Our Reach-In reached the end of it's life. We looked for a used unit with no luck.  A remarkable patron heard about our needs and purchased a beautiful three door unit!

March Guest Chef

Well,  our guest chef had a emergency in his kitchen.  Our backup chef had a family emergency.   So I had to be my own Guest Chef!

With little time to prep, I decided to cook A Haitian dinner.  Poulet en Sauce, Chou vert à l'étouffée. And Bay Scallop.

I love the bright bold dishes from Haiti. The Chicken Dish was made with chicken breast brined with lemony brine.

I think the guys where happy!

Poulet Bonne Femme a la Creole

This dish is very different from it's French ancestor.  

We made one of my favorite Creole comfort dishes!  This is basically a chicken breast sauted in olive oil with Creole seasoning.  It is topped with a "hash" of diced ham, onions and potatoes.

This was accompanied with fresh green beans sautéed with julienned onions,ham and tomato paste. 

NC State Visit the Mission

Members of North Carolina State's Wolfpack are spending their Spring Break with us!  Members of Young Life, these ladies filled out kitchen with laughter and enthusiasm!  

They prepared a lunch of house made Pizza and served our guys and gals!

Thanks Ladies. Go Wolf Pack! 

Chef Brad from Va Di Vi

Last Wednesday, Chef Brad from Va Di Vi spent the day with the guys in the Kitchen.  He took the time to demonstrate basic knife skills then he reviewed the proper way to de-bone a Chicken.

He then led the staff in preparing a Mission Favorite, Curry Chicken.  

Pulled Pork Sandwiches.

Pulled Pork Sanwiches!  Now I love pulled Pork, but I never order it.  Why, my wife makes the best!

When The cook said that he will be serving Pulled Pork for Friday's lunch, I started making other lunch plans.  WAS I WRONG!

The adventure in Pulled Pork started with 60 pounds of Pork Butt. Seasoned with a Secret Rub, then seared on the flattop.  Then popped into the oven for 20 hours!

Vicky, our house baker, prepared buns Thursday night to be baked In the morning.

I arrived to work at 7 and visited the kitchen to grab a cup,of coffee.  The aroma of fresh baked bread and slow roasted pork was remarkable.  The Bakers were busy taking the buns out of the oven. The Crew was busy pulling the pork roast apart, carefully mixing the juices to achieve the perfect texture. 

For the next four hours, I was distracted from my work as I anticipated lunch.  I was not disappointed! 

Philly Cheese Steak Mission Style!

Aaron and Joey are two of our new Culinary Students.  They have started the Culinary Program at Contra Costa College.  In addition to their duties at their school, they will be stagiaires in our Kitchen!

Chris our cook spent the day with these two culinary scholars as they prepared remarkable Philly Cheese Steak sandwiches. With a twist. Chris instructed his crew on how to take this common regional fast food dish and transform it into a gourmet delight!

The packaged rolls where replaced with hoggies baked in house by Vickie and our other baking students.  The 40 pounds of steak was hand sliced and carefully seasoned before it was cooked in our Tilt Grill.  40 pounds each of Bell Peppers and Onions where julianed and sautéed in olive oil.  For the cheese? None of that orange glue shot out of a can.  They used pounds of Sonoma Pepper Jack to compliment the other carefully selected ingredients. 

We like  to take common familiar dishes and turn them into gourmet  meals.  Our staff and dinners quickly recognize the item, then are amazed by what classic techniques and fresh ingredients can do!