ChristopherCina.com

English Pea, Watercress and Mint Soup

Christopher — Tue, 30 Apr 2013 23:07:26 +0000

It’s that time of year again when chefs look forward to spring produce. Here in Colorado, the farmers markets open again and we start to see the first of the peas, favas, asparagus, ramps and rhubarb. If you ask any chef when their favorite time of the year is to be cooking, I would bet [...]

Barrel Aged Hot Sauce (updated!)

Christopher — Sat, 23 Mar 2013 23:13:27 +0000

This post is going to be a little different, mainly because I haven’t finished the sauce yet. I’ve done a little research and I’ve put together a recipe I’m hoping will work. While you can find plenty of hot sauce recipes on the web, I’m fermenting mine in a charred oak [...]

Rosemary-Onion Foccacia

Christopher — Fri, 01 Mar 2013 04:35:59 +0000

One of my culinary heroes is the Earl of Sandwich. A guy who, off the cuff, created what is in my opinion, the most profound culinary delight of all time, the sandwich. Were there other similar creations throughout the world in different countries and cultures? Probably, but I’m sticking with Lord Sandwich.

My family will [...]

Ginger Jalapeno Mignonette

Christopher — Tue, 19 Feb 2013 04:50:57 +0000

In my new role at my ‘day job’, I spend fair amounts of time researching trends, restaurant concepts, cuisines and what is new and happening around the country. In this role, my menus are no longer fine dining, nor am I looking to be ahead of the next trend. I’m creating food that is comfortable [...]

2012…It’s a wrap!!

Christopher — Wed, 02 Jan 2013 03:19:42 +0000

I think years down the road, when I look back on 2012, I will realize that this was the year everything changed. When I started 2012, I was the chef at one restaurant here in Denver, as the year ended, I was the chef at 12 restaurants spread around Colorado. Last year on the 1st, [...]