A slight delay

Wow, things have really been moving fast. It seems like yesterday that we started construction. After, some ups and downs though it finally look like we will be able to open in the next 10 days or so. While we had hoped to be open by the beginning of March things have moved a little slower than anticipated. But, with every set back it becomes clear that the space is truly special. I am so excited to serve all of you again and to welcome new guests to a really unique and great space. 

With all the delays the one thing that was completed early was the kitchen, which has been great to do some testing and tasting. What has become clear is that I have a great team of passionate and committed cooks whose sole goal is to make the best food they can. The food style is decidedly European with a focus on Italy and France with just a touch of fresh Asian Flavor. The food is bright, fresh and clean with little frying or butter used throughout. 

Our Bakery is taking shape and I tasted some great bread over the last few days and can say that our bread will stand head and above the rest. We are using old world bread making techniques, high quality ingredients and baking fresh everyday. Along with our bread program we will also be showcasing beautiful tarts and cakes in the dining room for everyone to see. They include a gorgeous blueberry and coconut tart with just a hint of lemon, a decadent valrhona chocolate tart on a polenta crust and a superbly sweet/sour whole lemon tart that has just the right amount of bitterness and lemony sweetness. Along with all of that we will be baking muffins, scones, cookies and cupcakes fresh everyday, guaranteed. 

If you have been reading this blog, feel free to drop me a line and say hello. It gets a little lonely when no one says hello. Good eats!

Art

One of the things that I have wanted to do with the restaurant from the outset was to be a gallery for local budding artists. This idea was spawned while I was working in the U.S for a restaurant group that had a world class art collection in every restaurant they operated. They believed that displaying art across a wide variety of disciplines initiated a sense of contextuality in their restaurants. The works they chose  would represent the location geographically or historically and thus add texture to the restaurant as a whole. My aim is similar, to showcase work from local artists across a variety of disciplines to not only enhance the restaurant aesthetic but to offer them a public space that will hopefully engage our guests and expand the exposure of the artists. 

Our first artist is Photographer Felix Hug who is based in Singapore and shoots around Asia focusing on the unique landscapes, people and cultures that may escape the normal eye. His work is truly extraordinary with great depth and clarity. He is currently in the process of choosing his works for display, but I am confident that his work will speak for itself. Check out his site to see some of his past work. Cheers!

Grower Champagnes

As many of you know wine is a big passion of mine. The holidays that my wife Erika and I take almost always revolve around some type of food and wine experience and my trips to Australia's wine country in the last few years have been proof that when you get to meet the passionate people behind the scenes you have an even greater appreciation for the wine but more importantly you get to start a relationship. 

I have been doing a lot of tasting recently for our list and am starting to whittle down my selections for the few spots I have for our first list. One tasting in particular was rather unexpected. I was to taste a few champagnes from growers who not only supply many of the major houses but set aside a small amount of their harvest for their own production. The term in the business nowadays is "grower champagnes" and up until now I have only tasted a few examples of these small production, high quality and extremely terroir driven gems. 

That day I tasted from 3 grower/makers who are making extremely high quality bottlings. The first of which is Nicolas Maillart, from Montagne de Reims, who blew me away with his NV Brut "Platine" with hints of peach and toasted hazelnuts, a medium to long finish and beautiful compact bubbles that would stand up to any of the big houses. I have chosen this as our house champagne, and cannot tell you how excited I am to bring it to all of you. The good news is we are the only restaurant in Singapore to carry it by the glass!

The next producer was my personal favorite, Champagne De Sousa from Avize. This champagne had beautiful minerality with floral undertones and a super long finish that was balanced and pointed. No doubt that this champagne is made from the best grapes and by a winemaker who is a perfectionist. I have also decided to keep this on our list by the bottle because I appreciate its stylistic purity and also because De Sousa is a firm believer and practitioner  in organic agriculture. 

The final pour came from a very small producer who has garnered some international fame of late for his very high quality and extremely well made champagnes. Diebolt-Vallois from cramant makes minuscule amounts but that doesn't mean that each isn't made to exacting standards. The blanc de blans from his Cuvee Prestige brought to mind the term "greyhound" for its lean and muscular body and long finish. This is a wine of great pedigree with balance and just the right amount of acidity to amplify the soft subtle flavors of lemon and cream. This too made the cut and will grace the list. 

I am truly excited to be able to carry wines from theses three great producers. I am sure you will agree once you have a taste, that these champagnes can hang any day with the big guys. This selection and tasting process is another example of our tireless work to bring only the best to table.  Cheers!

Design

Design has always been an amateur interest of mine. When I was in university I took a class in Hotel and Restaurant Design and had a chance to really explore the nitty gritty and sometimes tedious work that goes into designing a space. That experience has helped a lot in conceptualizing the design of Spruce. Danny and I wanted something casual, sophisticated but at the same time a sense that the restaurant wasn't cookie cutter or designed like a shoe-box by which I mean, conventional. This has lead us to sourcing vintage lighting fixtures, one of kind hand made furniture and a really great collaboration with local artists to display their work. All of this was so the restaurant would have a soul with a real story to tell and also because we are concerned with every detail, making sure that every part of the restaurant has the feeling of comfort. 

Some of the items we chose are really special like the 3.9 meter one piece acacia wood table that will grace our private dining room and become the centerpiece of our wine dinner series that will unveil in the middle of the year. 

Our interior design references mid-century modern masters, such as Charles and Ray Eames who are quite possibly the most famous chair designers in history as well renowned lighting designers Achille and Pier Castiglioni. These are just two of our inspirations, but expect a clean, minimalistic space with well thought out features and use of as many natural products and textures as possible. 

                     

Another great feature of the space is the climate controlled Cheese and Wine Cave that we had built from the existing structure. It features exposed brick walls, wide timber flooring and a great space for storing and ageing our selection of wines and cheeses. You will definitely see me in here a lot preparing your cheese plates and assisting in selecting great bottles to make your experience with us truly memorable. Till next time. Cheers and good eating!!

Herb Garden and Veggie Patch

I am very excited to announce that Spruce will have an onsite vegetable and herb garden. When we were first looking at the space we noticed we had the opportunity to do something special and unique. Many of you know my devotion to growing and sourcing great products from around the world, but as we hear everyday on the news, global climate change is upon us. With this in mind we find it opportune to look at fulfilling not only our desire to help the planet but also our desire to put incredibly tasty food on your plates.

Our goal is being supported by Grace Cup, a malaysian purveyor of great vegetables and produce that has been supporting me from the beginning. They also happen to be the growers of my tomatoes that so many of you love. In any event our relationship has spawned us to develop the Spruce Learning Garden. Here, everyone will have the opportunity to see how mother nature takes care of us.  We hope to introduce seed sowing days for children, so that they can see how vegetables grow, from watering the first seed to harvesting and finally eating what they have worked so hard to grow. Of course we will be using the garden to grow great veg and herbs for the restaurant as well and should become a great learning centre for me and my cooks. 

The concept of the garden is to understand where our food comes from. Many people in todays world don't know how the most common of fruits and vegetables are grown. As with most things, bringing it to reality is often more challenging than it seems. I am sure we will have our ups and downs and many days of frustration. But, it will all be worth it when I go down in the morning and pick the days produce right from the ground. I can't wait! 

Coffee and Tea

Not too many people know this but I met my wife, Erika, while working at a coffee shop when I was just 15. Of course it took us almost 7 years before we started dating but little did I know that she was the one. However, looking back I can see why I was attracted to her. She is a bit competitive and when we were working the same shifts she would always challenge me to sell more than her, make coffees faster than her or to simply make better coffee than her. Her competitiveness actually pushed me to learn more about coffee and the making process. I have built upon that knowledge as I have had more experience with coffee over time and can say that I am a coffee nut no doubt. 

I won't bore you with the details of what makes coffee great but it basically comes down to three things: Freshness of the Beans, Blend of the Beans and the Technique of the Barrista. 

Most restaurants and coffee shops can handle the first two rather easily, by sourcing great suppliers and coffees as we have done with what will be our house coffee, Giancarlo from Melbourne, Australia.

The last however proves to be the most difficult. Training someone to understand the nuances of great coffee can be daunting, but not impossible. First, they must be passionate about coffee and love to drink it themselves immersing themselves in the history, 

geography and techniques that make great coffee great.  Second they must be detail oriented and perfectionists so that each coffee is made to exacting standards. All of this is not easy to find, so we are currently searching for a great Barrista to cure your morning and afternoon coffee fixes. 

Coffee often overshadows Tea and while metaphorically this may be true, from a flavor standpoint Tea often trumps its bigger brother. Tea in so many ways is about nuance and subtlety. Teas can often be beguiling in there many aromas depending on the blending, flavorings and quality of ingredients. In many ways tea blending is like making a sauce in the kitchen, trying to layer flavors so that it tastes full of dimension. We have chosen a tea that I think has all the characteristics of great blending in a variety of different styles and flavors, TeaDrop. 

The Spot

Here are a few photos of the buildings we will be taking over. It's rough for sure, but behind this crude shell I see great possibility. There are two seperate houses on the property and each will be converted into use for the restaurant. The first will be used as the main ding room with extended patio for outdoor dining, while the second house will support our kitchen and beautiful private dining room along with some offices and staff quarters.

         

The picture you see of the leaf strewn terrace will be transformed into a relaxing lounge for morning coffees and after work tipples. What you don't see is that we have a fair piece of land that will be home to one of my most exciting projects yet. Of course, I need to build up the suspense a little, so I'll wait for a later post to discuss in detail. In any event the work is coming along at a fast pace and much of the details you see here have already been re-worked, demolished or left alone. Have a look, and for those who are following along in Singapore, can anyone guess as to the location? 

The Logo

Have you ever had to design a company logo? I must say, it is not so easy as one may think. First, is the question of color or no color, then choosing a font which can lead you to near paranoia, looking at font after font for minute differences and just the right look. Then there is the look, should you have objects, pictures or none at all. Should the logo be big or small, should it have a background or not? Anyway, we have finally settled on a  logo that I think is well worth the effort, and in fact was chosen after we had already chosen another one at the 11th hour. It is minimal without being too austere and most of all it is in tune with our concept of simple, straightforward food. It also allows us to use the logo in many different ways if we so decide to expand in the future and that flexibility is something we didn't have with previous logos. It also allows us to have an identity now, one that communicates the essence of Spruce in print. I would love to hear your feedback and thoughts. This whole process has been incredibly rewarding thus far, and I can only imagine that each step will bring with it new challenges. All the best and happy eating. 

Opening a Restaurant

I thought it might be kind of fun to talk about all the things that go into opening a restaurant. It is one of the most rewarding and challenging experiences someone in the business can and should do. It tests your ability to communicate, organize, conceptualize, reason, compromise and visualize among a slew of others. Everything you take for granted normally has to be decided on. What type of toilet paper, the color and type of font for the logo, the location of the trash, what insurance to buy for the staff, to have fans or air-con, dim light or bright light, cans or bottled beer, bacon or no bacon etc. The list is endless, but the process is something that I love and always find to be the most fun during any new project. I like to think of the finished space, the food my guests will be eating and the great times in the future I have an opportunity to share in and create. 

For my new restaurant, spruce, my partner and I are constantly discussing the little things that will make your experience at the restaurant special. What has been most thrilling for me is to have a hand in designing the space from the beginning, developing the decor, style and atmosphere that will all culminate when our guests sit down to enjoy a meal. I will be putting up a few photos of the space shortly for everyone to see the transformation from thought to reality. Cheers!

spruce

Wow, what a year!! This has definitely been a year of ups and downs and one I will soon not forget. First and foremost the most exciting thing that has happened to me in my entire life is the expecting of baby boy anytime now, which in itself is a life changing event. I look forward to many sleepless nights in the rocking chair telling him stories of  how one day he will grow up to love bacon as much as is father. I think we should have him eating sushi by the time he is 2. 

Anyway, this year also brought a little sadness as well. After three years on the stove at WineGarage I left to pursue "other opportunities", and I want to thank all of those who were guests, staff and friends for all your support, it was not an easy decision. But, alas I have good news. Coming early this year will be, spruce, a casual breakfast, lunch and dinner spot situated in two restored terrace houses with the most beautiful open air patio I have seen in Singapore just off Tanglin Road. Think freshly baked breads and pastries in the morning with artisan coffee and the morning paper. Lunch will transform into a casual cafe with beautiful fresh salads, sandwiches, soups and handcrafted pasta. By night, relax on the patio with a glass of wine, seasonal cocktail or house aperitif, all while enjoying uncomplicated, simple rustic fare that you have come to know me for. It will be my new home and hopefully yours too. I will have plenty of details to follow in the coming days and months. I can't wait to serve all of you again and finally have a spot to call my own.  

Farewell

Many of you may already know, and for those who don't, I apologize for not saying goodbye sooner. I have left WineGarage and will be moving on to new challenges and opportunities. It is bittersweet in many ways. The first of which is leaving behind so many great people, both guests and staff who have made my time here 3 of the best years I could have asked for. 

While this blog was foremost a tool for reporting on the happenings within the restaurant it also served as a link to communicate with so many of you on a more personal level. Those of you who wrote comments, sent emails and inquired about the blog at the restaurant, I thank you for taking time out of your day to share your thoughts.

I will be the first to admit that there were times when things got rough, when the days were long and the progress slow. But, I always knew that a great restaurant was possible. I will say,  that without doubt, my staff are some of the most committed, talented and hardworking people I have ever had the pleasure to stand alongside. They are the ones who believed in the goal and partnered with me in bringing to light my vision of what a restaurant should be. 

I wish all of you the best and please feel free to check in on the blog as I will be continuing to update it. Thanks again and take care. 

Two Things I Can't Live Without

There are two pieces of equipment that have become so integral to my cooking that without them I would be lost. The first is the Paco Jet. An ultra-revolutionary, high speed, air injecting, "pacotizing" wonder, which basically takes anything that has been frozen solid, shaves it superfine while simultaneously injecting air making it super light and creamy. It has been around for a while now but ask any chef and they will tell you this thing is built like bulldozer. It almost never has to be repaired, has very minimal maintenance and more than makes up for it's cost, which if your wondering can set you back a cool 6K. Of course Ice creams and sorbets are the first order of business but I use it for more unconventional purposes as well making beautiful silken puree's of vegetables, flavored olive oils and infusions of all types. I love this thing so much I once wrote an entire dissertation while in university about the viability and cost-effectiveness of the Paco Jet against traditional Ice Cream Machines. I got an A.

Second, is the Vacuum pack machine, which as the name implies, vacuums air from the inside of plastic bags and seals food in an almost oxygen free environment. While that sounds special the real advantage is that I take those vacuum sealed foods and apply the "sous vide" method of cooking which basically means that I cook the food while in the bag at various temperatures depending on the product inside. This helps in achieving consistent results as well as increased flavors because volatile aromas do not have a chance to escape during the cooking process leaving a result that most times is far better than conventional methods. We use this process in about 40% of the cooking we do at the restaurant in everything from meats to vegetables.

I will be posting more tidbits from life in the kitchen so if you have any questions let me know and I will do my best to answer all that I can. Cheers!!

Teaser

I'm Back

Wow, I think this blogging thing is probably one of the most difficult things to keep up with. It's like going to the gym, at first you are really motivated and excited and then as you get into it you take a day off to rest. One day of rest leads to two and then before you know it, you have been out for a month. In this case like 4 months.

In any event there is always room for reconciliation, an opportunity to get back in the game. So here I write with hopes of turning this thing around. First, some news from the Garage. We will be starting a new promotion called "Fizz and Chips". Pardon the play on words but as you may have guessed we will be featuring Fish and Chips with Champagne and Sparkling wine on Wednesday evenings. In response to our ever popular Burgers and Bottles promotion on Tuesdays, this is a great segway to showcase my obsession recently with the humble fish fry. I have researched, tested and tasted my way through numerous incarnations of the perfect fish and chip and finally have found what I believe will be the standard bearer for all Fish and Chips in Singapore.

The batter is shatteringly crisp and grease less. The fish, pink snapper, flaky and moist. The Chips are hand cut, organic desiree potatoes cooked thrice with a secret method that produces a chip beyond reproach. Of course, we will make our own tartare sauce and provide you with the ubiquitous malt vinegar albeit from a clever serving device.

In my opinion the combination of sparkling wine and fish and chips may be one of the best pairings I have ever had the opportunity to taste. It is quite frankly a match made in heaven. Be it with a special bottle of Krug or a great bottle of Prosecco, the experience of drinking "Fizz" and eating "Chips" is undeniably cool .

The promotion will be running Wednesdays starting the 9th of July with $10 off any bottle of sparkling wine with the purchase of a Fish and Chip. So come down and have some fun. Till next time.....

The Creative Process

The mind of a chef is often filled with taste and flavor memories, seemingly shook up over time like one of those snow globes that everyone recieves at Christmas. Most often the context of a new dish is created in my head and eaten before a fork can even get close. Questions like texture and temperature contrast are debated at length and whether the dish has consistency or execution issues or wether it costs too much. But, the most important question is, Does it taste great?

I always feel that a great dish is one that has gone through a rigorous editing process. In that I mean, ingredients and techniques are scrutinized and the question is asked: What does this particular ingredient or technique do for the dish? If I cannot answer that question then it gets removed and I move on. I am currently developing a few new ideas for dishes to add to the menu and this is the process I go through. Many times, conceptually the dish sounds great and in my head I can taste the components working together, but in reality there is a diversion or confluence of other matters at play. I would say out of ten dishes I conceive theoretically only 1 will ever actually make it to the plate and your stomachs.

Burger Bash

I was recently scrolling through some of my favorite food sites and came upon an advertisement for an event in Shanghai called the "Burger Grill Off", where local restaurants vie for a chance at Burger Stardom. Burgers were also the headline act the recent South Beach Food and Wine Festival where the famous "Shack Burger" from Danny Meyer's Shake Shack was overthrown by the "Schlow Burger" from Chef Micheal Schlow of Boston restaurant, Radius. It got me thinking that perhaps Singapore needs an event like this. I can picture it now, Clarke Quay roped off down the river with booths of restaurants turning out thier signature Burger, capped off by the 1st Annual "Battle of the Burg's", to see who can stuff there face with the most burgers in 5 minutes, sure to attract the world's top extreme eaters. It has the potential for greatness, don't you think? The public get's to vote for it's favorite and the winner takes home bragging rights as well as the trophy, a giant plastic Burger Bun that says "Uniquely Singapore" all over it.
Ok, its a little far fetched but I think it has a chance, we just need a bunch of Burger fanatics to protest, in groups less than three of course, at city hall for the government to sponsor such an event. I know I'll be there, will you? Later.

Favorite Restaurants

People often ask me about my favorite restaurants back in the states. I started to think and came up with a few that without question are some of the best places in the world to eat.

The first and one of the only places that I would fly 20 hours just to have dinner is Pizzeria Bianco in Phoenix, AZ. It is to me the quintessential restaurant. Small, welcoming, unpretentious and most of all honest. The menu is sparse with only a few salads and just a handful of Pizzas but the quality is incomparable. The chef, Chris Bianco, tames the wood fired oven every night, no matter what. It is the sort of place everyone talks about, but few seldom understand. Chris is a pizza maniac, he doesn't simply undertsand the intricasies of a great pizza, he has devoted his whole life to the perfection of it. Every detail makes a difference, from the type of wood used in the oven, to the homemade mozzarella pulled every day. His dough is an extension of his hands and his soul. Rarely do you encounter a restaurant with this singular focus. I will be visiting Phoenix in April when I take some time away to see my family and you can bet that I will get my pizza fix here.

Another place that I really enjoy is Casa Mono in NYC, this tiny shoebox near Gramercy turns out some of the finest spanish influenced food I have ever had the pleasure of eating. It also happens to be co-owned by Mario Batali, a chef who I greatly admire and respect. In fact all of his restaurants have made me happy and serve simple unpretentious food.

For fine dining, I must say that the French Laundry was unforgettable and something everyone should experience at least once. While I don't usually dine like this, I do try and fit in one over the top meal a year and this has been the finest to date. Enough has been said about Thomas Keller, but bottom line, he deserves all the praise.

Till next time....

Lunch Time!!!!

It is with great anticipation that I announce the launch of Lunch at WG starting on February 18, 2008. It is a significant step for us and one many of you have been asking for. The menu reflects my continuing support of organic produce as well as supporting our own farming project in Malaysia. It features my take on classic salads and sandwiches as well as focusing on or handcrafted pasta and freshly made side dishes. You can come for a power lunch or laze your day away over looking the river. Meet up with friends or catch up with co-workers. The menu has something for everyone, including our signature WG "Burger". Here are a few pics to get you salivating. We will also be featuring a few new brews from Brewmaster Scott Robertson.

Eating Humble Pie

This post is a little different than the rest and frankly I am not proud of it. But, sometimes we have to eat a little humble pie and admit we made a mistake. I want to relay an incident that happened on Saturday night.

A couple sat down at around 11:00pm for what was supposed to be a nice leisurely drink to finish the evening I presume. All was well until they placed their order for a beautiful bottle of Chassagne-Montrachet. Our server took the order and proceeded to arrange the bottle, which he could not find. He asked a manager to help while he set the glasses and readied the ice bucket. The manager still could not find the wine, almost 7 minutes had elapsed at this point. He engages another staff member to help. The guests are getting impatient and rightfully so. 10 minutes and still no wine. The manager decides to go to the table to apologize and ask if he can arrange a different bottle as the first one is M.I.A, but the guests decided they had enough and walked out. I don't blame them. We failed. We had a chance to wow them with a great bottle of wine, but we couldn't locate it. We had a chance to turn the situation around but we didn't get to table in time before they left. We had a chance to provide great service but we failed to produce what they ordered. We simply had too many chances.

I can truthfully say this is the first time in a very, very, very long time that this has happened. But, it will serve as a great lesson to us that when we make a mistake we need to deal with it promptly. In hindsight, we should have sent the manager over with Complimentary Champagne at the 7 minute mark, so that at least they knew we were trying to fix our mistake. Even someone going over and letting them know the situation would have been better then to just let them sit there waiting. A bunch of little decisions led to one very bad result. I don't know who the couple was but I want to apologize and invite them back to enjoy that bottle, yes we found it, finally. I know all of us here at WG have learned something from this situation and take it very personally.

These are the situations that can change the course of a restaurants fate. When people have bad experiences they talk about it, and their story influences others and so on and so forth. In any event, we have taken the necessary actions to alleviate the same mistake in the future and I am confident that this situation will never happen again. Till next time...

New Year, New Happenings

Ok, I know, I have been neglecting this little corner of space for sometime now. But, I am back, ready to fill this void with news, observations, happenings and content that will hopefully engage and inspire those of you who find the ramblings of a chef interesting.

First things first though, many thanks to all of our loyal guests over the last year who have supported the restaurant. You are the reason that we are so successful. Furthermore, many thanks to those of you who visited the restaurant for the first time, with every new guest we see an opportunity to build a relationship and a connection to the restaurant. We hope to see you again, and don't be afraid to say hello.

On to some news, where I am happy to share that WineGarage will be adding a new series of events celebrating wine and food. I have composed a list of wine dinners that will be held on a chosen Wednesday each month. Some will highlight producers known the world over; while others will uncover wines you may never have had the chance to explore. The object is simple, to enjoy wine and food with the conviviality of friends and fellow enthusiasts. Take a look at the preliminary list of dinners below to see if any are of interest. They are guaranteed to be fun, informative and spontaneous.

January
Great Wines of America.

February
Garagiste Wines.

March
The Amazing Rhone.

April
Australia’s Best.

May
Who knew? Great Wines from Spain.

June
Wines you’ve never heard of, but will remember forever.

July
Summer in France, C’est la Vie.

August
Memories of Italy, Obscure Varietals, Unlimited Potential.

September
They make wine there? South Africa, Argentina and Beyond.

October
The Big Boy’s, France still leads the pack.

November
Burgundy, be careful be very very careful.

December
The ultimate Celebration, Champagne.

Our first dinner is a salute to Great American Wines on Wednesday the 30th of January. Wines will be featured from the likes of Skewis, Grace Family and La Sirena. A full menu with pairings will be posted soon, so keep an eye out.

On other fronts, this year will once again highlight our continuing relationship with our farming partners in Malaysia to bring you great produce, most notably our beautiful Tomatoes. With the response that we received last year, there is no doubt that a few were converted into tomato heads. There really is nothing like field grown, super ripe tomatoes, period.

Perhaps the biggest news I have for you is that WineGarage will be serving Lunch starting from February 18, 2008. A collection of super salads, inspired sandwiches and hand crafted pastas will make there way to the menu. The lunch menu will highlight some great organic products as well as offer freshly squeezed juices, delicious side items like our soon to be famous Meatball Sliders and Deviled Eggs with Jumbo Lump Crab. I will be posting some shots of the new menu over the next month to tempt you.

Well, I think that's enough for now. Drop me a line, swing by or say hello when your in. Take care and good eating.