24. May 2010 by Kenneth Gilbert.

Just thinking about my favorite flavors of all time and I thought that I would share…

1. Caribbean Conch Salad with a cold Kalik in the Abaco Bahamas.
2. Kalbi with assorted Kimchee and a cold OB!
3. Eel Sushi with a cold Asahi Beer
4. Fresh Indian Fry Bread
5. Thai Green Curry with Shrimp
6. Thai Peanut Curry with Fried Tofu
7. Tom Yum Soup
8. Nam Prik with Fresh Spring Rolls
9. Very Hot Pad Thai Noodles with Steamed Tofu
10. Very Hot Drunken Noodles with Steamed Tofu
11. An Everything Bagel with Chive Sour Cream
12. Vietnamese Hot Pot with Chicken and Shrimp
13. Kimchee Stew with Mushrooms and Rice Dumplings
14. My Dad’s BBQ Ribs
15. My Mom’s Potato Salad
16. Pineapple Jicama Slaw
17. BBQ Baked Beans with Andouille Sausage
18. Tasso Ham Macaroni and Cheese
19. Collard Greens braised in 12 hour Smoked Hamhock Stock and Salt Pork
20. Corn Bread with Poblano Peppers, Bacon and Cheddar Cheese
21. Korean Style Pancake
22. Phillippino Style Chicken Adobo with Jasmine Rice
23. Tempura Colossal Crab with Wasabi Honey Soy or Pickled Ginger Vinaigrette
24. My Dad’s Fried Country Style Pork Ribs with Tomato Molasses BBQ Sauce
25. Chipotle Salmon Burger with Tempura Poblano Peppers, Crispy Chorizo and Cilantro Lime Aioli
26. Poached Eggs, Crispy Chorizo, Cilantro Jalapeno Hollandaise and Potato Leek Cake
27. Seared Foie Gras with Habanero Scented Mangos and Peppers and Spiced Pecans
28. Celery Root Ragout with Tasso Ham, Honey Glazed Ling Cod

That’s it for now……

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23. May 2010 by Kenneth Gilbert.

I woke up today pondering the thought….What defines quality in Food today? Food is an expression of ones self guided by what the earth provides us. More often then not, Chefs today create food based on child hood memories, travels, training, lifestyle inspirations and now, local and sustainable foods.

My passion for food is normally based on what is in season as well as cultural inspirations. For example, If I am working in a resort in Arizona, then I am inspired by what is local in Arizona and culuturally pertainent to the area. Like having a fun creative version of Chicken and Waffles….Blue Corn & Poblano Waffle with Fried Chicken, Grilled Corn,  Chorizo and Warm Chorizo Prickly Pear Syrup! Or maybe if I am in Miami and I am inspired by the Caribbean influences and then I may create….Roasted Plantain Risotto, Grilled Conch and Habanero Lime Foam!

Point is that everyone has an opinion of what food is supposed to be. Whether that is of simplicity like a Burger and Fries or complexity like Olive Oil Poached Arctic Char with Kalamata Olive Dumplings, Fenugreek Tomato Broth and Feta Cheese, food is food. Who are we to tell someone that their expression of food is poor unless the freshness is poor. You may not understand the cultural differences in the food, but who are you to say that the quality is poor or the food is not good. Personal preferences are exactly that, PERSONAL…I love the Culinary Arts because as Chef’s we are all struggling artists searching for the next best dish. I am so blessed to be in a profession where food is a common bond that people will share for a lifetime and if I can help do my part in creating life long memories because of food that I have created then mission accomplished!

    ”Go Hard or Go Home”

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14. May 2010 by Kenneth Gilbert.

http://www.bravotv.com/top-chef/bio/kenny-gilbert

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