The Future, The Present and The Best Sandwich I Ever Ate.

  Today is the last day of 2010 and since 2011 is upon us, I deiced to make resolutions on this website because there are a few resolutions that are going to be related to this blog.

  My first resolution is to have my very own cooking show on YouTube. The reason I'm attempting this feat is because I want to share some of my great cooking secrets to the readers and all other collage students who needed something new on their menu instead of a microwave burrito. My second resolution is to start reviewing restaurants on my blog so I can share the world about other local places that truly know more about food then any other restaurant chain anywhere. My third commitment is to also experiment with more different combinations and other creations that no one has ever imagined before. I already have an idea of making of making entrees based on coffee house creations.

   You might also be wondering about the title about the best sandwich I ever ate, that is because I have found my new favorite hot sandwich from the most unexpected place. Here is a little clue, "it comes from the cow but its not located on the body." If you guessed beef tongue, you are correct. Why its so amazing is because its so soft and delicate that it brings out more flavor then any cut of beef I have ever tasted. If you want to know where I got this amazing Jewish deli classic, then come read my article The Real Aspen when its released this January.

  As for the year, I really did come a long way from when I began my first semester but I will have more stories to tell and more experiences along the way. Plus look out for my new cooking show later in the spring if possible. For now I must say bon voyage to the year 2010 and hello 2011.

The Story So Far

   First off, I apologize to my readers wondering where my Road to Aspen-Day 2 but I couldn't get much of an Internet signal from the condo I'm staying at and with the holidays, I couldn't find time to update but I will catch you up of what has happened from here. 

 Since my last post, me and my family did made it to Colorado safely and we are staying at this condo a family friend owns. Plus we did ski in Aspen by the mountain (a little advice: Its NOT for beginners) and to Buttermilk. We also had a little contest right now to see if we can find any celebrities in Aspen but so far no luck.

  Other then that, the past couple of days, we went to local restaurants of the real Aspen, where the glitz and glamor (and prices) don't really matter but they are stars in there own way. I'm actually writing an article about those places that would appear pretty soon but still under development.I will tell you this that I have been to Hotel Jerome but I didn't get a chance to eat there yet. Luckily I have about 5 more days to get there and  still have a lot of skiing to do. So for now,I still needed to complete some other unfinished business. So for now I bid you a-do and look for my new stuff coming in 2011.

The Road to Aspen-Day 1

  Today was the first day of traveling to Colorado. At first I thought the car we rented was big enough to fit all of the luggage, but it was not the case. Luckily, all of the luggage got in ,but when my dad open the back of the car; all of the of luggage exploded from the back when we made it to the hotel. As for the hotel we are staying at known as the Marriott Cornhusker in Nebraska. So far nothing much happened but I am working on a few projects.

 One project is that I'm starting to video blog with my new camera I got for my birthday. So I'm in the process in making my first videos for the website. I'm also planing to make my own web cooking show with my new recipes on YouTube. So keep an eye out for me on YouTube if you get the chance. I'm also going to write more articles and maybe some restaurant reviews.

  So for now I will keep you updated about the trip and tell you more as I go.  

A Little Cange of Plans

In my last post, I said that me and my family were going through the southern route to aspen. Well we thought about it and we decided to switch plans. Instead of going to Nashville, we would be going through Nebraska. I'm not sure whats in Nebraska but that is what makes me as a chef very happy. According to Anthony Bourdain  in his first episode in Paris, "the best things in travel is the unexpected" and want to use that method in Nebraska. I don't know whats in front of me but that's were the adventure lives and breaths.

  Other then that, I have been also trying to re-read Kitchen Confidential. To tell you the truth, its not really a re-read but a look back because I haven't read the whole book but I read most of it. So far things are starting to be more in perspective about Anthony Bourdain's life of how he got into food in the first place and how he lived his life as a food admirer.

  I have also made more chocolate lava muffins for this little school my mom works at and I bet the girls there loves them. If you tried some of those muffins please leave a comment bellow or e-mail me how were they.

 Thats I have for news for now. So if you have any questions or anything just e-mail me or comment. See you around.

Semester 1: COMPLETE!

     As of yesterday, I have officially finished my first semester in college. If your wondering what happened at my last final, it was intense. You see it wasn't just any final, it was the official sanitation test. The sanitation test is very important because if you pass, you would receive a certificate that any restaurant would want to hire and increase the chance to have the opportunity to be promoted to be a manager. So with that in mind, I studied really hard with my dad. Not only was I studying with the material but my dad actually learn more about sanitation operations and he was scared out of his mind but he did learn a lot about how a restaurant should run.

     For now, I am on break but I do have some good news. In about 1 week, me and my family would be taking a road trip to Aspen for the holidays. I will be updating my blog day by day to tell you my travels and other food experiences. We're going to the southern route through Kansas city and continue to Denver until we reach to Aspen. I'm going to see if I can reach some of the legendary American eat during my trip, such as Kansas City's famous Arther Bryant's BBQ restaurant and possibly the Buck Horn Exchange in Denver. I also had a request from one of my instrucers to try to reach to a place in Aspen known as the Hotel Jerousess. I'm not sure why but I am curious. For now those are the plans of my trip but I would also be skiing though the mountains and enjoying the holidays with my family.

  So until then I bid you a-do and I hope you enjoy your holidays.

Operation: Turkey Turnover Completed

  Thanksgiving was a rousing success. I had a few setbacks but I did manage to serve everything to it's best quality. I also made a new menu just for the occasion (I will post it on the bottom).

  As for school, things have been a little rough. About two weeks-ago, I was making Devils Food cake for my baking class but I panicked and I over flowed the pans. When it went into the oven, the cake over-flowed and erupted in the oven. My instructor was so mad that I was put on dish duty for the rest of the class but, I'm not discouraged because I know that I would keep going to make it to the top and nothing would stop me from becoming a chef.

  For now I'm just getting ready for the holidays and I will post more. For now, I bid you a-do.

The Hedlund’s First Thanksgiving with a Twist

Tonight’s Chef: Chef Kyle

Appetizer

Steak House-Style Shrimp Cocktail: Cooked Shrimp accompanied with our “house-made” Cocktail sauce

Main Entrée

BBQ-Style Turkey: Turkey roasted in a BBQ style “pit” with hot coals to give it that smoky aroma.

Slow Cooked Ham: Ham slow-cooked in a honey glaze. Comes with spicy brown mustard

Sides

Green Bean Gentlemen soup: A remix of the classical green bean casserole. It is cooked green beans and cream of mushroom blended together with brie for that creamy texture.

Mini-Pumpkin “Stuff lings”: Baked Miniature pumpkins filled with a cream based stuffing

Bakery-Style Honey Cornbread: Cornbread baked with honey for that extra sweetness.

Desert

Chocolate marbled pumpkin cheese cake: Our featured desert. A decadent chocolate cheesecake with pumpkin and a chocolate wafer crust.

“Hearty” Mint Chocolate: A Dark Chocolate tart with the soothing flavor of peppermint.