![]() “He said to me, ‘I have this idea for Bartlett House-I would love to do a summer program with your grills and your cooking, to show our clients a different type of kitchen.” In the kitchen, Ruiz met the group’s executive chef, Michael Poiarkoff, who shared a love of wood-fire cooking. Seeing as he had little more experience than a year at Gato Dumas culinary institute, he accepted. ![]() In 2021, Ruiz got an offer to work as a line cook at the Maker Hospitality Group, which includes the namesake hotel in Hudson and the Bartlett House. I was going to be their guy coming with the parrillas.” Then COVID happened-and kept happening-as the grills sat idle. “I had a spoken agreement with an events company. “I was the first to use that style of grill here in the Hudson Valley,” Ruiz says. Plancha, infiernillo, parrillero, asador, the dome-before he knew it he had a line of parrillas that spanned styles from griddle to broiler. “That is where I started working with my blacksmith, Unlimited Metalwork, to design what I was looking for, looking at designs from Mallman and others from here and there.” In Uruguay and Argentina, grills, or parrillas, have a separate brazier where wood or lump charcoal is burned to prepare embers that are then shoveled under the grill to moderate temperature. In 2019, the couple bought a small farm in rural Columbia County, which they envisioned using as a potential wedding and event venue where Ruiz could offer Uruguayan-style grilling as a catering option. His previous career in law enforcement didn’t allow for the life of seasonal migration the couple wanted, so they switched to hospitality to be able to spend time with family in both hemispheres. The path to Embers wasn’t a direct one for Ruiz, who, with his American wife, had previously run a seasonal craft beer bar in the beach city of Punta del Este. The pop-up is so named for the style of cooking-big hunks of meat cooked low and slow over embers, as opposed to the Brazilian or American penchant for high-heat searing. Though radically changing American dining customs is a bit out of reach, Ruiz did set out to bring a taste of that tradition to the beloved Ghent cafe Bartlett House’s first seasonal, outdoor dining pop-up, Embers. It’s totally different than, ‘OK we’re going to be seated by the table by 6:30 and everything comes out.’” It will be in stages-just little dishes every time. “You spend the whole afternoon or evening there, and at different times a piece of red meat or a veggie or provolone cheese will come off the grill. “The whole concept is more about being together with family and friends around the fire than the food itself,” says Uruguayan-born chef Leo Ruiz. In Las Pampas, where red wine practically flows like water and beef is king, the asado is a long, slow, sacred affair and a regular part of social life. By all means, go out on tour this band does not suck.Like their Argentine cousins across La Plata river, Uruguayans are master grillers. It's my opinion and thats all, i'm not telling you to not go see furthur, nor am i trying to change how you think. I'd rather them NOT sounding like the grateful dead, with someone who does NOT try to play jerry's notes from songs he herd jerry play on, and does NOT try in vain to sound like jerry when he sings because i know, as well as any head it can NOT be done. I was right infront of the stage but would still not say it was a magical show, it was good and better then the show played here. I happen to like the sunday coney island show. If they chose to have yoko ono sing every song i'd still go see them. I'm more happy about phil and bob still being friends. I don't dislike him, he does play with confidence but to me i hear a more of a "rehearsal for a DSO" set, nothing really original. I don't go see furthur to hear JK, i could care less about his efforts. ![]() I was always anti DSO and in ways still are. You can do what you must to try and insult me, but i have thicker skin then you so it will prolly be a failed effort for you. You had to look up an "smart persons" word for confusion i'm not the one who needs a dictionary.
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