It seems that wordpress is not allowing me to keep approved comments, or I am just too tired to figure this software out and use it correctly. So for the record and for the comment that was accidentally deleted the answer is….

BTAB = bring to a boil.

BTAB is a chef abbreviation. We chefs are a lazy lot you know.

And sorry to vitamin J, your comment was also lost in the wind…

I’ll try and figure out why when I approve a comment is goes away in the next week. Thanks again for all that have come to the Glass Door restaurant here in San Diego during our training phase and those of you who find and download my recipes on the net. I hope that you enjoy them all, and that goes for all the peeps at ramenramenramen.net. Thanks for the link guys and I am looking forward to creating some more gourmet ramen recipes here soon.

Best,

chefRob

Tags: btab, glass door restaurant, ramen recipe

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Well the time has come to start our dinner service, which begins in earnest this evening. We had a sucessful weekend running our brunch menu and our breakfast menu has been live for the past week. We have had alot of great compliments from both hotel guests and locals alike. My staff and myself are very excited to get this final piece of the puzzle up and running so the Glass Door restaurant will be the dining destination in the Little Italy section of downtown San Diego.

The oysters pictured above are from our small plates menu that runs from 10 pm until 1 pm nightly. I am searching for locally produced oysters for this dish, ones that will show the quality of the foodsstuffs coming from the greater San Diego region. Until I find ones I like, we will be using Fanny Bay oysters (pictured above).

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Tags: caviar, chef rob, glass door restaurant, oysters

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Well it has been a long and winding road but finally, we the Glass Door restaurant is open. We are now open for breakfast, lunch & our small plates menus for hotel guests and the general public. I cannot begin to list all that my hat goes off to in helping build this restaurant from the shell it began as into the beautiful and stunning restaurant it is today but I would like to thank all  for their hard work and determination in getting this project finished.

Our breakfast menu consists of some old American standbys and some of my european favorites, like our Brussels style Belgian Waffle that is pictured above. Topped with whipped pastry cream, icing sugar and our bananas foster sauce this is one of my favorite dishes to date.

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Tags: bananas foster, belgian waffle, glass door restaurant san diego

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So I have been a but busy of late trying to get the restaurant open. I was hoping to have some photo’s of some of the dishes from the Glass Door restaurant but we are awaiting (as of this writing) our health inspection. So that leaves me and you with one more dumpster diving epsiode…Ramen!

I found in my freezer (where else) a lonely piece of Keta Salmon yesterday. I defrosted it, not really knowing what I was going to do with it. When I got home this evening from a 14 hour day I started to wonder what I was going to eat, cause a fish burrito sounded real good on my way home.

I happened across a packet of ramen noodles and a couple of items I bought for the restaurant yesterday and it all came together, this dish and ultimatly my tasty evening meal, Ramen w/ Keta Salmon, Bunapi and Nira.

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Tags: bunapi mushrooms, chef rob conaway, glass door restaurant, keta salmon, nira, ramen noodles, ramen recipe

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Dumpster diving usually is something that I reserve for those time between paychecks when the pantry is full and cash is all but nonexistent. Recently I found myself diving for another reason and that reason is I’m tired!

We are getting close to the opening of the restaurant and with that comes longer and longer days (and nights) away from home. I tried to pull off a First Tuesday party this week (postponed until the second Tuesday) and I was burnt. My excitement level generally is high for these events, which I used to do monthly but I am running on empty and am, for lack of a better word lazy.

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Tags: asparagus, dumpster diving, garlic, parmesan

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All,

Above is a map of the location of the restaurant. The address is as follows,

1835 Columbia st @ Fir, San Diego CA 92101

That’s Little Italy for all you non San Diegans.

Interview dates are as follows;

Wed, Thurs and Fri the week of 2 June.

TBD the week of 9 June.

Best,

chefRob

Tags: the glass door restaurant san diego

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So I was cleaning out my freezer this morning and low and behold…I found a pack of beef tendon. One of my most favorite soups back when I lived in Vietnam was one of fresh egg noodles, a slightly spicy beef broth and beef tendon. Squeeze a bit of lime into it and your off to the races. Tendon is really good for you, as it is almost completely made up of gelatin, which is of course great for your skin.

So back to the freezer…I find this tendon and I really have no idea what to do with it. I need to go shopping and both my pantry and refrigerator are quite bare so I decide to, that’s right dumpster dive!

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Tags: Asian, beef tendon, noodles

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