Lemon Risotto with Asparagus and Pecorino

On June 18, 2012

If you’ve been on my site for more than five minutes, you know I’m a fan of the sandwich. The sandwich is extremely versatile. It can be made with any choice of combinations, served hot or cold, deep fried, baked and taken along with you wherever you go. Risotto has many of the same qualities [...]

Continue Reading →

Grilled Pork Chops, Cauliflower Gratin

On April 10, 2012

Grilling meat, man has been doing it since the discovery and replication of fire. Before that it was raw meat baby. The practice of cooking meat, some say, has resulted in rendering the appendix useless, just a spare part. Theories regarding the appendix believe that it produced an enzyme to help digest and protect the [...]

Continue Reading →

Fried Chicken Thighs, Charred Corn-Red Onion Relish

On August 2, 2011

I survived, I figured I would and it was actually much easier than I thought. Save for the fact I work in a meat-centric restaurant, it really wasn’t that hard avoiding beef altogether. Pork was a little more difficult due my addiction to cured meats and bacon, but I found it surprising that chicken was [...]

Continue Reading →

Seared Chinook Salmon, Lobster-Corn Chowder, Tarragon Oil

On May 18, 2011

I’ve always prided myself on the fact that I rarely cook with butter and/or cream. When I started in this business, it was cream sauce this, butter sauce that, and while there are a myriad of things that you can do with each in regards to making sauces, none were ever exciting to me. They [...]

Continue Reading →
Ribs-8704

St. Louis Ribs, 72 Hours Later

On March 6, 2011

From the moment I took the job opening up this steakhouse, I knew I was going to purchase an immersion circulator. While I never took any interest in molecular gastronomy, sous vide cooking was something that I valued as a cooking method. Sous Vide applications use actual foodstuffs, not that the ingredients in molecular gastronomy [...]

Continue Reading →