one plate at a time.

I am honored to report that I have recently been nominated for a James Beard Rising Star Chef Of The Year Award. I am one of twenty eight semifinalists. On March 18th they will announce the finalist. I am excited to find out the outcome! I want to thank the person or people who submitted my name to the James Beard Foundation. I was truly in shock when I read my name on their website. I am proud of our accomplishments at restaurant a(MUSE.). This nomination may have my name on it, but it is a tribute to the hard work of all our dedicated staff.

When I was a young cook, I once told my mentor at the time, Kevin Reading, that I aspired to one day be a regionally great chef. He was very encouraging and stated that anything was possible through hard work. To me, regionally great meant a chef who was known in the mid atlantic for creating an excellent product and developing a style of cuisine that guests would come from surrounding areas and beyond to enjoy. At this point I feel that I am on my way.

With cooking I have never been in competition with anyone but myself. It would be great to be a James Beard Finalist. No matter what happens I will still keep cooking, doing my best  to cook a high level of cuisine one plate at a time.

A look at recent plates at at restaurant a(MUSE.)

Photo was taken by Courtney Swift.

Photo was taken by Courtney Swift.

foie gras

Hudson Valley foie gras with carrots and pine (CS Photo)

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In the kitchen (CS Photo)


Nantucket Bay scallops - trout Roe - lardo - potato - fennel

Nantucket Bay scallops – trout Roe – lardo – potato – fennel (CS Photo)

flatiron steak - onion - turnip - hedgehog mushrooms

flatiron steak – onion – turnip – hedgehog mushrooms (CS Photo)

house cured coppa - Cheseapeake gold oyster - oyster mushroom - cedar - sunchoke. a broth of mushroom, cedar, ham, and oysters poured table side.

house cured coppa – Cheseapeake gold oyster – oyster mushroom – cedar – sunchoke. a broth of mushroom, cedar, ham, and oysters poured table side. (instagram picture)

oak creme brûlée -orange curd - bourbon -molasses - shattered caramelized honey gummy - smoked almond

oak creme brûlée -orange curd – bourbon -molasses – shattered caramelized honey gummy – smoked almond (instagram picture)

razor clam - foraged sumac - wintered acorn - spice bush gel

razor clam – foraged sumac – wintered acorn – spice bush gel (instagram)

beach bonfire our version of smores

beach bonfire our version of smores (instagram)

Lobster - beets - horseradish - rose hip vinaigrette

Lobster – beets – horseradish – rose hip vinaigrette. A plate created for a tasting menu. (instagram)

Thanks again for everybody’s love and support.


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5 thoughts on “one plate at a time.

  1. Congratulations, Hari! You deserve it! Mary C. Miller Academic Advisor Associate in Arts Program

    “No one can make you feel inferior without your consent.” Eleanor Roosevelt

    From: “THE COMB & WATTLE – a inspired food and drink blog (MUSE.)” <comment-reply@wordpress.com> Reply-To: “THE COMB & WATTLE – a(MUSE.) inspired food and drink blog” <comment+eyqitkakcaxrtkvf7hj9jek@comment.wordpress.com> Date: Sunday, March 10, 2013 10:31 PM To: Mary Miller <mcmiller@udel.edu> Subject: [New post] one plate at a time.

    The Comb & Wattle posted: “I am honored to report that I have recently been nominated for a James Beard Rising Star Chef Of The Year Award. I am one of twenty eight semifinalists. On March 18th they will announce the finalist. I am excited to find out the outcome! I want to thank t”

  2. Congrats! Nomination is well deserved. Wish we lived closer and could visit a(Muse) more often! You are one of the best!! Paula Haney

  3. I love talking about your restaurant out here in LA. People are always like, ‘Delaware?’ And I’m like, you know about obscure restaurants in Denmark but you still don’t know all of the states. Get with the program people. Delaware is a ‘small wonder’ because of creative and hard working restraunteurs like Hari, Josh Grapski, and Kevin Reading! It has been my honor to have been able to work with these inspiring businessmen.

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