Posts tagged ‘Master Blaster’

Oh Boo

Saturday soul suck, I mean, service, wasn’t actually too bad. For once, Station 3 was the busy station (except Ruth is awesome and could totally handle it).

Ruth made comida tonight, which was Cioppino Version 3.0, except I was so excited for the food that I scarfed it down really fast and didn’t even pause to take a picture or analyze what made this one different, aside from shaved fennel, julienned onion, sliced yukon potatoes (ver. 1 had sliced fingerlings), no alcohol of any kind and it was much thinner (less concentrated in flavor) than version 1. O. Still tasty! And to my surprise, even Master Blaster wanted in on the soup, when usually he’s all pizza or steak-and-potatoes. It’s the magic of Ruth’s cooking.

I work station 2 tomorrow (Sunday) again as well. Who would’ve thought that Station 2 is actually fun. Holy crap Elliot was right. Which goes to show that he really is that freakin’ awesome. Sunday soul suck! Oh well, the only way to combat it is to bring in some tasty treats to share. Or buy a ton of Gatorade for the troops. With temps reaching the 90s all week, we’ve been guzzling down the stuff. C’mon Gatorade–I think line cooks should be included in your commercials as well.

Oh, Snap!: I Made Some Comida

No time for a full entry! Look at these pretty pictures!

Ever since I moved up the ladder and we got Master Blaster as our dishwasher, the responsibility of making food for the dishwasher has all but diminished. Sure, we still make him food. But it’s not like before, when we used to make it with whatever was in the walk-in and every dinner was a delicious surprise (or, depending on the line cook, a passable offense). Nowadays, the ole Blaster asks for something and we make it. I long for ye olden days.

So last Saturday night, it was with gleeful delight that undertook the making of staff meal. Whoa, that’s a term that’s not often heard at Avec. Ruth had handed me a quart of whitefish scrap to make comida for Master Blaster, but those plans fell through, and well… everyone else benefited. Heck, I wasn’t going to let a quart of super fresh fish go to waste. And immediately I thought, “Cioppino!” except we didn’t have any other seafood other than squid, and some salt cod (in the brandade). Whatever! Not like that stopped me and Ruth from making some tasty fish soup. Version 1 (pictured above) was made on Saturday and included fideo, potato, roasted endive, and a heavy finish of pastis.

Version 2, made on Monday, had fennel, roasted endive (love that mellow bitterness!), rice, fava beans and considerably less pastis, with the addition of sambuca. Maybe I’m partial to version 2 because I can wholly call it my own (version 1 was a Betty and Ruth collaboration), but I liked the subtle flavor of the liqueurs I used to finish, preferring to let the seafood be the star, as opposed to Saturday’s soup with its long pastis finish. I guess I’m all about subtlety.

It felt really good to make a good meal out of random odds and ends of ingredients. I’m thinking that as long as there is really good fish scrap, I’ll be making really good fish soups all summer. Hmm, next up, fish chowder?

Man Of The Hour

Last Tuesday was Elliot’s last night at avec. Even though it was my day off, I made sure to show up that night to see him off. I wasn’t the only one! Armanzo came in earlier that night to eat and bade him farewell. Fred and Theo came in. Ruth, who opened earlier that day, came back that night as well. Adam Walsh, who doesn’t even work here anymore, came in to say his goodbyes. It was totally bittersweet and awesome. Drinks were toasted, pictures were taken, and there was a little bit of dancing (mostly just Master Blaster and Elliot yukking it up).

During a lull in the festivities, I presented Elliot with a thank you/going-away present. It was a (beautiful) Ohishi petty knife that kinda-sorta got him a little verklempt. He looked at it and then he said, “I will pay you back.” “No you will not!” I retorted. The knife was my way of paying him back for all that he’d done for me. I mean, the man stayed after his opener to help me make potstickers for Thanksgiving last year. For that alone, I’m eternally grateful. I hoped the knife would become a tool that would serve him well wherever he went. “Thanks, Betty. I love you,” Elliot said as he looked at the knife. Aww! And then to cut the Hallmark moment, Theo piped in, “That’s a really pretty box [the knife came in].” Hahaha.

Elliot has now achieved Dad status, but in my heart he’ll always be Commander Green, one of the best chefs I’ve had the honor of working with. As of now, he’s totally chillaxin’ in Minnesota with his girl, Nancy (and both of them friend-requested me on facebook! Yay!), and hopefully when he comes back, I’ll get some moccasins. But even if I don’t, I’ll be really happy to see him again.

Good bye, dad!! We love you!!!

Oh, Snap!: Master Blaster Makes A Pizza

No time for a full entry! Look at these pretty pictures!

Even though it’s Wednesday as I write this (I had a good service! Entry pending!), I wanted to showcase one of Monday’s highlights: our dishwasher, Master Blaster, on station 2 making his own pizza.


Yep, he’s a cutter.


Pizza in the window! Wait, I don’t have a ticket for it….


Hooray for Master Blaster! You did it! Elliot may have supervised, but you did all the work. Good job!