OSFH takes a month off! New menu in place, and new inspiration!!!!

after a month long honeymoon in Thailand, Cambodia and Vietnam- OSFH is back open and better than ever!

stay tuned (within 72hrs) for menus, pictures, and details!

OSFH- Thai one on!!!!!!!!!!!!!!

OSFH- usually food and business… this time fun!

Owner, General Manager, and Maitre D’ Whitney Walter celebrated birthday #2 here in St Thomas. It was a doozie. I thought I’d throw it up here- considering (A:)- we do get away from work (sometimes)… and (B:) we are here to live life outside of work (when possible!)

Happy Bday Whitney. I love you!!!

Thank you Chef Thomas Keller

Thank you Chef Thomas Keller

Chef Thomas Keller was both generous and inspirational when he personally signed a copy of his new sous vide cook book (Under Pressure) and mailed it to the Old Stone Farmhouse. To my amazement- the book arrived as a surprise, in a box with the “per se” return address… giving away what (or from who)- the box may be…

Opening the box and finding this amazing and professional gesture from one of the world’s most recognized and accomplished chefs- brought goose bumps to my arms for weeks! “Its about time and temperature”, he said. Thank you Thomas Keller. I hope we can cook for you at the Old Stone Farmhouse! You inspire us to achieve new goals, and continue or growth and development!!!

build your own “block” special

a few "block" plates

at the old stone farmhouse, the guest is invited to join us in the kitchen and view the nightly specials. From those selections- countless combinations of entrees can be built based on the diners preferences and hunger. Pictured, are a few examples of plates the guest has designed for dinner

abalone paillard (super happy with this one)

abalone is purchased from NZ in the shell. Guts removed, and crud cut out. The key here- the mussle is cryovaced and pounded thin in the bag. It keeps it in place, and breaks the mussel equadistant. Its folded into phylo dough and pan fried in clear butter. Super prep

mise en place

abalone Paillard- lemon caper sauce

on the current spring menu

foie bread pudding (as dessert course)

foie gras and caribbean rum bread pudding

Torchon of Foie Gras- local star fruit center

torchon

local carambola “train”

mise en place

presentation evolved, but this was first crack

ready to slice- drum roll

Charles Woodson, friends- and Family return to OSFH

We started the OSFH blog off with Charles Woodson and friends visit to OSFH last year- Our first visit/dinner at the Old Stone for Whitney and I. We had many thanks for Richard Barry that night (March ’10), and again have many thanks for Richard Barry this time too. Thanks Richard!!

Dinner for 15 went great, and included a jerobaum of Veuve sabred at the table and a big befgore and after dinner gathering in the kitchen for wall signing and more.

Charles signed a case of wine for us- and the full dining room went crazy for it! As the other tables where enjoying dinner and wine, Charles was gracious enough to move throughout the rooms and greet the diners. The place was ON FIRE!

After dinner (late night)- Charles, Rick, Richard and crew where very patient as an additional 25 or so OSFH diners had retreated down into the hallway and kitchen to get Charles autograph and “talk shop”. Charles was very accommidating and made our guests feel very special.

Our staff, Whitney and I thank you!!!!!!!!!!!

…and his amazing wine- “24″

Cheers to Charles Woodson and frinds

Charles, his wife April, Rick- his wife and friends where 15 strong

Charles took the ceiling

Charles and Rick

charles and wine maker Rick- Richard Barry to the right

off site catering at the (other) historic Paiewonski house, Hassle Island

Mr and Mrs Ricardo Charaf gave us the great honor of providing a food and wine experience at their beautifully restored 300 yr old home on neighboring Hassle Island. Thank you Ricardo and Josafina!!!

sous chef, working hard

looking over at beautiful st thomas

the galls

water front

beautiful porch area

we did work, eventually

more us (and the house)

its all about us (for a minute)

more crew (ya, we feel cool)

crew

crew

first course (minus the blackened bison wrapped wahoo)

dining room (although dinner was served outside)

the crew’s after party

off site catering event at the historic Paiewonski house, Downtown Charlotte Amailie

OSFH did 2 events here in the past several weeks. Both met with great response from the St Thomas public.