Don't be a FRITES of change, just grits and bear it!!!

Having the opportunity to spend some time with other food obsessed people has opened my eyes!!! It has definitely changed the way i cook and reminded me there are lots of products I have forget in dry storage. So when i made my return to the kitchen at the hotel I started working on a new menu. The first thing that came to mind was the french fries. I like so many other restaurants i ordered pre-cut fries. I needed to change this, so i mad a phone call to the very culinary educated Teddy. Teddy told me i need to get the right potato, because apparently the 90 count g-pod Idaho is the potato of choice. The frite king had some explanation for this, i think it had to do with the potatoes not being too starchy. Then we discussed soaking the potatoes and the cooking process. I am not going to give you all the details out of fear Teddy may hunt me down. I do think he may have held back some of his secrets from me, but i can't tell because the new frites are killer.

There are also some other changes mad to the menu, first of all i think i may be the first restaurant in the hood to put grits on the menu!!! Not just grits but bacon scallion grits.... and there are two very fab female chefs who are responsible for this. I became obsessed with grits when one of the girls mad me Bleu cheese grits during a late night eat-a-thin!!!.... (thanks JAM) I have had grits in the past but never held then in high regards!!! They always tasted kinda bland. Well honey, have a southern girl make them for you and its life changing!!!!!

There are other culinary changes made. I am working with dried and fresh chilies, in fact i am working on a bunch of hot sauces at the moment. One that has Korean chili paste in it (thanks LOVER!!!) Ok so this is a kind of thank you letter to all the chefs who have inspired me over those weeks of filming.... Thanks LOVERS

psssss... the menu is not finished yet, but i am running lots of the items as specials!!!