Aloo Gobi

by Dawn T.

This is one of our favorite Indian dishes. This Punjabi-style cauliflower and potato dish is layered with depth and flavor.

by Kristen G.

by Dawn T.

Herb Roasted Rack of Lamb

by William G.

Herb roasted rack of lamb with curried couscous and glazed carrots. For this recipe I finely chop parsley,rosemary and thyme, add a little salt and pepper and olive oil and mix to make the herb rub. Season the rack with salt and pepper and sear in a hot pan. Once seared I remove from heat and rub generously with the herb rub so it's evenly coated, then place in the oven and roast until desired doneness is achieved, usually medium rare. While the racks are roasting I boil the carrots and saute onion with curry powder and have hot stock, and sauces ready. For this recipe I made demi glaze and orange glaze (not depicted in the m.e.p shot unfortunately) in advance. When the stock comes to a boil I add the couscous and let steam. When liquid is absorbed I add curried onion and mix well. When racks are finished I allow to rest for 5-10 mins and slice in individual portions. Plating and garnish as soon as lamb is sliced.

by Dawn T.

by Zach S.

Cut Trimmings

by Dawn T.

1. I could use them to make a carrot soup. 2. I could pulse them in the food processor and use them in salads and/or grain dishes, for added crunch, color and nutrition. 3. I could save them for the next time I make fresh vegetable paste/bouillon.

by Dawn T.

helping the boys get out early

by Zach S.

I could tell the sign was a little blurry in my picture but it read "Zach Saffle came in on his night off to help close the dish pit" or the "recruit"as we call it here at Joey restaurants. I figured out would be a huge moral booster/teamwork boosting exercise to surprise the guys that were closing the kitchen tonight and come in to help them wash dishes and close the kitchen. It was a bit overwhelming how appreciative they were. Since we don't do last call till well after midnight, the closing crew is usually here past 2 in the morning. Having the extra guy we were able to get everything done by 1 and were off in time to grab a drink at the bar near our restaurant. It goes to show how a small gesture can make a huge difference in someone's night and reassure them we are all in this job together and are lucky to have the guy/girl next to you that doesn't always get the recognition or help they deserve.

He Offered to Wash Dishes for Me

by Casey M.

I offered to cover Jack in the dish area while he was on his break so it didn't get backed up. His reaction was quite surprising in the fact that I don't think this has ever been offered to him before. He almost didn't believe me but after looking him in the eyes and guaranteeing him I would do this the reservation turned to gratification. No doubt this is a huge opportunity to bring everyone together and support each other.

Going above and beyond to help out a server and a guest!

by Travis P.

I described to Spenser (server) that I would happily go out of my way tonight to accommodate any guest with a serious allergy (on my day off) and make them something creative and delicious within the allergies perimeters. 10 min later, she approached me and described to me a lady sitting at the bar with a diary and gluten allergy was intrigued by the gesture of having the chef create something just for her. I made her a delicious Asian stir fry on top of brown rice with a scratch made szechaun honey sauce. She loved it! And to top it all off I told her I would be taking care of the bill. She was astonished, gave me a hug, and told me she would be back to see me very soon. This was a great exercise, it lightened up the guest, the server and my day all at once. Thanks.

Offer of help

by Travis K.

Helping Trish bartend with a few drinks and cleaning up her bar. Had a big smile and a good time helping out a friend accomplish her daily duties!

by Dawn T.

The Offer of Help

by William G.

Jaclyn was quite excited when I offered her help with her portfolio for school, having a male in her portfolio will set her apart from others in her class as most will just have pictures of females. She was very appreciative when I offered to help her with something so important to her, much like when chefs grade projects and give me feedback to help me improve.

by Kristen G.

vegeteble cut

by Crizabeth M.

seven types of cuts

by Zach S.

Romancing Above and Beyond

by Felix Y.

This was probably one of the most fun and interesting activities that I have done in a long time! She was taken by surprise, couldn't be happier to get to learn to make the dish, and she most definitely was excited to be able to romance this dish on another level. It was a ton of fun, and we had a wonderful time together. Not only have we built a closer, more exciting and interesting relationship as BOH and FOH partners, we're simply better friends!

Seafood Spaghetti And Classic Caesar Salad

by Andrew L.

This dish reminds me of when my parents would cook my favourite two dishes. My Mother would make the seafood pasta, and my father with the Caesar. Here is a brief description of how I prepared the 2 above dishes. Pasta -Slice one peeled clove of garlic into 1/8th" -Prepare pot of water to rolling boil, seasoned to taste of the sea -Slice Sundried Tomatoes to 1/4" -Render one lb. of bacon until crisp(reserve half for Caesar salad) -Boil pasta to correct Al Dente, tasting frequently -Over high heat, saute garlic, sundried toms, prawns and scallops in a tsb of olive oil -Strain pasta when cooked, combine in a large bowl with seafood, bacon, tomatoes, garlic, and bread crumbs -Toss with grated parmesan cheese and chopped fresh parsley Caesar salad: -Combine one egg, 3T white wine vinegar, 1 clove roasted garlic (roasted for 30 min. @ 350F in foil with salt, pepper, and olive oil) one tsb of salt, 1/4 tsb of dry mustard, a generous grating of black pepper, 1T anchovy paste, 2 dashes of worchestershire, the zest of half a lemon, and 2T grated parm in a small bowl. -emulsify with a hand wand until fine, then slowly pour 125mL of olive oil into the blending mixture forming the stable emulsion -reserve dressing in the fridge to promote stabilization -wash and cut romaine to 3/4" dice -combine romaine, dressing, 1.5cups of croutons, remaining bacon, and another generous grating of parmesan cheese into a large bowl -toss well and serve!

by Travis P.

cut trimmings

by Zach S.

1) the skins and tops could be use as compost, or could feed it to pigs, fatten them up, then butcher them for some delicious pork chops 2) most of the left over trimmings were still substantial enough that you could bernoise them, use them in a consomme as a garnish or even part of the raft. 3) you could roast them with some lemon grass, herbs and butter, puree them and make a stuffing for home made roasted carrot ravioli