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Arkansas Times write up

Okay so maybe not exactly the last blog, but this is a little thing.  I forgot to include the link to the great Arkansas times write up on the Capital Bar and Grill.  They mentioned the meats and I wanted to thank them for this. http://www.arktimes.com/Articles/ArticleViewer.aspx?ArticleID=7eaf5d50-e6a9-44d0-8566-9a800d034316

Last Gumbo Last Entry

Yes after way too long of not blogging I am entering the last one for the CBG from me.  Who knows maybe someone someday will take over the reigns of the CBG blog and continue it in a different, and maybe more consistent direction.  My wife and I are relocating to San Francisco.  I have spent some time living in Oregon and my wife is not a fan of being land locked.  So we are leaving next week and I have been fortunate enough to have acquired my dream job.  It really won't seem real until I'm actually working in the shop and doing my thing, curing and drying different parts of pigs.  Yes I have joined up with a salumeria company called Boccalone.  You should all check it out www.boccalone.com. Headed up by Chef Chris Cosentino, Boccalone is a two year old start up company with a facility in Oakland and a retail store in the Ferry Plaza Building underneath the Bay bridge.  http://www.ferrybuildingmarketplace.com  A while back I made the decision to focus more on the charcuterie and salami making and we knew that we were moving back to the West and I found this place then hounded them until they had a spot for me.  From New England Culinary to HigginsBar and Restaurant in Portland,OR and most recently this Hotel.  They have all contributed to my interest and excitement for old world cookery and butchery.  But being at the Capital Hotel and having the sort of food freedom that I've had here was the real step into my realization that this is what I want to do. I realize that its one of the main things in the kitchen that really gets me giddy.  The preservation mentality of the butchering and sourcing of whole heritage animals is rewarding.  I feel that it connects us closer to where our food comes from.  Which is a major problem that most people and grocery stores face in this country today.  They just have now idea where they're perfectly packaged piece of meat comes from and sadly don't care.  There is a great movement going on with some great leaders out there promoting a healthier more educated eating lifestyle and I"m just excited to be a part of it all.  But the Capital and Chef Lee have been the bridge to the next adventure in my career.  So I thank him and the hotel for giving me this great opportunity to learn so much in a short span of two years.  The learning curve from being here is amazing and it has helped tremendously in continuing to forward.   So we all feel that the program is pretty solid, solid enough for the meats to keep on coming even in my absence.  So you need to keep coming down and eating the great food and drink in both restaurants.  Finally  I also have some pics from my last Seafood Gumbo to make here in the Hotel.  This batch was made with one of our great cooks Liz Shirly.  She was a great assistant and potentially the person to continue the Gumbo with the great momentum it has.   The Gumbo is something that took us some very intense time to evolve into what we all love today.  I've got to say I wasn't the biggest fan of Gumbo before I started here.  Now I have a totally new outlook on what Gumbo is and should be. Even for what Chef Lee would call an Oregon hippie, I pretend to consider myself a Gumbo connoisseur.  So for the final thing I want to say thanks to everyone whom have been a plethra of information to learn and grown with. 

New CBG Menus

So here they are, the new CBG menus.  We rolled them out about two weeks ago and they are great.  Refreshing, and we feel, really presents the kind of atmosphere we have always wanted for the bar.  Casual but classy and with the awesome typewriter font.  They also have some new features in there as well.  The Cured and Smoked meats section is my personal favorite, FINALLY!  Now everyone can see and ask about our house cured meats.  The BLT is back as well as the premier of the pimento grilled cheese sandwich.  The pimento cheese is also offered on the burger now as well.  Lee claims its the best thing he as ever had, and by the look in his eyes when he's eating one I believe him.   So between the new menu items, the restructuring and the cool new font we feel that this menu truly conveys our vision for the CBG restaurant.  So come and check it out and be sure to check out the Cured and Smoked meat section.

Lamb Ham Curing Excitement

You can't get much more excited for curing "Blackstrap Molasses Lamb Ham" than this.

New Cheeses in CBG

 The first of the other three new cheeses is this Smokey Blue Cheese from Rogue Creamery. They have a few varieties of Blues but this one struck us as interesting for its hazelnut smoked aroma.  Oregon being the capital of hazelnuts for the U.S. it only makes sense to smoke with them. This cheese is smoke for SIXTEEN HOURS! My lamb legs aren't' even smoked that long.  Whats surprising is that the blue sharpness is not overdone by the heavily smoked cheese. This is a raw cows milk with a vegetarian rennet and aged for three months.

 Made in the mountains of Leon, Spain, Leonora is made from pure Alpine goat milk. Uniquely molded into a long brick shape, the cheese is covered with a natural mold and develops a creamy consistency over the three month aging process.  This cheese reminds me of a boucheron cheese in that it ages in a very similar way.  It is very creamy and smooth when young, but as it ages it becomes sharper.  The cheese becomes drier and dense and clay-like while the section near the rind becomes creamy and can be gooey at room temperature.  Friekin' Delicious!Pecorino Toscano Stagionato is a centuries old D.O.C ( or name and origin controlled) table cheese from Italy.  This Pecorino is nutty with a little salt on the palate.  Besides the nutty-ness gives off a little grassyness and herbs.  Some people say "only drink chianti or muscat with this cheese" which I agree are good choices, but I"m sure if you came in,our wines by the glass could also accommodate you.

So these three cheeses and the previous ,"torta la serena" tort of the siren, cheese are our newest additions to our cheese plate. We love buying and tasting all of these different cheeses.  Its refreshing to research and "discover" new cheese, even if they've been being made for centuries.  These are all served with grilled house made baguette bread and our cherry compote and fig sorghum butter.  Also the delicious marcona almonds.  We have six total cheese making up our list.  The other two cheese not mentioned are pleasant ridge and  "Cyprus Grove Goat Cheese Cheddar".  Both delicious cheeses too and worth checking out.  We continually serve two goats milk, two sheep's milk and two cow's milk cheeses.  They run the full gamut of creamy to firm or blue.  You can order them one at a time or all six if you feel daring.  Come check it out!

Torta La Serena Spanish Sheeps Milk Creamy Stinky Cheese

 This cheese is something powerful to get used to, but once you start it develops and becomes delicious.  It works even better on some toasted bread with some fig and sorghum Butter or candied pecans. This cheese has quite a history dating back to the 12th century.  The Torta is coagulated with thistle flower, which means its vegetarian too.  The rennet in most cheese is from the animals stomach, but in this case its from a flower.  We are expanding the cheese plate to always include six cheeses to form the full gamut of milks and textures.  This is a cheese for the enthusiasts out there, so if you think you can handle it come on down.

Hockey Fans aren't like other Fans!

 

The Capital Hotel is full of a long history and rich traditions.

Executive Chef Lee Richardson and Bartender Spencer Jansen have brought an unique tradition to the Capital... the playoff beard. The New York Islanders started the playoff beard in the 1980s when the team refused to shave until they won the Stanley Cup. Their facial feats proved fruitful resulting in four cups in a row and launching one of the greatest traditions in sports. In a land where football is king, there are plenty of hockey fans around. Chef Lee is growing his playoff beard in support of the Carolina Hurricanes and Spencer is cheering for the Detroit Red Wings. Stop by CBG and grab a cold one and watch the playoffs unfold as the facial hairs continues to grow.

Wednsday Fried Chicken Blue Plate

 Mmmmm Fried Chicken on Wednsday.  Every Wednsday! This is one of the five Blue Plate Specials during the work week.  Monday through Friday we sell a different Blue Plate for lunch.  If you come in later we just might have some left to sell you too.

The fried chicken was fun to R&D.  I thought I knew how to fry chicken before, but I have certainly dialed in it now.  From the correct seasonings to the right amount of time soaking in buttermilk and to also bread the chicken correctly.  All of these crucial steps in fryin' up some great chicken.  It started off as coming with Red Bliss mashers, but has evolved with the season into a cold, rough chunk, red wine vinaigrette, lemon and whole grain mustard potato salad.  And fried chicken wouldn't be right without some granny style green beans.  Cooked with rendered bacon and sweated onions; then steamed with a little chicken stock and S&P.  So come in and check out the chicken.

How About Some Fish Tacos?

We now serve these up every Friday. As always, hand crafted and delightful.