Wednesday, February 22, 2006

The best bread pudding ever...

Guests often tell us that our bread pudding is some of the best they've ever eaten and although the kitchen staff would like to take all the credit---most of it goes to a group of very industrious ladies.

Our wonderful chickens who diligently lay fresh eggs for us rain or shine.
They are a mix of Silver Lace Wyandottes, Black Australops and Rhode Island Reds and despite the fancy names they are happy to say hello and accept a bread treat across the fence.
While you're there give a scratch to Blackie, Curly and Mo our three pygmie goats. Blackie is the girl and Curly and Mo are her two obnoxious twin brothers. They were hand raised by a family in Santa Rosa and are extremely friendly and inquisitive and yes they will eat anything! Their favorite compost treat is coffee grounds.

(If you don't have fresh laid eggs make sure you get organic brown ones).

BREAD PUDDINg (8 servings)
1 cup 1/2 heavy cream
1 vanilla bean
1/4 tsp cinnamon
1/4 tsp nutmeg
1/3 cup sugar
simmer on stove until set

8 eggs separated
beat egg whites until peaks form
add yolks and whites to cream mixture
add 1/4 cup currants

cube up 1 large loaf of bread(sweet portugese or any very soft type) combine with cream mixture bake in oven in large Pyrex pan 345 for 45 minutes until top is golden brown. Let set hour before cutting.

posted by Dee @ 3:25 PM   1 comments  

1 Comments:

At 3:21 PM, Judi Wallner said...

In your recipe it says 1 cup 1/2 heavy cream..is that 1 1/2 cups or is it 1 cup of 1/2 heavy cream. I assume it's 1 1l2 cups but wanted to check

 

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Our Chef de Cuisine


Edward Vigil

During his college years, Ed worked at Scalo Northern Italian Grill and Il Vincino in New Mexico. It was here that he learned to cook Mediterranean food, which may explain the Mediterranean sensibility of his cuisine today.

Post-college, Vigil moved to California for formal culinary training; he graduated from the San Francisco Culinary Academy.

While at the Culinary Academy, Vigil worked under Chef Melinda Randolph at 2223 Market in San Francisco. Starting as a line cook, he soon became roundsman.

Today, many of Vigil's signature dishes harken back to his post-Academy work under Chef John Caputo of Socca Restaurant in San Francisco. Vigil credits Chef Caputo for filling him with desire to "do everything the hard way."

In 1998, Ed worked at the Pine Cone Diner in Point Reyes Station. Folks often waited for over an hour to get one of the 15 seats in the diner and more importantly, dinner from Chef Vigil.

Vigil joined The Olema Inn & Restaurant in 2001. He began as Sous Chef, and within six months, secured his position as Chef de Cuisine. The restaurant has evolved deliciously under Vigil's supervision.


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