"Gayot" Top 10 Molecular Restaurant in US Rating!!!

I am so proud to announce that Gayot.com has recognized the hard work of my staff at Lounge ON20 Restaurant as being one of the Nation's Top 10 Restaurants in Molecular Cuisine!!!

To be recognized among the amazing line up of restaurants and Chefs in the top 10 is remarkable! I intend to continue to push the envelope!

http://www.gayot.com/restaurants/best-us-top10-molecular-gastronomy_01us.html

Congratulations to all my dedicated and passionate staff for your support and hard work!

"The Experience"; A short food and wine film

Jessica Ringor Film.

As most of you already know, I work closely with a good friend and colleague of mine, Sommelier Anani Lawson. Anani is an amazing professional, visionary and entrepreneur. Anani has made a name for himself as a Sommelier at The French Laundry, and at Per Se in New York.

In the spring of 2010, Anani and I wanted to create a piece of film that truly reflected the passion and efforts we put into our collaborative events. There is such a special and unique energy around the events we host that it is extremely challenging to capture the essence with photographs and words.

When we interviewed Jessica Ringor of LoveSpun Films to handle the piece for us, we knew it was a perfect match. Not only was her personality exciting, but her energy was amazing! And she is a foodie. Right from the start we all meshed really well. I realized by her examples of work that this was the person to do our film.

The Crew, after a long day of filming.

Anani and I thought we knew what we wanted. However, after months of planning and organizing, our first shoots did not yield the results we desired. But as I have learned, from failure comes success. It was at this point that I realized Jessica's true potential. Something clicked, and she called me with a complete storyboard and an enthusiasm that was paramount!

From this point, we trusted Jessica's vision to create the artistic piece we wanted and to tell the story from start to finish. We were lucky enough to have Jessica recrute Yelena Johnson of The Stylish Soiree. Yelena is one of the most respected event planners in Southern California, and she was now handling all the set design and staging of our shots. Score!

Through a client of ours, we were able to secure an amazing home in Napa to shoot the film.

Clients home in Napa.

We shot for two solid days; it was a lot of hard work, and they had multiple cameras rolling at all times!

Finished fish course held by Scott Fenner


Wines donated by sponsors.

Basket of goodies, including Bouchon breads

Shooting the return from the farmers market.

To tell the whole story, she needed to follow both Anani and I to all places throughout the planning and execution of this event. So we spent time at the most amazing St. Helena farmers market and followed Anani to various stops along the way to bring this story full circle.

The Chef and his crew in the kitchen.

"Action!"

Without giving away too many details, the film is going to be amazing. It does indeed tell the story and capture the magical essence of what we provide for our clients.

Thanks to Jessica for her amazing vision, creativity and professionalism. But most importantly, for her passion for this project!

Many thanks to Yelena as well; her vision and knowledge in handling the set design was amazing. The results far exceeded anything I had expected and it was an honor to work with you!

And lastly, a thanks to Terry Daffin of Terry Daffin Photography for capturing the behind the scenes photographs of the staff and of the food. We acquired some amazing images from you! A talented and amazing photographer!

Film Release Date: March 2011

Trailer - view the trailer here http://www.theprivatetable.net/

Watch for the full blog on the film upon its release!

Chef Pajo Bruich

The Private Table

www.theprivatetable.net

Pajo's Boutique Catering

www.pajoscatering.com

Sacramento Magazine Recognizes Our Efforts!

What an amazing thing! Today I picked up the February issue of Sacramento Magazine. The issue focuses on the changing dining scene and some rebel Chefs doing amazing things. Check out the cover... that is none other than I!

I would like to say a few things. First off, congratulations to all the Chefs mentioned in this issue. Your vision is what is needed to make waves and create change.

Next, I am grateful to be received so well by the community. From local Chef's, media and diners alike. Thank you.

None of this would be possible if not for the passionate staff of hard working individuals that have worked with me over the past years. Thank you!

For 2011 and beyond, I look forward to watching the dining scene expand and get even greater. I also look forward to seeing the palate of our diners evolve, accepting change and eager to venture out and try new things!

We invite you all to attend one of our dinners soon! Check the websites below for calendar and event dates, and to purchase tickets...

And, don't forget to get your tickets to our Valentines Dinner... buy tickets and get details here:

Valentines Dinner Details

Lots happening this year, so stay tuned!


Chef Pajo Bruich

The Private Table
www.theprivatetable.net

Pajo's Boutique Catering
www.pajoscatering.com

916-532-7178

Pork Belly

www.pajoscatering.com

Today was interesting. I saw a post from a friend on Facebook about her upcoming cooking of a pork belly. Anytime I hear the word or think about that cut of meat I instantly get excited. So I dropped her a line offering up a recipe.

I didn't think much about it at all after that. But then she called me out of the blue today. She is a reporter for the Sacramento Bee and was doing an article on Pork Belly. She asked if she could interview me and if I would be willing to offer that recipe for the SacBee. Surely, sounds great!

She performed an interview over the phone regarding the precious meat that I love so much. It got me really thinking, how can I express why this meat is so special. For me several reasons. First off I really love pork. I love that it is a cheap meat that is so amazing to cook with. I love that it is not glorified the way that steak is. The way that the meat takes on the flavors of the components of a dish is magical. Myself, I am a bit of a sweet freak. I love that pork pairs so well with sweet elements.

Growing up we ate a lot of pork; Christmas, Thanksgiving, Religious Holidays. You name it. My grandmother made the most amazing sweet gravy that paired with either the whole roasted pig, which we did frequently, or the roast which we prepared for smaller groups. I think this is where my love comes from.

The right pork, raised by the right farmer has the perfect amount of fat. Good fat. Fat that transfers the natural flavor of the meat to the palate. Pork belly is the premium example of that. Depending on the piece you get, it could be as much as 80 percent fat in a single bite. I try to trim it up to about a 50/50 ratio.

The fat however is the best part some would say. It is what makes the outside so very crispy and crunchy when rendered correctly. Cooked by braising, or even better by sous vide at a very low temperature over a very long period of time, the fat and collogen slowly breaks down and begins to melt if you will. So when you take a bite you have a super succulent and moist piece of meat with the perfect crispy exterior in every bite. Perfection.

Here is the recipe that I shared with the Bee. Enjoy!



Kurobuta Pork Belly

One of the most succulent cuts of meat, the pork belly is amazing when braised or cooked slowly. Pork belly is a slab of bacon, which is raw, uncured. We cure it our self, then cook it sous vide for 12 hours until meltingly tender. We finish by crisping it in a pan and glazing with the cooking liquid from sous vide bag. You can order this from Vande Rose meat market in the Quarry Ponds in Granite Bay, or from your local butcher. Much of this recipe can be done a few days in advance!

Cure
3 cups ice water
¼ cup kosher salt
½ cup brown sugar
¼ honey
1 cup cold apple cider
¼ cup apple cider vinegar
4 T peppercorns
2 T Dijon mustard
1 bunch lemon thyme
1 sprig rosemary
1 yellow onion, quartered
8 cloves garlic
2 carrot, peeled and cut 1”

Bring ½ cup water, salt, honey and sugar to boil until dissolved. Remove from heat and stir in mustard, herbs, peppercorns, onion, garlic and carrot. Pour liquid into remaining ice water in large container. Add the pork belly and make sure it covers the belly completely. Add remaining ingredients. You can weight down the with plates or pans to ensure full coverage. Leave for 6-7 hours in cure in refrigerator.

To braise the belly:
1 cured pork belly (snake river farms) trimmed of excessive fat
2 yellow onions quartered
2 head garlic smashed
2 green apples cut 1”
1 bunch lemon thyme
1 bunch parsley
2 bay leaves
3 carrots peeled and cut 2”
1 cup white wine
1 cup apple cider
¼ cup apple cider vinegar
3 cups chicken stock
2 cups veal stock
12 peppercorns

Heat a pan with canola oil large enough to hold all ingredients. Sauté pork on all sides until slightly browned. Remove pork from pan and sauté carrots for 2 minutes, then add onions & garlic and apple for 2 more minutes. Then deglaze pan with wine and vinegar. Reduce by half, then add pork and remaining ingredients. Cook in 280* degree oven for 6 hours. Let cool in liquid until you can handle the meat. Remove meat from juices and place in Pyrex dish. Strain the braising liquid into a clean bowl. Cover the pork with enough liquid to cover, place a second Pyrex dish on top of the meat and weight down with a heavy pot. Refrigerate over night. Reduce remaining braising liquid to about 1 cup, strain and reserve.

Cider Reduction

½ cup sauvignon Blanc
3 Tablespoons champagne vinegar
1 cup apple cider
1 cup veal stock
2 T diced shallot
1 t garlic diced
2 sprig lemon thyme
2 peppercorns
1 t apple cider vinegar
1 Tablespoon whole grain mustard
2” carrots peeled
2 T butter cold

Heat pan and add wine, vinegar, shallot, garlic, thyme & carrots. Bring to boil then simmer until almost liquid is almost gone. Add apple cider and reduce until almost all liquid is gone again. Add veal stock and peppercorns and simmer until reduced by 2/3. Strain into a clean saucepan. Reduce over low heat until it has a thick syrup consistency, then whisk in butter one piece at a time to emulsify. Add cider vinegar and whole grain mustard at last minute. Keep warm or refrigerate overnight.

Pickled Pearl Onion

20 pearl onions, peeled
1 cup water
½ cup red wine vinegar
½ cup apple cider vinegar
1 cup sugar
1 teaspoon salt

Combine sugar, water and both vinegars in pot and bring to a boil. Remove from heat and pour directly over the pearl onions and stir in the salt. Cool at room temperature. Reserve in refrigerator for up to 2 weeks.

Vanilla Apple Puree

Poaching Liquid
6 apples peeled, cored and cut into 1” pieces
2 cups sauvignon blanc
1.5 cups water
1/4 cup brown sugar
1/3 cup honey
1 lemon juiced
2 cloves
3 T champagne vinegar
1 vanilla bean, seeds & pod

To Finish Puree
2 tablespoons honey
champagne vinegar
2 vanilla bean seeds scraped
½ t cinnamon
¼ t ginger
½ cup cream +/-
6T butter
salt to taste

Prepare poaching liquid. Bring wine & vinegar to boil and then add sugar, honey, cloves and water. Remove from heat once sugar is dissolved. Add lemon juice.

Place all apples in poaching liquid with 1 vanilla bean. Poach apples gently over simmer until soft but not mushy. Remove from liquid and add apples to blender with enough of the liquid to just puree. You are trying to achieve a very thick consistency.

Add the butter, and enough cream to achieve the consistency of a smooth mashed potato. Add remaining ingredients to taste. Reserve under refrigeration or use immediately while warm.


Apple Celery Salad:

2 green apples, peeled and cored
Celery Leaves or Micro Celery
4 tablespoons Olive Oil
1 tablespoon champagne vinegar
1 teaspoon Dijon mustard
salt
pepper

Place the shallot, Dijon mustard and vinegar in a bowl. Slowly whisk in the olive oil to emulsify. Add the salt and pepper to taste. Cut the apples into matchsticks 1/8” x 1/8” x 2”. Place the apple slices in the vinaigrette. Toss with the celery leaves and taste for seasoning. Do this immediately before plating.

To Finish at service:
Warm the apple vanilla puree in a saucepot until warm. Keep warm.

Reduce the braising liquid to about ¼ cup then whisk in the cider reduction. Keep warm.

Remove the pork from the refrigerator. Reserve the cooking fluid in the bag, or a bit of the braising liquid to glaze the meat. Trim any excess fat, leaving some at the top to crisp nicely. Cut into the desired shapes. Add the pieces to a cold pan and place over medium heat to cook. Once crisp and brown, turn over. Cook both sides until crisp and warm, then add the fluid to the pan and let reduce, basting the meat to glaze. Serve over the vanilla apple puree, spoon some sauce along side, and top with the salad. Place a pickled onion along side.


RECIPE BY PAJO BRUICH, 2009

The French Laundry, Could It Get Better?

www.pajoscatering.com

It is nearing 3 years since our first and previous visit with The French Laundry. Another visit was long past due. As I considered how far my cuisine has come and evolved over the past three years, it only seemed like perfect sense to do this again. For research of course! Always good to sharpen your skills and get inspired by observing the best Chefs in the Country.


It also happened to fall perfectly on Mom's birthday weekend! So we celebrated her birthday and mine, which is next week! What a gift.

After securing a reservation for the three of us, I came to realize what a treat we were in for. Knowing that it is truffle season, I was excited! So we packed our clothes and booked a babysitter to join us for the weekend to watch the little one. Off to Yountville we went.


We had such an amazing experience previously that we were naturally concerned about our experience this time. Together we learned that when in the hands of The French Laundry, there is nothing to worry about.


Dinner was truly amazing, something that I could appreciate so much more, knowing the technique and recognizing the skill and refinement that went into the entire production. I picked up some great inspiration and new techniques. So inspiring.

Amuse Bouche: Gougeres, Salmon Tartar

The Gougere seemed smaller and lighter than I previously remember, with the slightest nuance of nutmeg if you will. Extremely warm and meltingly smooth with cheese.

The salmon was so very fresh, cut with such precision, like a surgeon yielding a scalpel over a patient. The lingering acidity of the lemon in the creamy creme fraiche left salvation on our palates.

Cauliflower Panna Cotta, Island Creek Oyster Glaze, California Sturgeon Caviar

What can I say, truly amazing and classic pairing. Rich, so luxurious, and perfect.

Amazing Pain Au Lait, compressed adante butter was amazing, cheese-like richness and texture. My understanding was that they compress the butter with cheese cloth.

"Moulard Duck Foie Gras En Terrine, Quince Relish, Duck Confit, Cornichons, Watercress"

A revelation for me. Foie Gras, the best I have ever seen & taste executed.

The first thing that struck me was just how small or dainty this seemed. Again, such delicate execution, such care taken. The duck confit added a great textural variance, and the pairing was great with the quince, dijon and cornichon. The Brioche was the lightest I had ever seen. As standard, an array of exquisite & rare salts complimented this course.

Salad of Matsutake Mushroom, Tokyo Turnips, Cashew, Mizuna, Meyer Lemon

This course really got our taste buds excited. Not the biggest flavor, but the cashews were great paired with the mushrooms and the acidity really brought a great brightness.

Tartare of Japanese Bluefin Tuna, Jidori Hen Egg, Red Radish, Black Truffle, Romaine Lettuce and Celery Root Remoulade

Angie loved this dish, as she is the crudo queen. Devoured every bite without the blink of eye it seemed. It was very good. But I preferred what came next.

Confit Fillet of Atlantic Cod, Crispy Brandade, Piperade, Garlic Pudding & Parsley

The fish appeared to be put together to form a roulade using activa, though I did not ask I am pretty positive. You could see the seam if you looked close enough. Meltingly soft, rich, warm, amazing. Cooked in 2 parts canola to 1 part olive oil via sous vide. They fill the reservoir and the run the oil right through the machine I believe, at least that is what we were made to believe. The brandade was very crispy and tasted great, but the piperade and garlic brought the dish together and made it sing. So very simple and so delicious.

A Classic

"Beets & Leeks"

Maine Lobster Tail "Pochee au Beurre Doux" with King Richard Leeks, "Pommes Maxim's" and Red Beet Essence.

This dish was rich and luxurious as we noted in our notes. Simple as ever and not fussy at all. The leeks were so creamy, the lobster cooked perfect, the beets rich and velvety and the pommes executed nicely for some crunch and salt. We were very happy with this course.

Next up I splurged and ordered the white truffle tasting from Alba. They obliged and were kind enough to bring Angie and Mom another classic.

White Tuffle Infused Custard, Black Truffle Ragout, Chive Chip.

Spectacular and simple.

The loosest polenta I had ever had enriched with mascarpone cheese, a ring of the cleanest flavored rich veal jus, and white truffle shaved generously over the top. Heavenly. Divine. Can I have seconds? I will remember this dish for some years to come.

Mom opted out of the main course options which were either Rabbit or Pigs Head. Instead she subbed to the vegetarian tasting for this.

"Poached Flowering Quince, French Laundry Ham, Crispy Membrillo, Marcona Almonds, Arugula and Piment d'Espelette"

Again a great pairing, seemed rather fall like with hints of anise and almonds and almost the hint of nutmeg. House cured ham for 18 months, everything came together to form a great dish.

Sirloin of Devil's Gulch Ranch Rabbit

Sunchoke, Pine Nut, Royal Blenheim Apricot, Arugula, Aged Balsamic

So amazingly small and delicate, every bite was a gift.

Rouelle De Tete De Cochon

Tuscan Lentils, Melted Swiss Chard, Butternut Squash and Blis Maple Syrup

A great dish. Pork was perfect, tender, crunchy, hot, salty, flavorful, fatty. My problem with this dish was that the puree seemed very one note. The dish seemed one noted. I would have had liked a little more balance here. It was extremely rich but needed some acidity to balance the fattiness of the dish. Very rich. Very good however.

Elysian Fields Farm Lamb Saddle

Autumn Pole Bean Cassoulet, Tomato Compote, Petite Sale, Thyme Jus

I was pretty loving this dish. Lamb was perfect. Perfectly cooked, flavor was amazing. The cassoulet was the best bit of beans I have have ever eaten, so I was pleasantly and extremely surprised by that. Thyme jus complimented the dish great, and the tomato compote brought that sweetness and acidity to the course. Perhaps my favorite of the night. I ate 2.

Red Hawk

Caramelized Brussel Sprouts, Pickled Pear, Chestnut vinaigrette

Amazed at how well they nailed this pairing. The brussel sprouts really brought out the cheeses grassy and natural flavors. This was very good and everything a cheese course should be.

We Love Cheese. My Mom kept talking about blue cheese. The waiter heard this. So he brought us an additional cheese plate not on the menu. Here it is.

Forme D Ambert, French Prune, Hazelnuts, Compressed Endive

The endive was something I thought was special. You can see the translucency in it, all they did was compress this in water. Amazing at how the flavor and texture were enhanced.

Unfortunately I still cannot bring myself to enjoy blue cheese. It is the only thing that I can truly say I do not have a taste for. I have tried and tried to like it, I really want to like it and enjoy it, but I just don't. If anyone has any tips let me know.

Dark and Stormy

Maui Gold Pineapple Sorbet, Spiced Gingerbread, Gros Michel Banana

A really great dish. My understanding was that they used a ginger beer foam which really accented the dish lovely. Crumbled gingerbread and a sugar tuile brought some flavor and texture to the dish. And of course, any time I eat ice cream, sorbet or anything frozen my awareness of texture has gone through the room since my acquisition and practice with the paco jet. The Sorbet was superb, texturally exactly what one would not expect. I mean it was exactly what it should be but usually is not. The texture was amazing as was the clean flavors of the dish and I really enjoyed this.

A Classic

Coffee and Doughnuts

I have a slight obsession with doughnuts. I have been known to make them frequently and have gotten quite well at them I must say. So I really appreciated seeing this appear surprisingly, as it was not on the menu. The doughnuts were great, but the best part was the overlooked coffee. Wow. Something so unique and soooo good. I have found my new favorite drink I think, if you could call it that.

A birthday treat

Gateau Saint Nizier Au Manjari

Mango Chili Relish, Valrhona Cocoa Nibs, Lime Foam, Coconut Milk Sorbet

All I can think of when I look at this dish and the previous pineapple sorbet, is that the pastry chef must be tired of the cold Yountville weather in December. Yearning and daydreaming of a trip to some tropical place where pina coladas flow and fresh tropical fruit is offered. Not very winter like.

I must say, thank you for daydreaming. This was another superb dish! Flourless chocolate cake that was ever so moist, a mango chili relish that all came together with a cloud of lime foam and again a perfectly textural sorbet.

Another treat. How many items did we get that were not on the menu? I would have to go back and count. But I am so glad we did.

A simple cheesecake. Thats all.

Did I mention and truly sensansional simple cheesecake. The thinnest and crunchiest graham crakcer crust perfectly executed as though santa's elfs themselves had worked their magic to make the crust without a flaw. A velvety creamy and not overly sweetened filling, with the right amount of tang to really excite your taste buds after all this food. And one very lonely and amazingly delicious cherry. OMG.

The standard house made chocolates, which we took home and enjoyed over the next week as to try and live the day out as long as possible. Please don't end!

Jaren, one of our servers - previously worked at Alinea and was very knowledgable of food. Even shaired some experiences from his previous position that I will keep in my locker.

Brian, our server who helped to make the day truly over the top. Extra courses, amazing service. Whew. He is of all things a culinary graduate from the CIA!

Anani - Sommelier - A great guy with whom we share something in common; Both of our daughters were born on January 9th, a truly special day for us long before our daughter was born. This seemed like fate! What a great person!

All said and done, whew! Where we eating for dinner? I'm hungry!

Classic, only my wife! What a doll!

As we were leaving we ran into Bob! What a treat! Of course he agreed to a photo and we were able to chat with him on his way into the restaurant. Thanks Bob and hope to see you next time!

As I reflect over the dinner and experience at hand many things come to mind and stand out. Little things like how when one would get up to use the restroom they would appear and present a newly folded napkin. Or how the Brioche was replaced with warm brioche frequently. How we were greeted upon arrival, how the water and wine never went empty, how we never had to ask for anything! They were on top of it all. Service was over the top.

Then I think of the extras. How they really made this day special and above what we expected. The extra food, the amazing dialogue that was shared, the closeness that we felt with our servers. That is what really made all the difference and made the day memorable and special. We felt like part of the family.

We were taken into the kitchen at the end of the meal. I was able to really observe and take it in, just how small the working area is and how amazing they are to achieve what they do. I spoke with the Sous Chef and was able to thank them for a wonderful day.

I think I hounded my server all day about a Stage position. I was really interested in finding out what it takes to get a stage and he was kind enough to help out. Come to find that it requires 3 months of stage as an interview process prior to any sort of pay. Something we will think about moving forward. I would love it if I can afford it.

The food, I think I really have to talk about the food. I was so amazed at the level of skill, the attention to detail. Most of all, I was amazed at the delicate touch that every single item leaving the kitchen that appeared on our plates had. Delicate, Perfect, Simple. Amazing! So very clean and so very good. This philosophy carried over into the operation as a whole. How the staff carried themselves and spoke, delicately. Wow.

Such thought and care goes into their jobs. You can feel the "specialness" in the air if you will, as though people are aware that they are doing something special and as patrons we felt like a part of it. Bravo to everyone at The French Laundry and thank you for an amazing day!

www.pajoscatering.com