A Culinary Journey. This is a calling to all cooks who are working towards becoming a Chef! I have put together a program to reinforce and enhance your cooking foundation. Become a knowledgable, organized cook that produces quality food consistently. Make the choice to embrace food and wine. Send me your resume and join my kitchen team!

A Culinary Journey

Week 1:

                  • Shown all facets of operation. Assist assigned station.

Week 2:

                  • Preparation of daily menu.
                  • Execution of dressings and vinaigrettes.

Week 3:

                  • Preparation of daily menu.
                  • Execution of marinades, spice and herbal rubs.

Week 4:

                  • Preparation of daily menu.
                  • Education in fabrication of fish

Week 5:

                  • Preparation of daily menu.
                  • Education of stocks and broths.

Week 6:

                  • Preparation of daily menu.
                  • Education in sauces

Week 7:

                  • Pastry Production
                  • Preparation of daily menu.
                  • Education in fabrication of meat.

Week 8:

                  • Preparation of daily menu.
                  • Education in quick breads.
                  • Education in lacto fermented foods.

Week 9:

                  • Preparation of daily menu.
                  • Execution of Garde Manger menu items.

Week 10:

                  • Preparation of daily menu.
                  • Execution of meat menu items.

Week 11:

                  • Preparation of daily menu.
                  • Execution of fish menu items.

Week 12:

                  • Preparation of daily menu.
                  • Execution of hot appetizer menu items.

Week 13:

                  • Preparation of daily menu.
                  • Work as Bus and Bread server in dining room.

Week 14:

                  • Preparation of daily menu.
                  • Confectionary production
                  • Ganache
                  • Molding

Week 15:

                  • Preparation of daily menu.
                  • Confectionary production
                  • Ordering of all products
                  • Produce
                  • Dried goods

Week 16:

                  • Preparation of daily menu.
                  • Reinforce weeks 4 and 7.

Week 17:

                  • Preparation of daily menu.
                  • Reinforce week 11 and 12.

Week 18:

                  • Preparation of daily menu.
                  • Prepare a mystery basket meal for staff and owners to celebrate the completion of the program.

Help Wanted- Line Chefs

Spring Onions.

Attention to the U.S. working community. I am seeking help in the Tavern 5 Kitchen.

I’m currently seeking Culinarians with a passion for cooking seasonal, delicious food. You need to have some experience, reliable transportation and a Social Security Card.

Our menu is based on time of season. We do our own butchering, filleting, pastry work,  pizza dough and so much more.

If you want to strengthen your culinary knowledge then send me your resume. Check out the kitchen. It’s well layed out.

April 12, 2017 Menu and Wines.

Join us to celebrate the arrival of Spring

Spring into Spring

1st Course

Asparagus, Smoked Trout, Radish, Watercress

Gruner Veltliner, Stadt Krems, Austria, 2015

2nd Course

Grilled Octopus, White Beans, Melted Tomato, Fennel

Chardonnay, Librandi, IGT, Calabria, Italy,2015

3rd Course

Spring Vegetable Ragot, Barley Risotto

Pinot Noir, American Thread, Monterey, CA., 2014

4th Course

Loin of Lamb, Roasted Garlic Chick Peas,

Feta & Mint Pesto

Korum, Argiolais, IGT, Sardinia, Italy, 2012

 

5th Course

Warm Berry Stew, Vanilla Bean Ice Cream, Sable Cookie

Apianae, Moscato, Molise, Italy, 2012

Wine and Food Pairing

It’s almost time! The kitchen is really excited for April 12th.  The menu is set and the wines are almost picked out. We are going to taste the desert wine selections this Wednesday. I do know that for the dessert wine we’ll be pouring a really big, flavorful selection.

This pairing is going to be wonderful! We have several large format bottles to pour for the event.

We have just a couple of seats left. I hope to see you there.

The kitchen team is also gearing up for the new spring menu selections. Spring is such a special time of year for Chef’s. This is the time that all the new growth from the plant kingdom start to blossom. We have ramps, nettles, dandelion, morel mushrooms and wild mustard starting to pop up. The herb chervil will show up. The spinach, sorrel and radish seeds are planted. It’s time to start eating from the garden again. A very exciting time.

 

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Start the Engines!

It’s been way too long since I made a post or activity on my website!  It’s amazing how life can get so busy that certain elements  fall through your fingertips. I want to start talking about food and wine much more than I’ve been

I’m really looking forward to tonight at Tavern 5 Restaurant. I’m doing a cooking class on France. We’ll be serving french inspired food and french wines. I’m a big fan of the wines that come from France.

Then we are having a tap takeover tonight with Allagash Brewery. Exciting day at        Tavern 5 Restaurant.

Thanks for reading and stay tuned.

SOLD OUT!

A big thank you to our loyal customers for ordering chocolates this holiday season.

We will no longer be taking orders for Christmas/Holiday delivery.

We hope you all enjoy your chocolates.

Happy Holiday’s.

Thank you again,

Chef Lo Pinto

Maldon Sea Salt Bittersweet Chocolate Truffles. The ladies favorite pick.
Maldon Sea Salt Bittersweet Chocolate Truffles. The ladies favorite pick.

 

Thank you!

A huge thank you to our customers for ordering LoPinto’s Chocolates to celebrate Thanksgiving.

Good news, we are sold out for Thanksgiving. Everyone who has placed their orders will receive their chocolates.

We are currently taking orders for Christmas and Hanukkah.

LoPinto’s Chocolate is very thankful for our customers and we wish you a wonderful holiday.

P.S. Enjoy some Beaujolais, Pinot Noir or a Zinfandel with your Turkey!