I'm Going to be a Guest Chef at a Restaurant!

Rags' Italian Bistro is a great little restaurant in Birmingham, Alabama.  The name "Rags" was the nickname of the father of the two brothers who own the restaurant, Johnny Lorino and Bobby Lorino, who are also Clare's cousins.  "Rags" was a food and beverage manager at several Birmingham area restaurants and even owned his own hot dog restaurant, where he served the dogs with his own secret sauce.  Honoring their father, the Lorino brothers have included the hot dog with the secret sauce on the menu of Rags, as well as other family recipes drawn from their Italian heritage.

On Monday nights, Rags has "Guest Chef Night."   The restaurant provides an ambitious cook or chef with access to the kitchen to prepare a special meal for at least fifteen guests  When I was in Birmingham last year, I went with Clare and her parents to Rags' on a Monday night when someone was being a guest chef.   While I don't remember her name, the guest chef prepared a delicious meal that included a salad, a salmon dish and two options for dessert.  

After that night, the thought of being a guest chef both intrigued me and intimidated me.  Back in college, I worked as a cook in a kitchen of a seafood restaurant, but, I never led a kitchen.  I have also never cooked at a level where I prepared entire meals for a sizable number of customers.   And, as my wife can attest, I get very nervous when I am cooking for large crowds.  So, quite frankly, I am not sure that I could do a "Guest Chef Night" on my own.  However, Clare's Dad, Frank, is an excellent cook who has made some incredible meals. 

So, together, Frank and I will be teaming up again as chefs for Rag's Guest Chef Night on Monday, February 21, 2011, which is President's Day.  We are planning for a multiple course dinner (appetizer or soup, followed by a main dish and concluded with a dessert) for our family and friends, as well as other customers who stop by the restaurant that night. 

Now, all we need is a menu, which is in the works.  More to come ...