signing off…

local yorkshire porchetta

kumomutos with our kimchee and apple

english peas, almond, warm explorateaur emulsion

Over the last year and eight months I have been posting about voice restaurant and stuff that goes on around it. Saturday is my last day at Voice and since I have been the main author for this blog I will be either closing this blog or turning it into my own. I have had a good time working at Voice especially with our current crew. Also without Cody and Pete this job would not have been as much fun! So I figured I would post a few pics that we never did that I dig. Thanks and see you all soon at the new spot!

Euphoria Greenville Cooking Event

Big Nate and I just got back from Euphoria Greenville SC. Great time, got to spend time with some old chef buddies, Sctott Crawford Umpstead NC, Steven and Spencer Devereaux SC, and Frank Lee Charleston SC.

Big Nate and I cooked with Scott Crawford at Rick Erwins West End. Great Menu, Hawaiian Blue Prawns, Alaskan Halibut, Palmetto Pigeon, and Kobe Short Rib. Dinner went great and we had a blast.

Sunday morning Scott and I did a cookoff with a couple of pastry chefs, battle Monkfish, shrimp, plantains, and coconut milk. Pastry chef David Guas and I came out on top. It was the bacon emulsion that took us over the top on this one!!

Finally on the fun side of things, besides all the cooking and great wine we drank. Big Nate, myself and the rest of the chefs got to go to BMW(plant in Greenville) and take some M3’s and M5’s out on their performance track. Man way cool, with no speed limits, and no cops. Fun time. Hope to get back for 2010!!

28 May 2009 ~ Voice American Craft Beer Dinner

left hand milk stout

For those who missed it here are some pictures from the dinner.  Many thanks go out to Justin Sutherland of Ben E. Keith for his help pairing the beer and coming in to talk to the diners.  Hopefully we can do something like this again soon.

house made bacon ready to be candied and guanciale about to be dehydrated

compressed texas peach

dehydrated and translucent guanciale

peaches floating in agave nectar syrup

house pickled vegetables

house made salumi platters- one year in the making!

glenn frying the soft boiled local eggs crusted in salt roasted cashews

twice cooked local egg, pickled shimeji, spring onion, our prosciutto and gribiche vinaigrette

sea salt roasted gulf shrimp, meyer lemon, fennel~ramp slaw, nettle and crisp guanciale

“corned duck breast” turnip puree, fava, maitake

“corned” duck with foie gras sausage

20 hour cooked local suckling pig, tokyo turnip, pear onion and maple~grain mustard reduction

milk stout float

teamwork

last course out…lets drink some beer!

dessert pictures coming…

Last Chance Folks

Drink it in.

Tomorrow is it everyone! Your last chance to get in on this rare event featuring craft beer and amazing salumi is tomorrow. Don’t get left out! Five courses and beer pairings for only $75. There are a few last seats to fill, so call now and reserve you spot. We look forward to seeing you there!

This Thursday Voice American Craft Beer Dinner

house made texas prosciutto, aged 10 months

Looking to fill some last minute seats for the Craft Beer Dinner.  There will be a 7:00 p.m. reception until 7:30 and then dinner will begin.  Enjoy the best of American craft beers paired with Voice’s award wining food.  The price is $75 for five courses with beer pairing plus tax and tip.  Come and enjoy an evening of hand crafted house made salumi, artisinal beer and great food!  Hope to see you there… 

house made rosa cotto and mortadella

Voice American Craft Beer Dinner

house made salumi at voice

Announcing the May 28th 2009 American Craft Beer Dinner at Voice.  Chef’s Justin Basye, Peter Jahnke and Cody Vasek would like to invite you to the wine vault, located next to the kitchen in the historic Hotel Icon, for a night of craft beer and food.  The dinner will feature in house cured meats, local food and the best of American Beer.  Justin Sutherland, of Ben E. Keith, will be on hand to guide you through the beer coursing of the dinner.  Reception begins at 7:00 PM with the dinner starting at 7:30, menu with beer coursing included is $75.   The menu is posted below and we hope to see everyone there.  Enjoy…

 

salame

{Reception} House Made Salumi, pickled vegetables

Chicken Liver Mousse, smoked toscano, beer pearls

served with: North Coast La Merle and Real Ale Pale Rye Ale

 

{1st course} Belle Creeke Farm Egg

Twice cooked, house prosciutto, spring onion, pickled shimeji, gribiche vinaigrette

paired with: Breckenridge Agave Wheat

 

{2nd course} Texas Gulf Shrimp

crisp house guanciale, fennel-ramp slaw, meyer lemon syrup

paired with: Brooklyn Brewery Local #1

 

{3rd course} “Corned Duck Breast”

Duck~Foie sausage, tokyo turnip, fava bean, caraway sauce

paired with: Dogfish Head 60 Minute IPA

 

{4th course} Local Suckling Pig

celeraic, carmelized salsify, french carrot, maple~grain mustard reduction

paired with: Stone Brewery Smoked Porter

 

{intermezzo} Left Hand Milk Stout Float

Fleur de Sel caramel ice cream

 

{dessert} Anson Mills Waffle

Bacon Ice Cream, St. Arnold Sabayon, local strawberry, Blis Maple Syrup

paired with: Ommegang Three Philosophers

Balance

Every day we strive to achieve balance in the kitchen. We attempt to hit that place where everything comes together seamlessly and our day to day craft can be elevated to an art form. It’s almost funny though, as the nature of a fine dining kitchen is so contradictory to that balance. The play of opinions and ideas, and the different skills brought together by folks of different backgrounds, these  colide with the constant need for organization, sanitation and consisitancy. One chef, three sous, and six cooks, all moving in different directions, and trying to get through the drudgery of every day chores, while still trying to experiment and learn from each other. It all contributes to the intensity of working in the kitchens we love.  However, on those perfect days when the books are full, everyone’s in a good mood and on point, and ideas fly across the kitchen from person to person, near magical things can happen. These are just a few…                -Peter

Basil Doughnuts

Tuna, asian pear, justin

Pickled Sardines

through the looking glass

A few pics from the kitchen and our curing room at Voice.  I am excited to be moving the program forward.  In some of these pictures you will see some new salame being hung which we are very excited about.

chef peter holding local spring lamb leg about to go into to cure for prosciutto

will be local spring lamb prosciutto

chicken liver mousse ready for sealing

glenn about to cook up some "voicewurst"

roasting spring lamb saddle

local spring lamb, sous vide saddle, crepinette, roasted chop, and grilled house made sausage

just a little of what we have hanging at the moment

l-r basque style pancetta, tuscan salame, saucisson sec, house tessa

rosa cotto and mortadella

the incredible edible egg

 

27, March 2009, tonight on the tasting we featured farm eggs from bellecreek farms.  Here in this picture we have a 63 degree egg that is poached for an hour, spring onions cooked sous vide, house made prosciutto, heirloom lettuce and gribiche sauce made from eggs from the same farm… enjoy

 

means to an end

For those who know me or have even talked to me for more than 5 minutes on the subject of food know that salumi is one of my favorite things to eat and make.  The whole process becomes so romantic, from the curing to the drying-hang time, watching it transfrom from a raw product into something fully edible without the element of heat right before your eyes can be captivating in a way, trying to understand the nature of the meat as it cures, whether its drying nice or is rotting inside, makes for this almost romantic relationship with the product… and in the end, hopefully, you have a product that can almost defy the english language…layers of salty, spiced, fatty meat something that people have been doing for thousands of years, its a moving process.  I have been working on salumi for years now, trying to figure out what works for me in the enviroments that I have worked in, walk-in coolers, wine storage area, different rubs for the drying process and different ratio’s for the cure and finally after tinkering for so long we have decided to put a charcuterie plate on the menu… enjoy

1.0

1.0

duck prosciutto, coppa ham, berkshire pork terrine, chicken liver mousse, cherry mustard, pickled mustard seeds

 

handing out free lessons at 220 main