Big Update..

January 8th, 2011 Chef No comments

I know its been a long time since our last update. After reading feedback from people, I get the feeling that some people still dont understand what we do at 13G.

The life and soul of 13g comes down to 2 people. Chef and Sous Chef. There is no one else in the kitchen. Think about that for 1 minute… 2 people… making fresh bread every morning, as well as preparing the daily specials, and the chefs specials. It is not an easy thing to do, trust me.

As much as I can understand peoples frustrations with the items advertised on the site (Podcasts, The Online Store, Cooking Classes) – all of these things are coming, it is just slower than you might want, because we are so busy.

You have to understand that my first goal everyday as Chef is to feed the people that visit me… all other projects take a second seat. Sorry for that, but that is what it takes to run a bistro

As to the future of 13g and its online presence – We have a ton of special projects going. Wine events, First time taster events, and much more!

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Podcasts

November 15th, 2010 Chef 1 comment

The Kid (sous chef) and I are working on a series of podcasts for your entertainment. We will be doing 2 seperate series. One will be informative.. as far as recipes… techniques… and stuff going on at 13 Gypsies.

The second series will be much MUCH less formal… it will be a series of podcasts for pure fun. We will be joking around, discussing some of our favorite cooking shows and celebrity chefs… etc..

Stay tuned for that!

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Still alive! I promise!

November 15th, 2010 Chef No comments

Yes yes.. I know it has been a very long time since I updated the blog…. all I can say is sorry! We have been very busy with several changes to the menu. We are also planning a new project that will go beyond the restaurant itself… you will just have to stay tuned for that!

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Update from the Void….

September 4th, 2010 Chef 6 comments

Ok guys… heres the deal…

I started this blog awhile back… to keep in touch with you guys, the eaters…

Since the showing on Food Network… we have been extremely busy. Giving attention to the blog is not as easy as it was before.

BUT – I have not forgotten anything… I am still working on the cooking classes, as well as one night wine dinner events, and a full cookbook…

In short.. dont give up on the blog.. I am here.. and I read everything….

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Back….

July 7th, 2010 Chef 5 comments

So… I am back from miami… with good news and bad news…

Bad news first – My favorite restaurant in Miami was Los Quijotes. It was owned by a chef that was born not far from my moms birthplace. He had great food… I mean really good. Last time we visited he told us that he wasnt sure how long he could survive with the economy. Well… we went to visit him and his place is closed. After eating at many many “Spanish” places in Miami, I can tell you that his spot was very true to its roots. I am very sad to see them go.

Another of our usual haunts was Casa Pansa. This spot was owned by Miguel… a Spaniard from Madrid. The food was ok, but we went there for the show. He had a guitarist and 2 flamenco dancers that were from Sevilla. They put on a hell of a show. His spot is closed down as well….sad.

Good news? Very short… found new distributors. Yay!

Now the personal stuff….

huevos

Pan fried potatoes… fried eggs… pan seared chorizo link. Typical Spanish breakfast, and one you can get in Miami if you know where to go. Delicious.

Patas

An entire wall of different kinds of cured Spanish ham. Its ok to drool.

sammich

A sandwich of white chorizo and manchego. I make white chorizo at 13G as a special sometimes, but to find it cured on a slab of bread in Florida is pretty rare.

tabla

A traditional Tabla. A finished piece of wood used as a cutting board for cured meats and cheeses. This one has 18month Manchego, Jamon Iberico, Chorizo, and Lomo (cured pork loin). It was off the chain.

bitterkas

Holy crap… Bitter Kas. I havent seen this stuff since I left Spain. Its a tonic of herbs to help digestion that is carbonated and canned. Its only good if you like bitter herbs.

postres

Too full for dessert? Thats fine… take these handcrafted Spanish pastries with you. We did.

Dach

The local Miami wildlife… a spotted Dach… cuz I love dogs.

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SIGH!!!!!

July 4th, 2010 Chef 2 comments

I am finally getting a vacation. No time off since 13g was open to the public. 2 years later, Im taking a very small vacation. The restaurant will be closed Tuesday and Wednesday (the 6th and 7th) as I head to Miami for a much needed break.

This is (sadly) a business trip as I spend my time setting up new importers of our standard ingredients. It is, time off, though… so I guess its a vacation.

I will miss you all, and I will see you for normal business on Thursday (the 8th).

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Quick Update…

May 27th, 2010 Chef No comments

As you can imagine we are very busy. The showing of Diners, Drive-Ins, and Dives has really put us to the grindstone. I am trying to keep up with daily prep work, email, and blog posts as best I can.

I promise to answer each and every one of you as soon as I can!

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From Chef…

May 16th, 2010 Chef 1 comment

The response for the post about cooking classes was awesome. I will start working on getting that going as soon as possible….

Also… the online store will be finished soon, so our spice blends will be available to all.

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Trip D!

May 12th, 2010 Chef No comments

I had a blast watching the show. They did a great job with it and even left in a couple of the jokes between me and Guy.

I noticed someone has uploaded the segment to youtube, but the audio is out of sync. Anyone else out there able to convert it and put it up?

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Calling all regulars, fans, and foodies!

May 8th, 2010 Chef 13 comments

We have been trying to figure out if we want to start offering cooking classes at 13G. This will not be a class where we teach how to make one dish… this will be a true cooking series. We will begin with basics (knife techniques, seasoning, how to correctly boil an egg, etc etc), and continue on with seasoning, flavor combination’s, and full dishes.

We know that there are many people watching the blog that never post, and even more people watching the website. This is your chance to speak up and let us know if cooking classes is something you would be interested in.

If we do it or not really does depend on the response we get…. so send us a shout!

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