I am finally going to Los Angeles to work with Chef Roberto Cortez. Thursday, August 6th, the amazing private chef that trained Le Cordon Bleu, Ecole Lenotre, L'Amadier Ecole de Soleil, Bellouet Conseil, Ritz Escoffier Paris, and Albert Adria in Barcelona to name a few spots, has asked me to give him a hand with his upcoming event.

The event, scheduled at the famed Parisian Baker "Eric Kayser's" Los Angeles outpost, "The Breadbar" is a sampling of Roberto's extremely modern and artistic approach to food and dining. Roberto is offering 8 courses each priced at $8 each. Not bad at all for the Chef that is not public at all, not many get to experience his food. I mean this guy has cooked for the likes of Eddie Murphy, Melanie Griffith, Paul Allen of Microsoft, Antonio Banderas, and even was asked to cook a dinner for President Obama. Amongst many more.

He has ventured into the realm of design and art, science and emotion with his approach to food to redefine what the term "Chef" actually means to people.

He has asked me to "Sous" for the night, controlling the flow in the kitchen while he does the media thing up front. What an amazing opportunity I am looking forward to.

The Menu...

SALT

LIQUID ONION RING

rye crispsesame gribiche

WHITE ASPARAGUS CAPPUCCINO

grapefruit, mint, ginger ravioli, set of two

HERB STAINED SALMON

whipped jasmine rice pickled cucumber paste, passionfruit chili noodles

SMOKED SHITAKE TERRINE

white corn veloute, Indonesian cinnamon butter arugula

LEMON LAQUERED CHICKEN

hot aerated potato soy gelee almond corianders oatmeal

VEAL SHORT RIB

cauliflower cocoa butter vadouvan grape edamame shallot confiture

SUGAR

8C MANJARI CHOCOLATE CREAM

thai spice cherries frozen malt guiness pearls

SPARKLING LEMONCURD MOUSSE

strawberry water caramel mint oil crepe crunch

http://www.foodiefetish.com/

http://www.robertocortez.com/

http://www.breadbar.net/

http://www.pajoscatering.wordpress.com/