Sunday, June 01, 2008

Pics




At the market alot of people wondered what I have been up to and aside of working on the Walker House, I have been doing a lot of other fun stuff, so here are some pics of some of the things that I have been up to....






Jamming at the Old Royal Inn, Mineral Point




Thanking Buddha for getting rid of the snow



Did a Wild Game Dinner in Chicago with members of Chicago Police and Fire Departments
Pic of Me, my Sous Chef David and an old Marine Corps Buddy, SmaggieWas joking with Smaggie telling him this probably would be last time a couple Rebs surrounded a Yankee. Dave's From Texas and I am from Tennessee


Me pumping out a couple hundred Vension Pasties for the Dinner
The Wild Game Dinner was a blast, there were three of us that did most of the cooking to see the pics that I took throughout the week you can see them at http://picasaweb.google.com/chefmichaelhayes/ChicagoPics


My Kitchen Got Legal!!!


Chungachungabam!!!!!



Finished my first "Take Away" Menu-it has changed since, but most of the items are still the same, to get my most recent menu send me and email or leave a comment with an email address.

Spent the weekend at my first field burn...700 acres that needed to be burnt off...this was a definite cultural experience with my new found Mineral Point friends. We burned fields and I cooked a bunch of wild game...

I got a buddy, Beef Pickel and we had a blast cooking that weekend...pheasant, venison, pork, splitting wood, four wheeling and beer...
Oh, Shit....life is good!!!


A sign on the side of one of Tim's Cabin's that I thought was awesome...

Cheffy playing....Pheasant brined in salt, chipotles and roasted garlic, sprinkled with Cheffy Salt, wrapped in bacon and slow cooked on the grill...freaking awesome....

My buddy Beef holding out a Pheasant (one out of a few hundred) that were going to be let out the next day for a pheasant hunt out on Chief Chambers Club

My buddy Lance's dog, not biting the pheasant bacon....but spitting all over the chair...

The previous pics were taken on my buddy Tim Stracka's farm...700 plus acres of WonderLand...Trees, Lakes, Creeks, Animals, Moonlight and Beer...
Life is good...

Following are a couple pics of Tim's farm that I thought were cool...

You can see all of the pics of his farm and our weekend at http://picasaweb.google.com/chefmichaelhayes/TimStrackaSFarmPics

Even though I spelled his name wrong on the photo album...


Tree outside of Tim's Barn at Dusk the night before the burn


My buddy Beef asking "How do you want me to get this off of here Mikey?"

"Beef, just cut the sonuvabitch off the bone, grab one of my knives and cut the sonuvabitch!!!
Smoked Venison that we turned into BBQ




Splitting Wood, Loading up the Shed, Chewing Fat,Telling Lies, Eating Game and waiting for Beefy to hurt himself....

More Later...

Thanks for Logging In and witnessing my insanity...

Peace, Hugs and Cookies,

Chef



Walker's Back In Town-June 1, 2008

The Walker's Back In Town!!!




Yes, The Walker's Back...

Alot of people had asked me at the Market on Saturday when I was going to write in the blog again, I didn't realize how many people have actually been reading my stuff...Thanks that is pretty awesome...

So What Does the Walker Have Planned?

Currently the building is not open to the public, but in lieu of opening the doors I have incorporated an extensive catering service and developed a Take Away Delivery Service, if you have not recieved a copy of the menu or would like to be put on our newsletter mailing list shoot me an email at walkerhousechef@gmail.com

Aside of those two things we are focusing on perfecting our pizza dough recipe and expect to be doing pizzas by the middle of the month. Also starting on June 14th we will be a regular at the Farmer's Market, bringing our Miniature Pasties and whatever else strikes me as being fun to bring to the market.

Thursday, May 15, 2008

The Event Chef




Since my world in Mineral Point began there has been a ton of questions of my past world as being an Event Chef...although my descrips are pretty brief and we were not allowed to take any pics, I guess I can tell some stories and release photos that aren't mine...this is a pic of me jamming with a couple of my best friends in a basement in Virginia...me on mandolin,Chip plays whatever her freaking feels like, here it is on guitar and his beautiful Wife Mary is playing the upright bass, but she is not in this pic but will include some of her also...Chip is freaking phenomonal, if it's got strings that guy can play it...was a huge inspiration to the musician I am today....



I have cooked and played around with a lot of musicians...Alison Kraus was probably my biggest buzz...(I stole this pic from somewhere, am not sure where, but this is not mine nor do I claim responsiblity for it)

Man, I love that woman...

First off, about my job...

I was just a Chef....I cooked, cleaned, supplied dining rooms and dressing rooms...fed the bussers, the truckers, the roadies, the staff and ultimately the Band...

The job really was a pain in the butt, but every now and then we could catch a show and get back stage passes..

We would drive up in our truck, find the event coordinator, pitch a tent, unload a kitchen and cook three to five meals and supply dining and dressing rooms in our stint....although it sounds glorified, sometimes it wasn't that pretty...

I have worked other jobs that was not involved with Knoxville Events when I have cooked and hung out with other musicians/dignitaries...let me tell you most of them were not pretty...it's just a freaking job...

Here is a list of a couple of the people that I have cooked for, but am sure that I am missing a ton of them....

Alison Kraus and Union Station
President George W. Bush
Senator Lindsey Graham-(R-SC)
ZZ Top
Dierks Bentley
Poison
Ratt
Willie Nelson
Kenny Chesney
Tim McGraw
Faith Hill
The Black Crowes
Dizzy Gillespie
Mose Alison
The Counting Crows
Lucinda Williams
George Carlin
Henry Kissinger
Jerry Falwell
The Shriver Family
Dale Jarrett
Kid Rock
Gretchen Wilson
Sheryl Crow
Bonnie Raitt
Sam Bush
Aerosmith
Metallica
George Burns
Jerry Seinfeld
Tim O'Brien
Johnny and Edgar Winter
Fiona Apple
Dachs Fuchs
Melissa Etheridge
Jewel

Blah, blah, blah....there is a ton more that I am missing, but you get the picture...



I loved that job, but I think the biggest buzz is when you can make your own music and touch someone elses heart with your words...

Last night I played at the Old Royal Inn in Mineral Point and it was kind of cool that after I played the woman that inspired me to write this entry into the blog had tears in her eyes because she understood my story behind my song....

Hugz out to Monica and her beautiful family...

As far as stories go...hell, I have a ton of them....

From me sitting with Jerry "oh my freaking Buddha" Douglas and Dan Tsaminski over Coffee talking about my Lobster and Filet Dinner that I was doing in Nashville, to having Secret Service Agents hanging out with me at the bar after work (cuz they weren't allowed to leave my side), to George Carlin coming into the kitchen and telling me that was the best burger he ever had (with Cheffy replying "Dude...it was only a fucking burger"...was worth a couple chuckles...is fun when you can make George Carlin laugh...) To Billy Gibbons of ZZ Top telling my dishwasher that was the best omelette he ever had....

There's a ton of stories....

By the way, did I tell you I love Alison Kraus...and her son (an up and coming Chef that makes the best grilled cheese sandwiches that he ever did eat...ha ha)

She loves me too, she just doesn't know it yet...

On the tour with Alison I didn't get to go to any shows until her final show last year....yeah, I saw Tony Rice come up driving his own truck with all of his gear...crazy fucker....yeah, I hung out with Jerry and Dan...but never got to see a show until the last one in Nashville and got back stage passes and got the leaning post a couple feet away from Jerry "oh my freaking Buddha" Douglas...I was devestated...Jerry probably is my favorite guitar player of all time and I had no idea that that afternoon when talking about lobsters and filet's that I was having coffee with Jerry and Dan...what a freaking moron I am...

The thing about doing the shows is that you are not allowed to take photos, you are not allowed to be star-stuck, or imply that you are. Backstage and behind the scenes is their "Holy" ground that they want to be real people and just go out and perform and not feel like they are dealing with fans...so I was kinda stuck in that regard, but it is all as well...If I would have known that I was having Coffee with Jerry Douglas I would have freaking flipped...man he rocks my world...

Now with Alison it was different...I did a couple shows with her, she was comfortable with who she is and what she does and I was comfortable as well (regardless of how hot I thought she was...it was a respect thing...)

Although I am getting off on talking about Alison, there were a bunch of others that were just freaking phenomonal...

Alicia Keyes would be a big one, what a sweetheart and hottie...
Melissa Etheridge another hottie that was a more than beautiful person...
Jewel whom is as poetic with her style as she is with her words....
George Carlin who always is a funny fucker...
Mose Alison a great pianist and story teller, even if you made him do bong hits by himself...
Dizzy....a great gentleman that breathed music

I could go on and on, but you have the general gist of it....

This is part of my story anyway...

Love you guys and thanks for asking...

Chef...



Me, Chip and Mary playing Bluegrass in Zeke's Basement...



Me and Chip have so much fun playing together it is hard to drink beer....


And I couldn't end this post without another pic of one of the most beautiful women in the world....(stolen picture again...I claim no responsiblity...)

Ms. Alison Kraus



Thanks for logging in...

Love,
Cheffy

Wednesday, February 06, 2008

What's Time to a Walker House Ghost?



Ghosts are an extention of the self...nothing scary...our ghosts are cool as hell...

This picture is a courtesy of SlightlyWarped, not a picture of the Walker House Ghosts

This following is an excerpt from Prarie Ghosts Website, although this article is published throughout the internet, this was the first place I saw it and the only credit I found was "Copyright 2001 by Troy Taylor". Whether this is the author of this article or the websites copyright I have not figured out being that I have found the story in various spots with this being the only credit given.

"...It was built in 1836 and did a brisk business for many years, serving as a meeting house for men from all over the region. On November 1, 1842, a public hanging took place at the Walker House and a man named William Caffee was executed for shooting another man in an argument. The hanging was a strange and bizarre affair with the condemned man being brought to the inn astride his coffin, beating out the tune of a funeral march with empty beer bottles. He was a man that would be remembered in Mineral Point for many year and while no one would realize it at the time..... death would not keep William Caffee from showing up again at the Walker House.

In 1957, the inn closed it's doors and stood vacant for over seven years, abandoned to ruin and vandalism. In 1964, the building was purchased by Ted Landon and he was intent on restoring the place to it's former glory. As Landon began work on the restoration of the building, strange incidents started to occur that seemed to have no explanation, including sounds of heavy breathing and mysterious footsteps.

In 1974, the tavern and inn re-opened but things did not go well for Landon and his partners and in 1978, they sold the place to a Dr. David Ruf. He would place the management of the place in the hands of Walker Calvert, the man who would encounter the resident ghost more times than anyone else.

The strange sounds continued to be reported in the building, along with voices that came from nowhere and actual apparitions like that of a headless man who Calvert spotted in the dining room in 1981 . The spirit stayed visible for several minutes, wearing a rumpled gray suit of miner's clothing, and then vanished. A short time later, another ghost (this one with a head) was spotted on the second floor of the inn.

Is it really the ghost of William Caffee, still lingering at the site of his last moments on earth? The staff and visitors of the Walker House certainly think so..."

Prairie Ghosts Website




So is the Walker House Really Haunted?


This is a tough call. Do I believe there are ghosts here? Most definitely. Have I seen anything? No, I have not.

It is my firm belief that our ghosts are at peace with what we have done and what we are doing with the Walker House. I have heard voices, unanswered noises, the smell of cigars, cigarettes, body odor, perfume and have even gone as far as following the noises down the hallway in the middle of the night. So do I believe? Yeah, you bet your ass...

To kind of try to avoid the psycho-CheffyBabbles I am just going to make a list a couple experiences that kinda freaked me out...I like to believe that I am somewhat of a spiritual person and have become one with the happy spirits that exist in our building (I am staying at the hotel until we open) and there have been quite a few hair raising experiences no matter how much I say that I am at peace with these peaceful spirits.

I have been freaked out a couple times, with my last occurance happening last night but I am going to attempt to recall the more important ones if for no other reason then just for something for me to look back on sometime in my crazy life and to share the experiences with friends near and far that have asked about the ghosts.

Fact or Folklore?

Not to discredit the stories written on the internet but there are portions of the story that have been fabricated for the sake of folklore, such as Willie Caffee banging on the side of his coffin with beer bottles (beer bottles were invented almost fifty years after Mr. Caffee's death)

Willie did not commit the crime at the Walker House, it was the spot where he was hanged, the crime was commmited in a nearby town and Willie evaded capture for several months. When caught Willie was hung at Mineral Point, an area on the outskirts of town near the (not yet built) railroad depot, and the foot of the property of the Mineral Point Hotel (now known as The Walker House) It is factually reported that the hanging of Willie Caffee became somewhat of a spectacle with people travelling from all around the area to witness his demise. The stories vary but it is reported that several thousand people turned out to witness this hanging, one of the last in the Wisconsin Territory before becoming a state. (Capital Punishment was banned in 1853, the oldest state in the Union to abolish capital punishment. There is an official record of only 5 legal lynchings in the Wisconsin Territory and the State of Wisconsin with countless illegal mob lynchings of murderers)

Some accounts refer to the murder and others as Willie Caffee being a horse thief, both of which are accurate.

The factual basis is that Willie was in his middle twenties, a drinking man and somewhat of an arrogant kid. It is also true that Willie attempted to walk away from the confrontation but was threatened by his victim (and reportedly others) that came after Mr. Caffee with sticks and Willie shot one, stole a horse and escaped to a nearby town where he hid until turning himself in some months later.

Anyway...that's the general gist of the story, and I may be screwing parts of it up, am just trying to separate the folklore from the not-so-common knowledge of the man behind one of the most spectated and speculated lynchings in Wisconsin history.



So is Willie Caffee the Walker House Ghost?

Heck, I don't know...I blame him for the noises and me chasing empty footsteps down the hallway, in the dining rooms and other parts of the building but is it him or not I really don't know.

I am certain that there is more than one spirit here, some with distinct smells and sensations of presence, so if he is the Walker House Ghost, he is not alone (in my opinion)

What makes me so certain?

My first two experiences happened right after another when I first arrived in Mineral Point.

My first was in the first week that I was here and I thought I heard someone running down the hallway. There were three of us staying at the hotel (the husband/wife that own the hotel and myself). I had cooked dinner that evening and joked with them in the morning that I must of made something that did not agree with them (the bathroom was next to my hotel room), upon further discussing the noises with them they informed me that they used a bathroom on the other end of the hallway not by my room.

The next one was really my first "...oh that was freaky..." moment. It happened a couple days after my first incident. Outside of the kitchen entering the south dining room are two separate doors that leads to our outside dining area. The door inside of the south dining room that leads outside was under repair with a door and a piece of thermal-ply board covering the inside of the door. After I left the kitchen the thermal-ply started rattling like crazy, like someone was trying to get inside the door. I freaked out and got the hell out of there as quick as I could and being there was an exit to the front of the building within feet of where I was I opted to get the heck out of the building. Logic told me it was probably the wind, but I went outside and it was as calm as it could be...Your little CheffyBoy was spooked...this freaked me out. I went back inside the south dining room and the door was silent...I figured it was time for me to get the hell out of Dodge and shake off the shivers and rub my head from the tingling in my scalp....My imagination? Yeah maybe, but without any wind and no further explanation, I was kinda freaked out by all of the "what if's"

After that I did not have any experiences for a while other than a feeling of a presence that had overcome me, like someone was with me, sending shivering through my body...Imagination? Yeah, probably...the mind works in crazy ways...

My favorite story involved someone snoring in my room...now that freaked me out....

I had just gotten out of the shower and still dripping wet wrapped up in a towel I hear someone snoring in my room...I totally freaked out...got dressed in rapid succession still dripping wet from that mop on my head, grab the rest of my clothes and start to bolt downstairs. As I am headed down the stairs my boss Susan was coming up the stairs and I tell her about the noise and then I hear it again...

Did ya hear that? there it is again...

She starts laughing at me, it was the guy across the street emptying beer bottles into his recycle cans and the noise had echoed throughout the courtyard and it sounded like someone was snoring in my room...ha ha...Imagination? oh yeah...total fabrication by the endorphins in the brain housing group...that was freaking funny...

To be continued in the near future....

Cheffy

Monday, February 04, 2008

Mineral Point High School Choir Fundraiser

On Sunday, January 23rd I hosted a fundraiser for the Mineral Point High School Choir that was pretty awesome. The premise was that Chef Dave and I took some of the kids from the choir and cooked dinner for an expected 150pp, we wound up raising close to $1400.00 for the Choir to take a trip to Branson, Missouri to perform in April.

Here are some pics of the event.

















































Monday, January 21, 2008

Sustainable Dining Versus The Working Chef




Sustainable Dining Versus the Working Chef
Chef Michael Hayes

The sustainable food movement is expanding rapidly both nationally and globally. Restaurants, hotels, schools and colleges are increasingly embracing sustainable food options in their operations. Especially programs such as the Farm to School program, which provides grant money to schools so that they can purchase local food and provide education to today’s youth on the prospects of growing and purchasing local product.

As a chef, especially a hands-on chef, there are a ton of obstacles that face the individuals that appreciate and would love to embrace the idea of sustainable dining.

The general idea of doing sustainable dining is attractive to any chef; in my humble opinion it is always about the food; always has been and always should be. The attraction is taking food from the planet to the palate. If life were that simple wouldn’t that be a beautiful concept?

In my simplicity of thought it is inspiring as a chef and human being to think that ALL food and food-based products begin with the natural resources that Mother Nature has been providing the human race with for tens of thousands of years.

All edible product begins with some form of a phytochemical yet in our industry we are complacent in purchasing/accepting products out of a bag or a box that has wasted a huge amount of resources; both natural and unnatural; so that we can sell a product for the simplicity of the sale instead of attempting to reduce the carbon footprint.

The universal thought of buying local and organic foods is quite compelling; regional businesses and farms supports the local economy, reduces the use of energy and the environmental costs relating to shipping products. My thought process is not only related to the food tasting better and being fresher but somewhere in the background of my brain housing group I am wondering what in the heck are we thinking?

There are obstacles that the planning chef faces when trying to establish a sustainable dining program and certain procedures they need to walk through in order to make the sustainable approach a reality.

Some of the obstacles that chefs confront are:
 Year round availability of product
 Lack of a dependable market
 Supply versus demand
 Product distribution
 Fair market value

Unfortunately, due to the nature of our profession these obstacles are a large deterrent to chefs investigating and resourcing products that they can use in their establishment.

I have spent an incredible amount of time trying to decipher these (and other) issues in order to achieve a sustainable dining establishment, and I feel that there are steps that the professional needs to take in order to turn this thought process into a reality.

 Develop a food mission statement, map out your vision and incorporate the systems necessary to achieve your goal.
 Identify wants and needs
 Meet and greet the local farmers. Build lasting relationships with these individuals, there aren’t many people that are as down to earth as a farmer.
 Embrace flexibility in working with the local farms and establish a system that will allow flexibility not only in purchasing, but also in the supply and demand of local product
 Be creative in menu implementation, spending and budget restrictions
 Institute awareness to the general public about your program, the products available locally and brand your local farmer on your menu
 Consider launching a special meal/event focusing on local fare instead of attempting to re-vamp your entire menu
 Discuss food issues with your local suppliers, farmers and your staff. Be open to all ideas and thought processes.
 Design a consortium with local businesses and other local chefs to develop a "power of purchase" program
 Plan in advance. Now is the optimal time to speak with your farmers as they are getting prepared for the next growing season.

Sometimes it is difficult not to be discouraged with situations that seem improbable, I consider them stepping stones in the learning process. Instead of getting discouraged I evaluate all progresses towards a sustainable program. One of the best ways that I have found to put this thought process into perspective is by staying up to date on all the developments locally by keeping in close contact with local farmers/producers, farmer markets, local distribution companies etc. Taking that step back to observe the progress is easier and more practical than attempting to sort out the improbabilities and brick walls that we sometimes find ourselves confronted with.

As chefs, it is our mission to enhance the consumer’s food literacy and one way that we can accomplish this is to make the public aware of what is available to them. If we can enhance the knowledge of one person as to what is available locally and give them a more sophisticated insight to food economics; enlist their help in supporting our local farmers and economy; and work together towards making this dream of a sustainable program a reality; as far as I am concerned we are all winners.

Executive Chef Michael Hayes of The Walker House in Mineral Point is a free-lance food writer discussing issues that confront his profession. Currently Michael is working on making the Walker House a sustainable dining establishment that is scheduled to open this Spring.

Tuesday, January 08, 2008

Building a Tennessee Smokehouse in Wisconsin Snow

scroll down for whole story...





Find a flat spot in the Snow


A Snow Shovel


A pile of Bricks...


And get to freaking work!!!!!














I don't really keep in contact with any of my old Marine Corps buddies but one, Smaggie, and haven't seen him in twenty something years, we talk all the time but never see each other...he's always been in Chicago and I have always been moving around the planet cooking like crazy....

So anyway Smaggie makes it a plan to come visit me over the New Year Holiday...

So he tells me he's bringing some pheasant and venison...I get giddy....time to make a freaking smokehouse in the backyard...

Ah shit....forgot how much snow was on the ground.....





So I get bundled up and go outside and build this smokehouse out of some bricks that they had pulled up from the front of the hotel....it's freaking on now...

Smaggie shows up and I am just about done with it, we travelled all over hell trying to find wood chips to smoke the proteins that he brought and finally go to smoke some venison I marinated in soy, chipotle, brown sugar, CheffySalt and cumin. I took the pheasant and subprimal cut it, brined it in just salt and water, patted them dry, drowned them in CheffySalt and wrapped them in bacon, and I had gotten a pork butt that we threw on the smoker as well and we ate like pigs...

(they told me Smaggie and me had a couple beers....that's what I am told anyway)

Anyway...was some fun stuff, I really became one with the snow and that smoker that day and when that happens it rocks...