01.24.08
Posted in First Blog at 9:39 pm by Erik
The news is out that Evangeline will be opening Feb 1. Unfortunately, that was the proposed date I wrote on my license applications way back in December, and that info is public record. Apparently, if you want my social security number, you can get it there too!!
Which brings me back to the grapevine. Unless it comes from my mouth, it probably isn’t true!
Evangeline will definitely not be open for Feb 1. Believe you me (honestly, i have never understood that phrase), we are working our behinds off to ensure a sweet opening. Within the next few days, I will announce the date, as well as the reservation number. My partners and staff are anxiously awaiting the opening, but i don’t think anyone is as stoked as me. I have been having kitchen withdrawals since leaving Lola, so K has let me putz around in her kitchen out of pure pity. Look forward to delicious Lamb meatballs with ricotta, coming soon!
Speaking of delicious, K’s mom made the best fried chicken I have ever had. Ever. Black-eyed peas and Alice Waters’ cole slaw. She’s almost up there with my mom.
Erik
BTW- regarding “believe you me”……
“At one time, however, English used to allow verb-subject-object (VSO) in certain situations, mainly imperatives. The 1611 King James version of the Bible has many examples: “And he went out to meet Asa, and said unto him, Hear ye meâ€; “Ask me of things to come concerning my sons, and concerning the work of my hands command ye meâ€; “For thus saith the Lord unto the house of Israel, Seek ye me, and ye shall liveâ€; and “Lay ye them in two heaps at the entering in of the gate until the morning.†And here’s G Herbert Temple in 1633: “Come ye hither all, whom wine Doth define†and another writer in 1695: “Mark ye me; that’s holy stuffeâ€. These days, we only see them in old writings or fossil expressions like:
Mind you, she’s very intelligent.
This was the fifth time, mark you.
Oh, come ye back…
In every case, you or ye is the subject, but it comes after the verb it’s attached to. Believe you me belongs in this set. It seems odd to us today because English language rules forbid us to construct such expressions. We can’t naturally say “Take you care of yourself, now!†for example.”
(Michael Quinion, Worldwide Words)
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01.16.08
Posted in First Blog at 12:32 pm by Erik
So, I kill a deer (see below, Ilsa and Eva), and it gets frowned upon by the masses. “Disgusting, inhumane, wrong, unethical, etc”. I have received loads of e-mails from folks really upset with the fact that I personally took the life of a deer. No press necessary, just a cook killing what he is planning on preparing. No need for justification, no “studio audience”. Not to beat a dead horse, but come on now……people need to know where food comes from.
Now, I just finished reading today’s New York Times Food section. Not the Fortune Cookie schpiel….below it.
“Chefs’ New Goal: Looking Dinner in the Eye”
Brit chef Jamie Oliver kills a chicken in front of a studio audience, and 4 million television viewers.
????????!
The NYT writes an article about him killing a chicken on stage? Dan Barber and David Burke get mentioned for knowing their animals personally? I get harassed by folks for killing a deer. But it’s OK for Oliver to kill a chicken on stage. Is it a matter of PR? Looks? Credibility? I know i’m not as good looking as Mr Oliver….is that the problem? I thought it didn’t matter how you look….its how you cook.
I served calves brains, pig parts, tongues and other offal 4 years ago, and most people loathed it. All of a sudden Food and Wine says it is hip? So, years ago, at Bandol, the braised pig parts, crispy sweetbreads and duck tongues were frowned upon because they weren’t En Vogue?
It is unfortunate that the food industry has gone down the fashion road. Since when is food Fashion? And why are staples and old school dishes like Cervelles, Tripe, and pigs feet all of a sudden in fashion? They are like Blue jeans……jeans never go out of style. Martin Picard stuffs a pigs foot with foie gras, and people go nuts. I do the same three years ago, and I get screamed at by a woman off the street, barging into my kitchen…..It almost makes me embarrassed to be a part of the industry. One of the reasons why I am opening, and have opened restaurants, is because I despise the industry, and the road it has taken….and I try to go down the road less travelled.
So, maybe I should rewrite my entire Evangeline menu?
I’m planning on the offal being delicious, but do I need a good PR firm to tell people it is OK???
It is unfortunate that the public is swayed by what they read, and can’t make a choice on their own. (obviously, not everyone) Just because my face isn’t on a cookbook, doesn’t mean my offal isn’t worth eating. Just because I haven’t graced the cover of a national lifestyle/food magazine, doesn’t mean my braised tripe isn’t delicious….and just because Food and Wine hasn’t given the “OK” to eat my food, doesn’t mean the food isn’t any good.
So, please, people….don’t hate me because I’m not beautiful. I will continue to kill the animals I eat, and don’t need 4 million people to watch it and a give the process credibility.
We have an opening date set for Evangeline. Below is the Pig which is synonymous with Evangeline.
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01.08.08
Posted in First Blog at 1:29 pm by Erik
Contestant: “I’ll take ‘Evangeline Progress’ for $500, Alex……”
Alex Trebek: “This is referred to as ‘The magic Question’. “…..
Contestant: “What is ‘So, when are you opening’?”
Trebek : “This one syllable word is referred to as ‘The Only Answer Erik Has.’ ”
Contestant : “What is, ‘SOON…..’ ”
All kidding aside, I have heard “The Magic Question” about 30 times a day…..I’m not complaining, just making an observation. From folks I know, from folks I don’t know. All I can say is “soon”.
Unfortunately, that is the only info I can give out. I know timelines and I have set goals for this project, however, there are many facets…..variables….in’s and out’s.
The only thing I can do is roll with it, not rush it. It will be 2 years in February since Bandol closed its doors. A few extra weeks won’t hurt.
What I DO know, is that we have a lot in store for the public. The dining room is coming together, kitchen looks beautiful, with the shiny 4″X6″ white tile, bar is almost finished, and I have begun the hiring process for cooks and service staff. I have been fortunate to have found a great management crew, good bunch of guys with a LOT of experience between them, and they are all super-excited to get Evangeline rolling.
The chalkboards are up, awaiting the daily Quiches, livers, Foie gras preparations, Cheeses and Charcuterie. The animals are lined up, getting fat and delicious, and the “piece de resistance” is on its way from sunny Colorado. I’m anxious about this piece of equipment….hopefully it will provide a distinct point of service to the Evangeline experience.
More when I know more,
Erik Desjarlais
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