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 [...]
In my new role at my ‘day job’, I spend fair amounts of time researching trends, restaurant concepts, cuisines and what is new and happening around the country. In this role, my menus are no longer fine dining, nor am I looking to be ahead of the next trend. I’m creating food that is comfortable [...]
As chefs, we too are artists, and we, as artists, tend to take liberties with that which is traditional in trying to create something new. To do this, we use quotes ‘like this’ to inform the diner that this is ‘my’ interpretation of whatever I might be [...]
