www.1ecs.com
Press Release
ONE evening in mid may, Alex Forsythe and a small cadre staff of sous-chefs
and servers dressed in formal white restaurant attire arrived to the Lianas teaching center at Woodward park in Tulsa Ok to offers services to Bellenda Possie and Friends.
They rolled in crates of squash blossoms, Calstoga vineyard wines, Alaskan
halibut and organic local mushrooms form Planet Mushroom and enough fixings for a ten-course feast to help the folks enjoy their donation and huge contribution to support the new Lianas garden with a group of their friends. The garden had been transformed with the help of Lyn Wheatly of Lasting impressions to create the classic French country feel that she accented with BBJ Lines and Lavender packets.
Chef Alex worked at the induction burner from well equipped road case across from the stewards station as guests mingled in the foreground. It was the ultimate open garden kitchen experience. Donations came from as far as Markys in Miami who provided sustainable farm raised Caviar. Chef Alex teamed the Paddlefish caviar with Spaten Optimator Buckwheat Blini
"This is something we do every day," said Chef ECS Forsythe . "But lately there is such a strong demand for it, we have to offer other great chefs who all make it happen from a green event to consulting."
Chef Forsythe said he cooked at a dozen home parties this year, in Colorado,
San Francisco, the Caribbean and in Tulsa. The demand for them is so
strong that he has started a collaborative chef company three years ago,. ECS www.1ecs.com And while the
company's prices start at around $100 a person, a dinner by a ECS chef have
command upwards of $2,000 (via another recent philanthropic donation of ECS for ALS) a Tulsan person paid for services plus and travel expenses for the pod of chefs.
Mr. Forsythe is not the only star chef besieged by requests to cook in private
homes. Culinary Consulting and catering has always been an option for those who can afford
it, and some kitchens are designed with hired help in mind. As the kitchens
of the wealthy become bigger and better equipped, the chef-coming-to-you
treat while family, friends and business associates become a place of inspiration and comrade.
A Los Angeles couple paid extra for Mr. Forsythe to cook on a moving private rail car
last October. They wanted great cuisine and needed a chef that could mobilizes that for many days in a row from San Francisco to Denver. "You would not believe the wines that come out at some of these dinners I
get to provide my cuisine for, "One primary guest on the rail venture said to chef Alex' Hey, you know, this is the perfect time to open my '82 Château Lafite-Rothschild ( magnum for seven) I concurred of course!
"People love the idea of the a ECS chef coming to them and being the entertainment.," Mr. Forsythe said. "It's an extraordinary undertaking to do these swories. To feel the synergy from a venue to a individuals home we go between the location and the guest chef experience– it is a huge reward for the guest and host."
ECS, chefs who are known for their attention to detail and constant pursuit of fresh ingredients promoting local markets and synergy amongst chefs. often visit via phone and in person with the host several times to make sure all the details are flawless."We make sure we know the workings of the venue is in tune with the event always must be scooped out, where everything is," he said. "We get sort of obssed with making sure everything goes off without a hitch." Often the ECS chefs will offer each other up for gigs as they really are rewarded for this modern day round table of talent.
"Usually, with the newer homes, the kitchen is part of a great room, and the
cooking goes on right there, as part of the festivities," he said. "Some of
the kitchens these days are very well appointed, and the hosts are
really into cooking, too, which makes it really enjoyable.
The eight-course meal, which included Organic Valley spring greens with Global gardens field pesto , Lianas squash blossoms, Pettys Pietie Pork loins ala Cordon Blu Pork stuffed with Domain Chandon Champange soaked prunes and Duchess Potatoes towers, "was definitely the most exquisite, memorable meal we've ever had," said the host Bellenda Possie.
For some private dinners, the chefs bring sommeliers. Other times the hosts
dig deep into their own wine cellars. In this case the rep for Calastoga Vineyards was on hand to make suggestions and offer great varietal selections to match with each course.
"What it comes down to is not the material things, which can consume you,
but the time you spend with the people you love as chef Alex pours the Absinthe over the Vanilla scented organic sugar cube into a bath of Chadon champagne communicating that this is how the French revolutions spawned.. "How could you be any happier reveling in history and enjoying the good life and a real spring fling.
Forsythe Alex
866-999-1327
Sharnon Hewitt
918-587-3250
Markys Caviar.
www.markys.com
305-758-9288
Tobico Wasabi 113 g
Paddlefish 112 g
LeMur Vanilla
www.lemurinc.com
Tom Tate, Wine
Calistoga Vinyards
