PDA

View Full Version : My new project - YellowHouse



JohnnyChance
07-03-2011, 01:32 AM
I have been a cook/chef for the past 10 years and my best friend Ed has been one for the last 6 or so. I work at a great restaurant where I enjoy the type of food, the ingredients and the people there. It is not my menu, but I am not creatively stifled. Sure, there are some things I would change, but for the most part, I love it there. My poor friend Ed on the other hand, he works for an awful hack of a chef, management, and owners. Ed did not go to culinary school and kinda wound up cooking by chance, but he truly loves food and is a great chef. We used to work together at the place he still works, I was able to escape 3+ years ago, but he is still trapped there (and not for lack of trying).

Ed and I used to live together in a (yellow) house that had an amazing back yard which was great for all sorts of entertaining, from giant restaurant people keg parties to classier and more intimate dinner parties. It had a terrible kitchen (the counter space consisted of only 12" of space on either side of the sink), but we made it work.

Anyway, for the past 18 months we have been talking about hosting dinners, not just for our close friends and family, but friends of friends and hopefully through word of mouth, complete strangers. This is not a new concept, you may know it as a supper club, or Gypsy (http://ajswordstochewby.blogspot.com/2006/07/no-reservations-at-seattle-gypsy.html) or Ghetto Gourmet (http://www.theghet.com/page), just to name a few. As best I can tell, there is no such thing in my area. So that is basically what we are doing, starting small with some friends and family, friends of friends, and people we have told about it and have been interested.

So far we have 3 locations lined up, and we are going to try to hit all of them by end of summer/early fall. The first one will be July 30th with a family style menu of some recipes from our wheelhouse. Walk before your run, we will save the extravagant coursed dinners for future events. We had a bunch of awful names picked out before Ed realized we should just name it after the place we lived together, started on this project, and had events at already.

That is all I have so far, but in the near future I will have plenty of menu/recipe details and photographs. If you are interested in attending, getting junk emails from us, or cooking with us please send us an email at yellowhousefood AT gmail.com or follow us on twitter @yellowhousefood.

Wish us luck!

Jim
07-03-2011, 09:28 AM
Good luck John! Sounds like a fun project, looking forward to seeing more.

oivind_dahle
07-03-2011, 09:58 AM
I hope the best for you.

I would def. eat there :)

Dave Martell
07-03-2011, 11:26 AM
Cool new venture John, good luck with it!

Eamon Burke
07-03-2011, 11:58 AM
oooo sounds fun.

oivind_dahle
07-03-2011, 12:41 PM
In Oslo we have a restaurant that have only one dish on the menu.
http://www.fyrhusetkuba.no/Fyrhusetkuba.no/The_Boiling_Pot.html

They have 3 shuffleboards for entertainment, lots of beer and the dish Boiling Pot - made of crabs, shrimps, sausage, potato and corn.

If you dont have to much space you can make an insane great boiling pot, that everybody wants to taste. This way its cheap to get started, and you can become famous at once. Low price as well, and have private arrangements for companies and special events ;)

Just meant as an input to your plan my friend :)
At least keep as few dishes as posible on the menu. Be great at what you know, dont be avarage on everything .)

Eamon Burke
07-03-2011, 04:52 PM
What the hell?!

No way!


No. Way.




Oivind. How old is that boiling pot? I grew up in a VERY small coastal town(8k people) in texas, check this out:
http://theboilingpotonline.com/menu.html

That flyer is one from our town! Are you scadis ripping us off?!

oivind_dahle
07-03-2011, 05:21 PM
I did some research:

It all started in 2005, after they got the idea from Austin, Texas. There this dish was served on newspapers, but in Norway this is not allowed.

Im going to try this place out. Oslo is a small town, with only 600 000 citizens. Norwegians do not eat as often out as people in the south of Europe, and Norwegians are hard to understand.

Anyway: This place makes it barely around, so I guess the consept would work in a larger city than Oslo with a other culture as well.

Ichi
07-03-2011, 05:40 PM
Best Of Luck ! :thumbsup2:

Eamon Burke
07-03-2011, 09:06 PM
Hey, the one in Austin was an offshoot, owned by the guys in Rockport! I had several friends who worked at both places!

That is a crazy coincidence!

JohnnyChance
07-03-2011, 09:18 PM
In Oslo we have a restaurant that have only one dish on the menu.
http://www.fyrhusetkuba.no/Fyrhusetkuba.no/The_Boiling_Pot.html

They have 3 shuffleboards for entertainment, lots of beer and the dish Boiling Pot - made of crabs, shrimps, sausage, potato and corn.

If you dont have to much space you can make an insane great boiling pot, that everybody wants to taste. This way its cheap to get started, and you can become famous at once. Low price as well, and have private arrangements for companies and special events ;)

Just meant as an input to your plan my friend :)
At least keep as few dishes as posible on the menu. Be great at what you know, dont be avarage on everything .)

It isn't a restaurant, just a dinner party like you would have for friends. Instead of friends, it is a group of strangers who sign up to attend the dinner via email. Each event will have a different menu.

SpikeC
07-03-2011, 09:27 PM
That sounds like a really fun project!

JohnnyChance
07-23-2011, 12:45 AM
First menu is done!

https://lh5.googleusercontent.com/-xQ2j6EosTN4/Tio7V7wvhPI/AAAAAAAAAA8/BGvDiBf5a9c/s800/menu_july30_2011.jpg

Vertigo
07-23-2011, 01:18 AM
What is EVOO? Is that a molecular gastronomy thing?!


http://www.souppilgrim.com/orglif/rayray.jpg



Just kidding. The menu looks great! I will has the lamb, plz.

JohnnyChance
07-23-2011, 01:21 AM
Haha, my friend Ed wrote that. Evoo was kitchen shorthand long before RR popularized it.

No choices! You get everything!

JohnnyChance
07-31-2011, 11:52 PM
We had our first dinner last night, and it went great! Better than I even hoped. Everything was awesome, the food, the decor, the atmosphere. Our guests were genuinely blown away, and I am stoked it went so well. Can't wait for the next one!

Photo onslaught:

https://lh3.googleusercontent.com/-El5sOJyGWZ0/TjWQtir30AI/AAAAAAAAACg/LK4U3uwcD00/s800/IMG_0638.JPG
Cryovac'd beets for sous vide.

https://lh4.googleusercontent.com/-qRJ062HK0kw/TjWQxgkAktI/AAAAAAAAACk/XO8giPqbBNs/s800/IMG_0639.JPG
Local grape tomatoes to be roasted for the lamb roulade.

https://lh6.googleusercontent.com/-TJs7IavyTkA/TjWQx-wpjsI/AAAAAAAAACo/lTuSAwuxsDg/s800/IMG_0648.JPG
Staging glassware the night before.

https://lh3.googleusercontent.com/-OIkN9hKcYvA/TjYkabt7xtI/AAAAAAAAA0w/VZEBL6w5xSU/s800/IMG_0658_censored.jpg
Ready for war.

https://lh6.googleusercontent.com/-woUzJHRK2No/TjWPBPnMAFI/AAAAAAAAACM/3OAeRIKHJVU/s800/IMG_0655.JPG
Ed on the grill.

https://lh6.googleusercontent.com/-qjnSy4vbnvM/TjWPqANE55I/AAAAAAAAACQ/81koPnt1yiU/s800/IMG_0659.JPG
Lamb leg roulade on the grill.

https://lh3.googleusercontent.com/-mn89NSI-X24/TjWPxAoBsnI/AAAAAAAAACU/D9AUeTXVumI/s800/IMG_0664.JPG
Appetizer table.

https://lh3.googleusercontent.com/-qRym5HU8x_0/TjWQ6Mzh47I/AAAAAAAAACs/tkjak3YEIMg/s800/IMG_0669.JPG
Ginger and thyme sun-tea.

https://lh4.googleusercontent.com/-gG4YQodxrUQ/TjWRNsDMRII/AAAAAAAAAC4/e4QO8SU-Y6g/s800/IMG_0667.JPG
Pickled vegetables.

https://lh5.googleusercontent.com/-ndQQizOkVqk/TjWROvSxJWI/AAAAAAAAADA/1Z-MiPMSOM8/s800/IMG_0666.JPG
Charcuterie and bread.

https://lh3.googleusercontent.com/-gHOkwsYHxVI/TjWROBFFaUI/AAAAAAAAAC8/tzANcZt_djY/s800/IMG_0665.JPG
Duck pastrami that I made. Came out fckin' awesome!

https://lh6.googleusercontent.com/-9FhZqoG4k_s/TjWSOZQHiSI/AAAAAAAAADM/qdZ9tfMZqfY/s800/IMG_0674.JPG
Grilled corn, duck fat confit sous vide fingerling potatoes, and sous vide yellow and red beets.

https://lh5.googleusercontent.com/-RRxnp1Mv6_k/TjWSTxOEqCI/AAAAAAAAADQ/ycNAIMG6yBc/s800/IMG_0670.JPG
"Dining room".

https://lh6.googleusercontent.com/-RwXUafjiudY/TjWSUDNoy_I/AAAAAAAAADU/F6h1bBucKyc/s800/IMG_0672.JPG
Guests!

https://lh5.googleusercontent.com/-rYd9aL-jyGw/TjWSaJ_LvHI/AAAAAAAAADY/YmhJd5MGty4/s800/IMG_0675.JPG
Dinner is served, everyone is eating.

https://lh3.googleusercontent.com/-b-3aM5AiIMA/TjWSgBghEkI/AAAAAAAAADc/UdUcqlqI760/s800/IMG_0680.JPG
The lighting was perfect. Industrial fixtures and edison bulbs gave just enough light and a warm glow.

https://lh6.googleusercontent.com/-Bcc0mzqBPsY/TjWSgeF7zyI/AAAAAAAAADg/GacqhhYkC-I/s800/IMG_0678.JPG
See what I am talkin about?

https://lh5.googleusercontent.com/-nw0dRvrknnw/TjWSh1xg6bI/AAAAAAAAADk/zFcWk_JMTmY/s800/IMG_0681.JPG
Hurricane vases lighting the porch by the entrance.

https://lh3.googleusercontent.com/-jM7VgKGd8Ak/TjWSlc9EfjI/AAAAAAAAADo/CA37J3n2IzU/s800/IMG_0684.JPG
"Farmer's Cow" Black Raspberry and Chocolate Chip Ice Cream with Chocolate Beach Stones, Fresh Berries and Honey~Lavender Infused Whipped Cream.

https://lh4.googleusercontent.com/-9LBlXB4sTJo/TjWSv0wv-kI/AAAAAAAAAD0/2T9R6yadrcc/s800/IMG_0686.JPG

JohnnyChance
07-31-2011, 11:53 PM
https://lh3.googleusercontent.com/-IE8PvdyfFZ0/TjWSyGadnKI/AAAAAAAAAD4/glnuk2Mc0Qs/s800/IMG_0689.JPG

https://lh5.googleusercontent.com/-cytCBzWBZyw/TjWS0-RMIVI/AAAAAAAAAD8/7lPo1dYesUQ/s800/IMG_0688.JPG
Brooklyn Brown Ale and '04-'05 Brooklyn Black Chocolate Stout.

https://lh6.googleusercontent.com/-xK5uAI4oYFU/TjWS8UETVlI/AAAAAAAAAEA/198trQcJCkE/s800/IMG_0691.JPG

https://lh5.googleusercontent.com/-yWan-lOF-Zc/TjWS_z3wqcI/AAAAAAAAAEE/mTsL9F0ntHA/s800/IMG_0692.JPG
Everyone get the hell out! I have dishes to do!

https://lh6.googleusercontent.com/-DblP_QgvB74/TjWTAN1AkfI/AAAAAAAAAEI/cR2Uk3EVoSs/s800/IMG_0693.JPG

https://lh6.googleusercontent.com/-adBlz3Tk0N8/TjWTGALQEdI/AAAAAAAAAEM/JPsX3b-1Ptc/s800/IMG_0694.JPG

https://lh4.googleusercontent.com/-0mpWiwoHbd8/TjWTHQ7pesI/AAAAAAAAAEQ/skcnPmzR8WU/s800/IMG_0701.JPG
Prep list says we are finished.

I have some more photos from a guest I still have to upload.

kalaeb
08-01-2011, 12:28 AM
That looks pretty freaking awesome! Congrats on your first!

Vertigo
08-01-2011, 12:37 AM
Holy crap man! Nicely done!

JohnnyChance
08-01-2011, 12:38 AM
More!

https://lh5.googleusercontent.com/-iKT9ynEqghc/TjYqa_a_4PI/AAAAAAAAAFU/trN62gJOeyc/s800/IMG_1579.JPG

https://lh3.googleusercontent.com/-R_6T5Eyj2cc/TjYqcahTS0I/AAAAAAAAAFY/n_5nCmsq2z0/s800/IMG_1580.JPG

https://lh5.googleusercontent.com/-RupfLNjLm-c/TjYqc8hfZ4I/AAAAAAAAAFg/JIEbForPNIw/s800/IMG_1583.JPG

https://lh4.googleusercontent.com/-H0n9U9FtQB0/TjYqeNtR6OI/AAAAAAAAAFk/t1yY6kwwdhY/s800/IMG_1585.JPG

https://lh3.googleusercontent.com/-q4BQzOdDASg/TjYqeZBfHOI/AAAAAAAAAFo/ny5yuLrAunM/s800/IMG_1588.JPG
Ed and myself setting up the app table.

https://lh3.googleusercontent.com/-NZO_KSOWVV0/TjYqelH60rI/AAAAAAAAAFs/xKrfoIMXvE8/s800/IMG_1590.JPG

https://lh6.googleusercontent.com/-jrce8Z97aEQ/TjYrl1a4kXI/AAAAAAAAAFw/pPmGHyq9gWo/s800/IMG_1599.JPG
Getting ready for service. Slicing the cured salmon.

https://lh4.googleusercontent.com/-EJooUfybLAw/TjYrm1Cu1LI/AAAAAAAAAF0/Bso5pRSovRM/s800/IMG_1604.JPG
Haha, I love these lights!

https://lh6.googleusercontent.com/-J0PYZiTb0fE/TjYrnWQKFBI/AAAAAAAAAF4/HP08cPX3oOg/s800/IMG_1601.JPG
Eddie!

https://lh3.googleusercontent.com/-kEj5FKkn09c/TjYroB7cC_I/AAAAAAAAAF8/e33M9cxyeCM/s800/IMG_1607.JPG
Me, Ed.

https://lh3.googleusercontent.com/-ALlwCQDYddQ/TjYroYaf6MI/AAAAAAAAAGE/BbYbj2TZlw0/s800/IMG_1609.JPG
Us again.

https://lh4.googleusercontent.com/-ODIXBXuHQfg/TjYroftIByI/AAAAAAAAAGA/nr6IvJdBTz8/s800/IMG_1610.JPG
Haha, Pikachu was the bathroom attendant for the evening.

https://lh5.googleusercontent.com/-C4zKUBraQdU/TjYrpHV-7xI/AAAAAAAAAGI/JaZBiv-enxs/s800/IMG_1612.JPG
Ed torching the Burnt Rosemary Oranges.

JohnnyChance
08-01-2011, 12:41 AM
https://lh3.googleusercontent.com/-iGh-xUWUOZ0/TjYrqVR3pPI/AAAAAAAAAGU/g8gQz6od1Lc/s800/IMG_1613.JPG

https://lh3.googleusercontent.com/-x9c0TMAsKKI/TjYrpv--HXI/AAAAAAAAAGM/5_Y8zVP8WYU/s800/IMG_1616.JPG

https://lh3.googleusercontent.com/-Hyq907GqXl8/TjYrqLWUCII/AAAAAAAAAGQ/GGgVRqfx5d4/s800/IMG_1618.JPG

https://lh6.googleusercontent.com/-ksIeAMNgKVA/TjYrqkO5n0I/AAAAAAAAAGY/WFFUX5zlsKU/s800/IMG_1621.JPG

https://lh5.googleusercontent.com/-PDg1uO-VkPc/TjYrrizUHQI/AAAAAAAAAGg/9Ebqwdpwbb8/s800/IMG_1625.JPG

https://lh6.googleusercontent.com/-U446q06n-pI/TjYrrqyROPI/AAAAAAAAAGk/0yAWb-K4mSk/s800/IMG_1623.JPG
Slicing and serving the salmon tableside.

https://lh6.googleusercontent.com/-5dSrTUaPBkM/TjYrsH7TjXI/AAAAAAAAAGo/i4M846b48ew/s800/IMG_1629.JPG
Contentment.

https://lh4.googleusercontent.com/-lV5g4u3uQj0/TjYrsDxtjVI/AAAAAAAAAGs/_5x-4YTw_og/s800/IMG_1631.JPG


https://lh6.googleusercontent.com/-GTBnoTAgQt4/TjYrrfZyJyI/AAAAAAAAAGc/JJo2KGt3rFQ/s800/IMG_1624.JPG
Coffee Service!

mano
08-01-2011, 07:19 AM
I hope your guests fully appreciated what you two men did. I'm seriously thinking of arranging an overnight road trip to yellow house for my wine group.

Or would you guys consider a busman's holiday to the Philly area?

Bravo!

JohnnyChance
08-01-2011, 07:51 AM
We had two people from Pennsylvania for this dinner, and they begged us to have one back home so some of their friends could experience it too. So it is possible!

And yes, everyone seemed very appreciative.

Salty dog
08-01-2011, 08:46 AM
Hat's off to whom ever is drinking the PBR!

tk59
08-01-2011, 08:50 AM
That is SO cool!

bprescot
08-01-2011, 12:13 PM
Dang. That looks like a great event. The food looks stunning, though to be honest I kind of expected that. What I didn't expect were all the nice aesthetic touches. The Edison bulbs, the nice plates, the slate slabs for the charcuterie... Congratulations on putting together an evening that I'm sure all your guests will be talking about for a long long time. And that members here will be drooling over for longer!

JohnnyChance
08-01-2011, 12:30 PM
Hat's off to whom ever is drinking the PBR!

Ed and I have been talking about doing a dinner like this forever. It never happened because we never picked a date. About 2 months ago we said "fck it" and just decided on one. We wanted it to be on a saturday, and this was the only one we both weren't busy with work. It was meant to be I suppose, as July 30th is also the birthday of our best friend, Jay Camp, who died two years ago this past May. He was the best cook either of us have ever worked with and all around a great guy. Ed and I were roommates at the time, and Jay had come over for a small bbq. He was spending the night, but for whatever reason, decided to head home in the middle of the night. He fell asleep on the highway and his car crashed.

His drink of choice was a PBR and a shot of Jack. We offered them to anyone who wanted to join us, and then toasted to Jay.

bprescot
08-01-2011, 12:41 PM
Wait a second... did you REDACT a knife from that photo?!?! Are you holding out on us Johnny?
https://lh3.googleusercontent.com/-OIkN9hKcYvA/TjYkabt7xtI/AAAAAAAAA0w/VZEBL6w5xSU/s800/IMG_0658_censored.jpg

SpikeC
08-01-2011, 12:59 PM
Tat is one of those new onyx lives!

JohnnyChance
08-01-2011, 01:38 PM
Wait a second... did you REDACT a knife from that photo?!?! Are you holding out on us Johnny?

Yes, I am holding out on you. :D

ajhuff
08-01-2011, 03:17 PM
That is beyond cool!!!! I would love to be involved in that type of operation. How much prep time did you guys put in? Two months? And I'm not talking about the food part but all the other stuff: decor, settings, everything.

-AJ

Dave Martell
08-01-2011, 05:14 PM
Damn this is really something, what a great set up you guys put together, I'm VERY impressed!

Line cooked
08-01-2011, 05:32 PM
Sweet ...Looks well executed and I am sure it was extremely gratifying. When is round two???

Salty dog
08-01-2011, 06:15 PM
Ed and I have been talking about doing a dinner like this forever. It never happened because we never picked a date. About 2 months ago we said "fck it" and just decided on one. We wanted it to be on a saturday, and this was the only one we both weren't busy with work. It was meant to be I suppose, as July 30th is also the birthday of our best friend, Jay Camp, who died two years ago this past May. He was the best cook either of us have ever worked with and all around a great guy. Ed and I were roommates at the time, and Jay had come over for a small bbq. He was spending the night, but for whatever reason, decided to head home in the middle of the night. He fell asleep on the highway and his car crashed.

His drink of choice was a PBR and a shot of Jack. We offered them to anyone who wanted to join us, and then toasted to Jay.

Like I said, Hat's off. Or as the French simply say, le chapeau.

Boots on.

Eamon Burke
08-01-2011, 10:08 PM
Excellent work, sir!

It makes me uber jealous. People, for some unholy, unfathomable reason, simply will not make time to come to my house for dinner. I've offered free holiday feasts with days of work and nobody shows up! Your guests are very lucky, and so are you.

oivind_dahle
08-02-2011, 09:11 AM
I see a couple of Markos there :)

Anyway, nice pics, wish I was there :)

bprescot
08-02-2011, 10:43 AM
Yes, I am holding out on you. :D

Well, that COULD be the case ... or it could be embarrassment! Until proven otherwise, I will assume the obscured knife is actually THIS! (http://ecx.images-amazon.com/images/I/41jBPb6fTRL._AA300_.jpg)

:disdain: For shame, Mr. Chance. For shame! :disdain:

JohnnyChance
08-02-2011, 11:04 AM
Noooooo, you found me out!! Do you have xray vision?

bprescot
08-02-2011, 11:24 AM
:D:D

All joking aside, I showed this thread to my wife. The conversation verbatim is below:

Wife: "Wow that looks absolutely amazing! Are they in NC?"
Me: "Nope. They're up in CT."
Wife: "Oh ... want to go up to CT?"
Me: "That's like an 8 hour drive!"
Wife: "Yeah, but for amazing food!"

This is from a woman that complains that driving over to Chapel Hill (15 miles) for a meal is "a hike". That's one hell of an impressive event you guys put on!

JohnnyChance
08-02-2011, 11:28 AM
Haha, good to hear. We have already had multiple requests for an event in Pennsylvania, so that will cut a few hours off your drive.

The BoardSMITH
08-02-2011, 11:45 AM
The best word I can use to describe your event is "Elegant". Simple and elegant. That would be a meal to remember for sure!

JohnnyChance
08-02-2011, 12:10 PM
Thank you, that was the idea. You could see it on peoples faces when they came into the back yard and realized this wasn't a run of the mill bbq.

And David I hope you don't think less of me for my John Boos block I used for the cheeses! It is warped and cracked anyway so it is no good for an actual cutting board. One side is nice enough for this though.

stereo.pete
08-04-2011, 09:37 AM
Johnny,

Thanks for sharing your first dinner event with us. I loved the pictures and I must admit, I want to try something like this although not quite as large.

Audi's or knives
08-04-2011, 09:12 PM
Looks like those guests were truly satisfied. What a great concept, glad you guys pulled it off with great success. Best of luck with future ventures. And you are always welcome down here in PA

Mike Davis
08-13-2011, 10:47 AM
That look's great! I would love to attend an event like this. You two did a great job, very elegant indeed!

JohnnyChance
08-28-2012, 12:42 PM
We are back from the dead...we have done two private events in the last couple months, a brunch and a vegetarian tasting menu. Both went well but unfortunately I didn't have time to take many pictures.

BUT THAT'S NOT ALL!

Monday, September 17th @ 30 Arbor St. in Hartford, CT is our next event. Hosted by the Htfd Denim Co. (http://hartforddenimcompany.com/) we will a counter serving Phở and steamed buns. The other two cooks Ed and Power will also be DJing old school Hip Hop and we have a small craft cocktail list as well. It is a big space and hopefully plenty of people, so not really a sit down coursed meal, but more of a party with a "fast food" option on site. All are invited.

Dave Martell
08-28-2012, 02:52 PM
Sounds like fun - I hope you guys kill!

knyfeknerd
08-29-2012, 09:48 PM
Hope you get to take some pics for this one. Good luck, sounds like a great party. Looking forward to hearing about the menu.