first run
Last night was a 'soft run' of Paradigm. The learning experience was invaluable. We have done so many dinners incorporating many ideas in the past, but this one was different... if for no other reason than it's purpose for being. Aside from the culinary critiques, we had an opportunity to analyze the other facets such as overall agenda, course numbers, course portions, timing, interaction, service, the room set, etc.
It's strange that the underlying thought in my head all day was that this was to be the worst Paradigm dinner ever. The reason for it being that each week should and will be a learning experience. Each successive menu should be a little better than the one before. Every execution should be more on point than the one before. Service should get better each week in regards to experience with the style and flow. This thought motivates me beyond belief. We no longer have great culinary careers that allow us to experiment and play when we find the time... We now have a weekly deadline forcing us to play around with new ideas and bring things to fruition in a more structured manner. It is now not something I find the time for, but something I am required to do. I am guaranteed to learn something every week, and that is an incredible motivator.
Here are some random kitchen shots taken throughout the day and evening.
The dining room set (ok, not the kitchen here, but something else to be analyzed).
steak tartare
scallop
block lobster
watermelon
making sea foam bubbles tableside
cereal 'loofah'
grab & go... peanut butter & jelly time!
torch action
garlic imbedded flank steak
~fin~
nice job chef my favorite pic the block lobster
Posted by: Gino Landa | 05 September 2008 at 05:29 PM
Great job, Best of luck with the future weeks ahead.Finally an outlet where you no longer have to hold back your true vision on foods.
Posted by: CraigM | 06 September 2008 at 11:57 AM
looks great chef, nice job getting it up and running.
Posted by: chris | 06 September 2008 at 10:01 PM
It was a great, fun meal - congratulations on achieving "lift off". More detailed comments here ->
http://chowhound.chow.com/topics/555371
Posted by: David | 07 September 2008 at 07:41 PM
How'd it turn out?
Posted by: Nathan Ehlers | 08 September 2008 at 09:26 AM
Thanks to everyone for the responses on both posts. The dinner went over very well, and there is already a bit of internet buzz floating around.
The gates are open. There can be no excuses on our part from here on out. The ball has been nudged, and we just need to keep it rolling.
Posted by: chadzilla | 08 September 2008 at 10:56 AM