The big game is right around the corner. Not that I have any skin in the game (I’m an Eagles fan), but being based in Denver it’s hard not to get caught up in the excitement of the fans here. This is also the week everybody shares their crappy Super Bowl party food, something you’ve eaten a million times, only…
appetizer
Lately, I’ve been doing a ton of recipes featuring beer, go figure… this one features the popular and trendy Brussels Sprouts. And although many of the trends for 2016 no longer include them as ‘hot’, they’re not going anywhere. As long as cabbage remains popular, these nutrition dense little veggies will remain on restaurant menus throughout the country. They are tasty, versatile…
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… While I don’t plan on…
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 me. I’ve also sacrificed friends,…
…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 other culinary programs from, yes,…