Archive for October, 2009

D1 Cooking Interview

Posted: October 26, 2009 in Uncategorized

So, a few weeks ago, I received a phone call from the owner of D1 Sports Training Facility to possibly cook for the NFL training combine program here in Franklin.  This was a strange request, but the more I heard about the program, the more interested it sounded.  So, I proposed that I do a small tasting menu for lunch, with some healthy options.  The best part of the whole thing is, that it was an awesome challenge.  I prepared most of the courses at home, but staged and put everything together in an employee break room…complete with copier, fax machine, Red Bull machine, etc.  It did, however, have a sink and a microwave…so, I had that going for me.  Also, the two owners decided they wanted to eat in their conference room…even cooler.  Below are some pics along with a copy of the menu from that day…


White Soy Sauce

Posted: October 7, 2009 in Uncategorized

I have been looking for White Soy sauce for many months now.  It used to be very available a few years ago.  Now, it is VERY difficult to find.  This sauce adds the heartiness to dishes, without discoloring it.  Regular Soy sauce usually contains soy AND molasses.  White Soy has fermented wheat AND soybeans…which makes it “mellower” and sweeter. It goes by a few names…a few who includes: “White Golden Tamari” and “Shiro Shoyu”, and “Shiro Dashi”. We can’t find this in Nashville, but can find it around the Internet, but, they want 3 arms and 7 legs for it.  If you see this incredible product, let me know.  Below is a sample picture….

October 3 Dinner Party

Posted: October 5, 2009 in Uncategorized

Hey all, just getting started at this whole blog thing, but I figure it’s about time to get going.  I wanted to share what I did this weekend.  We had an amazing opportunity to do a 6 course dinner for an awesome group of people here in Nashville.  What an eclectic group with people hailing from Ireland, France, England, and Australia. It went so smoothly and everyone was incredibly happy.   I look forward to hopefully doing many more of these.  Here is a copy of the menu, and a few pics of the hors d’oeuvres.  BTW, the host had some AMAZING wines he paired with these courses…one of them being a 1971 Sauternes…unbelievable. Can’t wait for the next one…

October 3, 2009
Hors D’Ouevres
Seared Duck Breast on Crostini with Mango-Tarragon Jam
Diced Melon with Balsamic Caviar and Crispy Proscuitto
Seared Foie Gras
Savory Thyme Pancake, Blueberry Compote, Hazelnuts
Roasted Sea Bass
Petite Salad Nicoise
Marconna Almond dusted Scallop
Sweet Corn, Lemon, Leeks, Tomato and Parsley Oil
Grilled Buffalo NY Strip
Cauliflower-Potato puree, Chantrelle Mushrooms, Garlic Confit Broth
White chocolate Crème Brulee Napoleon
Imported Cheese Plate with Accompaniments
Prepared by Chef Chuck White and Corrie White