Banana Bread Pudding with Caramel Sauce
On November 30, 2011
Today marks the first month in my new kitchen. We’ve completed the concept and changed the menu to a fresher, more seasonal list of offerings. While that was a challenge, it was easy compared to the next phase, changing the culture in the kitchen. That means erasing the ingrained bad habits, creating work ethic, instilling [...]
Aioli 101
On November 10, 2011
It seems whenever I go over to a friend’s house for dinner, the subject of my job comes up. Chefs like Gordon Ramsay, Bobby Flay, and Mario Batali, along with shows like Top Chef, Hells’ Kitchen and No Reservations have glamorized the life and work of the chef. These blue collar service industry employees have [...]
Fried Chicken Thighs, Charred Corn-Red Onion Relish
On August 2, 2011
I survived, I figured I would and it was actually much easier than I thought. Save for the fact I work in a meat-centric restaurant, it really wasn’t that hard avoiding beef altogether. Pork was a little more difficult due my addiction to cured meats and bacon, but I found it surprising that chicken was [...]
The Vegetarian Experiment
On July 20, 2011
It’s funny how the things we begin to accept as we get older are generally those same things we swore in our youth never to compromise on. For some it’s politics, for others it’s art, for me, it was my diet. I’ve been a carnivore since day one. I love meat, in all forms, shapes [...]
Almond Poundcake, Cherry-Goat Cheese Ice Cream, Cherry-Whiskey Sauce
On June 28, 2011
What is it that sets individuals apart from the masses, be it chef, writer, photographer or what have you? Is it their creativity? In part, yes. Is it their execution? Most definitely that is a large part of it. But there is a single factor that encompasses all these little attributions that make up what [...]
I’m living every dad’s dream right now, a little break from the family. The mrs. has left and taken both the girls with her to Europe for two months. For now, there is no more fighting for bathroom time, no snarky remarks about sports on TV, no crying, no spilled bowls of cereal, no arguments [...]
Seared Chinook Salmon, Lobster-Corn Chowder, Tarragon Oil
On May 18, 2011
I’ve always prided myself on the fact that I rarely cook with butter and/or cream. When I started in this business, it was cream sauce this, butter sauce that, and while there are a myriad of things that you can do with each in regards to making sauces, none were ever exciting to me. They [...]
Here it is, my first day off from the restaurant, and I’m celebrating with a new post. It’s been 47 consecutive 14-18 hour days, but who’s counting. Honestly, I probably could have taken a day off sooner, but chefs, by nature, are control freaks. It’s not that I don’t [...]
Colorado Asparagus Salad w/ Blood Orange
On April 25, 2011
That Which Is Old Becomes New Again
It’s no secret that chefs recycle dishes they have done in the past, most times those dishes will be tweaked to make them better, make them more seasonal, or just because they work really well. The Lobster Tacos I’ve brought to the restaurant are a version of the [...]
Lobster Tacos with Roast Tomatillo Puree
On April 11, 2011
Sacrifice is defined as ‘the surrender or destruction of something prized or desirable for the sake of something considered as having a higher or more pressing claim.’ We make sacrifices every day, both large and small. Lately, I’ve had to sacrifice my family for the sake of this new restaurant, my daughters aren’t very happy with [...]
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