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One Blog West

I created this blog some years ago before Facebook to try to build a sense of community around One Block West restaurant (hence the name One Blog West) and its foodie customers.

In subsequent years, Facebook has taken over the more community-related aspects and this blog has morphed into a repository of the dishes that my staff and I have created, short essays on food, stories about the restaurant and restaurant world, recipes, cool ingredients, and whatever else happens to be on my mind.

I used to post to this blog daily, but maintaining the restaurant web site and Facebook and Twitter accounts, not to mention the not inconsequential undertaking of running a high-end restaurant, takes a lot of my time and has forced me to try to strike a balance in updating all these media outlets.

Now I only update the blog when I really have something lengthy that I want to record. Soundbites get blasted out on Twitter and smaller items and event notifications take place over on Facebook.

An Unusual Tasting

Sometimes we get some pretty interesting requests for tasting menus. A good customer asked us to do a tasting menu that was dairy-free, gluten-free, soy-free, egg-free, nut-free, and meat-free save for seafood, poultry, and pork.Here is what we … [Read more...]

Wine and Cheese Pairing

Blue Cheese and Port

At the restaurant, we offer cheese plates both on the main menu and on the dessert menu. We label our cheeses Red Wine Cheese Plate, White Wine Cheese Plate, and Blue Cheese Plate, mainly to give customers a convenient label by which to order the … [Read more...]

A Duck Tasting

My friend Matt farms and raises chickens and has been wanting to get into ducks for a while. Last year, he raised a few Pekins, but the flavor and texture of the meat was underwhelming. We talked about it and other potential breeds during the winter. … [Read more...]

Crutches and Vegetables: A Vegan Tasting

I don't think most chefs realize how much we depend on the crutches of butter, cream, and cheese to pull off our menus. Dairy is a quick way to smooth out and enrich sauces, to convey mouthfeel, and to make guests feel comforted. I know that I don't … [Read more...]

An Early Spring Tasting

Recently, I haven't posted the entirety of a Chef's Whim tasting on the blog, mainly because it has been winter and we have been numbingly bored with the ingredients on hand during the cold and barren months. But now that spring is just arriving here … [Read more...]

Musings on Dessert

Sweets do not resonate with my palate. For dessert, I'd much rather have a hunk of Stilton and a glass of old Port. And I am no pastry chef either. I get my jollies cooking on the hot line, putting food out as neatly but as fast as possible, flirting … [Read more...]

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