Sunday, January 19, 2014

Mark's New Business Card 2014

This is Mark's new business card 
created by Chris of Chris Stongle Designs.

Saturday, November 30, 2013

What a Great Night!

An invitation to a wine tasting is always an opportunity for a good time!  This time, the tasting is being hosted by a culinary student from PPCC-- Supansa Banker.  
On top of it all, this was the first gathering at her new home!


This event turned out to be much more than a wine tasting...
everything was paired with Supansa's amazing food.  

These were some of the highlights:     


  Thai spice BBQ shrimp 

This bite sized wonder featured Soft Brie cheese, pear and cranberry chutney, caramelized pear onion, and fresh fig on toast. 


These were the wines of the evening



 Roasted Bone Marrow with mache, fennel, and grapefruit salad


Chef Mark threw this delectable Elk creation together with 
caramelized onions, black berries and goat cheese


Chocolate Tart                                                  Eclairs

              
Simply a wonderful night.  
You should have been there!

Tuesday, August 27, 2013

Adventures in Colorado Wine Country

Celebrating our 25th Anniversary and unable to travel to Spain, we opted to look into our own 'backyard' and discover the wineries of Colorado.  Our first winery stop brought us to Colterris. 
 
Owners Theresa and Scott High took us on a vineyard tour that was amazing.  We looked at the grapes...
 


 
 
the soil...
 
 
 
and enjoyed their company.
 
Scott even showed us a few of his collection of 5,000 wine openers.
 
 
The Highs also are the proprietors of High Country Orchards.  Their Palisade Peaches make up 70% of their crop with the other 30% being the vines for their wines.
 
 
We even had the privilege of enjoying wine with the Highs.  This is their Cabernet Sauvignon that rivals cabernets from California.
 
 
We look forward to sharing more of our adventure with you in the days to come.
 
Cheers!
 
 

Sunday, February 19, 2012

Tapas with Jossilyn


Gathering these pics, I realized that my passion for food and
 international cooking has positively infected my children.

This is Jossilyn and she can cook!
The Transformation from 'Kid' to 'young Chef'.

Roasting the Bell Pepper adds the best natural fire roasted flavor.

Gathering the Mis en Place - What's Important!
Kalamata Olives, Fresh Herbs, Anchovy Paste, Capers, Roasted Garlic, Roasted Pepper & Extra Virgin Olive Oil.  Yeah Baby!



Into the Mortar and Pestle--then work it out
the old fashioned way!


The Finished Olive Tapanade

 Olive Tapanade Tapas topped with Roasted Bell Pepper,
Fresh Garden Chive and Spanish Cotija Cheese.

Filling the Sherry glasses with a "Kid Drink"  Apple Cider!

Wednesday, February 15, 2012

Wild Game - Are you Game?

 Cooking game is great!  It's fun to create a
recipe to showcase different game meats.  This one features
Elk Loin from my nephew Jamie's 2011 hunt.

(My 2011 hunt was fruitless!)



At a low temp, carmelize the onions. When they are browned just right add the garlic.  
Shortly after, deglaze with a little something you have on hand. 
This California Zinfandel adds a bold, peppery fruitiness.



 These medallions are dusted with cracked black pepper and
pan fried in a clarified butter & olive oil blend.
 Basting the medallions while pan frying them helps to ensure even cooking.
 When the steaks near a perfect medium rare temp, I'll add finely chopped shallots
 and a few tablespoons of orange marmalade.

Next, I deglaze the pan
with an old Spanish Port and add a light brown sauce.
Finally, a monter au beurre and the sauce is just right.


The Final Dish:
Sweet buttered Yams with dried Cherries and sliced Almonds,
Diced Russet Potato and Fresh Pork Side Hash,
Steamed Broccoli, Caramelized and Drunken Onions with Garlic 
and our Main ingredient... Elk Loin

This is a homemade delight!
All I needed was some fried potato gaufrettes and this would have been fine dining worthy!


Chef Mark S. Painter,

Mark Of Excellence

Sunday, February 5, 2012

Cool Ice

I have had the privilege of making my own 300 pound blocks of ice at the school for sculpting demonstrations and competitions.  I have been experimenting with freezing things in the ice blocks and dying the ice with food coloring.  Below are a few of my more recent ice experiments:



This was supposed to be some sort of a scary deep sea, fish-like creature. 

I sometimes think my work stinks!  But what can you do?

Here is a swan I did for my wife, Kerri Jo.
Happy Mother's Day to you, Kj...
every day.

Swans and Harps do seem to be in demand this year - I'll have to change that up.

Another Swan - and what's up with this apron - is that Duck Tape?







Another Swan! -Never realized how many swans I'd done.


Back Side showing the spinal column - She is an 'Alien Chick' who sported a sword and had a double luge.