A Journey from Before to After in the Gulf

Spending time with family is always refreshing.  When life consists of a work-home-work-home eternity, and the hours eventually stretch into months, there is nothing like being surrounded by loving and supportive people at least for a few days at a stretch.  Amidst one such precious getaway, I had the opportunity to hit the wide open bays of Padre Island, TX for an afternoon and found some beautiful trout out looking for a bite.

Captain 'Ron' was nice enough to show us the sweet spots and we brought in several nice keepers despite massive winds that had the Gulf heaving offshore enough to keep us in the bay.  I can't describe the freedom to anyone who hasn't been there, out in the salt on a lovely 86 degree mid-morning, rockin' to the beat of the waves against the motor, cold beer getting warm fast and still tasting like the sweat off a mermaid's breast...divine!  And even reeling in a little perch can be exciting for those of us who don't have the luxury of doing this every day, not to mention a 26" speckled trout!



South Texas is magical when juxtaposed with the alleys and subway tunnels of New York City.  Of course, New York has its own magic and we can all attest to that who have donned the shrouds of her shadowy sunrise and been lulled to sleep by her siren's song (pun intended)...but Texas, oh sweet Texas!  There is something to be known about these humble people filled with love and adoration and coated with a sticky layer of gruff thistles and brush.  Our captain was a solid Texas fisherman, born in Houston and now permanently vacationing in the bosom of the Great State: 'The Valley'.  Arriving on the boat, he was straight to business - in fact, the previous night he asked more than twice if we were sure we would make a 9am dock call, and upon his third inquiry, informed us that we would be receiving his wake up call at 8:30...and that we did!

BEFORE

AFTER

After cleaning our catch, we met with Ron at a local restaurant where we had our fresh catch cooked right then and there to our delight and sampled one of the Gulf's greatest bounties:  the mystical Gulf Oyster.  Being a part of the whole process of one's meal is an experience that I think more Americans should enjoy on a regular basis.  There is something deeply nourishing about the food that you just caught, respectfully dispatched and then cooked not 20 minutes later (not to say we weren't sampling the provisions as soon as they were cut...we are certainly not squeamish about raw foods from the wild).  I would love to see more Americans becoming more in touch with their food in general and this is certainly a fun way to go about it.

I'm glad we decided to go ahead as we thought it may have been a bit steep to pay what we were asked to pay for a half-day trip into the bay.  Thanks to Mark Musatto at Airline Seafood in Houston for the perspective and advice, I miss you up here in NY, bro!  As an aside, and regarding the character of Texans in general, I would just like to mention that we had not paid Ron for the trip, proceeded to get in separate vehicles and agreed to meet at the restaurant to settle up.  I can't see this happening in many places on this vast planet's surface...take from that what you will.

Fish is becoming more and more of a love of mine, probably inherited from my grandfather Lee Grandison Wiley, who was a sea-faring man for his whole life.  I have myriad fond memories of trips to Galveston, boloney sandwiches (soggy), cans of Big-K grape soda (dented, and slightly rusty), triscuits and cheese whiz (still delicious) and me and my grandpa not catching a damned thing all day.  Those were the formative days of my youth, looking back.  Days that I didn't realize the value of even remotely until now, when we would get back to his Galveston apartment complex, sun-drained and red as Valentine's candies and Christmas ribbons.  Just enough daylight left for a dip in the pool, an old fashioned for him and an ice-cold country time lemonade for me...wow...that was intense.

This last foray into those salty Gulf waters was intense as well.  After passing 20 or more years since those early times, I have a fair amount of perspective, fair enough to see the value of half a day on a fishing boat with a couple of good ol' boys, mixing the spray of the mid-morning wake with the mist off a cold can of Bud Light, bouncing to the rhythm of the big blue heart of the world, squinting into the sun and looking for the sweet spot.  I think we found it, y'all.  I'm sure we did.

Bushido - Our Code

Chefs are servants.  

I feel this kinship with Samurai because they were servants who were required to maintain composure and moral grandeur in the midst of high pressure, high speed situations.  In the culinary industry we serve in all directions: We serve our patrons.  We serve our employees.  We serve our employers.  We serve our investors.  We serve each other.

It is our charge and our challenge.  

It is our path to enlightenment through service. 

On this path, we are chefs.

There are seven aspects to the ethical code by which the Samurai composed themselves - Justice, Courage, Benevolence, Politeness, Sincerity, Honor and Loyalty.  I have chosen to spearhead an organization which can help chefs and other service industry professionals to make positive changes in their lives and I believe that those who are looking for change will find it on this path.  After all, Samurai were servants.  Warrior vassals who made service to their Daimyo an integral part of their existence in both life and death.  We give our lives to this business in no small way, dedicating the vast majority of our waking hours to the care of the restaurant to which we have assigned ourselves.  

The western world at large seems to be in a state of self-gratifying stupor and as a child of that world I've searched extensively for some understanding of what our culture is going through.  I set out to seek my enlightenment several years ago and I chose the culinary arts as my path.  These are my musings along the way and this is no more than a humble attempt to share what I have learned in the hopes that some questions might be answered, some light might be shed and that some peace may come.


We can all use the wisdom of Bushido to enhance our experience of life.  




The current Western mindset would say that we're all different and that we should follow what feels good and that whatever system is in question may not 'work for everyone'.  There is always truth to be found wherever one looks for truth.  I would urge caution when approaching any new or different way of thinking and examine it as thoroughly as possible from as objective an angle as possible.  That said, I would also argue that if one's path holds steady in the torrential information blizzard at hand in this modern world, it is likely to be the best path for you - likely, but you'll have to try it on to see if it fits.  






If it works then use it, if it doesn't then reject it.


Welcome to our study of Bushido (Path of the Gentleman with a Knife)

Back to Reality

Hello, Readers!  First of all, thank you for taking the time out of your very valuable lives to read these various rants and raves of mine--I certainly appreciate you all!

Now.  Back to Reality...

I've managed to lock myself away into a cave for the last several months which was a great joy, a gift of the most immense magnitude and an abundant learning experience for me.

I'm a bird by nature, but I know turtles now.

I'm back.  I've recently rediscovered books, recipes and learning which I had been neglecting for things I somehow considered more important.  Thanks to an amazing support network and a bright and informative Universe around me I am beginning to take some giant steps forward into a marvelous future.

One day at a time.

Pastry.  The sweet side was always intriguing to me, although I rarely gave it enough attention to merit much result aside from the occasional experimental mishap or obligatory menu dessert.  Thanks to inspiration from a former associate and friend, Chris Leung (itssodericious.blogspot.com), I've been delving into the pastry files and testing some new stuff.  The Michael Laikonis recipe files recently released on michaellaiskonis.typepad.com (Notes from the Kitchen) have provided me an incredible foundation to begin exploring the world of 'Dolce' as I should have years ago.

brown butter poundcake, passionfruit curd, port and mascarpone (those are 'sambuca' microgreens...yum!)

I am excitedly prancing about the kitchen now with an ink-stained fistful of printed pages, c-fold napkins and protracted plans of epic proportion, eager to find a moment for a new experiment.  And am attending to my priorities as all responsible chefs should...balance, you know?

I seem to love blogging as well.  It has become quite therapeutic for me and I'm sure it will lead to a healthy addiction to writing in general.  Those who know me well will easily fall for that one :)

Pasta.  Although I've not seen this one really explode yet, I feel some carbon fusion building that may supernova under the right circumstances.  I feel that my current circumstances are ripe for this type of movement as I am in the tutelage of a masterful Italian craftsman who seems constantly inspired to reach new limits in culinary artistry.  Thank you all and enjoy.

tonarelli, jonah crab, uni, porcini and shiso