Holy Moley! I had no idea a girl could be loved so much. Just when I was complaining to myself that I thought nobody was out there, here you guys came, to congratulate me on this major change in my life. I hope you will continue to come to this blog, even though I am no longer the “ballerina cook”. Should I take that picture down of me in the pot?
I am now officially a “Stage” for a James Beard nominated Chef, and his four amazing restaurants, learning how to cook. Someone pinch me. Please.
This week has been a whirlwind of chaos, celebration, crying, laughing, and lots of eating and drinking. On Monday night, I went to ‘How to Cook a Wolf’ (one of the restaurants I will be Staging at) where we were fed by the Chefs until we were so full that we rolled out of the small restaurant, down Queen Anne hill, and right into the new bar, Bathtub Gin. I had two amazing cocktails. I think.
After my emotional day on Tuesday (I don’t even remember eating that day), I woke up on Wednesday with a whole new outlook on life. I felt liberated, and ready to start a new chapter. I had a fantastic “retirement” party at the new bar, Tavern Law, on Wednesday night with many of my close friends. Before that, my husband Erik and I ate at one of my favorite restaurants, Lark. Last night I went to Quinn’s with my best friend, Lindsi, and I licked my fingers as I ate BBQ ribs and a cold potato salad. I am surprised that I fit in to any of my clothes this week. I also think my liver and kidneys need a vacation.
Cooking has not been happening, either, and I fear (with my new schedule) that this might start to be the trend. I can blame my lack of cooking this week on the celebrations, and also because we are moving tomorrow. Yes. I am crazy. Retiring my job, starting a new one, and moving houses? What’s next? Cutting my hair?
Oh, wait. I already did that too:)
It could seem like a quarter-life <clearing my throat> (plus a couple of years) crisis, but I believe I am just ready to start something new. I have been dancing since I was three, moved to NYC when I was fifteen, got a paying ballet job when I was eighteen. I am ready to start again, scariness and all. Who can say they have done one job exclusively their entire life? Not many.
I made this dish a couple of weeks ago. It was delicious, because of the briny olives, the creaminess from the artichoke puree, and the sweet acidity of the Brandywine heirloom tomatoes. Do I remember the recipe? No. Of course not.
I promise once my life gets back to normal, I will start to remember recipes, and teach you what I am learning from the restaurant. Until then, I will just show you these mouthwatering photos, tell you the ingredients, and you can fend for yourself. The halibut has a sundried-bread crumb crust, the artichoke puree has half-and-half and sauteed onions, and I made a “salsa” out of the heirlooms and the olives with some reduced white wine.
Good luck:)
August 28, 2009 at 12:23 pm
Oh my gosh, it’s so exciting to read about your adventure… you are absolutely OOZING with excitement
Best of luck to you & you’re going to have soooo much fun & learn tons. Teach us everything!
August 28, 2009 at 12:26 pm
That looks absolutely delish; the pictures are mouthwatering — and you will ALWAYS be a ballerina since it was such a part of your identity for so long, just as an artist is always an artist even if it isn’t their current profession.
Keep the awesome picture and just update bio as “professional ballerina turned professional chef” or something to that effect. 
August 28, 2009 at 12:30 pm
The pot picture is an important part of your history–my vote is to keep it. There will be a surprise for you at A&O this afternoon. If plans have changed or you are working elsewhere tonight, please ask them to refrigerate it., well above freezing. Today, people change jobs like clothes, but not many jump in as you have, fearless. Best wishes and many productive years in professional kitchens and in your home.
August 28, 2009 at 12:38 pm
I’m really excited for you! Keep the picture in the pot. I can’t wait to hear more about your adventures
August 28, 2009 at 1:55 pm
Ok, I completely LOVE your haircut. So chic! Please don’t take down the Kari-in-a-pot picture, it’s very distinctive.
And that halibut looks great… I think I can figure it out based on your clues and photos
August 28, 2009 at 2:01 pm
Keep the picture in the pot!
August 28, 2009 at 2:24 pm
Definitely keep the picture in the pot. Dancing will always be a part of you.
August 28, 2009 at 6:23 pm
I am very excited for you! What a wonderful change of direction, you will be fabulous. Looking forward to watching how you grow!
August 28, 2009 at 7:58 pm
I laughed out loud when the picture of you in the pot was first published and it still makes me smile whenever I see it. Leave it up. You’ll always be a dancer even if you’re not dancing.
August 29, 2009 at 12:10 am
Way to go Kari - I will miss you at the ballet. We have the pic of you in the pot posted on the wall at the shop, it’s a great shot, but, change is good and I’m sure that you will update it wit a better shot. Be well and good luck
August 30, 2009 at 5:30 pm
Keep the picture in the pot- it’s adorable! and could you PULEEAASE find us that recipe because it looks awesome!
August 31, 2009 at 9:00 pm
love the new hair cut! and wish there was a recipe for the halibut– looks amazing!!
September 2, 2009 at 1:09 am
Dancing will always be a part of you, even if you’re not on the ballet stage, so definitely keep up that fabulous shot of you in the pot! Can’t wait to hear about all of your future adventures.
September 2, 2009 at 11:27 am
I also think the picture should stay… it’s part of your history and incredibly charming! I’ve had the pleasure watching you with PNB and now I’m eager to hit your restaurants to experience your talent there.
September 8, 2009 at 6:25 am
mouth watering dishes
October 8, 2009 at 5:32 pm
kari- i know you didn’t post a recipe for this, but can you tell me what goes onto the crust on your halibut? this is such a noob question, but seriously… i was looking at this post again and now all i want is some delicious, crusted-but-not-fried fish