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Thanks to all the crews, our staff, and all the volunteer assistants we had at the 11th annual Men Who Cook event on Saturday May 14th, 2011 in Akron #AKRowdy.
2011 Summa Health Men Who Cook
Great event supporting SummaHealth’s Palliative Care and Hospice Services. It was definitely busier than I thought.
We planned for about 275 servings in 4 hours….and we were pretty exact on our figuring….except for the 10 lbs of extra lomilomi tomato. Oh well.
Recipe?
Well, I cooked my pork with some Crown.
Crown makes pork happy...
I produced some damn fine Kalua Pig with keawe wood.
Real kine kalua pig
I prepped my lomilomi tomato like a champ.
My mis en place serenaded by Guns & Roses blaring in prep
I set my table up like a Vegas P.I.M.P. Yo check my dice – Dice as big as my……
Yo Sandra, wanna bang on my "Tablescape" ??
I acquired buns-a-plenty…
My firm but pouty buns
People even dressed up…like Elvissss or is it “Elvi”? And a banana…
I should have dressed like Ken Jeong (trunk scene) in the Hangover
Some people got fancy.
Fancy pants cup
We raised alotta dineros and got alotta votes for a good cause.
Dolla bills yo. The rest was stuffed in my pants by the lovely ladies...
Sadly, we didn’t win. Booooooooooooooooo.
Luckily we got interviewed by the Akron Beacon Journal and now featured in their article. Sexy.
It's Funny Because He's Fat
Additionally, we got to chill with Pete Kenworthy (@petekenworthy) from WEWS-5.
Alohas to Pete the Foodasaurus! #Munchamuncha
He’s a pretty cool dude that took 2nd place for his white chicken chili.
Also supposedly @montrosevideo and @housewithastove too….but hey, maybe they were clawing to the bar.
Who won? The winner of our entrée category made beef tenderloin. Shocking. I guess Akron’s complex palate can only be tamed by the most expensive cut of meat.
That kind of duhwinning just drives me to prepare a “richer” cut for 2012. We’re already looking forward to next year’s competition…with a surprise.
Surprise!
Maybe I’ll make them Spam musubis. That delectable speciality will surely quell their voracious Akron appetite.
Winner winner Spam Musubi #munchamuncha
Reporting live from QuarryLaneFarms…
Hope everyone is enjoying your holiday weekend.
We just finished a few app dishes for tonight and now we are experimenting with a few Hawaiian fusion dishes and Middle eastern fusion dishes. To give you some insight, here’s a few of our thoughts…actually rediculous redonkulous ideas.
Kalua pig is VERY versatile. I won’t bore you on the pig, imu, rocks, etc….as I am sure you’ve seen Guy Firei on Diner’s Drive-Inns and Dives in Hawaii here or here.
QuarryLaneFarms Kalua pig
So needless to say, we decided to play with a Hawaii favorite…pig. And lets face it, who doesn’t love pork? (Insert your favorite Bourdain quote now).
Kalua pig wrap
QLF Kalua pig wrap (the idea from Koolau Golf Course menu)
Kalua pig, rice, fried or carmelized onions, blanched cabbage, and bourbon mushrooms, and pineapple salsa. Served with a small cherry tomato tarragon bi-colored corn salad.
QLF cherry tomato tarragon bi-colored corn salad
We were fussing around with it last night and believe this is a good “winnah winnah piggy dinnah” combination.
Koshary (Thanks to Abu Tarek)
Now we don’t normally serve middle eastern foods…in fact, the only one we make regularly is koshary.
Again, if you don’t know what Koshary is, check out the Bourdain in Egypt episode here. Also for all you chefs, you can see the “fast food action” here.
QuarryLaneFarms Koshary
But then we also like LOVE the idea of small one bowl hand-held foods. See our posts about one-handed wonders here.
Shawarma
Braised or grilled lamb with cucumber yogurt, and cherry tomatos topped with a thin sun-dried tomato humus.
Alright, so we don’t have a picture of this yet….but we will. Sounds like a bite sized gyro, but I intend for this to be HUGE on flavortown.
Also on the docket, lobster rolls (Thanks Giada De Laurentiis), steak au pouvire (Thanks Alton), egg ravioli (Thanks Michael Ruhlman @ruhlman), ceviche, and gaezpacho.
So here’s to your holiday weekend and experimenting with new dishes!
Cause we made a mess.
Reporting live from QuarryLaneFarms…
It’s Aloha Friday folks! Hawaiian music playing, beautiful weather…AWESOME work Cleveland.
First things first, kalua pig. Thank you to our BGE. Placed on the BGE with keawe wood and started the smoking process. We project about 250 degrees for maybe 5 hours…after all, it was only 2 lbs of pork. Easy and simple. Alright, we would have dug a hole (imu), special rocks, burlap bags, and all that good stuff….but sadly, our limiting reagent was the Ti Leaves. Can’t seem to find them in Cleveland. Hmmmm.
The apps were some of my childhood memories like celery sticks and Ararae (we called it “kakimochi”). Crunchy crunchy for sure. Simple snacky-snacky.
Started the Kalua pig on our BGE. Keawe wood chunks pre-soaked for smokey awesomeness.
Smokie!
Here’s a close up. As you can see the special Hawaiian sea salt on it. Maybe some Walker too (Thanks Chong family Christmas Luau).
Mmmmmmmm.
Made the Hawaiian Electric imitation crab poke. Fresh and no fear cause this isn’t raw poke.
Hawaiian Electric imitation crab poke
Then on to my favorite poke…Ahi shoyu tobiko poke.
most favorite poke
Cubes of raw ahi, Hawaiian salt, sliced red onions, minced red onions, chopped green onions, shoyu, red pepper flakes, sesame oil, tobiko, black sesame seeds, and white toasted sesame seeds. We sadly ran out of ogo, but it was so good. We don’t think anyone even noticed.
We opted to serve this not by itself, but as a whole other dish called Poke bowl (C’mon @Sushi_Rock you know you want to). Extreme closeup of the demo bowl? Sure.
Macro the poke!
BTW-the rice on the bottom is sushi rice…So good.
Flavors melted together well.
For the mini Kalua pig sliders, we decided on a crispy red cabbage slaw dressed with an oriential/miso sauce and lomi lomi tomato as the topping.
Lomi lomi tomato
Looking for the nice contrast between kalua pig, crispy slaw, and fresh lomi lomi.
Pulled the kalua pig off the BGE and sliced thick chunks and haphazardly placed between sandwich buns (our timing was a bit off).
Mini kalua pig sliders
Following the kalua pig, steaks went on the BGE…Keawe wood still going good.
Keawe smoked Delmonico ribeye
Served with the most popular sides of carmelized onion and bourbon wild mushrooms and grilled bi-colored sweet corn. Yeah, we think its summer alright.
The ladies polished off the bottle of the Oregon Pinot noir…then moved on to the multiple bottles of Champagne.
Guests pondered dessert, but finally said no as they were too full. But they did spy our private beverage cabinet. Hmmmmm.
Just part of our stash
That’s right-patrons didn’t want any fresh fruit smoothies from Cleveland’s West Side Market…so instead they drank.
Ahem…Bourbon flights please!
So we obliged with a small sampling of our vast array of Bourbons and single malt scotch from our private cabinet.
*Prichard’s Double Barreled Bourbon Whiskey, 9-year-old / 90 proof
*Knob Creek Kentucky Straight Bourbon Whiskey, 9-year-old / 100 proof
*Booker’s Bourbon, 6-year-old / 124 proof
*George T. Stagg Kentucky Straight Bourbon Whiskey, 15-year-old / 141 proof
*Duncan Taylor Single Malt Scotch Strathisla Sherry Cask Speyside, 35-year-old / 110 proof
As always, a great night of foodie friends!
Reporting live from QuarryLaneFarms…
