Roberta's is killing it....

I recently started to work at Roberta's in brooklyn.
The brunch is easy and fun to work.
It was a good feeling to get back into a kitchen and just cook.
Head pizza slayer Anthony made me an amazing Pizza.
Ramps with Ricotta.
If you haven't had ramps, get them.
I get them from the Union Square Farmers Market Wednesday and Sunday.
I will inform everyone about them more in the coming days.
The pizza was heavenly.
Good Char.
Thin.
The creamiest Ricotta you've ever tasted.
Light but full of flavor.
Get to Roberta's fast, it's an awesome place.
http://www.robertaspizza.com/

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Share The Cellular Freedom from Matt Webster on Vimeo.
The summer is here and another video will be coming soon.

Lot of Work to Do...

To get this....

Back to this.....

Oh well, it was fun while it lasted.

Ryan O' Connor

Ryan O' Connor from chris field on Vimeo.

Ryan and I have been friends for a long time.  Maybe you saw his break through part in Visual Freedom?  I made that part happen.  I visited florida recently and we got to hang out.  Great friend, Great times.  There's a little Jack Moran cameo in there.  Enjoy this little clip.

Testing Pizzas

I periodically go through bouts of distraught on how I should run the Pizza station at Whole Foods.  I came to the realization that I like pizza, but I wouldn't go there to get it.  Some of my favorite pizza places have a very different style of pizza than what we have to make everyday.  Artichoke, Roberta's, Otto and all of my other favorites have a very thin crust and would be considered Neapolitan Style.  The best part about Neapolitan is that they typically cook it in a 800 degree (or higher) wood-fired stone oven.  Most of the people who work the Pizza at Whole Foods tend to be frightened if the oven even reaches 510 degrees.  Once we were done making pizza for the night, I cranked the oven up and let it heat up for over an hour.  I didn't have too much more time to make my pizza, so I started to make it when it was at 675.  It was simple, a margherita but with capers on it also.  I stretched it by hand, instead of the lame dough stretching machine that we normally use.  The only problem with stretching that I didn't think about before is that I couldn't stretch it bigger than the pizza spatula.  I had a lot more dough than I wanted, but I said what the heck it'll just be a puffy crust on the edge.  It cooked very quickly, under 5 minutes I'm pretty sure.  I put the Basil on after it came out.  I wish that I had used half of the dough so it wasn't as puffy and had the oven at least 100 degrees hotter.  It tasted pretty good however.  Who knew what a little nice olive oil, salt and pepper could do for the sauce.  We may never make pizza like that at Whole Foods but it was a good learning experience.

Spring Skating with Friends

Spring '09 from chris field on Vimeo.
A little montage I made of when Bert and Grant came to visit.
I also put Cliff, BD, and Yaje in there.
The song is by Zak Fine.

Stay tuned for the Ryan O' Connor Montage

The End to Brussel Sprouts

Well the season of this delicious baby cabbage has come and gone.

To tell you the truth though, I still could have eaten more.

At Whole Foods, we were roasting 50lbs or more of them A DAY!

No matter what, just don't boil them like our previous generation would.

Here I used  some good Olive Oil, Shitake Mushrooms, Garlic, and Lemon.

I squeezed half of the lemon into the pan.

Season it with corse ground Pepper and some good Sea Salt.

So with much sadness, I will say goodbye to this tasty vegetable till next year.

I hope everyone got to enjoy them!

Winter's Past

Sorry for the hiatus, things have been pretty hectic with me latley.
Had a nice spring visit from Bert and Grant.
You probably have seen the weekendtage but my montage is in the works.