• Goat Cheese Gnocchi, Spring Vegetable Ragout, English Pea Puree

    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 trust my staff, but what if…  …

  • Lobster Tacos with Roast Tomatillo Puree

    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 …

  • Soupe à l’oignon Gratinée…

    …just a fancy way to say French Onion Soup. Anybody who knows me knows I don’t put a great deal of stock in culinary schools. I’ve earned the right to think that way. I graduated from arguably one of the finest in the world. I’ve also had students from my alma mater and dozens of …

  • Chunky Guacamole and Trying to Get Home

    Having been involved in food professionally for the last 25 years, it has always been an excuse to eat out as often as possible, to try new things in new places. But sometimes, and all of us feel this way, we want to go back to something familiar. Thus the massive resurgence of so-called ‘comfort’ …