Author Archives: Edward Nowakowski

Live good eat well

To eat well or serve good food is not so easy task, my customers enjoys my cooking and they keep telling me each time, last time was the roasted stuffed baby pig. I would like to show you what’s taking to make far job, and have customers line-up to make picture first before cutting. I just made four little pigs to be carved.EN076

I need to remove a rib cage, it is not much to be consume on it anyhow, exclude cartilage which because is so young can be enjoyed as crusty crunch. Removing a rib cage and stuffing expends value of meat and let you carve just like loaf of bread, you still will have shoulder and but on the bone to deal with. Whole corpus should be brained with seasoning and salty water for about 2 hours.

2017-09-15 13.35.54

Now they are patted dry and waiting to be stuffed. Stuffing should be your choice; I am using plenty diced veggie, sautéed onion, (never raw onion) garlic, pistachio nut, ground pork tender and prime quality diced bacon (smokedhouse) seasoning, herbs and more.

2017-09-07 12.51.49

As is stuffed could be stitched with a bamboo skewers but I prefer saw up with butcher twain, gives you more security during formatting the shape

2017-09-07 13.28.492017-09-07 14.35.26

Well ready to go to oven, but I prefers to chilled for at least hour in the cooler before goes to oven and of course after 3.5 – 4 hours of baking in 350°F let rest for minimum 0.5 hr (if you going to serve as a galantine need to be chilled completely) Must be cover with aluminum foil, ears should be fixed with bamboo skewers to keep the shape and protected with foil, if not they will burns up. During the roasting from time to time whole pig should be basted with any bear to make skin nice and crispy at the same time to prevent skin from folding as gets chill even on a carving station.

Whole process will take some time and effort, but if you put some TLC to it you will come with marvelous results and satisfaction. That is what your customers are looking for and you will enjoy.

Sorry if you not enjoy these pictures but not always the thing which look good taste good, maybe vice versa.

Friend – Mentor – my Hero

Dear Friend Rene

Any time you make remarks about me or to me you makes me very special, I am not trying to flattering you but you are my „HERO” many things which happen to me I should be grateful to you for. Just mention a few; take me out of New York in 1983 that was great move, promotes  me to the position of Exec Sous Chef, in Four Season Hotel that was like to open door of carrier for me, even to serve me as guardian; to take me to you home and let me stay some time until I get my apartment, and as I remember when banquet sous chef pull on me (don’t remember the name) you stop him telling him pointing on me “he is not  Pittsburgh guy” There is many more other things you shows me or did for me which inspired me to do same to others, as I become to be chef on my own I always had picture of you in front of me, struggling  like you to be gentle but demanding, work with the staff give them direction and tools before pulling the disciplinary consequences. In addition to that with my personality I was doing many times “impassible mission” which put me way in the front of others (one gold two bronze, two black Geneva, zillion trophies and awards) and encounters me with lot of different peoples-dignitaries; All Gore – twice, Clinton – once, General James McCall, Prime minister of Poland Gen Jaruzelski, even just last year wife of Polish president M Duda. Well we all have from time to time such people in our dining room; most weird about it is; they are normal sometimes humble people but organizers  drive you crazy  most difficult are City officials. Just like you and me we did many things where we can look back on in with pride. Don’t want to take much of your time but just mention young generation of ambassadors of world gastronomy (I was teaching in L’Ecole ) one time I need to hire a chef in the process of the interview we talk about four mother sauces, I ask about Demi Glace his answer was “o yes we getting that from Sysco” Well that’s where we heading to “Prefabrication” even now teaching in the culinary school – institute have different concept, I wrote a lot about in my book.

My dear friend my Hero Chef Rene; Thank you very much for all you have done for me as well and others, your name should be “Stone Written” so nobody can forgot, I hope one day me and you we will work again together in St. Peter’s banquet function serving beautiful angels with Chateaubriand Flambé  11-18-2012 6;26;53 PM11-18-2012 5;44;58 PM

Memphis in Poland fest

Memphis in Poland fest

I feel very honored and privileged to be a part of very special event, which will happen in Poland next week.

I am posting the fragments of the article from „Memphis Business Journal” as well as links where you can read more about it.                 http://www.bizjournals.com/memphis/news/2017/05/30/memphis-in-may-leads-to-memphis-in-poland.html

Beside all support I am getting from Polish -American Society, I have to mention Restaurant in Sopot “Kancelaria” which will let me do my all prep and cooking in their kitchen, (it is so generous)

Even as a Master Chef having vast experience my feeling is a little disturbed taking for consideration that the last time I was working in Polish Kitchen was year 1977 . To come to other nation kitchen is always challenge, remember beginning of my work in US kitchen and looking for Cornstarch, I turn my back to the kitchen and tasted Confectioners’ Sugar and Cornstarch to make sure I am not mistaking. Well that was the language barrier I didn’t know the English that time but I never forgot the Polish. I like to put all I have to make success not only for me, but after all I am representing US “BBQ” Well that’s going to be many gatherings with World class chefs like Wojciech Amaro Michelin Star Chef  or Jarek Uśćiński Prezes Stowarzyszenia Szefόw

Two years ago, the Memphis in May (MIM) International Festival honored Poland. In a few weeks, the country will return the favor.

From June 12-18, Memphis in Poland will take place in Gdańsk, and Sopot, a neighboring city.

The idea originated from Ryszard Schnepf, Poland’s former ambassor to the United States. The idea was born while he was an honorary guest at Memphis in May MIM 2015. The Polish-American Society of Memphis is coordinating the event. Next week, a promotional push will begin in Poland that will include five billboards, 5,000 flyers, 30 radio spots and coverage on TVN, the country’s largest media outlet.

The festival will kick off with an inaugural National Civil Rights Museum(NCRM) exhibition at the European Solidarity Center and lectures from Noelle Trent, director of interpretations, collections and education of the NCRM, about the museum.

The event will also include a Memphis barbecue festival featuring Chef Edward Nowakowski, who formerly lived and worked in Memphis; a virtual chess tournament between Memphis’ Douglass Elementary School and Jan Matejka School in Sopot; performances from Rock for Human Rights and Memphis Mix, a blues-rock-soul band formed by Marcin Arendt, professor at the Rudi Scheidt School of Music and a member of the IRIS Orchestra.

The festival will also feature performances from a Polish blues band, Blues Night Shift, that competed in the 2013 International Blues Challenge in Memphis.

The society raised money from its members to make the event a reality, and the event received a grant from the U.S. embassy in Poland. Sponsors include International Paper, which has operations in Poland. Other sponsors are Memphis-based Belvedere Management and Memphis-based Eco Services LLC. Support also came from the Memphis Convention & Visitors Bureau (CVB),

2016-09-20-12-06-042015-05-07 19.13.19

Valentine

IMG_0462

Let your Loved ones know that they are the heartbeat of your every single days. It is said that love is as close as we get to God – because to love fully, selflessly, with all our spiritual and physical energy, is God itself. So all you need is love, but a few of twice chocolate dipped strawberry doesn’t hurt and improve your feeling

New Year’s Ball Culinary review

Well, the ball has dropped in New York City, New Year’s Eve celebration is over. And we are ready (you want it or not) for another rotation around the Sun, with new resolution and great spirit.

To recap the past long hours of my culinary preparation I need looking back and make sure next time will be better. We should always struggle to make better next year. Well; I will!! with a few changes.

2016-12-31-17-18-14-2 2016-12-31-18-20-06 2016-12-31-18-20-46 2016-12-31-22-37-40 2016-12-31-18-20-32-2