21. June 2009 by Kenneth Gilbert.

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21. June 2009 by Kenneth Gilbert.

Two days ago I truly had the most flattering comment about my food in years. Graeham our very talented bartender came to me as he usually does and stated that he had a single guest at the bar and that was interested in the 5 course Blind Tasting Menu. Graeham stated that the gentlemen was interested in multiple combinations of beverages paired with his meal. Micro Brews to Cocktails to Wine! I thought that it was a bit strange but I said, “ok”.

I was joking around with Richard and Trey on the line after I prepared the first course. They asked me what did I call the dish. I said, ” I call it Miami, lol!”.

Colossal Crab, Cucumber Carpaccio, Papaya Mojito Salad and Pink Peppercorn Vinaigrette

I started working on second course and I decided to build up on a deeper flavor in terms of richness still remaining cold. Richard said, “Well Chef what do you call this one?” I said, ” Little Richard, I call this a bit of Palma de Mallorca, lol!”

Iberico Ham layered over Crisp Potato with Humboldt Fog Cheese, Kumquats and Sun Flower Sprouts

Third Course I decided to go with Halibut. I just received a pristine 20 lbs Alaskan Halibut that was simply beautiful. Nicolas Sangros our new Director of F&B walked by and saw the plate in the window and he said, ” So Chef I see that you are changing up up your style!”, I then stated, ” Nicolas my range of diversity is ridiculous as you will see as we continue to work together!” Little Richard busted out laughing due to my comment.

Plancha style Halibut with Oven Dried Tomatoes, Preserved Lemon Caper Emulsion and Basil

I decided to go with Bison for the 4th Course. We currently have a Bison Rib Eye on the menu that has been selling very well. I went to Ty’s station which Dan happened to be covering this night (Grill) and pulled a nice cut of Bison Rib Eye.

Grilled Bison Rib Eye on Fontina Risotto, Petite Foie Gras and Sage Marsala Mushroom Demi

I passed off the remaining meal too T. Smith (Executive Sous) for dessert. He prepared a study of Chocolate.

Steve, one of our Personal Assistants came by and said, “Chef I need to speak with you”. He proceeded to tell me that the gentlemen that I just fed the Blind Tasting menu too was crying about his experience. He said, “Chef this gentlemen had nerve damage 4 years ago and he hasn’t been able to taste food until TODAY, at this moment during his meal. He says that you brought his taste buds back!” I was like, ” Yes Right”. Steve said, “Chef  need to go and speak with him”.

I walked out to the bar and met the gentlemen. He began to tell me that he had surgery 3-4 years ago and ever since then that when he ate Ice Cream, he tasted Salt and when he ate meat, he tasted Copper until Today! As he was telling me, this the gentlemen that was in his mid 50’s began crying in front of me. He shook my hand again and he just said, “Thank You”!

I walked away and called my wife immediately at the Hostess stand and told her the entire story, I was so taken back.

JUST IMAGINE that you go through life and the very food that you put in your system has no taste or that the taste that it has simply tastes like something else. We take for granted the little things, which are actually big things to other people. Like the flavor of a fresh juicy Peach or Bing Cherries or a beautiful Pot au Feu in the Winter.

I really just want to say that we should be appreciative of the gifts that God gives us. Non of us are perfect and we all struggle daily with our speech towards each other, actions and thoughts. Let’s just take a moment and IMAGINE if while you are eating that a Vanilla Bean Ice Cream, that it tasted like Salt! So the next time you begin to eat something appreciate what God has put in front of you, whether its Irish Steel Cut Oatmeal for breakfast served with Steamed Vanilla Milk, Brown Sugar, Pecans and Raisins, Chicken Salad Sandwich on Artisan Cibatta with Lettuce & Tomato for Lunch or Tasso Ham Macaroni and Cheese with Grilled Chicken for Dinner. Simply APPRECIATE! No more, no less.

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