I believe it was Mark Twain who said that "cauliflower is just a cabbage with a college education," which is botanically true in that the great white flower is related to the cabbage family, and of course Twain is wittily referring to the reputation this Chou-Fleur has for looking like brains. Cauliflower is one of my very favorite Winter vegetables, so this year at Sere we featured it 3 ways.
I had an idea for New Year's Eve to feature tiny "cauliflower steaks" as an amuse-bouche, which we did with truffled bagna cauda. Marko really liked the premise and created a huge, genuine cauliflower steak, which is cut across the grain to show the "arms" of this Winter flower, which we roast, gently coat with Very Old Dutch Gouda, then pan roast again to caramelize & deepen the flavors. We serve this beautiful "steak" with kasha-- buckwheat that's been toasted and gently cooked with small dice of veg and herbs, greens grown locally (as in my backyard local!) by my dear friend, Zoe of Planet to Plate, wilted in a very hot skillet, and finally a rich red beet/fennel sauce. We like serving forth vegetarian food that is rich, satisfying & seductive to even the most ardent meat-eaters. Our Cauliflower Steak did all that...
We began our foray into cauliflower with a rich Cream of Cauliflower Soup, which didn't rely on potatoes nor really even that much cream. After all, cauliflower is white and when puréed in a background of beautiful vegetable broth, roasted garlic, and some heavy cream the result is magnified flavor, not a watered down barely hinting at cauliflower soup that is really a shitty potato soup. Not on our watch! We garnished this velvety liaison of sexy Wintry terroir with a "confetti" of tiny brunoise of fried potatoes, crispy leeks and cauliflower "debris" roasted with Bengali spices. To complete the garnish we made a scallion oil that sparkled with the hint of green we crave in wintertime. That was a gorgeous soup, but next up is a Moroccan carrot soup we have in mind, coming up very soon.
Finally in our trio of cauliflower gems, I made a snail dish that had been on my mind for awhile. Making 'bacon fat' profiteroles (using half butter and half smoky bacon fat we gather from Nueske's killer applewood bacon), I marinate the escargot in parsley & garlic -- the usual conveyors of flavor to these garden critters I love to cook simply-- then gently heat those snails up in a cauliflower cream we infuse with different herbs and finish with goat cheese to purée. The parsley and garlic slough off into the cauliflower and dance with the secret tastes of the herbs, then are cradled onto the fork by the profiteroles. I jokingly say that this dish is like God the way the bacon, especially the bacon, and the infused herbs work inside the flavors: in other words, you can't see Him, but you can always taste His goodness! Ah, well if comparing bacon to The Big Kahuna gets my soul in trouble, well, all I can say is that I am a Southern boy who loves my pig, and had to sneak it into e garden of eatin'!
So this entry is notebook fodder for my memories & database, as Spring has definitely sprung in Nola and these are the very last daze you can taste this trio of cauliflower pretty, pretty. It was quite a glorious trip into the brains and anatomy of cauliflower this winter, but we have more vegetable to reveal their secret inner lives of great flavor. Stay tuned, or run the heck over to Serendipity tonight to get the last of a beautiful tribute to an under appreciated white flower of Winter.
Hello again. Sorry it has been such a while since I wrote a blog. Writing wise, I've been playing with Twitter (my handle is @chefcdb so follow me if u wish!) and learning about Facebook for Serendipity. Gradually writing up our recipes too, with the help of my longtime chef de cuisine, Marko, so we have been busy behind the scenes. Marko just returned from an epic trip to India, inspired & feisty, and we are contemplating our Spring menu changes.
It has also been an intense winter, learning how to make the most of our Mid-City following for the restaurant, adapting to the neighborhood now that I am a resident of Esplanade Ridge, and learning to ride a bicycle. The hours are long when you start a new place, and so in all this season of transitions and tests, finding the hidden pool of words I use to mediate this world of cooking, love, and work got set aside, as I have been getting settled into the proper depths to reflect our sense of breathing space for Serendipity.
Spring has been delayed a bit this week before Easter, with what amounts to chilly blasts to we tropical fleurs of Nola, but if you were in the true Frozen North, you'd laugh at us huddled & bundled up against 50 degree temps. Nonetheless, this week is a time of reflection for me, and look for a few more frequent & smaller puddles of words to splash around in joyously celebrating our love of cooking, and a few more words about wines as well.
As a lifetime reader, it takes turning the page to see the rest of the story, right? Sometimes in life, it can be a crazy process to see the pages turn in your own life. I am feeling the optimism of this blossoming season, and will bring you more freshly cut fleurs & words from my kitchen to you very soon. It's a promise...
When we designed Serendipity, we had a few set ideas that we wanted to showcase about our style of dining here in New Orleans. First off, we wanted to make a glamorous BUT AFFORDABLE place, with great cocktails & an adventurous wine list. Ed Diaz has brought his classic punch riffs & timeless sense of the role of booze in New Orleans dining to a stunning & beautiful bar. Just like at Bar Tonique, the sun never sets on his exquisite hand-crafted cocktails that share nuances of how ice, old school spirits, and flourishes of bartender alchemy (bitters, phosphate, fizzy in house tonic water, etc) can elevate a drink into elixirs of sheer pleasure. Most of our Serendipity cocktails are just $8, and believe me -- they will get you focused on living life properly with that relaxed, New Orleans vibe of appreciating the finer things in life.
A good cocktail does indeed ease you into the meal, and my job as the chef of Serendipity is to seduce you with unexpected magic at the table. I love creating our precisely just-so creative food, but again, we strive to make it affordable. I sometimes worry that because writers always talk about my relentless, thoughtful sense of adventure that folks will think that we are expensive. They see we have white tablecloths & think that we might hook a vacuum hose to their wallets or purses, thus we get saved for 'Special Occasion' Dining. Now I love having fun with my guests on their Big Night Out (whether a birthday or anniversary, etc), but we believe in keeping our prices reasonable so that when "you just don't feel like cooking" that night you can slide into Serendipity for an entertaining bite and a stress busting glass of wine. We don't mind cuz we aim to really be 'a neighborhood joint' that makes life easier & more fun for our people.
Now that we are opening for weekday lunches from Mon-Fri, we can show y'all what we mean by being 'a neighborhood joint' for Mid-City & for my entire beloved city of New Orleans. We will expand our ideas of fun lunches, often with the notion of 'having a picnic' guiding my inspiration. Sandwiches, cool salads, reliably entertaining soups, and who knows what else we might put forth for a lunch. It seems that Mid-City has kept its blue collar sensibility intact, so we look fwd to meeting our neighbors in the shops, offices, and stores that dot the maps in Mid-City. We simply want to keep our American Can location popping & buzzing & ready to restore a bit of happiness in a hectic working week. Check out the lunch menu on our Facebook.com/SerendipityNOLA site for all the lowdown on lunch...and much besides as we grow our neighborhood joint.
I also really enjoy getting with our guests to explore the marvelous worlds of terroir & great wines from real vineyards. We have begun to find some killer wines from here, there, and everywhere...a beautiful New York Finger Lakes Cab Franc & a spot-on super dry Sparkling Riesling from Pfalz, Germany lead the charge of stunning, eclectic beauty on our list. Delicious wine is such a boon companion because balanced yet unexpected wines reveal such great flavors next to our food. The sense of adventure that we bring here @Serendipity makes life fully lived in Technicolor pleasure--at least, that's my aim as a chef & lover of libations. We want to bewitch, charm, reveal the daring, and tell the sweetest secrets of fun dining. Fine dining we leave to the stuffed shirts trying to extract 'money for nothing' but the privileged. We dig our Nola, in all its noisy, crazy, spectacular extravagances that color our ordinary days so unforgettably. We are gonna keep bringing that sense of joy to the table, plate by plate, sip by sip, so that together we can celebrate our beautiful city.
So for sure, when it is a special event like New Year's Eve (...and by all means, see the previous post & come swing in the New Year with us!) we go ruthlessly big, and on any given night, if you are hankering for 'The Show' we can do that! But honestly, I dig just as much that sense of why not head to Serendipity for some soul refreshment rather than just settling for pizza or casual mediocrity. My babies, if you wise...we can stretch those dollars just as far as a pizza place without much trouble, so come on bye on a weekday for supper or lunch. I gotcha on that too, so don't be fooled by thinking I'm a fancy chef. We cook for the people of New Orleans and all those visitors who love our beguiling city.
Just wanna make sure you know that we are serious about serving as 'a neighborhood joint' for Mid-City & Bayou St. John. Come see us at 3700 Orleans Ave (next to the public library in the American Can Bldg) or give us a call at 504.407.0818 if ya feel like making a reservation...See y'all this week for lunch or our regular suppertime mischief!
Open for lunch Mon-Fri from 11:30-2:30 Supper starts at 6 pm, but the bar opens at 5 pm, with supper until 10 on weekdays, until 11 pm on Fri & Sat and (for just awhile, after tonight's Sunday ends) closed on Sundays.
Thanks for all the support! I was just stopped this afternoon by a veteran Nola cop, not cuz I was in trouble (thankfully!) but because he recognized me from being on Chopped. He said I was among the most creative chefs he'd seen on the show but he liked it even more that I represented the spirit of Nola so well. Gotta tell you, it perked up my spirits, not to be recognized from a TV show, but because my passion for cooking in New Orleans made me stand out! That was a mighty fine compliment, and it's that fire for making the citizens of Nola happy, satisfied, and proud that motivates me everyday! I am a lucky so&so because my krewe believes in our food & our city together just as much, and with them riding shotgun alongside me there's no shortage of pleasure we can create for dedicated New Orleans diners! Try us...
So in our mercurial & inspired way at Serendipity, we have decided to enjoy putting on lunch every weekday, from 11:30-2:30, starting this Monday. Enjoy our creative, jazzy style for a lovely meal Mon-Fri. Come & getcha some...
I just posted the lunch menu on our Facebook page Facebook.com/SerendipityNOLA
So over here at my blog, I felt like showcasing our New Year's Eve menu:
Steak Tartare, with truffle emulsion sauce & petite salad of flowers & greens OR
Snails & Exotic Mushrooms in Bacon Fat Profiteroles, w Cauliflower-Garlic Cream
Spice Islands Rabbit Confit Indonesian Spices & Satay Sauce, Jasmine Rice 'Grits,' with Pickled Vegetables & Sambal
Black 'Squid Ink' Paella w Chorizo & Clams, with Saffron Shrimp
--Serendipity Palate Cleanser, a surprise sorbet...
4th Course Redfish "Amandine" w vegetable terrine & almond skordalia sauce, w smoky almonds, Rye Whiskey Brown Butter, OR
Duck Breast in Pomegranate Glaze with "Dirty Rice" Risotto (stuffed in piquillo pepper) Duck Demimonde Sauce, Cracklins Powder Scattered...
5th Course Medjool Dates Filled with foie gras mousse & roasted Served with Luxardo Cherry Syrup
Sparkly Passion Fruit Semifreddo w Baba Au Rum
We are doing a 6 pm seating & a 9 pm seating, for $99 (which includes tax & tip, AND a delicious sparkling wine toast)
I also will definitely have vegetarian options at each & every course. If ya wanna know more, please gimme a call or leave a message with your email & I will discuss my veg ideas for this gala NYEve...gladly!
So I can only say tonight-- that I wrote at the end of 2nd turn this Saturday, Dec 1st, I put down some ideas for the New Year's Eve Menu. I know it's the best menu I've ever written and the exploration of new dishes is always exciting. It's still in more or less rough draft but I can give you the basic themes & flavors tonight. I still reserve to completely change my mind or tweak a dish...but in my free jazz spirit I will let you in on what's up!
We are open this Sunday morning at 11 until 3 pm...having a fling at our Sunday picnic ideas in lunch/brunch launch mode! C'mon bye for tequila-mango glazed shrimp 'Banh Mi' style poor boy. We got our Hawaiian BBQ Pork 'Sliders' on cornbread, with greens, and our Adriatic cabbage rolls stuffed with buffalo & pork in a red gravy infused with sauerkraut & bacon...and more. Our egg dish today is a frittata of Marciante's gator sausage with artichokes boiled in da crab boil with 3 cheese blend...
Four of the 10 dishes are from my repertoire (2 from GG, a Delachaise dish, and one of my first ever reviewed dishes from when I worked w Agnes Bellet a long time ago pre-Katrina. That dish I did at the last doomed incarnation of La Louisiane. It's a squid ink black paella with clams & chorizo, enriched by aioli which makes it gleam a lustrous black. Saffron shrimp & scallion oil. Colorful for sure, but that's the first black rice I ever did. I am glad to dust it off from the vaults. There could be variations on the squid ink paella litany of recipes that are delicious, but I am stoked to revisit mine for the first time in 8 years... **see 'forbidden' black rice footnote at the end of my blog LOL 'the other black rice than opulent, glowing black paella.**
I just have had a few new dishes rattling around in my head that I can't wait to showcase. A few of them, like our rabbit confit we hook up from the Spice Islands of Indonesia, is something we been waiting to do at Serendipity since summer. Rabbit confit satay... From Banda islands, where nutmeg, mace, & cloves originate, we infuse a new way of thinking about whole spices in duck fat towards turning the fork tender bunny into a satay sauce. There will be a couple sambals & chile heat & pickled veg & of course-- rice! prob a red rice but even jasmine rice is great & we like using our homemade jasmine rice grits anytime we feel the urge. We have a slew of Rijstaffel dishes we aim to do as part of our Picnic program of lunch, brunch and festive to go food. I'm really looking forward to lunch & brunch taking off in the New Year. In the end, we will feature some really cool Big Feasting Patters that just have to feature a grain that may or may not be rice. Plans in the works, but back to...
New Year's Eve will have an early first turn that starts at 6-6:30 so you can make it to your party afterward well-fortified with an elegant 5 course menu. Then the last seating for midnight gets underway at 9 pm, but if you want make it to another nearby party by the stroke of midnight, we can do that, too even though I'd rather dazzle you at Serendipity.
The last course I made up tonight made me sigh for pleasure. Each course has two choices and I wanted something local & seasonal to kickoff the menu. I already had our Oyster & Absinthe Chowder in an opening slot. Marko asked me to consider hollowing out a satsuma "& go savory" he asked? You'll find out soon in the next installment...just thought I'd share my excitement...
By the way... We are open this Sunday morning at 11 until 3 pm...having a fling at our Sunday picnic ideas in lunch/brunch launch mode! C'mon bye for tequila-mango glazed shrimp 'Banh Mi' style poor boy. We got our Hawaiian BBQ Pork 'Sliders' on cornbread, with greens, and our Adriatic cabbage rolls stuffed with buffalo & pork in a red gravy infused with sauerkraut & bacon...and more. Our egg dish today is a frittata of Marciante's gator sausage with artichokes boiled in da crab boil with 3 cheese blend...and I am pondering another egg dish poached over sweet potato biscuits...maybe we will see you this afternoon, or during our usual Sunday Supper service from 6-10 pm. If you read this blog, try & drop by for a visit mid-week in Mid-City. I have high expectations for brunch in our 'hood @Serendipity & we hope you will come out for one of our Friday lunches in December & beyond. We wanna add Thursday lunch soon, and I bet we open for New Year's Eve lunch Picnic, too, and maybe a few other lunch shifts that week between Xmas & New Year's Eve...
**I have made a zillion (or maybe 5 only that we've served to the dining public over the years, really...) 'forbidden' black rice dishes, with my favorite being "There is a house in New Orleans, they call the..." Seared Foie Gras, where I put a seared chunk of foie gras on sticky rice with a deglazed blood orange pepper jelly sauce. It's a visual of blood orange of "The Rising Sun" of Japan cuz I sear the luscious, decadent liver with a Japanese spice blend, called 7 spice togarishi -- which I first encountered in bullet sized shakers with dried orange zest, chiles, sesame seeds, and shiso or seaweed sometimes in quality sushi bars. When I plate it I get to pour the reduced foie fat, blood orange & pepper jelly sauce into the black rice, but it comes from under the rice in a crimson dark orange by the time I get it to your table...if I get hold of local blood oranges, then I might give this a whirl again...I would like to have a seared foie gras option on the menu for New Year's Eve...for a little something extra to get just cuz it's time to splurge...cuz "there is a house in New Orleans, they call The Rising Sun..,"**
So we are launching our first lunch service this Friday, on Nov. 30 at Serendipity from 11:30-2:30. That's tomorrow, y'all! We are going to keep up these Friday lunches moving forward, and as a little lagniappe we will run the same menu on this Sunday, Dec. 2 for our brunch, with a couple of egg surprises, too from 11 am-3 pm. We will do the same Fri & Sun things next week, too.
I have always wanted to call our daytime service "Picnic" instead of lunch (and especially not brunch-- the more than four letter curse word that is the scourge of serious cooks, I jokingly say) because a picnic is a joyful escape from the routine, right?!! So let the Picnics begin @ Serendipity! Here is the menu we are gonna run:
Serendipity Picnic Menu
3 Sisters Stew black beans, hominy, and winter squash together in a thick soup finished with pumpkin seed & jalapeño molé $8
Cream of Cauliflower Soup confetti of roasted cauliflower & potato, scallion oil $8
Crab & Corn Johnnycakes little cornmeal "blini" carrying jumbo lump crabmeat roasted red pepper/eggplant purée & wasabi caviar $10
Greener than Green Salad Arugula tossed with honeydew melon, Thai sweet & spicy pumpkin seed brittle, chèvre & basil-ginger vinaigrette $10
How much do I love turkey necks? A lot, that's for true! I love 'em smothered in ghetto-rific rich gravy that them neckbones give up all by themselves. Oh, when our Louisiana street corner groceries boil 'em in crab boil spices, that's some mighty fine eating -- shredding the tender dark meat off those fragile bones. I will devour turkey necks anywhere I see them, and I love them with grits. A soul food classic!
Naturally, as a hoops player for life, I am a very competitive person, but I always appreciate what everybody does. Like I say, I haven't had any bad turkey necks, but what could I do as a so-called fine dining chef to make the best dang turkey necks that I can do? Well...
Well, turkey necks make a devastatingly good gravy. So I decided to give them a little mirepoix help (onions, celery & carrots) plus turnips & garlic browned in the pot after searing off them necks, with tomato paste & Marsala wine. Let simmer about two hours covered to braise in the oven. Tender meat, pulling off with a gentle tug, dark rich and a whisper of dry Marsala sweetness caressing the meat; vegetables just holding their shape. Good times, agreed? Well, then let's add black truffles. Because even a humble turkey neck, so dark & tender, deserves the opulent aroma of truffles. Blue jeans & diamonds, you know?
Then to just mess with your mind, we confront you with extraordinary grits. Actually, are they grits? See, we started passing jasmine rice through a home brew grinder to turn them into the same coarse, sandy texture as corn grits. Cooked this way, the resulting white, creamy porridge looks like a dead ringer for grits but swings the unmistakable aroma & touch of shiny sweetness of rice right at you, but it's baffling to the senses bcuz we are all so conditioned to think of grits as they always are. Our "rice grits" stop you in your tracks, both familiar & positively alluring in its unusual yet obvious rice flavor.
I was asked to think about celebrating Thanksgiving ideas in a locally sourced food (Locavore is the coined word!) universe, so I immediately decided to call it "What If the Pilgrims Had Landed in New Orleans?!" Feast, and we debuted a bunch of dishes tonight at Serendipity. I had run these turkey necks before, and it's funny how often I get stopped in grocery stores or out & about and asked about when we will feature them necks again. Haha it might be a hot summer day, and I will say "just wait for the late spell of Autumn or our "somewhat imaginary" winter times in Nola.' So we sold a good number of necks tonight and I hope we keep rolling them out. I love to win vs my ideas about what awesome things I can create. Turkey necks in Marsala & black truffles served with our hypnotic jasmine rice grits. Now i can check that off the 'bucket list' of my dream dishes perfected & ready to seduce minds, installing memories that make us love New Orleans even more.
Enjoy this story behind my longstanding love of soulful turkey necks. Catch y'all soon @ Serendipity. Not to mention the rest of the holiday menu, such as our Three Sister Stew, and our bourbon-fueled brown butter on pan-seared Gulf Fish for our 'Old-Fashioned Whiskey Menuiere' sauce, served with real oyster dressing. Turning cocktails like the timeless Old-Fashioned into food...yeah you right! Make a reservation at (504) 407-0818!
PS We all mourn the passing of legendary drummer, bandleader, raconteur and New Orleans treasure trove of music as Bob French passed after a long illness. He was instrumental in the revival of our booming brass bands, and was a great ambassador for our jazz & culture. I loved listening to him as a deejay on WWOZ 90.7FM, even when he was cranky! Truly a legend and take a moment to say praise in Bob's deep gifts he gave to us here in New Orleans. Our thoughts go out in mercy to the family, especially to the musicians he raised -- in his own talented offspring and to the musicians Bob French mentored. Our New Orleans is a better place bcuz of his skill, passion, and fierce dedication to the soul of New Orleans. Stay tuned to WWOZ, especially today (Wed. Nov 14) at 11 AM, for celebrations of the music & legacy of Mr Bob French! It's gonna be a great funeral for a local hero...
So I went on Fox8 TV this very early morning to promote tonight's gala benefit for ReNEW Schools, 'Future Takes Flight' at the Batiste Cultural Arts Academy on 3128 Constance Street from 6:30-9:30 to raise funds to send Nola kids on chaperoned trips to visit college campus facilities to begin getting dedicated to the pursuit of learning. Great cause for kids who deserve that chance!
I also talked a bit about our "Shrimp Wearing a Grass Skirt" in which I tried to slip in modern particle physics theory in an amusing way, declaring the shrimp to be photonic! LMAO I really didn't have enough coffee to truly make my point that our Grass Skirt Shrimp somewhat do look like coconut shrimp but the coconut flavor is instead in our young coconut slaw, made with Filipino coconut vinegar, shredded young coconut & coconut milk....and other stuff, too. Ah well, the joys of improv live TV...my photon statement just stayed shrouded in the ridiculous nature of my imagination. There it goes...and allegedly here is the link to the Fox8 website, where you can see us recorded for posterity's sake.
So on this Thursday, I will be like a photon, and be in two places at once, sorta! My day will start with a cooking segment at 8:45 AM (God help me!) on Fox8 TV. I will teach how to wrap our Shrimp "Wearing A Grass Skirt" and promoting a great benefit we will be doing for ReNEW Charter Schools, a terrific community asset transforming local schools into college prep programs. Their goal with their first fundraiser, 'Future Takes Flight'is to raise $$ to bring kids from New Orleans schools on trips to college campus facilities, especially to reach out to younger kids so they can become dedicated to dream for success. We are sending some food, our Absinthe Shrimp Remoulade in Dixie Cups, to the benefit.
I will be busy at first on this Thursday night, handling a marvelous & rare edition of 'Drink Like A Pro' with Debra Lewis of Vintage59 and some astounding French wines from the regions of Champagne (legit grower bubbly), Alsace, Burgundy for the whites, and a gutsy Minervois blend and a special old 2007 Cahors for the reds. This is a tremendous value tasting for 'Drink Like A Pro,' just a really rare opportunity to meet these stellar wines with me at Serendipity from 6-7pm on Thursday, Nov. 8.
Then after we do the Vintage 59 feature, we will let 2 attendees get free tickets to attend the 'Future Takes Flight' Benefit for cocktails & snacks. Please read the press release below for further info on this great cause. Make a Big Night of it, and support education for the students of New Orleans.
Future Takes Flight, the upcoming inaugural fundraiser for ReNEW Charter School, is a cocktail and small plate eventaha opening this coming Thursday Nov. 8th from 6:30pm to 9:30pm at Batiste Cultural Arts Academy at 3128 Constance Street, New Orleans, La. 100% of proceeds will help finance chaperoned, guided college trips for 450-500 ReNEW students, to 5 cities throughout the US. These trips help our students, many of whom will be the first generation of college attendees in their family, to better understand the college application process and the reality of what college life is like.
A little background on ReNEW: we operate 5 schools serving over 2300 k-12 students throughout the Uptown and Irish Channel area, including 2 Irish Channel high schools which are basically a last-stop for very at-risk youth that have dropped out previously, been incarcerated, or had other problems which have severely impacted their prospects for the future. ReNEW’s aim is to turn their direction around 180 degrees, and we are making strong headway, with 53% of all ReNEW students on a college track. ReNEW has a goal of making system-wide change in the New Orleans k-12 public education system and is on track to meet a 2014-15 goal of serving 10% of the city’s youth. Our mission has revolved around taking over management of schools with some of the most challenging track records in the city – with the most potential for improvement.
The party will feature music from the Yat Pack and food and hand-crafted cocktails from restaurants city-wide and will benefit a great cause: the cultural education and college focus of ReNEW k-12 students. Patron Party tickets which include Atchafalaya Restaurant-catered food and a 5:30-6:30 party at head-of-school Gary Robichaux’s house, are $250. Tickets to the main event are $100 and there are also sponsorship opportunities available at various levels for interested businesses. To purchase tickets or for more info, please visit us online at http://www.renewschools.org/ftf.