The energy of me is like a rainbow seen through a series of mirrors, a spectrum of colorful rays, visible from the glowing beams of sunshine and with the contrast of rain, viewed through a kaleidoscope. In a way, it is similar to how we view all that we perceive, since our eyes actually project a mirror image to our brain which then decodes the vision and understands the sight witnessed. Refraction is a wonderful tool, as is reflection, and without either energy is not present, nor are there any challenges. Remember your mind can do all kinds of things, so feel free to employ it to create the energy you desire or seek. For we are all sculptors when it comes to thoughts.
Tonight was an interesting night, to say the least. It is extremely rare when I get burned in the eye while cooking; however, it does happen from time to time. Usual suspects of such a unpleasant sensation are Quail, Sweetbreads, and Peas. You could imagine my surprise when I was pan searing a Kobe Skirt Steak and it popped, hot oil squirts into my eye, causing me to cringe with uncomfortable pain. There is little one can do in this situation. It burns for a few minutes and then usually goes away fairly quickly. The eye is probably the moistest part of the body, at least that is exposed, so the amount of liquid tends to cool, flush, and protect the eye. Needless to say, hot oil in ones eye is about the least desirable feeling. Its all part of being me, I suppose.
Speaking of Restaurant land, we had a vegan wine dinner the other night. It was a well planned menu, full of ingredients from Terrapin Farms, with lots of lovely people in attendance. There were a few folks from the Sunday yoga class in Polson, first time they had been able to dine at the Restaurant. I gave my Sous Chef the night off, in part because of my busy schedule of traveling and being out of town (more on that later). Five courses of food and an optional wine pairing, with the start time slated for 6:30pm. Generally with all of the wine dinners we do, we usually get started just before 7pm, since it takes a few minutes to get everyone situated and make last minute adjustments. Here is the menu:
*Fried Green Tomatoes, Sweet Pepper Relish, Cucumbers, Mustard Greens, Arugula, Leeks
*Artichokes, Cherry Tomatoes, Swiss Chard, Orange Tomato Confit, Toasted Garlic
*Baby Beets, Baby Carrots, Baby Lettuces, Sweet Onions, Raspberry-Sorrel Vinaigrette
*Yukon Gold Potatoes, Summer Squash, Kohlrabi, Celery Root, String Beans
*Strawberry & Rhubarb Crisp, Fennel Sorbet
So the dinner starts normally, I went out to introduce the evening and welcome everyone to the special event. We had a full house. It was unbelievable to see the massive turnout for a Vegan wine dinner! Last year, we had six people in attendance. This year, there was something like 45 people. At any rate, the plan was for my line cooks to be breading and frying the green tomatoes. We don't have a deep fryer, so we had to pan fry 135 tomatoes, as we were doing three per plate. Since it was a vegan wine dinner, we were using a tomato based wash to dredge the tomatoes in (in place of an egg wash). In other words, we had to flour each tomato, then dip into tomato wash, finally dredging in breadcrumbs, in that order, to execute each tomato slice. With only six burners in the kitchen, it took a long while for us to complete the task. In fact, when I finished my introduction, the tomatoes were not even halfway complete. I realized this and jumped in and took over the pan frying of the tomatoes. I reckon we were able to work two orders, per skillet, per batch. This meant that we could realistically only accomplish about ten orders, with each cycle. And because each cycle took anywhere from five to ten minutes, the process of frying tomatoes took over 30 minutes to complete. Now, with that said, in the midst of tomato frying drama the damn stove catches on fire. How can a stove catch on fire? Well, allow me to explain: just beneath the burners lies a tray that catches debris, over time this collection tends to build up and needs to be changed fairly often. The tray usually is lined with foil and is changed weekly due to the danger of a fire, particularly once the stove gets super hot. Since we were blasting all burners, deep into fried green tomato land, the heat from the stove was scorching hot.
Lo and behold a fire breaks out, while we are plating the green tomatoes, mind you 45 plates of them in a small kitchen with no Sous Chef on staff, due to the foil lining the tray not being changed.. Normally a heavy dose of baking soda does the trick of putting out the fire, and usually no harm is done. I sent one of my cooks to find baking soda. He could not find it. Fire tends to burn rather quickly, especially when it is a grease fire, and with lots of high heat around, this bad boy was spreading like a blaze in a toilet paper factory. I finally sent my dining room manager to get the baking soda. The major problem with this situation, aside from the fact that we have: a dining room full of people, two stacks of 23 plates laid out across the kitchen trying to plate the first course of a five course dinner, and we are already way behind (it was about 7:40 at this point), is the simple fact of the tray that was on fire was stuck. Normally this tray slides out with ease but there was so much build up from the debris, which was on fire, that I could not, for the life of me, remove the tray. So I am dosing piles of baking soda on the flames, attempting to extinguish the fire, to no avail. I realized we were on the brink of losing complete control of the situation and the wine dinner, with all of its hungry and eager participants, might just be sacrificed for the health of the kitchen not burning down. The critical nature of the situation can not be overstated. Because our kitchen is somewhat open, I had to actually remain calm enough and appear as if nothing was happening. I realized my only hope of saving the dinner was to remove the tray, otherwise the next move was to grab the fire extinguisher and blast the entire stove. Obviously, this would have sabotaged the whole dinner. I pulled and pulled on the burning tray one last time. Finally, it broke free. I threw the tray on the ground, showered it in baking soda, and extinguished the fire. From there, with black burnt ash all around us, we finished plating the first course.
I looked at the clock when the forty fifth plate was put in the window, it was now 8:05. It took over an hour to put the first course out on a five course wine dinner. Thankfully, the first course was a home run. This means it was so good, that it was just enough to put everyone back on track. I can only imagine the mood of the audience, given the fact that they had been sitting since 6:30 and wondering where the food was. The rest of the dinner, from an execution standpoint, was alright but not great. The second course took some time, although by the third course we were rolling and back on track. Thankfully, the dessert blew everyone's mind. The fennel sorbet stole the show, and still people comment that it was one of the best things they have ever put into their mouths. I chalked it up as just another night in the life and times of Andouille..
I decided after this debacle that no matter what, my Sous Chef would always accompany me during a wine dinner. That said, we have such a great crew right now, better than we have ever been at the Restaurant. It's an amazing place to be operating at, and its allowed me more time away from the Restaurant than ever before. Of course its all by design, and the hard work and energy of each one of our staff members.
As a result, I was able to witness my 100th Phish show this summer, in Denver. And it was a very special show indeed, spent with very special company, and with super sensational song selections. Every song Phish played that night began with the letter "s". I now spell century with an "s".. Need I mention there was a rainbow prior to the show starting? Lightning all around the venue? A crazy storm blowing off the Colorado rockies and providing some epic scenery? This all contributed to a magical occasion, one for the ages. I have now seen 102 Phish shows, and on some level I feel as though my life is complete.
On to the yoga scene and phenomenal workshop in South Dakota with the founder of Anusara Yoga, John Friend. We did nine hours of yoga each day, on Saturday and Sunday, from 8am-6pm with a few breaks in between. It was epic! The knowledge of John Friend and his passion for life, yoga, and connections with the divine inspired me to a whole new level. My yoga practice has been somewhat steady recently, especially since this workshop, although I am still trying to find out ways to get on my mat every day! Even if its only for 10 minutes, 20 minutes, whatever, that is my goal. I will keep this blog updated on my progress. My meditation practice is still fairly solid, twice a day, for 22 minutes. This will eventually increase to 25 minutes, once I am ready for a stronger dose. As of right now, 22 minutes is more than enough.
I have thought about removing the running part of my blog, since I am not really a runner anymore! I mean I am still an aspiring distance runner, its just that I haven't really run recently. Now that I am done with physical therapy, running has been something that has been difficult for me to find time to do. There is always tomorrow, though, and I will remain optimistic for now.
I have been battling hospital bills, all from Spokane or travel to and from that lonely place. Its me against the insurance companies as well as the hospitals, and the fight will be long, bloody, and difficult. I'm in it to win it, and thankfully I have plenty of Tupac on my ipod to inspire me to keep on battling.
I am often reminded of how far I have come since my accident, especially when I think of how I used to not be able to walk. This was vividly apparent when I visited North Valley Hospital the other day for the first time since I practically lived there for three weeks in February. Walking with ease down the hallways I used to roam in my wheelchair I suddenly realized how often I forget that I was severely injured just months before. The feeling that overcame me when I saw the hospital was profound- I was immediately thrust back into the memories of my time spent there. Honestly, I still value my time and the staff at North Valley greatly. The staff there is incredibly inviting, professional, caring and compassionate. If only all hospitals operated the way they do, the health care system and the world surrounding it would be a very healthy place to navigate. Unfortunately our current system is flawed beyond belief, created by a bunch of money grubbing no good hypocrites and magicians who sole purpose is to screw the audience of their admission price, fooling them with their slogans and mission statements. At least, it seems that way to me.
None the less, my memories of North Valley Hospital are extremely fond and full of moments that I enjoy reminiscing about. The view of Columbia Mountain and Teakettle, which I could view from my hospital bed, will always be different since my time in the hospital. Occasionally I would be awake for the sunrise. Watching the sun elevate over those mountains inspired me greatly. I vowed, in those moments, I would never again take my health for granted. Thankfully, I have the hospital, those mountains, and all the memories to remind me how grateful I truly am. For I know what it is like to not be able to move, to have to use a catheter, to wonder if I would walk again, and I also know that it means to be truly alive.
Ahh, yes, the energy of being me. Life continues to take on a brand new meaning. I'm turning 35 in less than two weeks. To be honest, I never thought I could make it this far. How will I celebrate this monumental date? It just so happens that Furthur will be playing Missoula. Looks like I am going to be dancing to the music I grew up loving, the stuff that really started it all for me, and with people I have come to know and love. How delightful!
