The Inside Dish
Posted: Wed Oct 17, 2012 11:24 pm
October 18, 2012
By Timothy Rubacky, Senior Vice President
In today’s blog, let me admit something up front. I’m a lousy cook. It’s not that I’m inept; it’s just that I don’t have time to become a master in the kitchen. (Those who know me well will claim it’s no such thing and that yes, I am inept in front of a stove. Sometimes it doesn’t pay to have close friends, does it?) I’m fascinated by the art of cooking because I do view it as exactly that: a true art. The way great chefs can balance so many ingredients, flavors and get the flavors just right is a joy to watch and an even bigger joy to taste.
If you’ve read any of my blogs, you know I love to eat. And I have the many hours spent on the treadmill in the gym as a reminder of just how much I enjoy a good home-style meal. I will also admit that our executive culinary director Regina Charboneau, an acclaimed Southern chef who has brought her family recipes to the American Queen Steamboat Company, has inspired me to try to improve my culinary skills. Just the other day I managed to make a roux without burning it. Of course, I will also freely admit that I ended up with enough roux to feed an army. It seems that to get it just right takes the perfect balance of butter and flour. I’d add a bit more flour when it seemed too runny only to turn it into paste so, naturally, a bit more butter would thin things out. Oops! Too much. So, I’d add a bit more flour to get things back in balance again. This went on repeatedly until I had to switch to a bigger pot. And then an even bigger one. Eventually I had a blob of roux the size of a bean-bag chair.
My point is that I am determined to become a better cook (if not a good cook). Like anything we do in life, what’s the point unless we push ourselves? Improvement is part of human nature.
At the American Queen Steamboat Company, we don’t bother to have weekly meetings to discuss ways to keep improving our product. Our people are so excited, creative and driven that ideas spring up each and every day. In every aspect of what we do on the American Queen, we are constantly seeking ways to improve even if it doesn’t seem like there’s anything to improve upon.
If there’s one thing we get raves about, it’s our cuisine. Chef Regina has found just the right balance of comfort food, contemporary surprises and good old Southern cooking to satisfy everyone. Her Andouille Hash is amazing; her Bananas Foster Stuffed French Toast divine. Bread Pudding with a Bourbon Sauce is a naughty treat to top off Grilled Catfish or perhaps some Peppered Brisket of Beef. I can never seem to resist the Cola-Glazed Ham or the Cheese Grits. And don’t even get me started on the mouth-watering Fried Green Tomatoes.
Never one to rest on our laurels, we’re always looking at ways to make Steamboating even better! We’re happy to announce that we’ve added some new culinary talent to the American Queen. Joining as culinary director is Bernard Cuillier, and the new executive chef is Kevin Oakes. Each brings more than three decades of expertise. Of course, Regina continues as American Queen Steamboat Company’s culinary director and continues to inspire the menus with her amazing family recipes that bring a friendly touch to our guests’ dining experience. The new chefs will be responsible for executing Regina’s vision.
Cuillier opened the award-winning Bistro des Amis restaurant in Houston in 2007 and has worked in Africa, the Middle East, Indonesia, Eastern Europe and South America after apprenticing at major international hotels and restaurants in Europe. Born in North Africa and raised in France, Cuillier holds a degree in food service and a diploma of hotel and restaurant management, as well as being certified by the World Master Chef Society in London. His stated goal is “To make each item we serve, and each service we provide, an enriching part of our guests’ experience.”
A noted American chef, Oakes spent 10 years at The Bellagio in Las Vegas and eight years at The Ridge Tahoe in Lake Tahoe. He has appeared on BBC Food (now BBC Lifestyle) and been featured as a guest chef at events including the James Beard Awards dinner (twice). He was educated at the Culinary Institute of America in New York.
And by the way, a laurel is a wreath of sweet bay leaves that crowned a victor’s head in ancient times (I didn't know that until I looked it up). Odds are, Regina’s found a way to incorporate those bay leaves in one of her mouth-watering dishes!
By Timothy Rubacky, Senior Vice President
In today’s blog, let me admit something up front. I’m a lousy cook. It’s not that I’m inept; it’s just that I don’t have time to become a master in the kitchen. (Those who know me well will claim it’s no such thing and that yes, I am inept in front of a stove. Sometimes it doesn’t pay to have close friends, does it?) I’m fascinated by the art of cooking because I do view it as exactly that: a true art. The way great chefs can balance so many ingredients, flavors and get the flavors just right is a joy to watch and an even bigger joy to taste.
If you’ve read any of my blogs, you know I love to eat. And I have the many hours spent on the treadmill in the gym as a reminder of just how much I enjoy a good home-style meal. I will also admit that our executive culinary director Regina Charboneau, an acclaimed Southern chef who has brought her family recipes to the American Queen Steamboat Company, has inspired me to try to improve my culinary skills. Just the other day I managed to make a roux without burning it. Of course, I will also freely admit that I ended up with enough roux to feed an army. It seems that to get it just right takes the perfect balance of butter and flour. I’d add a bit more flour when it seemed too runny only to turn it into paste so, naturally, a bit more butter would thin things out. Oops! Too much. So, I’d add a bit more flour to get things back in balance again. This went on repeatedly until I had to switch to a bigger pot. And then an even bigger one. Eventually I had a blob of roux the size of a bean-bag chair.
My point is that I am determined to become a better cook (if not a good cook). Like anything we do in life, what’s the point unless we push ourselves? Improvement is part of human nature.
At the American Queen Steamboat Company, we don’t bother to have weekly meetings to discuss ways to keep improving our product. Our people are so excited, creative and driven that ideas spring up each and every day. In every aspect of what we do on the American Queen, we are constantly seeking ways to improve even if it doesn’t seem like there’s anything to improve upon.
If there’s one thing we get raves about, it’s our cuisine. Chef Regina has found just the right balance of comfort food, contemporary surprises and good old Southern cooking to satisfy everyone. Her Andouille Hash is amazing; her Bananas Foster Stuffed French Toast divine. Bread Pudding with a Bourbon Sauce is a naughty treat to top off Grilled Catfish or perhaps some Peppered Brisket of Beef. I can never seem to resist the Cola-Glazed Ham or the Cheese Grits. And don’t even get me started on the mouth-watering Fried Green Tomatoes.
Never one to rest on our laurels, we’re always looking at ways to make Steamboating even better! We’re happy to announce that we’ve added some new culinary talent to the American Queen. Joining as culinary director is Bernard Cuillier, and the new executive chef is Kevin Oakes. Each brings more than three decades of expertise. Of course, Regina continues as American Queen Steamboat Company’s culinary director and continues to inspire the menus with her amazing family recipes that bring a friendly touch to our guests’ dining experience. The new chefs will be responsible for executing Regina’s vision.
Cuillier opened the award-winning Bistro des Amis restaurant in Houston in 2007 and has worked in Africa, the Middle East, Indonesia, Eastern Europe and South America after apprenticing at major international hotels and restaurants in Europe. Born in North Africa and raised in France, Cuillier holds a degree in food service and a diploma of hotel and restaurant management, as well as being certified by the World Master Chef Society in London. His stated goal is “To make each item we serve, and each service we provide, an enriching part of our guests’ experience.”
A noted American chef, Oakes spent 10 years at The Bellagio in Las Vegas and eight years at The Ridge Tahoe in Lake Tahoe. He has appeared on BBC Food (now BBC Lifestyle) and been featured as a guest chef at events including the James Beard Awards dinner (twice). He was educated at the Culinary Institute of America in New York.
And by the way, a laurel is a wreath of sweet bay leaves that crowned a victor’s head in ancient times (I didn't know that until I looked it up). Odds are, Regina’s found a way to incorporate those bay leaves in one of her mouth-watering dishes!