A Farewell to Garms
Posted by cmh gourmand on April 18, 2009
I can not take credit for the title – that goes to the esteemed Bear Braumoeller (of Slow Food among other things). Chef Drew Garms was at the helm of Details since it launched in December. The usual suspects and I had many wonderful nights eating his creations and enjoying discussions on grilling, smoking meats as well as many other foods and more.
Drew Garms - Bon Voyage
Drew’s last day at Details was April 14th. He is off to a country club in Little Rock, Arkansas to serve as executive chef. This will also put him 4 1/2 hours away from his family in Oklahoma vs. 18+ here in the capital city. Expect to hear more about Drew in the years to come – probably as a member of the US Culinary Olympic Team. I am certain the future will see Mr. Garms as chef and owner of a 4 star restaurant somewhere in the country. We won’t see him on Food TV or a reality series, that is not is cup of tea.
With the departure of Drew we lose some menu items at Details as well as many of the small things he invested hours of effort in order to make a dish just a little bit better. He made his own ketchup and smoked maple syrup. Drew devotes a lot of time to the small details. An example came to my attention the last time I dined at Details.
Wrapper
For whatever reason, I looked at the back of the paper strip that wraps the silverware. There was a phrase written on the back – language unknown.
I asked Drew about this and he mentioned that he required everyone preparing silverware to mark what they wrapped so he could track back any dirty spoons, forks or knives. Again – attention to details. Details will still be good, but it won’t be the same. Good luck and Bon Voyage Chef Garms!
If anyone can translate this phrase – post away.
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