Now that I have a quick minute to catch my breath, I thought it would be a good time to begin the discussion on the products that the Glass Door uses. As a chef, I have for years beat the organic/sustainability/hormone free drums and am glad to see that the public is responding. We here at the Glass Door have a lot of great products we showcase and we, unlike many other restaurants, don’t namedrop on our menu. That by all means doesn’t suggest we do not use the same quality products, it just means educating our diners takes a different path…

The first product I am so very proud to offer and serve is our Duroc pork chop. Duroc pork is a heritage breed of pork that has been raised in the US since the early 1800’s. To many, including myself it is considered the Black Angus of pork…a well marbled and flavorful meat that is hormone and additive free. The Duroc pig is red in color and is a cross between the New Jersey Jersey and New York Duroc hogs. Happy pigs make happy pork chops and our chops come from pigs that are raised and allowed to roam green pastures in search of their food.

Since this is the best pork chop available, no marination is needed. As a refresher, marinades are usually reserved for tough and inexpensive cuts of meat to help tenderize and to impart flavors lacking it the product.

Served with our organic pee wee fingerling potatoes, organic heirloom roasted carrots, juicai onion sousbise and sweet soy reduction, you are offered very complimentary flavors and textures without overpowering or changing the flavor of the pork itsself. If you really want to taste pork the way nature made it, without all the cross breeding and “fat” removal (remember “Pork, the new white meat”) then this dish is for you!

If you would like to learn a bit more about Duroc pork and our producer, please follow this link, Vande Rose Farms

Thanks again for stopping by and I am looking forward to seeing you at the Glass Door soon.

Best…chefRob

No Comments »

aGreatChef.com viewed 100,000 times!

So I suppose it was bound to happen. My website that I build (originally) to be my CV online has now had 100,000 + page views! This seemed like an unreachable goal not too long ago and now that it has happened I can focus on something else…like 500,000…

I would like to take a minute to thanks all of those who have found my recipes online, who have searched out information on myself and the Glass Door restaurant and the lookie loos who like the Dolly Parton photo (you know who you are!) for taking the time to check out my site and blog. The amount of page views doesn’t really mean anything other that what it is…I am just a bit humbled by all the traffic and interest.

I have taken a day off, 2 days this week…first time since May to catch up on my life, which has been on hold all summer long. Thanks again and I hope this finds you all well.

Best…chefRob

No Comments »

After a busy weekend (Labor day) I find myself a s a chef reflecting back on the last couple of days. I was happy and quite surprised that we were sold out on Saturday night, and turned the dining room over 1.5 times. From what I could ascertain, most of our guests were locals, even though the hotel was full. Since we as a restaurant have done no advertising except for a Restaurant.com offer and a small reader ad, this is exciting and great to know that our community is coming out to support us. So for all that came in and might just find this blog post goes a big thank you!

With the end of the long holiday weekend here finds us in the kitchen as busy as ever. Towards the end of last week we finally installed the last of our refrigeration in the back of the house. As this might seem to everyone as not a huge development it really is and effects all of us, both employees and customers alike. With the addition of these units, we are on the verge of making our full menu available!

Currently, during this training phase we have limited ourselves to our salad and entree portions of the menu, mostly due to a lack of refrigeration space. Now with our new units we are excited to get our appetizers and our desserts up and available to the public. We will be working to get this completed by the end of the week.

When all of this work has been completed I will post our new menu (both appetizer and dessert) items here!

Best,

chefRob

______________________________________________________________________________

ps…I am losing my love of wordpress as I keep approving comments and then the system deletes them. If you have posted a comment recently and it is not showing, this software behind this blog deleted it…sorry and if you could PLEASE repost your great comments!..Thanks, chefRob

______________________________________________________________________________

No Comments »

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).

Continue Reading »

No Comments »