my day with executive chef darrell mizell

can i tell you how excited i was to get to wear a chef's jacket?!
this is me with Chief Executive Chef Darrell Mizell.  with over 45 years experience as an executive chef, he has a local following, knows his spices, and is funny as heck!  (not to mention he trained with the best including the likes of Morimoto & Mario Batali). he was kind enough to let me give inspiration for the special of the day.  i mentioned braised short ribs were a favorite of mine and he took it to a level that was out of this world!  here's what the menu read today:

Braised Short Ribs a la Ragout

French style short ribs presented in a burgundy herb and tomato essence with a rich french red wine sauce

Served with chef's three cheese au gratin potatoes

'chief', as GM Muhammad refers to the chef, used onions, tomatoes, lots of wine, and spices to create this masterpiece.  what's amazing about this staff is that the key players we're all in on this project from the moment Mr. Patel (who also joined us for lunch) decided to build it.  chef Darrell got to hand pick this kitchen where he makes his magic happen.

the special sold out within 20 minutes!  luckily they saved 2 portions for ben and i.  it tasted amazing!  i'm still drooling looking at this photo even though i'm sooo full!

 peek here at the special soup du jour, Spicy Shrimp Chowder!

taking notes as fast as i can to try and get all of his 45 years of knowledge in!

i was so sure we got along great until he met ben, took his hand, and moved in near his ear to say "i'm sorry"!  lol!  whatever!  chef is married to a redhead italian woman so i can't be that bad!

chef Darrell taught me how to do the incredible design on the plate.  you layer dots of dessert flavorings and drag a toothpick through them

Chef Darrell's Amazing Award Winning Key Lime Pie
Crust *makes 10 crusts so adjust accordingly
5 lbs graham cracker crumbs
1 lb melted butter
incorporate - grab a handful and squeeze it to see if it holds - add more butter as needed
hand press into pie pan - pack and pat it down
run your finger along the top edge to give it a lip (see pic of Darrell doing this trick!)
bake for 4-5 minutes at 350 degrees
freeze for 1 hour before filling

Filling *makes 6 pies so adjust accordingly
1 gallon sweetened condensed milk
1 quart egg yolks
1 quart key west lime juice
8 peels chopped very fine lime peel - don't get any white from the peel!
mix yolks on slow for 5 minutes (do not over mix or you'll make cheesecake)
add key lime juice and sweetened condensed milk and blend another 5 minutes
add zest and mix 1 minute
let stand in fridge overnight
stir air back into your mix before filling the crust (or you'll make cheesecake)
bake 225 degrees for 45-55 minutes.  check it at 45 - it should not jiggle