Happy Holidays Chef Ron here, just reaching out to you couples that want a romantic in-home meal, complete with table settings, beverages and an awesome comforting meal. As 2016 comes roaring around the corner, I’m shifting gears totally. I am sticking to my roots, my Asian American Roots.
Basically what I’m saying is, if you want something European, well, I won’t do it. It’s like I’m a musician, deep down I love Rock music, and I used to play the drums, and my style was just rather simple, keep the beat, make the song sound good. I was never a wizard behind the drum kit, I just did what it took and tried to execute what I was doing to make a song sound right, so that you could dance to it.
For cooking, I’m abandoning the foods I really don’t like cooking because it’s not my style. I went into a deep funk the last year or so, I had to find out who I was again. So with that said, I’m going full on with my roots, and cook for you and your loved one, the way I cook at my house. Using my Filipino/American roots, and other Asian influences we prepared is what I’ll do.
So Asian Wokking is what I’ll promote, all the meals you will eat that I cook will be out of a wok. Well, maybes some stuff will come out of a roasting pan, or pot.. but I will use the wok at least 99% of the time. Desserts? Yes I will still do those simple ones, and execute it for you the way we do it at home, meaning there’s never dessert sitting on the table for more than one day.
Also, instead of putting dishes on my menu with names of the dish, I will set up my menus like this.
Proteins- Beef, Chicken, Seafood, Fish, Pork.
Veggies- Green Beans, Snow Peas, Onions, Carrots, Shiitake Mushrooms, Bell Peppers etc.
Sauces- Sweet & Sour, Sweet & Sour with Heat, Black Bean Sauce, Korean Style Kalbi, Japanese Teriyaki, Spicy Thai, Spicy Vietnamese, Spicy Filipino.
Why? Here’s the deal, a lot of Asian foods are so similar, it gets confusing when people try to figure out what they want, example…”I want Kung Pao Chicken, but can you make that mild? And instead of chicken, we want beef.”
There you go, if I just give you my client, a simple list of ingredients, say you and your lover want fish. Okay, I’ll ask you what kind of veggies you want with your fish? And how do you want it flavored? I’d ask you, “Basic salt and pepper? Japanese style sweet with soy sauce? Filipino style with ginger and fish sauce and vinegar? Something like this, I can really hone in and customize your wok cooking.
I know I said I was kind of nixing my European kind of foods, but I will make your wok eating experience an excellent one. For instance, have you ever had Wagyu Beef Stir Fried with a wine sauce Asian style? Yes, a prime gourmet cut of Wagyu Beef, quickly seared in a hot wok with ginger and garlic, with a jolt of red wine, and butter to give it some body. It will make you think differently about conventional gourmet cooking. I’ll utilize fine products and ingredients upon request, every couple is different. Cost is a factor to some, while it isn’t for others. I love all of you, I’m here to serve you the way you want to eat your food. If I don’t get it right, the wok is on the burners again until I get it right for the both of you.
I hope to hear from you soon, 2016 is gonna be a great year for us all.
Chef Ron Sambrano