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 [...]

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Goat Cheese Gnocchi, Spring Vegetable Ragout, English Pea Puree

On May 2, 2011

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 [...]

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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 [...]

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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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Ribs-8704

St. Louis Ribs, 72 Hours Later

On March 6, 2011

From the moment I took the job opening up this steakhouse, I knew I was going to purchase an immersion circulator. While I never took any interest in molecular gastronomy, sous vide cooking was something that I valued as a cooking method. Sous Vide applications use actual foodstuffs, not that the ingredients in molecular gastronomy [...]

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