THE UPDATE ON ANDINO

Dear friends, family, loved ones..  I would like to first say thank you so much for all of your support.  From the stuffed animals, to balloons, books, dvd's, massages, reiki, healing touch, food, companionship, visitations, messages, best wishes, energy, thoughts, prayers, dedications, etc..  I am astounded at the level of contributions by each and every one of you.  I want you to know that it means so much for me that you have chosen to reach out to me during this rather difficult time.

If you are still wondering what happened, the full story is below on the previous post.  The story I am about to tell is an update on my progress, as many of you have sent me messages inquiring about what happened and how am I doing.  There have been so many messages that I am choosing to write full updates via this blog, instead of responding to the dozens of facebook messages, texts, emails, and phone calls that I have been receiving.

So it is just after 10pm on Sunday night.  I have been in the ICU (Intensive Care Unit) of North Valley Hospital in Whitefish Montana since Thursday evening.  I was supposed to have moved to a regular room, although some recent developments have changed the course of my progress.  To begin with, the nights have been extremely tough on me.  I sleep for about two-to-three hours at a time, then I wake up with severe stiffness and soreness.  I spend a little while focused on gentle movements, such as rolling my ankles around, flexing my quads, opening and closing my heels, and moving my shoulders and arms.  There is not much else I can do, aside from raising and lowering my bed.  I then go back to sleep, for a few more increments, waking back up to the same routine.

I began with a catheter on Thursday, then on Saturday they removed it much to my excitement.  However, as of this morning the catheter is back in.  This was actually a good thing, as trying to pee while laying down, or partially sitting up, is both awkward and uncomfortable.  I was also off of the oxygen for a while and was able to eat solid food (even though I didn't have much of an appetite).  I am now back on the oxygen and I am back on a liquid diet.  This morning I awoke with a very low blood count.  They were deeply concerned about internal bleeding, turns out I have pools of blood in my lower back, which they think are still coming from the pelvis, but they do not know for sure.  I went in for more CAT scans and it basically revealed a more severe fracture to my left side, equaling the severity of the fracture to my right side.  This essentially means I will not be able to bear weight on either pelvis, likely for 6 to 8 weeks, which means I'll be rolling in a wheelchair once I am strong enough to exit the bed.  Nobody knows how long that will be.  The hospital will certainly be my home for some time to come.

Yesterday I actually was able to stand with the help of a walker, although most of my strength came from my upper body.  I can still work my way up to sitting at the edge of the bed, although it is a very gentle and smooth process that ensues, needing the help of two nurses, movement of the bed, etc..  They have decided to postpone any physical therapy due to the uncertainty of my health as of now.

Today I felt what its like to be a young baby or an older person who is unable to make bowel movements without assistance.  Let me just say this, using a bed pan, while laying down, to pass a bowel movement is not a comfortable situation.  Especially with undeniable excruciating back pain.  The real bonus, I suppose, is getting your ass wiped by nurses.  That is what I have to look forward to for the time being.  The other thing I look forward to is the pain medication, which I now have on a tight schedule, until more of my condition is revealed.

My general surgeon is still concerned I may need to have surgery.  He was very optimistic at first, hence the great progress with my physical therapy, diet, and movement, but with the latest developments of losing blood (by the way the transfused two bags of blood to me today) he has taken a few steps back.  It might be a case of too soon, too fast.  So now I am restricted to Diluadid every two hours (a small amount) and Norco every 4 hours, until he is sure the source of the bleeding and pain.  I can request more if necessary, yet I am almost always uncomfortable and continuously in pain.  I will monitor this situation closely and carefully, as I have friends who are doctors that have offered to increase the meds if I feel like I am getting shorter.  My surgeon is known for being reserved regarding med distribution.  That said, I am going to give him another day or so to see what my condition is like.
I have these huge sores on my lower back, in part from the accident but also now from the pools of blood coagulating there.  I have been icing it every half hour or so to help with swelling and pain.  There is a chance I might need to be transported to a bigger hospital tomorrow in Kalispell to be opened up so that they may discover the source of this internal bleeding.  Surgery may be in the cards after all. 

So here I sit, drinking herbal teas, sipping Pellegrino, and doing my various little exercises.  I also spend a fair amount of time breathing deeply and connecting with my body, trying to stay grounded and centered to what is happening.  I have not questioned why this happened, I am only focused on where to go from here.  I am grateful that I have the opportunity to connect with so many people and a deep emotional level and I would like to say again that I love all of you.  My heart is healthy, strong, and vibrant and I will continue to pulse the beats of love, especially with the support and kindness from all of you.

Special thanks to those who have taken time to stop by, write, or touch base.  I will continue to update my condition on this blog, so use this as an opportunity to stay in the loop. 

In light, love, and hope..
Andy

The Story of the Crash

This is basically the story of the crash, as posted on PT earlier (this was written on Friday night):

I was skiing at Whitefish Mountain Resort.. Skiing a very narrow line, underneath a t-bar that no longer runs (except for races), near chair 2, was going about 35-40 miles an hour when I lost control, caught an edge, and smashed into a tree with my back/pelvis area.

Worst crash I've ever experience. I was finally getting a good feel for my new Dynastar Huge Troubles, 186, tele setup, actually skied several sick chutes earlier that day. Basically just shredding a fast and super narrow surface when I must have hit an ice ball or something, immediately lost control, and knew I was in serious trouble. As soon as I crashed my skis were above me, wrapped around tree, my head below and I was unable to move. Had to yell for help before someone could assist. I had them undo my bindings and then I tried desperately to roll over so that my feet would be below my head. Could not move, realized I was in serious pain and should not attempt to move anymore, waited with my face laid sideways, belly down, in snow until ski patrol arrive.

So beginning with everything that happened immediately after the crash, I just laid in the snow in total agony trying not to panic. I just kept telling myself to breathe. I knew something was terribly wrong. Thoughts ran through my head about wondering if I would ever be able to walk again. I tried to stay connected to my breath and think that whatever was happening was exactly what was supposed to be going on. I took comfort in knowing that help was on the way and that the pain would eventually subside.

I was getting rather light headed with my head below my feet, as well it was difficult to breathe in this position, I made every effort to remain conscious. When ski patrol arrived, I was coherent and able to answer all questions. This gave me comfort in knowing I was mentally aware of what was happening. They then began to assess my situation, beginning with asking my name, if I remembered the crash, how old I was, where I worked, lived, etc.. They repeated the questions before moving further. They went straight for the neck to see if there was any pain. Thankfully I had no pain surrounding the neck. Next they had me attempt to wiggle my toes and fingers, both of which I was able to do. They then checked to see if I could feel tapping on my boots, and tapping on my legs. I know most of the people on Patrol as I have been skiing this mountain for 11 years, so it was nice to be in caring hands of friends. As soon as they tried to move me I was absolutely devastated from the pain coming from my lower back. They were able to stabilize me on the back board and then put me into the "body" bag, as we like to refer to it as. This whole process, from the crash, until this point, took about 30 minutes. So they got me down, by skiing, to the Base Lodge where an ambulance was waiting. By the time I made it there my face was covered in snow, I was really cold, still trying not to panic as I was in severe pain.

They loaded me in the ambulance, another intensely painful process, and immediately I was given morphine which helped a little, as did the very warm blankets. Got to the hospital about 30 minutes after that. I knew all of the people working on the ambulance, I can tell you it helped me immensely to know these people cared for me. Got to hospital, still on a back board and was rushed inside to ER. Had to re-tell the story over and over again. Lots of tests were being done, lots of nurses and doctors there, trying to assess the situation. X-rays were first up, taking a little while, the whole time I was asking to be taken off the board because of how painful it was. I still have not felt the excruciating pain that existed while laying on the board. They were giving me morphine as fast as I could receive it without passing out. Mind you they were not allowing me to have any water, which is what I desperately wanted, and of course the only liquid was the IV they had, also I was hooked up to oxygen.

All I wanted in that moment was to get off of the board. There were still more tests to be done before they would allow that to happen. In I went for the CT scans, which lasted at least 30 minutes, still in agonizing pain. The docs wanted to keep the morphine at bay in order to properly read my bodies reaction to the trauma. Then upon exiting the CT scans, I was still forced to lay on the board until the radiologist could survey the situation.

So then after the radiologists opinion, it was now up to the orthopedic surgeon and the trauma surgeon to decide whether or not surgery was necessary. After extensive review, plus me pleading with the nurses to get something in my mouth to moisten the intense cottonmouth I was experiencing, I was left to wait until an assessment was made. Morphine was still the order of the day, no idea how many milligrams I took, but they kept it coming intravenously. Finally the decision was made, I would not need surgery.

My condition was listed as follows: fractured pelvis on both sides, the right side is fractured where the pelvis meets the hip joint, several fractured vertebrae on my lower back, mainly L1 and L2, with a few other small cracks, a large contusion on my left lung, a small hole on my right lung, and a damaged kidney. Finally after about 3 and 1/2 hours of being on that fucking board, I was placed onto a soft comfortable bed where I have remained since 7:00pm MST, Feb 10th. I am unable to move much of my body, its mainly due to the pain in my lower back and pelvis area. I can move my arms, my head, my neck, my ankles, my lower legs and feet, but aside from that I have very limited movement with my upper legs and any part of my back.

I have a continuous IV flowing, oxygen in my nose, a blood pressure pump on my right arm, some things to keep blood moving around my ankles (some type of pump), a few other things to monitor my respiration in the chest area, a catheter that goes up my penis all the way to my bladder, and lastly a button to call a nurse anytime I need anything. Today was the first day they allowed any fluids to be drank, aside from the IV, and I was on a liquid diet. I am pretty fearful of having to pass any bowel movements as the thought of movement for that seems daunting, to say the least. Until I can sit up with any regularity, I am going to pass on solid foods to keep from actually have to make a bowel movement.

As soon as I got to the bed from the board I was onto the dilaudid with intravenous injections. It is an incredibly euphoric sensation, so much so I can literally feel it take effect as it moves through my arm to my head and then all the way back to my feet and back up. The only feeling I can equate this to is being in the mothers womb, as if any of us remember what that feels like. Today they wanted me to try sitting up, seemingly an impossible task, but with the help of the Physical Therapist and the resident Nurse (both good friends of mine), I was able to sit up with the help of some Norcos, 2 doses at 5mg each, in addition to the Diluadid. The way back down, however, getting to my back was more sharp, piercing pain.

 

Such a long, long time to be gone, and a short time to be there

Blog much?

I find it incredible that so much time has passed since the last post.  There is so much to tell.  With that in mind I will attempt to categorize my stories in terms of sections, much like I did with the Napa trip, in order to consolidate a very long post into manageable chapters, so to speak.  So this elongated essay will include San Francisco, Yoga & Meditation, Phish, New York City & Boston, and finally Madison River, Montana.  It is safe to say I have traveled an extensive amount over the last few months.

To put it simply, October might have been perhaps the best month of my life.  November has been incredible also, although not quite on the grand scale of October.  But then again, how often does one get to travel the country indulging in the passions they create enjoying each and every moment with wonder and amazement?  I find it necessary to share many of these extraordinary experiences with the following stories.  I do hope you enjoy reading.

San Francisco
Ahh, yes, San Fran, a place I once lived in my younger years.  At the time I was only in the 3rd and 4th grade, yet fond memories encompass my thoughts surrounding this beautiful city.  I had returned to visit twice since the time I actually lived there:  My first visit was in August 1995.  This visit included a very fateful day.  I woke up early in the morning and started the trek from the hotel I was staying at downtown to make my way towards Haight-Ashbury.  It was a Wednesday morning, August 9th, the day Jerry Garcia died.  Still one of the most mind blowing stories in my collection of tales, this day I will remember for the rest of my life.  Here I was going to see the place where the Grateful Dead practically began, and it was not until I arrived on that famous corner that I learned the news of Garcia's passing.  It was fairly early in the morning, around 9am, when I arrived at the corner of Haight and Ashbury.  There were about 5 people on the corner at that time.  When I left later that afternoon, after mourning for several hours, there were over a thousand people, dozens of news cameras and crews, and police officers directing traffic.

The second trip to San Francisco was just a very brief visit, literally a few hours, traveling to see Phish play Shoreline Amphitheater in July of 1998.  I drove to a place I lived as a child, Yerba Buena Island.  If any of you are familiar with Yerba Buena Island, it is undoubtedly gorgeous with its stunning views of the Bay Area.  Going back to this unbelievable place in 1998 brought back such vivid memories of a colorful time in my life, full of innocent exploration and mischievous discoveries of what it means to be alive.  All of this happening at a very young age, including a influential development that inevitably carried over to my rather eventful adolescent years.

At any rate the Bay Area holds a special place in my heart.  Returning to this area once again helped bring things full circle.  We stayed in Marin County in a town named Ross, a beautiful setting with some friends of ours from the Restaurant, Shep and Liz Heery.  Andy Kriss and I were still on our Napa excursion, so the two days we chose to spend in San Fran were an added bonus to a great trip.  We continued in true fashion by dining and enjoying all that we could in the short time we were there.

We met Shep at his office in downtown San Fran located directly across the street from the Ferry Building.  The view from his office window was absolutely spectacular.  Yerba Buena Island and the San Francisco Bay were in full view, along with an incredible panorama of the city, and the rest of the Bay area.  It was a wonderful introduction to the magnificent Bay Area.

We then walked around the city for a short while, surveying the sights, before meeting for dinner at Tyler Florence's new Restaurant, Wayfare Tavern.  There were six of us, including Liz and Shep Heery, Robyn and Bill Watson, myself and Andy Kriss.  Tyler Florence was actually there that evening; in fact his family was seated in the booth next to us.  We enjoyed ourselves immensely that evening, although the dining was not the highlight of our experience.  The company made up for the lack of service and food quality.  It wasn't all bad, necessarily, considering they were unveiling a new menu that night.  The staff seemed disoriented and confused, so as a result our experience was tainted by the inconsistencies that were present.  Tyler did come over and say hi, which was both comforting and flattering.  We had a Yellowfin Tuna Crudo, Bone Marrow, Foie Gras, Pork Belly, Oysters, and Bacon wrapped Dates just to name a few.  The menu was quite creative and reasonably priced.  Yet the end result seemed to lack the flair that the menu suggested.  As well, the atmosphere was undoubtedly loud and keeping a conversation with anyone not seated next to you, in a crowded booth, was a challenge.

The next day we toured into the city via the Ferry from Marin County.  Our day started with visiting a couple Farmers Markets and tasting the most unbelievably flavored grapes, tomatoes, white peaches, etc..  As a chef it was a tremendous experience to view such divine products.  At the same time I was slightly discouraged, having the knowledge of what is available, since living in Montana limits the opportunity to work with such amazing foods.  We met a friend of mine, named Alex, for lunch at Chez Papa Resto.  This actually was a recommendation from one of the Maitre D's at Wayfare Tavern.  It was Alex's birthday and we were treated to a delightful lunch.  The menu went something like this:

*Seared Ahi Tuna Nicoise, Roasted Peppers, Haricots Verts, Artichokes, Quail Eggs
*Roasted Eggplant and Mozzarealla Tartine, Roasted Peppers, Pistou, Tapenade, Mixed Greens
*Snake River Kobe Beef Tartare, Dijon Mustard, Capers, Shallots, Garlic, Toast Points
*Ratatouille
*Liberty Farms Duck Confit, Lentils, Cippolinis, Parsnips, Sherry Apple Sauce
*Grilled Coho Salmon Meuniere, Spinach, Fingerling Potatoes

We shared all of the above and enjoyed a wonderful lunch.  We later decided to take a walk around Union Square to take in some various sights, including viewing some expensive designer stores, taking cheesy photos, and just being tourists.  We followed this with a few raw oysters and some delicious wine while overlooking the bay.  We had dinner reservations at Acquerello around 8:30pm with Gregg and Mary Swietek, so we were mainly killing time before then.

Gregg and Mary Swietek are long time aficionados of Cafe Kandahar, so it was only natural we would get in touch with them prior to visiting their neck of the woods.  Acquerello was a trip to another place and time as it resides in an old chapel.  Complete with musty odors and a visually appealing historic setting, it felt as if we went back in time to rediscover the marvels of timeless architecture.  The dining room was gorgeous.   Just walking across the glorious room surely made us look even better than we already did; and, if nothing else, we felt as if we became gorgeous too.  The highlight of the evening was most certainly the White Alba Truffles from Piedmonte, Italy.  Simply put Alba truffles are the worlds best and most expensive culinary ingredient.  Here is a quick glance at some of the menu items we enjoyed:

*Grilled Lamb's Tongue, Celery, Salsa Verde, Gaeta Olive Oil
*Beef Tartare, Parmesan Cream, Quail Egg, Truffle Drizzle
*Ridged Pasta, Foie Gras, Black Truffles, Marsala
*Carnaroli Risotto, Walnuts, Poached Pears, Radicchio, Gorgonzola

The rest of the dinner was superb, we all ordered multiple courses and shared each dish.  The flavors were delightful and the whole experience was unforgettable.  The white truffles are so intoxicating that they permeate the senses in such a way that reminds the entire body that one is alive and well.  It is like god tasting itself through your own palate, if that makes any sense.




Yoga and Meditation:
The experience of these two choices are as fulfilling as breath to the lungs, they give life to an organ that is already alive.  In other words, they remind that which is alive that it is fully alive, as if to awaken from a dream only to remember that the body is still alive in the dream, yet fully aware in the waking state.  I am so thankful for the opportunities that exist regarding the yogic realm, mainly the teachers available to me locally, both Jodi Petlin and Debra Sykes.  Jodi teaches locally here in Whitefish, several days a week, a brilliant yogini with years of experience.  She is incredibly fiery and feisty, a combination that yields both authority and inspiration, while incorporating humor with delight into her teachings.  She is most certainly a blessing to this wonderful community.  Her studio, aptly named Shanti, is a jewel amongst the charming downtown setting. 

Debra Sykes is a certified Anusara instructor who lives in Polson, Montana.  Every other week, or so, she has a three hour practice at her studio yogaheart.  Debra's practice is like coming home, welcoming one back to the source, reminding us to dwell in the heart and soul of one's being.  She has a radiant glow that extends through the light of her being.  Her practice is playful, challenging, and inspiring.  There are very few words to describe the feeling of being present in her studio with such a wonderful kula.  All I can say is that inside the purple walls I feel nurtured, complete, and full of life.  The co-owner of the studio, Bonnie Kiser, is also a prominent yogini who exudes brilliance, balance, and integration.  Below is a picture of me and Bonnie:

The highlights of my fall yoga action included taking two classes from Jeanie Manchester, who is my favorite Anusara teacher, in Boulder.  She has a way of combining the tantric texts with a mindful and invigorating practice.  I hope to continue to study with such an amazing teacher!  Another highlight was attending a meditation workshop with Paul Muller-Ortega, a weekend that most certainly adjusted the course of my life.  The most profound being I have ever had the pleasure to witness or be around, Paul had a way of defining the meaning of life with a direct and utterly fascinating explanation of what our purpose is and how we choose to embrace it.  His demeanor and tone were as graceful as the wind, you could feel it was there but you could not see it enough to study it.  It is something you are aware of its existence, yet you do not know the source of.  Such is the breath of life.

Yet another highlight is the three day workshop with Desiree Rumbaugh in Bozeman.  This was a really incredible weekend.  Desiree is famous in the yoga world, her capacity to see everyone in the room was almost superhero like.  She is a beam of light that radiates a strong, consistent understanding of the core principles of alignment and the methods used to embrace truth and peace simultaneously.  All through her yoga practice.  Her life is a testament of overcoming adversity and staying true to the cause of rediscovering one's full potential.  Part of what made the weekend so special was the 6 hour trek to Bozeman with Jodi Petlin and Elaine Johnson (both of whom are yoga teachers), as well as Beth Morgensten.  Elaine and I actually drive to Polson (about a 1 and 1/2 hour drive), so we are very close and know a copious amount about each others lives.  We all stayed at the Lucky Dog Ranch that housed about 20 of us, we actually did a dinner one night where we all participated in making a feast with Desiree joining us!  It was a memorable occasion, to say the least.

Also to note was the opportunity to cook for the folks who make up Shantala, Benjy and Heather Wertheimer.  They were playing a concert in Polson, mid-November, and I was able to cook dinner for them prior to their concert.  So I had dinner with both of them, along with Debra Sykes and her partner Jim, it was both an honor and a treat to enjoy their company and get to know them.

Phish:
Traveling to the east coast to see my favorite band play a run of shows in several venues they had not played since 1994 or 1995 was like an invitation to go back in time and experience something I had always wanted to do.  Which was to see Phish in their stomping grounds, mainly Amherst and Manchester.  Something about seeing Phish on the east coast in the fall, especially in smaller venues, with the autumn foliage in full effect reminded me of why I love to travel and see music.

So there were 10 shows I would see from October 10th through October 31st, the first three shows were actually seen in Broomfield, Colorado (just outside of Boulder) in a 6500 seat venue.  Starting the wave during the third night of Broomfield was easily my greatest accomplishment at a Phish show.

Some of the greatest shows I've ever seen Phish play occured on this 10 show trek, mainly Manchester and the second night of Atlantic City.  So I saw three shows in Broomfield, CO, then one in Providence, two in Amherst, MA, one in Manchester, NH, and three shows in Atlantic City, NJ.  Traveling on a red bus throughout the northeast was undoubtedly a unique experience.  There is something unusual about a red short bus, full of stickers, riding down the highway, that makes people want to honk and wave constantly.  The trip was full of meeting lots of new friends, enjoying good times, and dancing to some great music.  The highlight was Halloween weekend in Atlantic City and a large suite at the Tropicana with some of my closest friends.

New York City & Boston:
Is there another city in the U.S. that even comes close to the wonder that is NYC?  Um, well, I think not.  NYC is in front by a long shot, and is by far my favorite city in the United States.  If you have ever spent any amount of time there, then surely you are aware of what I speak of.  If you have not, well then, what are you waiting for?

The dining and culture is unsurpassed, the city is full of possibility and ambition, and the people are as diverse as the globe itself.  I stayed in Brooklyn for a few days.  Immediately upon my arrival in Brooklyn I was greeted with a spectacular double rainbow that arched over Prospect Street.  It was magical!

Seated meditation on Brooklyn rooftops are such a tranquil and serene setting.  It is an accessible sanctuary amongst the hustle and bustle of the city. 

I enjoyed dinner at a wonderful little place in Brooklyn called     with my good friend Mark who I was also staying with.  I took a yoga class with my friend Liz at Elena Brower's studio and then we had lunch at Balthazaar.  A classic french bistro that was busy and bustling, what a treat to enjoy duck liver terrine for lunch!  Dinner that night was at Blue Ribbon in Manhattan, with my old sous chef Will Rogan and his significant other Karin, which turned out to be the best sushi I have ever eaten.  Toro, Uni four different ways, Bone Marrow, etc.. were all divine installments in a thoroughly enjoyable evening.  And this was all before going to see Micheal Franti and Spearhead.   All in all just a couple of days in NYC.

Madison River, Montana:

I will update this more soon, for now, enjoy a few photos:

Must be the clouds in my eyes (Napa)

Something about starting with a song in the title seems to help the words flow through my fingers.  In fact many of my posts have begun in such a way.  I'll reveal the song later (even though some of you might already know it) as I believe it will carry a little more meaning as this story unfolds. 

I've just returned from an epic excursion touring through Napa Valley, followed by a few days in San Francisco.  The main focus was tasting wines and eating fine foods.  I'm not sure a secondary focus existed besides having a good time, something that was as natural as breathing.  The weather in Napa was about as good as it gets, with sunshine and temperatures reaching 80 degrees each day, it was hard to imagine a more perfect setting for touring the hillsides.

Napa, day one
We flew into Napa on Saturday morning on a private jet.  It was a Learjet 45 and the crew consisted of Wirt and Linda Yerger, Andrew Kriss (Cafe Kandahar's Sommelier), and myself.  It was a short flight, approximately 1 and 1/2 hours from Kalispell, and thoroughly enjoyable.  There is something about being on a private jet that lends a feeling of joy.  I'm quite certain the destination and the company played a major role as well.  We picked up our rental car at the airport and headed towards our first wine tasting of the day at David Arthur Vineyards.  A delightful setting tucked up in the hills above Rutherford, this was a wonderful way to start our tasting.  We still managed to get a little lost and show up late, an event that set the tone for our experience throughout the weekend.

Tyson, our host, knew plenty about the history of the winery, as well as, my background as a chef.  It was impressive to say the least to be welcomed by someone who knows all about me, before having to say anything.  We sampled four wines, a sauvignon blanc, a meritaggio, a cabernet sauvignon, and finally the elevation 1147 cabernet.  The latter wine retails at about $150 a bottle, the others are not shy with price either.  That said, as often is the case with small boutique wineries, you pay for what you get, and quality is usually not sacrificed within this realm.  We were even able to enjoy several barrel samples from future vintages, something that is by far my favorite part of tasting wines.  The youthful expression of the wine, while still in its aging process, is a way to fully experience the oak within the barrels and taste the transformation in progress.

Next up was Kuleto, a winery now owned by Bill Foley and partner Pat Kuleto.  Pat Kuleto is an icon in San Francisco due to his multiple Restaurants he owns.  His winery looks like something one might find in Italy, complete with impressive Gardens, rows of Vineyards, Olive trees, Culinary facilities, and one of the most beautiful views that exists in all of Napa.  The wines match the spectacular setting as well, a taste of elegance and craftsmanship are apparent throughout the five wines we tasted.  We began with a Rosato, followed by a tour of the facility, then a Sauv Blanc, a Syrah, a Pinot, and two different Cabernets (one vineyard designate).

The next stop was Oakville Grocery to enjoy some much needed lunch!  It was about 2:30 in the afternoon and we still had two more wineries to visit.  We enjoyed some delightful sandwiches made on Artisan bread with quality fillings.  We then headed south to the Oak Knoll district to enjoy Boyd Family wines.  This is a small private winery who only ships to those on their mailing list or those lucky enough to visit the winery.  Its basically a very small high quality word-of-mouth place.  We arrived and were welcomed by three very friendly dogs and invited to tour a magnificent home.  We then proceeded to sit on the porch with Stan and his wife Joan.  We tasted a Rose, a Big Ranch red (a blend of cab, merlot, syrah, and malbec), a Syrah, and a Cabernet Franc.  The Syrah was easily one of the best Syrah I have ever tasted from the United States, rivaling Cote Rotie in France in terms of beauty.  The Cab Franc was equally impressive, as was the friendly and welcoming hospitality of Stan and Joan.

We still had one more winery to visit at the north end of the valley, Merus.  It was after 5pm when we arrived at this tranquil setting in Howell Mountain.  Another winery owned by Bill Foley, this facility was a modern representation of what money, property, and fine wines can create in Napa.  We toured through the underground caves that stretched into the mountain, housing the many barrels of wine in the halls.  Merus's wines were the highlight of the day, specifically their Cabernet Sauvignon, as we all agreed (except Linda) it was the wine of the day.  After a full day of tasting at wineries that do not allow the public to visit, except by appointment, we were enamored by our experience of tasting so many fine wines.

We took the Yerger's to the Calistoga Ranch, a resort beyond luxurious, tucked away in a canyon in the lush hillside of Calistoga.  Andy Kriss and I headed south for dinner at Morimoto Restaurant.  Most of you may know Morimoto as one of the original Iron Chefs.  We arrived at this Restaurant ready to indulge in a night of food tasting.  We opted for a glass of bubbly to begin, while waiting for a table at the bar, as wine held little appeal at that moment.  The Restaurant was huge, bustling, and vibrant.  We sat down and prepared for our feast.  For the next few hours we went to town on their menu, sampling dishes like we were food critics who did not have to pay for the bill.  We held zero discretion at what we ordered like the excited foodies we were.  Carrying a steady buzz into the dining experience assisted with our "no fear" approach.  The menu was as enormous as the dining room itself, so navigating through the offerings took some time.  We gladly sipped our bubbly, as well as the complimentary sake that was offered (we guessed it was from having to wait for our table and us being in the business).  Our menu selections went something like this:

Sashimi:
*(Toro) Fatty Tuna
*(Ikura) Salmon Roe
*(Uni) Sea Urchin Roe
Cold Plates:
*Raw Oysters (Kumumotos)
*Toro Tartare (Wasabi, nori paste, sour cream)
*Oyster Foie Gras (oyster, foie gras, uni, teriyaki)
*Lamb Carpaccio (wasabi leaf, scallion-ginger dressing)
Hot Plates:
*Foie Gras Chawan Mushi (duck breast, wasabi, sweet soy)
*Morimoto Bone Marrow (teriyaki, five spices)
*Foie Gras Takoyaki (pickled ginger, sauce perigord)
*Beef Tartare (asparagus flan, egg yolk, teriyaki)
*Kakuni-Pork Belly (rice congee, soy-scallion jus)

This menu we selected reads like a masterpiece.  In fact, I enjoyed just typing the ingredients as some of my favorite foods are listed above.  The dishes themselves, however, were not a masterpiece.  Its not that it was disappointing necessarily, although it would be easy to fall into that realm, its just that it wasn't inspiring in the sense we expected.  Don't get me wrong, though, most would fail to recognize the subtle details that kept this symphony of ingredients becoming a worthy masterpiece.

We opted for wine pairings with each course, so we had probably five different pairings throughout the meal, consisting of three different sakes, a pinot noir, and a zinfandel.  All in all it was quite an experience.  Needless to say, towards the end of the meal, we were buzzing like a couple of bumble bees in a busy hive.  We chose to share our experience with our favorite personnel of the evening, the manager Eduardo.  We were adamant in saying that we enjoyed our experience before diving into what we thought would be valuable feedback for their establishment.  The conversation went something like this, with my voice in quotes: "Look what you have here is a platform, albeit a wonderful platform, yet there are subtle underlying details that are preventing you from becoming a springboard for the next level.  I mean platforms are great, and all, but a springboard will catapult you to the theme you are portraying the Restaurant to be."  The details consisted of a lack of seasoning on the Lamb Carpaccio, the same scenario with the Pork Belly, and a few other minor nuances that, in the end, can make all of the difference.  Eduardo was extremely receptive to our feedback.  So much so, that when the bill came, after the chartreuse and fernet-branco we enjoyed, none of the wine pairings were on the bill!!  I couldn't believe it, but they comped all of our wine pairings.  Still we managed to rack up a $275 tab between the two of us.  We decided we would need a cab to escort our critic minded intoxicated selves back to the hotel.  We arrived back at the hotel around 1:30am.

Napa, day two:
The next morning we were up and at it, bright and early (8:30am), with a hazy dense fog across our heads.  Thankfully we had a breakfast buffet to quickly grab some fruit, guzzle some juice, and make our way back to the north end of the valley (a 45 minute drive) to pick up the Yerger's for yet another day of wine tasting. We arrived at Kelly Fleming winery at 10:30am.  Ever heard of Fleming steakhouse?  How about P.F. Changs?  P.F. stands for Paul Fleming.  And due to the success of those two ventures, Kelly Fleming (Paul's wife) created Kelly Fleming's wines.  This villa outside of Calistoga was an absolute gem.  One of the more beautiful facilities we visited, as well as a newer facility, for a small winery the building itself was absolutely incredible.  Kelly sat with us and gave us a tour of the winery, complete with temperature controlled underground caves, a gorgeous setting, and a professional kitchen.  Once we immersed in another wonderful setting such as this, the haze from the night before faded away as if the beauty of the property was the sun and it burned off the fog of our minds as clarity reigned.

Kelly's wine were definitely unique, as she practices organic farming with all of her grapes.  We tasted a Sauv Blanc and her Cabernet, both outstanding representations of those particular varietals.  Her Cabernet carried a superb balance and a elongated finish.  We spoke about her sister (who is an amazing photographer), and her daughter (whom I hope to meet someday), we certainly were welcomed warmly and felt like family before the end.  Come to find out Kelly enjoys going to Jazzfest in NOLA, something I am very fond of enjoying each year.  She also invited me back to cook in her kitchen sometime!  I was honored at the invite and will most certainly take her up on that offer in the near future!

We then went to Joseph Phelps, a well known producer down in St. Helena.  This was probably how most people picture and experience Napa.  We check in and we were handed a glass.  We then proceeded to a station.  There were many other people around.  Immediately the connection with the wine was lost, as the winemaker/owner was not talking to us nor were they providing us with a tour.  Instead we had random employees pouring from bottles with people sprawled about.  The view was equally spectacular, as was the facility, but the thumbprint was not there.  As a result the wines were somewhat unimpressive, despite the fact that many would recognize this producer as a stand out amongst the Napa Valley.  We even tasted Insignia and Backus, both expensive bottles of wine ($150-$200, respectively) and were far from moved.  In fact it tasted like mass produced, high quality juice, but not the hand crafted, artistic representation we were used to sampling.  We got out of there as quick as we could.

We then went to Taylor's refresher (now called Gott's roadside), for a delicious burger and the quintessential lunch experience in St. Helena.  It was really fun sitting outside and eating good food, preparing for our next tasting at the Napa Valley Reserve.  The Napa Valley Reserve is a private facility located next to the Resort at Meadowood.  Its practically a country club for wine folks, membership is a paltry $175,000, in a gorgeous setting.  The membership buys you a couple of rows of grapes, where you can actually participate in the wine making process.  The winemaker who oversees the production is none other than Bill Harlan of Harlan Estate.  Harlan's wines routinely sell for $800 or more a bottle, and the past vintage wines will go for as much as $4000 or more.  This is the big leagues, without a doubt.  The library at the Napa Valley Reserve houses one of Thomas Jefferson's original notebooks.  The facility at the Reserve was something out of a movie.  The wine caves that exist (still under construction) are gigantic 60,000 square feet of underground tunnels.  Its incredible what exists underground there.  It is all temperature controlled with heated floors (for fermentation) and a cooling system above to keep the temperature absolutely perfect.  If there is a more impressive facility on the planet, I wouldn't believe it till I saw it considering the unbelievable setting.  There are several kitchens on site, that frequently showcase the likes of Thomas Keller, Gary Danko, and other notable west coast masters.  When the owner, who provided the tour for us, offered an invitation to come and cook there, I about stopped breathing.  How exciting!  The Cabernet was as good a wine as one will ever taste.  It was flawless in its approach, sublime in the finish, and perfect in a way that only a brilliant and impeccable wine can be.  This was the pinnacle of our tasting in Napa.  In the end, Carol (the owner) provided us with a bottle of 2004 Reserve.  We decided to bring this with us to dinner at French Laundry.

Before dinner, however, Andy Kriss and I decided to go and visit my good friend Ryan Hill of Hill Family Vineyards in Yountville.  I met Ryan in 2007 during the Whitefish Food and Wine Festival.  He has since participated in several wine dinners Cafe Kandahar has done.  We toured his property and his family's organic farm, which regularly provides produce for the French Laundry.  There were over 150 different fruit trees on the property, with tons of different herbs, vegetables, blossoms, etc..  It was a culinary treat to tour such amazing delicacies.  We sampled six different varieties of figs, as well as handful of other wonderful items.  We had to stop sampling because of what came next, the most anticipated dinner of the year!  Before we left the property, however, we toasted a glass of bubbly and prepared for the big feast.

The French Laundry:
We arrived on time for the highly anticipated dinner at 7:30pm.  Honestly, there was a hint of nervousness as we walked inside.  We did not know what to expect.  I mean if ever there was hype surrounding a particular restaurant, this is it.  We were greeted by several staff members upon entering and waited for the Yerger's to arrive.  I introduced myself to the Maitre D, as he is good friends of someone who assisted with the Reservation, and we asked for the "Perkins experience."  Randy Perkins is the person who helped with the whole process.  We were sat in a quiet room with low ceilings.  At first, we were not really sure if we were able to talk or not as the tables next to us seemed very serious.  Of course, we broke the silence rather quickly.  Champange was immediately offered upon seating; naturally we obliged, and toasted to our wonderful weekend in Napa and the moment.  It was surreal to be sitting in French Laundry and getting special attention from the Maitre D.  Up to this point the service was carefully and methodically particular, each movement was done with grace, every step with conscious precision.  The captain inquired if we were all okay with foie gras.  All of us smiled widely and responded with yes, with the exception of Wirt.  The captain said no problem and that Wirt would have something else.  The captain returned and said he spoke with the chef, and the chef insisted that he would be eating foie gras.  We then mentioned to Wirt that if he didn't eat it, we most certainly would.

The dinner began, shortly thereafter, we never actually saw a menu.  Normally when dining at French Laundry, you choose between two nine course tasting menus, one vegetarian and one regular for $250.  Once again, we never saw a menu, the dinner just happened.  And it happened like this (taken from my notes, at dinner):

*Pate a Choux, Gruyere, Bechamel
*Canape: Scottish Salmon Tartare, Chive Creme Fraiche, Savory Cone
*Chilled Melon Soup, Lemon Verbena Foam, Hass Avocado, Cilantro
*Island Creek Oysters, Tapioca Pearl Sabayon, White Sturgeon Caviar
*Santa Barbara Uni, Sake Granita
*White Truffle Custard, Sauce Perigordine (served in an egg shell)
*Cherry Tomatoes, Eggplant Puree, Basil, Pinenut Tuille, Nicoise Paint
*Foie Gras Mousse, Genoise Cake, Fennel Bulb Marmalade, Strawberries, Pistachios
*Lubina, Horseradish Creme Fraiche, Marble Potatoes, Baby Beets, Golden Peas
*Butter Poached Lobster Tail, Berigole (Artichoke) Emulsion, Chantrelles, Baby Carrots
*Whole Roasted Squab Carving, Grape Consomme, Cippolini Onions, Hog Bacon
*Chicken Breast, Golden Corn, Sweet Pepper, Bacon Vinaigrette
*Veal Scallop, Burgundy Truffles, Chestnut Foam, Swiss Chard, Veal Chest w/ Veal Mousseline
*Cavatina, Brioche, Cinnamon, White Honey Pudding, Raisins
*Filo Orchard Apples, Soda, Shaved Apples, Prune Fritters
*Coffee/Doughnuts: Cappucino Semi-Freddo, Cinnamon Brioche, Whipped Milk
*Peanut Butter Semi-Freddo, Nut coating, Banana Sorbet, Chocolate Ganache
*Peach Tart, Peach Whip Cream, Mocha
*Truffle Tasting:  Coffee, Thai, Cherry, Banana, Passion Fruit, Peanut Butter, Hazlenut, Ganache
*Strawberry Cookies (to take with us)

19 courses.  The first six courses were served cold.  Then there was a vegetarian, then foie, then seafood, then poultry, then meat, and of course the continuous revolving dessert action.  It was a truly a fantastic experience.  Each dish was served in a different vessel, some dishes containing a stack of three of four plates, each so very unique in its composition.  The construction of each plate was carefully thought out, the execution of the menu was an absolute masterpiece.  The service was impeccably thorough.  There are so many details about this affair that a book could be written about it.  Let me just say that of all the dining experiences I've enjoyed, this ranked up there with the best of them.

We drank the bottle of champagne to begin, followed by a Phillipe Colin, 1er Cru, Chassagne-Montrachet, 2005, and then a Patz and Hall, Jenkins Ranch, Pinot Noir, 2007, and finally the Napa Valley Reserve 2004.  The wine was a delicate touch to the full spectrum of flavors we were experiencing.  The meal lasted five hours from start to finish.  The expectations were extremely high and each one was met, without a doubt.  There were two minor faux paus, yet even those could not take away from a memorable experience.  When I got up to use the bathroom, my napkin was not replaced and I had to ask for one.  Again a minor flaw and one that happened when the service staff was at its busiest moment.  The only other mistake was I asked one of our food runners where the black salt was from, he never returned with the answer.  All that being said, every other detail was met with professional and unmatched courtesy.  When food was place on the table, it was done by a minimum of two people, when it was picked up, it was the same.  The presentation of the food, both on the plate and by the service personnel was carefully constructed and delivered.

One funny note to mention before delivery of the final course, I decided to play a joke on the staff.  I asked the table to take their spoon and place it underneath the table.  When the staff came to the table to deliver the food, they immediately did a 180 degree turn as fast as their feet would allow.  The look on their faces was priceless.  We then put the spoons back on the table, so when the next person came to set, they noticed we were already set for the course.  They actually got a pretty good kick out of it and shook our hands.  The captain explained to us that someone could get fired for something like that happening, and laughed at the situation because it genuinely confused everyone there initially.  Now I would never do this at the crunch time, but at the end of a nineteen course meal it seemed appropriate.

We toured the kitchen and met the chef de cuisine (Keller is rarely there nowadays), as well as we toured the wine cellar.  It was a magical night, one I will never forget.  I also now have an in at the French Laundry, as the Maitre D thoroughly enjoyed the glass of Napa Valley Reserve we offered him, so reservations will never longer be a problem.  Paying the bill, however, will be the hardest part!  Even still, the bill between the four of us totaled $1600.  Thankfully, we were treated for the evening.

And so to sum it up, the song in the title, is an Elton John tune named Daniel.  Leaving on a plane seemed like a fitting beginning.  And even though I didn't go to Spain, I might as well have..  Napa is as magical as Spain, and I feel like a star in the face of the sky....

May the good lord, shine a light on you

A fitting title, taken from a Rolling Stone song, to this long overdue post.  There certainly is a lot of light right now, and it is shining brightly, coming from above.  How wonderful it is to be open enough to receive this light!  The lyrics of the song, at least the chorus part, are as follows:  "May the good lord, shine a light on you, make every song you sing, your favorite tune, may the good lord, shine a light on you, whoa like the evening sun..."

Indeed.  So for all of you out there, I offer these fitting words for you and all of those present in your life.  I can't believe how much life has offered to me lately.  I'll start with the yogic realm.  I have been steadily attending the three hour Anusara practice in Polson recently.  How amazing it is to practice yoga for three hours.  It feels like drenching the body with a healing tonic of grace and power.  As refreshing as the cool water on a hot summer's day, this amount of yoga speaks to the spirit and cools the tempest of the mind.  The changes that evolve from this practice are barely recognizable from a short term standpoint, as they are as subtle as the wind gently moving across a still pond.  Yet these same changes, when viewed from a longer period of time, are evident like that of a smile on the face of a loved one, with happiness abundant.  Yoga seems to be just a practice, an ancient way of aligning with the divine, a way of positioning the body, mind, and heart, to receive what is already present in this amazing universe.  There is no judgment, no goal, no competition, the idea is only to get on the mat and tune in to the frequencies of shakti and bhakti.  A quick and easy translation would be that shakti is energy and bhakti is love.  Who out there is not interested in tuning into energy and love?  As part of being alive and recognizing our true existence and nature, energy and love have a way of defining not only a sense of purpose, but a sense of health and wealth, respectively.  And that, dear readers, is one reason I enjoy the ancient practice of yoga.  I hope to share this wonderful energy and love with all of you, through words, actions, and presence in the near future.

The beauty of all of this, to me, lies within the fact that I have made time for yoga.  In other words it has become a priority to connect to this source.  The benefits are immeasurable.  Despite having a busy schedule, I have been able to manage that aspect of my life with relative ease and efficiency.  I have a wonderful staff to thank for a large portion of assistance with this challenging task.  The restaurant business can be a large multi-headed monster that so many often fall prey to, mainly employees, via drug and alcohol addictions, uncontrollable emotions, and unhealthy lifestyles.  I too once felt the allure of escaping the stress and negativity with addictions of my own, only to find that any form of escaping what is, inevitably, exacerbated the stress.   A vicious cycle of sorts.  Now I am able to confront these same challenges with focus and determination.  And like a climber of a mountain, I will not stop until I reach the top.

The report from the Restaurant front is fairly uneventful, nothing to crazy or out of the ordinary has taken place over the last month or so.  We finally began to slow down, which is typical for this time of year, although business still is better than expected.  This season is going to break records from previous seasons, so there is much to be happy about!  July was a record month, August was a fantastic month, and now September is holding its own although far from the rocking action we experienced during the height of summer.  There have been quite a few amazing dishes produced recently, and the feedback from guests is still, better than ever! 

The taste of Whitefish took place last week and we won the People's Choice Award.  It was fun to be there, except for the fact that I was sure the event started at 6pm.  That certainty quickly faded when the place filled up at 5:30 and we were scrambling to get our stuff served!  What a mess!  Yet we pulled it together, like we always do, and blew the roof off the sucka!

I'll post the wine dinner from the other night as well, entitled James Beard goes to Europe, an 8 course delightful extravaganza:

*Poached Blue Shrimp, Cayenne Aioli, Preserved Lemon, Sorrel
*Cured Lardo, Frisee, Guanciale, White Balsamic, Tomato Oil
*Foie Gras Two Ways, Torchon with Flathead Cherries, Foie Cappuccino with Candied Pear-Whipped Duck Emulsion
*Duck Confit Ravioli, Fava Beans, Parmigiano-Reggiano, Heirloom Tomatoes, Black Truffles
*Dry Cured Mangalitsa Pork, Aged Sherry Vinegar, Endive
*Quail, Quail Egg, Fennel Pollen, Poultry Jus, Crisp Potatoes
*Braised Lamb Chops, House Cured Prosciutto, Matsutake Mushrooms, Fingerlings, String Beans
*Double Chocolate Bread Pudding, Plums, Ginger, Warm Spices

It was a fantastic dinner, something I was very proud of serving.  If I were dining, I would have been in hog heaven (literally!).  Between the Lardo, Guanciale, Prosciutto, and Mangalitsa Pork, it was phenomenal pork production.  Not to mention the foie, lamb, quail, and duck.  A lovely dinner!

Lastly I will finish on this note.  I will be flying on a private jet to Napa Valley on Oct 2nd to taste wine for a couple of days!  Then I'll be having dinner at French Laundry on the night of Oct 3rd.  The 4th and 5th I will be in San Fran for a couple of days, probably doing more dining and experiencing what the city has to offer!  What a treat!  Yes, indeed, I am basking in the light!  So make every song you sing, your favorite tune.  And sing it loud!

I feel the Earth move under my feet

Sweet blog.  It almost feels like an entire era has passed since my last post.  I guess that may become a re-occurring theme with the tales of Andouille.  So much to tell, where to begin?  Ahh, yes, the title, an appropriate introduction to this post.  Because I do feel the Earth move under my feet.  Any of you who know me should appreciate my palpable affection towards love songs (especially the cheesy ones). 

I seem to have established a more grounded connection with the Earth, hence the notion of recognizing the movement underneath my feet.  My trip to Telluride, first time in seven years I was able to escape the Restaurant during the summer, to see Phish, helped my feet find their rightful position of gripping the Earth.  I had previously been to Telluride on one other occasion, my first trip to the Rockies, for Bluegrass Fest in 1998.  I remember how wonderful I thought Telluride was then, and I was quickly reminded how spectacular it still is.  The experience itself was absolutely magical.  By far the best vibe I've been a part of at any concert I've ever attended.  A profound statement indeed, one that is certainly worthy of some serious recognition.  Where else can one soak their feet in a glacier cold river sipping a cold microbrew a mere minutes from walking into a venue to see Phish?  I'm still glowing from this delightful experience in Telluride.

As for yoga, I've decided that any pose having to do with water is my work from now on.  Sometimes I feel as if I'm about as limber as a whale.  In fact, I think it would be great to name a posture the whale.  I can't quite picture the pose yet, but I'm sure it would be a fun one.  Anyway dolphin and fish are two poses that come to mind that I struggle with greatly.  Aside from that I'm an arm balance maestro, easily my favorite poses.  As soon as my body (or my mind) decides to become a touch more flexible, I'll be busting some crazy pretzel like arm balance action.  My yoga practice has been consistent; however, and I am so happy about it!  I am beginning to open more and more and the practice shows!  Yet still it's as if I am prying my body open and ever so slowly are things happening.  The key here, howver, is I have made yoga a priority. 

And now for the Restaurant talk.  The fact that I was able to sneak away for a four day excursion to see Phish suggests that I have a competent and capable staff.  I'm actually in disbelief typing those very words.  It might be the first time in a loooong time this has been the case.  Not to mention we wrapped a record breaking month in July!  So business is good and the staff is even better.  We still have enormous challenges to endure, on a nightly basis, because even though we are experiencing record breaking revenue we are not experiencing any kind of increase in staff.  This has done two things that I can see:  Made us all stronger, and made us really appreciate our days off!  Either way I honestly feel like things are better than they have ever been in Kandyland (Cafe Kandahar land).  Last Friday night we had one of those seamless nights that we always strive for.  Where everything just happens with such ease and grace while all the diners want to talk with me and thank me for such a fantastic experience.  Those are the nights we dream of, when all cylinders are firing equally, all systems are in tact and efficient, and the well greased machine is just pumping away.  Despite all of our efforts on a continual basis, these nights are few and far between.  Tonight was not one of those nights.  I burned myself fairly intensely, streaks of blisters now accompany my index finger, thumb, and middle finger of my right hand.  I don't need any sympathy though, I'll be fine again tomorrow.  My hands have been burnt so much that any pain that exists usually only sticks around for a few hours since the majority of my nerve endings have been crisped like a chia pet in a house fire.  August is also on par to work into the record breaking revenue category.  It feels like it should be cause for celebration, but then again I'm just too tired to celebrate.  I'll post some recent menus instead.  First up, a wine dinner from our annual Taste of the Flathead dinner:  All ingredients featured were local! (except Truffles and Chocolate)

*Squash Blossoms, Sweet Peas, Goat Cheese, Roast Garlic, Sorrel
*Summer Squash & Walla Walla Onion Soup, Basil Pistou, Black Pepper Brioche
*Pork Belly, Candied Heirlooms, Braised Cabbage, Radishes
*"Highmont" Beef Carpaccio, Cherry Tomatoes, Artichokes, Fennel, Cauliflower
*Elk Tenderloin, Flathead Cherries, Kohlrabi, Kale, Baby Beets
*Buffalo Tenderloin, Fava Beans, Black Truffles, Celeraic, Baby Carrots, Swiss Chard
*Huckleberry Mousse, White & Dark Chocolate

Being in this business has some perks without a doubt.  One of my favorites is being able to hang with certain celebs and what not.  Actors, sports figures, politicians, CEO's, and just rich folks in general are the kind of people that if not for my position and my Restaurant it would be doubtful any relationship would exist.  But since I am who I am, and I do what I do, I have befriended various folks of social esteem.  One of those fine individuals is my good buddy Drew Bledsoe, former NFL quarterback and all around stand out guy.  He and his wife Maura dine at least once a season and the usual protocol is they sit down and I begin throwing out dishes.  Last night was one of those nights, and the menu is as follows:

*Dungeness Crab Saute, Black Trumpets, Asparagus, Black Truffles, Arugula
*Poached Yellowfin Tuna, Mache, Lemongrass, Capers, Champagne-Truffle Vinaigrette, Saffron
*Squash Blossoms, Lobster, Sweet Peas, Golden Tomatoes, Basil, Microgreens, Summer Squash
*Scallops, Fennel, Salt Pork, Preserved Lemon, Fennel Pollen, Parsnips, Mache, Truffle Oil
*Braised Cabbage, Duck Confit, Frisee, Parma Prosciutto, Duck Cracklins, Tomato Oil
*Pork Belly, Watermelon, Radish, Watercress
*Elk Tenderloin, Cherry Glace, Sweet Potatoes, Kale
*Huckleberry Mousse

I always love the challenge of when somebody comes into the Restaurant and says "Just send us out something good."  Not that Drew necessarily says that, its just part of our relationship.  The nice thing is he always brings in some wine for me to taste from his cellar, last night it was the 99 Archery Summit Pinot and 04 Sangiovese from Leonetti.  Some tasty juice!

I suppose that can be all for now.  Oh, one more thing, the running part of this blog.  Well, I still haven't ran since the Restaurant opened.  But I did do a 13 mile hike last week, in less than 6 hours, I was definitely moving!  Talk about pure bliss, I was dazzled by the colorful display of wildflowers the Jewel Basin was offering.  The flowers were not the only thing blooming either, consciousness was blooming like crazy on the trail.  I am reminded of why I moved to Montana in the first place.  I think I'll go for another hike soon.  Jumping in a alpine lake, with no one around, while hiking in the most beautiful setting imaginable is kinda fun.  

Better than Sleep

Welcome August!  Hard to believe that July has come and gone.  And to quote none other than Ferris Bueller, "Life moves pretty fast. You don't stop and look around once in a while, you could miss it."  So here I am taking a look around, assimilating the tales of what has already happened, remembering my experience of my life as it is.

How easy it is to look back at times.  Hindsight is whatever we make it and how ironic that looking back seems easier than deciding what we make of each and every moment.  Either way both of these events help shape our life and continue to define our existence.  The last night I posted we had just finished one of our seven course wine dinners, entitled "All Things Pork".  We featured the worlds greatest pork, Mangalitsa Pig.  Mangalitsa, or "Wooly Pig" as it is known here in the U.S., is by far the best pork on the planet.  This same Pig is the type of breed used to make the famous Iberico Ham, as well as all of the world's best dry cured sausages.  It is a lard type breed that translates to an unbelievable amount of marbling.  The pig was so amazing, I fell in love with it.  Yes, that's right, I have fallen in love with a pig.  I mean the fat alone is so pure, so luscious, so clean, you can actually whip it like cream or butter and it will stabilize.  How brilliant is that?  Here is the menu, utilizing all Mangalitsa Pork, from Tuesday, July 20th:

*Cured Pork Tenderloin, Ice Wine, Stone Ground Mustard, Whipped Lardo, Frisee
*Pork Belly, Candied Ginger, Root Beer, Fennel, Microgreens
*Smoked Ham Hocks, Sweet Peas, Sage, Tuscan Kale, Black Truffles
*Seared Rib Loin, Apple, Cardamom, Calvados, Turnips
*Roast Sirloin, Grape Tomatoes, Polenta, Black Truffles, Swiss Chard
*Pork Shoulder, Brandy, Pork Jus, Parnsips, String Beans
*Pickled Watermelon Granita, Spiced Tuiles, Sabayon

Needless to say this pork dinner was a mouthwatering affair, literally, with the juiciness of this tremendously flavorful meat drenched everyone's palate to the point of ooooo's and ahhhhh's.  The Pork Belly dish was especially phenomenal, so good it would be illegal if the authorities got a hold of it.  Luckily it was a one time deal, at least for now, so we can continue to be renegades exploring the sinful combination.

The rest of the week included a very busy period, pretty much non-stop action for the rest of July, including a seven course Chef's table on Sunday for 4 people (28 plates).  I was feeling a little more festive than usual and with some friends in town I opted to join several folks on Thursday, Friday, Saturday, and Sunday.  By the time a day off rolled around on Monday, I needed a day off from both work and play!  So naturally when I jumped in Whitefish Lake it felt absolutely amazing.  How wonderful it is to be able to swim in such clean and refreshing water.  I felt as if I were a frog returning to the water after a long hard journey on dry land, leaping into the cool depths of tranquility.

The next week of work was also very busy.  In fact, we set a new record for sales this July!  We are elated with this newfound sense of growth.  Even better is that we are doing it all without a record increase of staff.  So the challenge has increased, yet at the same time, so has our productivity.  I had another chefs table on Wednesday night, this time for 8 people, 5 courses.  That would mean 40 plates coming from me, in front of the guests, not too shabby!

Thursday, July 29th, was the introduction of yet another wine dinner, this time a five course affair.  Before I get into the details of this particular dinner, allow me to address the title of this blog.  I opted to travel to Polson to experience Debra's wonderful Anusara Yoga practice, a three hour vigorous practice from 8-11am.  This meant I woke up at 6am, after going to bed at 1:30am, and drove 1 and 1/2 hours to Polson for the yoga class.  The yoga worked out to be monumental for my mental health, I realized that if I just prioritize my yoga practice, it is actually better than sleep!  Shortly after the class I drove back to Kalispell and picked up our locally grown tomatoes from the farm, then to Produce Depot in Whitefish for more locally grown produce, and finally out to Terrapin Farm for the rest of the locally cultivated products.  Catching onto a theme here yet?  We featured an all local dinner, five courses, every ingredient coming from the Flathead Valley.  Most of the items were picked that day and served later that night, basically as fresh as it gets.  I was in a vibrant mood for most of the afternoon until I hit a wall of exhaustion and was forced to indulge in a 30 minute power nap before continuing the marathon schedule of prepping for the dinner.  The menu was:

*Squash Blossoms, Tomatoes, Broccoli, Summer Squash, Lemon Basil
*Smoked Ham Hocks, Salt Pork, Sweet Peas, Sage, Kale
*Elk Loin Carpaccio, Baby Beets, Mustard Greens, Beet Greens, Arugula, Huckleberries
*Leg of Lamb, Garlic Scapes, Lavender, Lamb Jus, Carrots, Fava Beans, Snap Peas
*Flathead Cherries, Puff Pastry, Burnt Sugar

The menu was executed well despite being slightly behind regarding the setup.  We managed to pull it together, as we always do, pulling it off without a hitch.  The next night was then our busiest night of the summer so far.  And it was one of those nights where we were painfully busy, specifically in the kitchen, absolutely struggling to maintain pace.  We fell behind early and were never quite able to fully recover.  Towards the end of the night we were doing far too many things to order, like butchering meats, chopping garlic, making caramel, shrimp stock, and various other projects that I could bore you to death with listing them all.  In short we were totally screwed!  It was near the end when I ordered two shots of Patron from our Maitre D, something I never do, for myself and the other line cook, as we danced between four stations trying to put out the many fires that were blazing all over our kitchen.  Firefighting is a good way to describe the craziness that ensued from about 7:00pm on.  The bigger the blaze the higher the priority.  From 30 minute dessert tickets, to 1 hour bar tickets, to 25 minute appetizer tickets, to "oh my god we are so screwed", to "jesus f**king christ, not again", to "well this is clearly not the position we ever hope for", to much worse things that I don't feel comfortable typing.  Thankfully after the Patron took effect, we yielded to what was and proceeded to finish the job of pumping out dishes with tactful humility.  We accepted that it was going to be a wait to produce food and we just accomplished what we could, without trying to cut off anyone's head in the process. 

The next night I had a chef's table, the third one this week, relieving me from the chaos of the line for a night.  And with only two people doing a five course menu, 10 plates sounded a whole lot better than 28 or 40.  It went off without a hitch.  Remarkably, I was able to take the last two nights off of work, including a full day off today!  I have a friend in town visiting from New Orleans.  How wonderful it is to be frolicking in the mountains, eating Sushi at Wasabi, breakfast at Rising Sun, dinner at Three Forks Grille, and soaking in the time that was all of a sudden available.  Thank god for Sous Chefs!!  And a good, solid, crew!  I'm back at work tomorrow, surprise, but not without a grand smile on my face!