The 18th Gyspsy dinner that I've participated in, and this time it was mine! What an exhausting experience. I put in about three days in a row of at least 16 hours each. After the private dinner, I told Gabe that I wouldn't want to do this again. But give me enough time and I'll have forgotten all the pain and work that went into it and I'd be asking for another booking!

My dinner concept was a wedding where the bride wasn't happy with anything, a bridezilla, if you will. I titled the menu "She doesn't know what she's missing" and listed the full menu at the end of this entry. Everyone at the dinner seemed to think it was pretty amusing. I had a lot of friends there for my dinner: Denise, Trevin, Paulene, Mike, Eric, and Fiona. 18 diners in total, and every single one of them was a first-timer at Gypsy. I hope I was able to give them a good impression!

There weren't any real screwups, everything seemed to go as planned. My overall critiques are that the plating could have been a little tighter and sexier, I really wasn't very happy with the amuse at all, and there was just too much food served by the end (everyone was disgustingly full). I think that I did a good job with the cooking and recipes (it really helped to have Katie in the kitchen), but I think the food was missing a little something, maybe that intangible thing called "experience".

Things that I'm really proud of: The fact that I got this done without any major flaws (visible to the diners, anyway), I really liked the intermezzo, and the mini wedding cakes were an unmitigated success. Several guests said that they really enjoyed it and was one of the best meals they've had. Trevin was a great supporter and really seemed to be very proud of my accomplishments which was a huge boost to my ego! Thanks bud!

The kitchen help I had was indespensible: Nadia (of course!), Katie, Eric, Genny, and Joy. Everyone was a great help, I couldn't have done it without them. I tried to run the kitchen the way I've seen other chefs in person and on tv do it: Delegate and oversee. Don't get caught up in the details or any one task which would take your eye away from the big picture. I have no idea how I was perceieved by the other people in the kitchen, and what kind of chef I was for the day. I hope I didn't embarass myself by being a dick like so many other chefs I've seen.

One thing I wonder about but don't really want to know was what Gabe thought of the whole thing. I know he was skeptical of some courses, and gave me feedback accordingly, but he was actually very supportive. After the dinner he said that I shouldn't have to worry about the Air-Quote Chef thing anymore; I proved myself tonight.

Overall, it was a positive experience. It really highlighted just how far I've come with my cooking skills, but it also reminded me of how much I have yet to learn. I realized that I do like making fine-dining food and platings, as long as it doesn't get too ridiculous. I'm not ever going to be thought of as a revolutionary chef, that's ok. I'd rather be known as a very competent chef turning out consistently great food.

She Doesn't Know What She's Missing

amuse
Banderilla of phyllo with gorgonzola and fig, cheese, olive, and spanish ham

1. "Too spicy"
Penn Cove mussels poached in a spicy Thai red curry served with a crispy jasmine rice cake.

2. "Too green"
Fresh guacamole served in a green tortilla bowl with hand-made chips and a ginger-lime mojito chaser.

3. "Too fishy"
Salmon three ways: Broiled salmon with parsley oil, sea salt and mini salad, pan-fried salmon cake with roasted red pepper aioli, and salmon tartare on a shiso leaf with sesame seeds

intermezzo
Raspberry sorbet float with Chambord and Pellegrino, garnished with a kiwi slice

4. "Too gamey"
Pan-fried duck breast medallions with a cherry sauce and herb-crusted lamb chops with a basil-mint sauce. Served on a bed of wilted spinach, pine nuts and sultanas.

5. "Too pedestrian"
Bite-sized classic pot pie topped with puff pastry, baked three-cheese macaroni (Beechers, Cougar Gold, and Reggiano), mini Margherita pizza on a grilled crust.

6. "Too expensive"
Pan-seared beef tenderloin wrapped in prosciutto with a porcini-infused bordelaise sauce, quenelled truffled potatoes, haricot vert with herbed butter.

7. "Too sweet"
Mini wedding cake (Starry Nights Elegant Lemon: layers of vanilla chiffon, raspberry jam, lemon curd, and lemon mousse) served with raspberry coulis.

mignardise
Starry Nights chocolates with a whiskey and coconut center