Birthday Present

One of the fun things that occurred at the Burger Smackdown is that I finally was able to recieve my birthday present from my friends, Fred and Maggie. Aside from being a good friend for a long time, Fred got me into the cooking business. I was his opening Chef at the late, lamented Fredi and I still cater with him.

The gift is very thoughtful - a piston style sausage stuffer - but it will be a bit before I use it. I know this type of stuffer often has leakage around the piston so I want to investigate materials to create a flange for the end.

But it's really cool! Thanx Fred and Maggie.

A Cook's Birthday Card

The card from my kid sister Lynda made Trish and me cry, and the one from our friend Reenie in Columbus had us laughing out loud, but the one from our friends Susan and Brian in suburban Cleveland is sheer perfection!

Out to Sea

Well, Thursday night was a simple Buffalo style hot dog dinner - quite nice. The weather screwed up my after birthday "Tapas" party on Friday - the power was out most of the day. But we did uncork the Galantine I made for New Year's and froze. I'm sure there were aspects that deteriorated in its stay in the freezer, but it tasted quite good.

But my real treat was a meal I had long looked forward to - a dinner alone with my wife at the recently opened Sea Bar. Don't worry - I promised not to do restaurant reviews and I am not about to start now, but nothing stops me from mentioning a venue that did something special.

Many might consider Buffalo a culinary wasteland. They would be wrong. Western New York and Southern Ontario have plenty of good food and great cooks. But, in my humble opinion the best of the best is Mike Andrzejewski. Mike has been part of the restaurant scene in Buffalo for over 30 years, starting as a busboy, and working his way to be chef at some of the area's finest eateries: including Rue Franklin, Warren's and Oliver's. He's done several events at the Beard House in NYC.

It would be presumptuous of me to claim to be Mike's friend, but the camaraderie of the culinary world at least allows me to be more than just a mere acquaintance. I first met Mike at a "Taste of the Nation" event for SOS at the Adam's Mark in 2000. Mike was happily going from station to station with jello shots - treating even a line cook with respect.

The second time was also a fund raiser. Mike was about to open his own restaurant, Tsunami, but took the time with his partner to assist at a fund raiser for the Albright-Knox Art Gallery, featuring Buffalo's own Alfred Portale. It was this event that shaped my culinary future in a couple of ways, not the least of which was Mike insisting to one of my owners that he was "Just a Cook". That has been my Mantra since.

In the fall of 2002, shortly before Fredi opened with me as chief cook and bottle washer, Trish and I celebrated our 6th wedding anniversary at Tsunami. Fred arranged for the champagne, Mike dazzled me with his cooking.

In August 2oo5, Mike was riding his cycle home from Tsunami when he wiped out. He spent some time in ECMC (a place I know well from my 1994 fire), and lost his leg. A lot of local cooks helped out to keep the restaurant afloat, though he ultimately let it go.
But, in the interim, with medical bills rising, some of those same cooks arranged a benefit dinner at Kleinhans Music Hall. My part was minimal, I got some local restaurants to cough up gift certificates, but I did attend as a paying customer, with Trish, Fred and Maggie. I saw many old friends, and had great eats. I didn't get a chance to talk to Mike much (his mouth was full when I got to him) but he seemed overwhelmed by the turnout - more than twice what was expected.

Last spring we found out Mike was teaching at the culinary arts program at ECC. He and his students put on a luncheon for the public which Trish and I attended with Fred. It was a lovely time, and also when I found out about the potential of working on Vine Dining - the magazine which is to come. Through work on the proto-mag, I heard that Mike was opening Sea Bar, but I didn't have a chance to get there until this past weekend.

The dining experience? Wonderful. Mike even comped us our first taste of Sparkling Sake - a delight. Sure, there can be a wait - no reservations - but it's the kind of food worth waiting for (and if you bring a cell phone, you can wait at the bar of the Trattoria Aroma next door).

My only regret: if there were ever a cook who should have an omikase offering on the menu it is Mike! I would love to just let him "do us" in the culinary sense. The place was packed, so he probably doesn't need this, but Good Luck Mike!

Space Cadet

On a brisk evening, fifty years ago today, the skies around Cape Canaveral were lit up by a trail of fire coming from a Juno I lifting body (a modified Jupiter-C, which was a modified Redstone MRBM, which was, of course, a modified German V-2). The rocket was boosting aloft Explorer I, the first US satellite successfully launched into orbit. It wasn't much, but it did discover the Van Allen radiation belts and usher in the space age.

So what does this have to do with a food blog? About 16 hours earlier, in the obstetrics ward of Strong Memorial Hospital in Rochester, NY, Mrs. Eleanor Gordon Harris was ending a long labor and giving birth to a future cook: moi!

My family bought me many excellent presents, including a Ratatouille calender, a talking Remy, a stuffed Remy and a neat t-shirt. Now where did I leave my teeth . . . . .