EuclidHall-ChowdaFries-FS-1

Chowda’ Fries at Euclid Hall

Change.  Evolution. These were the two words I have been contemplating for the last 2 months regarding my website.  If you’ve been a frequent visitor, you’ve noticed the site hasn’t been updated in what feels like forever.  It’s causing me tremendous guilt and guilt isn’t healthy.  Therefore, I’ve decided to focus my site more on …

Pizza-1

Pizza Dough and the Mighty Tomato

I don’t like tomatoes. Wait, let me quantify that…I don’t like raw tomatoes. Its part texture, part taste, and gag inducing. It used to drive my mother crazy. She would literally offer me cash for every slice of tomato I would eat. I guess she figured I would learn to love them eventually. That never …

PeaSoup-1

English Pea, Watercress and Mint Soup

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 …

HotSauce-1

Barrel Aged Hot Sauce (updated!)

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 wood barrel for a …