Ricky has been an important part of the GTF kitchen for quite a while. Here he is sporting the 2009 kitchen t-shirt. Every year we all sport a GTF shirt with the current year. If you see one out on the street, make sure to give a shout out: “Love those donuts!” or something.
Ricky has also been working very hard to make his band The Crescendo Show a success. Here is a small sample:
Valentine’s Day is coming!
We have filled our Friday and Saturday night dinners and have opened up a new Thursday night dinner for those of you who felt a little miffed about a lack of information. Sorry about all that. Please call 541-929-4270 for reservations.
- salad: beets/apple/pumpkin seeds/bitter greens/honey
- primi: pasta/butternut/brown butter/thyme
- secondi: Chintimini Farm chicken/stuffed leg/boudin/sunchoke puree/kale
- dolce: almond cake/creme fraiche/quince
Dick G. will again be
burning tossing your pizzas this year. He has been with us for years in his spare time and this year will up his involvement in the kitchen. Dick is full of power, energy and enthusiasm, commitment and kitchen experience. He spent his off-season training in various Portland kitchens picking up trucs (French word for chef’s tricks). This year Dick will step off the wood oven station and move to the hot line to gain experience with fish and meat. There is always so much to learn, and culinary curiosity is almost a requirement in the GTF kitchen.
In this winter of this thing that we call the farm:
Chad Fell is busting out baguettes to be eaten at Luc, our first restaurant account, while I am putting together the framework for more restaurant accounts.
Meanwhile, I am prepping for a conference in Eugene. The moderator has asked for a bio, and I am thinking about the history that pushed me here.