Thursday, December 3, 2009

Daddy? Where does polysorbate 60 come from?

I just finished this book and I have to tell you I am a little bit freaked out. But not necessarily by the things I thought I would be freaked out by. Well,,, I mean I already knew that the processes used for Bleached Flour were not good and that Natural and Artificial Flavors are really neither. But Steve Ettlinger was able to scare the bejeezes out of me regarding so many other things about food and its current processes. Via his quest to identify the sources for the Twinkie's long list of ingredients. How would I have known that the waste incurred to make Vitamins in the pill form is so environmentally unfriendly no one does it outside of China anymore. Or that much of what we eat starts out either as corn or a petrochemical. Well, I think we all knew about corn. All that said, I am still going to make good on my personal reward for completing this book by actually having one of the 500 million Twinkies sold this year. Now that I'm fully aware of all that's in it, I might even enjoy it.

Friday, November 20, 2009

Pictures from the Bethlehem Inn Dinner

Here is a shot of the whole kitchen group.
My course, a Harissa Butternut Squash Soup, Grilled Cheese and Fried Sage Leaf

Chris from Cork, Quinoa and Asian Slaw with a Fig Spiced Lamb and Marcona Almonds
Cliff from 900 Wall, Pancetta Bread Pudding, Spiced Super Jubel Porkloin and pickled red onions with Pork Belly
Katrina from Deschutes Mountain Room, Abyss floats with caramel sauce and chocolate dipped pretzels.

Monday, September 28, 2009

Yom Kippur

Link for some information on how to shop during your day of fasting.

Tuesday, September 15, 2009

The Best Beer In the World

Oh man, I am so excited. The Weiheinstephaner (Veihn-shte-fawner) Heffeweissbier dark is back in the beer case. I think I could marry this beer if I already wasn't. Even Beer Advocate rates it an A+. I will looking into getting a keg of this beer soon. I have taken on a new, "additional", beer distributor last week Point Blank. They have a whole catalog of fine beers we have never carried before. So look for some new faces.

Tuesday, September 8, 2009

A perfect cup

Oh man, Wickipedia has everything. Check this out if want to learn more about . Turkish Coffee.

Wednesday, August 26, 2009

Kebaba Food in Gourmet Magazine

Kebaba is in this months (September) issue of Gourmet. Pg. 14 in the You Asked For It section. Out in newsstands and kitchen type places everywhere.

Sunday, August 23, 2009

Saturday Music Series

Week 4 David Bowers and Mark Ransome. Thanks to those guys performing for the last time together after 10 years. Good Luck down south David. The night was great.

Thursday, May 14, 2009

Thanks Cascades East Magazine

Thank you to Cascades East for the profile coming out in the next issue. Here's a preview.

Friday, March 13, 2009

New Beers!

Gearing up for some warm weather with our newest selection of brews. Click on each beer heading to link to their website.
Bend Brewing Company Axe Head Red.
Krait Prestige Champagne Lager
Bridgeport IPA
Widmer Bros. Drifter Pale Ale

Thursday, March 5, 2009

You, me and the OLCC

It all started with my audacity. Well, my audacity and a certain beer representative that promised me there wouldn't be any problem getting me the keg I wanted, when I wanted it. Back in January I sent out an email to the folks on the Kebaba list that stated, among other things, that the wonderfully delicious Belgium Farmhouse Ale, Saison Dupont, would be available on tap sometime during February. Then I sent a couple more emails in February, all making the same claim. And oh, weren't people excited. Several customers and friends commented that they would be in as soon as it was here.

So the stage had been set, the timing was right, I asked to have the keg brought down from Portland so it would be around when we needed it. That was somewhere around mid-February, which is plenty of time to start pouring by the last week. Allowing me to keep my promise and us beer lovers to get our fix, before March 1. But the keg didn't show up. So phone calls were made, but no answers were given as to where this keg was. More phone calls, no replies, more calls, no replies. During this time, the keg I did have was running low, the weekend was approaching and I needed something fast.

In walks Patty O, resident good guy, with his mason jar of goodness. Carrying a sample of one of the finest American Tripel ales I've ever sampled. Brewed in Portland, by a brewery I had never heard of, which makes it even more desirable to me. Patty O saves the day by bringing in a keg of this Tripel Tempter just in the nick of time. No down time on the tap handle and with a Belgium style beer too. Thanks Pat.

Here's where this story get's tricky. Since I had been announcing the arrival of a beer that now wasn't going to come, and I still didn't have a reason as to why, so I began feeling really dumb. I decided to save face with my email listers by offering them something special. So was born the "call me a liar" campaign. Where if you came into the restaurant and called us a liar, you'd receive a $1 discount on the Tripel Tempter that was now pouring in replacement of the Saison I had promised. I felt it was a rather witty email and so did so many others. Even non beer drinkers were mentioning the email to their servers, mainly because they wanted to call someone a liar to their face and not get hit. One more problem, the attachment that was meant to go out with the original email, including artwork and a beer profile from the brewery, did not make it. So the email was re-sent, this time with the descriptions in tact.

The evening of the second email is when the OLCC gave me a call at Kebaba. Just a few days earlier I had ordered some new "If you were born before this date..." signs and I answered the call expecting them to ask if they had arrived, thanking me for keeping current on those things. But that is NOT what happened. On the other end of the phone was a man, who quickly and concisely explained to me that what I had done was outside of the regulations set by the OLCC regarding alcohol advertising. It seems that you cannot advertise discounted alcohol outside of your establishment, for any reason, at any time. Not to sound completely ignorant, this regulation I was aware of. But, I, my partners and every customer up to and after the time of the phone call, was shocked to know that sending discounts to a private email list was also unlawful. As it turns out, the guy at the OLCC was very cool about it, just doing his job after another business owner had complained. I assured him I was clear on the rule now and that I would never do it again. He thanked me, I said I was sorry and the conversation was ended.

Now that it's all over, I guess I feel lucky for several reasons. My ignorance combined with audacity allowed me to be have one of my more talked about and successful guerilla advertising campaigns to date. But I also feel lucky that my ignorance and audacity did not get me a substantial fine, we cannot afford right now. No harm done, but I guess I'll just never stop doing what I feel is right, living and learning.

Thursday, February 26, 2009

Call me a liar

I know I've been promising a keg of the Belgium Farhouse Ale "Saison Dupont" since the end of January and the moment has finally arrived... for you to call me a liar.

That's right! I have been unsuccessful at getting even one single keg from my distributor. So you can call me a liar.

But wait! If you come into Kebaba during the next week to ten days and call your server a liar, they'll give you $1 off your first beer of the current rotating tap. Which is a fine beer indeed and probably not yet been sampled by any of you.

Cascade Brewing has produced a very fine Tripel that has impressed me and so many others that have tried it recently/ Thanks again to Patty O for bringing this our way. Sorry I can't load the imagery they sent to me (it's cool) and this beer does not appear on their website (it's that cool too). But here's the stats.

"Rich malty ale brewed with an Abbey yeast. Oak aging on Perled hops brings a candied aroma." 8.5% alc/ 16.2 IBU

Take advantage of this once in a lifetime chance to get rewarded for calling someone a liar. Because when this keg is gone, your only reward for calling us a liar will be a swift punch in the arm.

Hope to see you soon.

Monday, February 9, 2009

A little press always feels good

Kebaba got a little press from the Bend Bulletin on the cover of Sunday's business section, regarding our effort at alternative/ guerilla sources of advertising. Generally when I'm interviewed for these kinds of things I usually end up sounding like a complete moron. Well, at least a little bit of a moron, but either I'm getting better at it or this reporter is good. Let's just say it was a combination of both. I would like to thank Kimberly for focusing on Kebaba and mentioning Twitter and the Kebaba Blog in the article. Also I'd like to thank her for relating our internet presence with our desire to develop closer ties with our customers. Not to make this sound too much like an acceptance speech, last but not least, I'd like to thank Cassondra at tbd advertising, for without her none of this would have ever happened. All in all, I'm pretty happy with the article and grateful for the exposure.

Tuesday, January 27, 2009

Kebaba Winter Formal

Good turn out for the party, everyone looked so nice. The picture with the bright light is not from the camera but from Steve's electric suit.

winter formal cont.

Thursday, January 15, 2009

One Hour Only

The local twitter community has been very kind to us. Here's us giving back.Say hello to Twitter Happy Hour! Today only.
Twitter Menu
(4:30- 5:30)

basket of fries with garlic sauce 2
any hummous with pita 3
cheese or zataar manakeesh 4
olives 3

falafel sandwich 5
burger with salad or fries 7

drink discount -1
(draft beer, wine and cocktails only)

Science? Maybe

Looking to improve shelf life for our line of retail spreads and dips has been challenging. We are attempting to stay preservative free but increase shelf life for all products. As a chef for so many years and always looking to use product on a daily basis, training yourself to "prep" just enough to keep your station fresh, yet stocked, is the industry gold standard. When doing a line of packaged foods, most of that industry knowledge and experience is thrown out the window.

A pH meter was purchased and the data has started to be compiled. I have always been interested in food science, but until recently that interest has been explored through reading books on basic chemical and structural responses to cooking processes. Or reading text on the history of foods and pioneers in food culture. So when I started compiling actual scientific data on my foods, a whole new window of knowledge was opened that I was given a chance to explore in my most familiar surroundings, the kitchen.

The entire processes of collecting data and cataloging it has deepened my relationship with food. It is a rare opportunity for a "kitchen guy" to cross the line into food science. Perhaps an opportunity that only comes once in a cook's lifetime. But the knowledge and experience gained through such an endeavor will surely improve me as a professional for years to come. Food Scientist is maybe not a title I am ready to claim yet, but it's definitely an area of study this "kitchen guy" is ready to embrace.