Success: Best To Keep Your Mouth Shut.

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As you go through life, you can have monumental things happen. Such as getting a degree, having a family, buying a house, changing the world in one way or an other. I have done none of that, I wonder if I have made a mistake with the way I have lived my live?

I hope not.  I may not of followed the most traditional paths in life, but it has been a very interesting path.

I just recently went to my 30th high school reunion. Truth be told, I never want to attend another reunion again n my life time. It was nice to see some of my classmates again and some, not so much. We walked in the door of the event and the first words out of my mouth were; Who the fuck are all these old people and is there a cold Stella in this joint?  After 30 years, what amazed me was that the cliques still existed. Jocks with jocks, once pretty, popular girls hanging together like a group of old cheer-leaders and a third rate car show. Come on, really?

I did my very best to be on my best behavior and learn about what they all have done with their lives. Some a lot and some… not so much. And that is OK.

Remember when you were a kid and you went to your friends house for dinner? There was the mom, super nice, really plain and you would never ever  imagine that she had sex that created your friend! Your friend had to be adopted because she would NEVER do anything like that. Then there is the dad. Overweight, out of date clothes and cranking Journey in the car. These are most my classmates. Married, two kids, house in the burbs, Ok income, retirement package, Old Chicago, you know, living the American dream. Good for them.

I never saw myself in that way. I want to be very clear about this, it is not like I am the most successful, most worldly, most eccentric or most talented guy from my class.I am not what one would call- the exception either. But what I am, is a guy that made different choices that led me down a much different path. (and maybe to the disapproval of my friends as well, who knows?)

I am getting ready to hit a landmark birthday. Like everyone that is ready to roll out of their 40′s you start to take inventory. Have I done enough? Did I waste time? have I done any good? I don’t know, I think I’m just a late bloomer…

But back to the reunion. I was listening to everyones story, with great interest I might add. I was also getting asked myself about my life. I really don’t like to talk about it, not because I have nothing to say, but I have TOO much to say. It might come off as bragging or out-right lies if you didn’t know me. So I kept my answers quick and simple;

“So Glenn, What have you been up to the last 30 years?”

“Not much, hanging out I guess..”

“So I heard your a Chef?”

“Ya, I cook.”

“and you live is Aspen?”

“ it’s nice, I have been there for 20 or so years”

“Do you know anyone famous?”

“I saw on Facebook you have cats…”

I always want out of these kind of conversations, I not good at them. I would love to say that “I do” and “I have” and “I did” but it never feels right to me.

I guess the point of this is that find the path that you feel suites you best. I may not be rich with all the trappings but I am loaded with amazing friends, with equally amazing stories. Be it a personal show from Cy Curin of the fix, Living in New Zealand, cooking with Jacque Pepin or having dinner with Tom Ford in Carbondale. My life is weird, you see what I mean, sounds like I’m bragging or name dropping and I hate it.

So if you are around some of your old friends you haven’t seen in a long time, be prepared to hear anything, Also, god bless your friends moms, they could be a freind you grew up with I really don’t want to know who or what they have done.

 

What Are Your Culinary Priorities?

If you get the chance and you are a chef, foodie or a very interested hobbyist, you have to take the time and watch a movie called Three Stars. This documentary shows the efforts and drive that chefs posses to get a Michelin 3 star rating. In short, you get the stars you get the money.

But at what cost? I will let you make you own judgement but it did stir all kinds of mixed emotions in me.

There are as many opinions as the are ways to cook an egg about the sacrifice to the craft. Is it to fulfill a passion? Is it an art? Is it life? Is it about making money or all of the above?

I found it interesting the different points of view on this, even amongst the chefs. I was a fan of the Japanese and the Danish.

Glenn

(So you Yelpers out there, take note)

There was a segment that was filmed in Japan. Of coarse it was subtitled but something about it rang true to me. So I photographed the short bit and posted it here:

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I Heart Vihart

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Besides cooking, “doing” stand up and admiring beautiful machines, the one love that most of you that don’t know about me is my love of science. I heart physics and quantum anything.

Truth is, I suck at math just as much I suck at writing, but that does not stop me. I really do enjoy it. I find that technical prowess does not always relate to critical thinking or valid opinions. Some of the best thoughts and conversations have come from people that I have met that really have a difficult time conveying their ideas on paper but get them talking about it, amazing.

One of the reasons I love science is the exact reason I love cooking, it is ever changing. There are countless solutions to the same problem. What are you going to do with that egg? See, countless.

Here is a great example from a young lady on YouTube, this is Vihart. She is amazing. I have been watching her videos for years and I can not sign her praises loud enough. She has a way of explaining complex topics with simple drawings or illustrations. This video uses green beans to make her point about fields and theory. Come on, perfect.

So if you what to learn something new and it takes food to make your point, do it, just like she does. Share the love, she’s really good.

Glenn

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Palisade And Pineapple Mole

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The weather had finely changed for the better. The skies were clear, it was warm and it ended up being a super day for food and spirit lovers.

This was the day of the  Edesia event at the Wine Country Inn in Palisade, Colorado, that I was part of last weekend. Here is the proof: Me and Edesia!

It appeared that they had a fantastic turnout. Lots of people in my way…of the amazing scotch.

Yes, this event was more than just wine and food, it was all things that can make you drunk. With all the talk lately about equality, I think vodka and merlot SHOULD marry.

My part in this event was to provide an entertaining cooking demonstration for anyone that would be interested. There was interest a lot of interest. It was another standing room only demo with tons of laughter and some delicious bites. The bites would be the Pulled pork tacos with Pineapple ‘mole’.

Thanks to the Wine County Inn and all of their help, it went smoothly and nobody went hungry. Thank god I say.

I wanted to give you the recipe for the mole, It really can be used on anything. so ENJOY

 

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i/4 cup oil

1 Pineapple peeled and diced

1 onion large diced

4 dried Pasilla chili’s, seeded and toasted over a flame

6 cloves of chopped garlic

2 bunch cilantro

1/4 cup toasted cumin seeds

4 cups orange juice

8 cups fresh OJ

1/2 cup bitter-sweet chocolate

 

In a medium to large sauce pan, heat oil just before it starts to smoke.

Add chopped onions and caramelize till a nice golden brown

Add pineapple and saute’ till the pineapple starts to brown.

Add seeded chili’s, garlic, cumin and chopped cilantro

Cover with OJ, turn down the heat. Simmer until everything is soft

Blend the mixture in a blender until very smooth, run thru a sieve in to another sauce pan to remove “strings” from the pineapple

Whisk in chocolate and simmer until the sauce has a nice thicker consistency. Should coat a spoon. well

Taste and season.

Use on seafood and pork or as a dip.

 

 

Road To Palisade-I’m Vlog’n Baby

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After it snowed all night in Denver and I had to be on the road at 5am to make it to the western slope at a decent hour. % am is Not my time of day.

Here is the first of many video blogs I will be posting about the cooking demo’s and interesting stuff for the Edesia Palisade event at the Wine Country Inn.

Charity Is Good, Yelp Not So Much

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Food shows and the current food-centric programing all over the TV has become a mess. People racing to make a dish that four judges will like seems, a bit limiting. Who, made these people the benchmark of taste? I know what your thinking, “Here he goes again with a Rush Limbaugh like rant about culinary equality or something like that…”

Well guess what? That’s not going to happen. No rant, no bitting comments, no criticism, I will save that for the wanna be experts that write YELP comments to take care of that. I really do love the videos that restaurant owners and the great take from “Gotta kid to feed” Real actors reading the Yelp comments, this series is awesome.

To you pro-yelpper’s out there, Be sure you will to be able to back up your words if you can’t resist the urge to critique, and always realize that your ‘opinion‘ can affect a good persons livelihood. Before you bust out your phone to input your thoughts, imagine someone at your office complains to your customers and boss that you didn’t live up to their expectations because they didn’t really like the color blue you were wearing. It’s the same thing in my eyes.

What I did want to share with you is a video I made of a benefit dinner I was asked to film at the now defunct Restaurant Six89 in Carbondale.

What I love about these events are the genuine brother and sisterhood that is taking place among the chefs and service staff. Fluid. Waiting in the dining room are guest excited about each and every coarse, knowing, that we as chefs, are doing this because we want to help a cause. In my recollection, I have never seen a Yelp review dissing a charity event, but I am that sure someone out there has, and that some is a douche-bag. Sorry, my better judgement and my opinions seem to battle sometimes and I don’t alway know which one will win. In this case, opinion..+1.

Please enjoy this short video of what a well oiled machine looks like:

If you are in the Grand Junction area and you want to see a fun demo, eat an amazing Pulled Pork Taco with pineapple mole, Come join me at The Wine Country for the Edesia Palisade event. Fun times and a great cause.

Glenn @justglenn on twitter

Wine, Cooking Demo’s And ME!

 

 

 

 

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It is that time of year, winter is almost over and the bulbs are starting to bloom. SO WHAT! Mexico, here we come. But the first of my on the road, wild chef Glenn side show hits Palisade once again!

I was asked one again to be a featured “Celebrity” chefs at the Edesia Palisade event. I really do have a crush on the Grand Valley, it is an enclave of good people and some of the best produce and meat in Colorado, (maybe not this time of year…yet). But it is nice.

I cant thank the Wine Country Inn enough for their hospitality and being ok with my somewhat off-center sense of humor, it’s a good thing i can cook or I just be a hyper guy with a knife, and that can never be good.

Here is the link to the site and info on the event Edesia

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CELEBRITY CHEF DEMOS

If one celebrity chef is a popular feature of Edesia, then three Colorado culinary stars demonstrating  their skills and sharing bites should be a boffo hit.

Glenn Smith, the popular Celebrity Chef last year, will be joined by Theo Otte of Grand Junction’s 626 on Rood and Jean Claude Cavalera of Denver’s Randolph’s Restaurant at Edesia. READ MORE…

 

MEET OUR CELEBRITY CHEFS

 JEAN CLAUDE CAVALERA

chef-jeanChef Jean Claude has stories to share about his history with culinary icon Julia Child, who is credited with introducing Americans to the joy of fine dining.   He first met her early in his career in Boston, where he had been transferred from the Ritz-Carleton Laguna Nigel.   She reportedly had lamented to  companions that the Ritz just wasn’t the Ritz anymore, so he took it upon himself to meet her and pursue that comment.   After a long lunch with wine,  and reminiscing about his hometown of Nice, which she knew well from her sojourn in France, the two became friends.

Classically trained in Nice, Chef Jean Claude has experience in five star luxury hotels and restaurants on the Rivera, the West Coast, East Coast and Colorado’s Front Range.  Today he is Executive Chef of the Warwick Hotel in Denver. A member of the Denver Chamber of Commerce, he is  active in Chaine des Rotisseurs international gastronomic society in Paris, the American Culinary Federation and Les Amis d’Escofier.

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THEO OTTE

chef-TheoCelebrity Chef Theo Otte,  chef/owner of 626 on Rood – Modern American Cuisine & Wine Bar in Grand Junction,  brings 30 years of culinary experience to Edesia.

Best known for innovative takes on American classics, Chef Theo is influenced by the cuisine of  southern Europe, Latin American and Asia.

With broad culinary and restaurant experience in fine dining establishments,  Otte has taught cooking classes, conducted food and wine pairing seminars, and written for national publications. In 2004, he was named Chef of the West by Taste of the Nation – Share Our Strength.

Enjoying a national and state-wide reputation as an innovator,  Otte works with Palisade area growers to source the finest local ingredients, which he features on the menu throughout the year. Beginning on Tuesdays in June, he will showcase local produce and fruits at his weekly Patio Farmer’s Market.  Otte’s wife,  Brenda Wray, is his business partner and runs the front of the house in the restaurant/wine bar.

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GLENN SMITH

chef-GlennSmithGlenn Smith wears many chapeaux, but his Chef’s hat is by far his best known and the one he’ll be wearing at Edesia on March 24.

Chef Glenn’s credentials include being Chef in Residence at the Cooking School of Aspen, private caterer, television cooking show personality, professional fly fishing guide, restorer of vintage motorcycles  and stand-up comic.

To say that his culinary demos are entertaining would be a gross understatement.   Judging by the popularity of his presentations at Edesia 2012,   Smith’s multiple skills serve him well.  His sample food bites were delicious too!

Smith’s culinary skills have been featured in Veranda Magazine, Delicious Magazine in the UK, Traditional Home and Food and Wine.  He has worked with such culinary luminaries as Chef Jacques Pepin, Chef Michael Nischan and Master Sommelier Andrea Immer Robinson.

And if these credits are not enough, Smith is a recognized trivia expert! Also, he is active in the Bezos Scholar Foundation at the Aspen Institute.

“This Is Ranching Awesome…”

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I could not resist posting this.

During the SuperBowl. we had that very touching, very poetic “God loves a Farmer” ad that everyone went crazy over. Yes it was nice.

Here is a video that was just recently posted on YouTube that is really good. Meat has to come from somewhere, I hope what I am grilling tonight comes for this guys ranch. Enjoy and be sure to follow me @justglenn on twitter for SXSW updates.

SXSW, What’s The Big Deal?

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I have known about SXSW for over 100 years, and still have not made it to Austin to find out what is all about…until this week. I am going there for a firsthand look at what the hype is all about. I would be lying by saying, I think it is going to be awesome and I would also be lying to say I think it will suck balls. I truly have no idea what to expect.

From what I hear, there is more music to digest than hotdogs that asian guy can slam down in world record time, topped with tech talks and comedy, I don’t know what exactly I am going to focus on. But I have learned something already about “south by”, do not, I repeat do not, sign up for after-market party RSVP services of any sort. So far, I am welcome at about 3100 “private” parties and after parties. I think private is a bit over used with these services, like the expression “extreme” or “ya, I’m friends with the band” bullshit that gets you noooo-where! The first 200 invites I took very seriously but now the exclusive service has become my “rich uncle that died and left me a substantial fortune” emails, Delate-delete-delete!

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But I am not letting this sway my opinion. I know that Flight Of The Conchords did a set at “South-by” before they where huge. I can only hope to see something like that or have someone tell me, I am really part of something amazing, you’re lucky to be seeing this.

The other thing I am very excited about, is going to Austin; The best non-Texas city in Texas. I have been told by as many people as I have had Sx party invites, that I will LOVE Austin. “You will fit perfect!” is the common tread that anyone that knows me and knows Austin tells me.

I can’t wait. All I am hoping, is that it is not like when I was single, and friends trying to set me up with their single girlfriend by saying “You guys would be perfect, she’s got a great personality….”. From what I hear about this event and this city, SxSWand Austin better be smoking hot, my parents better love her and Austin rocks my world in every way possible, If you know what i mean!  I hope I’m not asking too much. The way people go on about this place, my expectations are high but even then, I am really looking forward to going on this “tourist blind date” with my suitcase filled with invites.

If you have any recommendations, hit me up with a comment or please follow me @justglenn and @chefglennsmith on twitter for pics and updates.

Love Ya

Glenn

I Look Good…Très Naturel!

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This weekend I am going full culinary commando! I am going to be involved with the Natural Products Expo West in the OC…that’s Orange County, California to the non Californians!

It’s kinda funny that I am doing this. I really hate the smell of patchouli oil and the “sort” of people that wear such vile scent. But that, of course, is just me (and most everyone else that pays taxes). I know, that is not fair for me to lump everyone into one pile, i’m just say’n.  Aveda has done a great job of turning the image of the dread-locked hippy, filling the room up with that musty stank into a mecca of great packaging and naturally pretty people we think using the revitalizing hair “therapy” will help the world-one follicle at a time. Good for them.

I hope that you picked up on my sarcasm and my destain of both ends of this stereotypical standard. Hippies=Stinky, Stinky but pretty=that’s  Ok.

Having seen this same maligned practice in the food world as well, it’s not new. Trust me, boiled tripe in a roadside bodega may not be your first choice to eat but trust me, I KNOW you think you will die from it if you eat it! But on the other hand, eating ‘Menudo’ at a high-end Chicago modern southwestern restaurant is OK and you pay more for it. The fact is, it is still tripe.

That is why I am looking so forward to this event. I am going to help a friend sell olive oil and artisan vinegar for her company called I Heart Olive Oil.

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 This company, which I think you should look at, does the right thing; resources good oils and presents them in a clean and simple way. I like that, hence the reason I am involved.

I am all for better food, organic (only if it is by fact, and not the key marketing point) products available to the public. If you read this blog, you know that I have gotten myself in some heated discussions over the “self-righteousness” of some people and their militant, holy than thou opinion of their way of eating. I will still stick to my guns and call out “bullshit”  to the opinion that you have to be 100% committed or you’re a faker. Those people are dead WRONG!

GMO’s are a huge issue, all the chemicals, pesticides, and all things bad for us, should be addressed, but being a dick about it is not the way to achieve anything. We can make a difference by redirecting the dollars we spend. If your money goes to a purveyor that provides “good” food, the companies that don’t, will make changes. The only way for people to eat better is to make better food more affordable. Simple in concept, much more difficult to implement.

I have always liked the idea of community gardens and home growing, but in many places the growing season is way too short, then what? Well in my view, even in that short amount of time, we have taken profits away from macro-companies and in mass, they will respond. They are not big because they are stupid, they are big because WE made them big.

I really want to address the arrogance that the “localvours” maintain. There is a perfect display of their detachment right here in my city of Denver. There is a large community garden that, in the summer months, is filled with corn, peppers, squashes, lettuce, everything that would make an amazing succotash. All perfectly maintained within the confines of a 12 foot metal fence. On the sidewalk around this garden, happens to be the nighttime campground for the homeless. It has killed me watching these urban farmers with their $1500 baby jogger, tending their plot while a starving person looks at them through the fence.

Here’s an idea: Hire the homeless to help tend the garden, pay with cash and produce and get rid of the culinary arrogance. This is how you start to create change and pass on a good thing.

I hope while I am at this food show, I meet people that realize that you can still be part of the ‘greater Good’  and still make a profit.

Look for my updates on cool products and cool people all this week.

Thanks for reading my blog, subscribe and forward to your friends, or Click here to follow me on Twitter @justglenn or @chefglennsmith

Love Ya, Glenn