Barrel Aged Hot Sauce (updated!)

On March 23, 2013

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 [...]

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Charred Romaine with Caesar Vinaigrette

On August 30, 2012

I’ve been doing an inordinate amount of menu writing lately. Summer menus, fall menus, beer dinner menus, wine dinner menus, charity dinner menus, harvest dinner menus…it really does require a great deal of research. Some dishes are variations on past winners, some are variations of meals encountered in other establishments and some are completely original, [...]

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Garlic-Chile Pork Bánh Mì with Coconut Lime Dressing and the Value of Opinions

On June 4, 2012

To be a successful chef, you need to be able to take criticism. This is definitely a field where everyone has an opinion and social media, being what it is, has made those opinions instant, anonymous and for the most part permanent. Thick skin is a must, as is knowing when to blow off an [...]

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Bacon & Egg Bruschetta with Baby Tomatoes

On April 22, 2012

Until recently, I wasn’t a fan of breakfast. Not at home, not at a restaurant and especially not at work. At work, I’ve always felt breakfast was beneath me. But now my mornings start earlier, thanks mainly in part to my daughters. And while I like plain and traditional breakfasts, they were still [...]

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Almond Poundcake, Cherry-Goat Cheese Ice Cream, Cherry-Whiskey Sauce

On June 28, 2011

What is it that sets individuals apart from the masses, be it chef, writer, photographer or what have you?  Is it their creativity?  In part, yes.  Is it their execution?  Most definitely that is a large part of it.  But there is a single factor that encompasses all these little attributions that make up what [...]

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