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 [...]

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Black Bass, Grapefruit & Crab Salad, Caramelized Bok Choy, Citrus-Ginger Dressing

On June 16, 2011

I’m living every dad’s dream right now, a little break from the family.  The mrs. has left and taken both the girls with her to Europe for two months.  For now, there is no more fighting for bathroom time, no snarky remarks about sports on TV, no crying, no spilled bowls of cereal, no arguments [...]

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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 [...]

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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 [...]

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Scallops with Cauliflower Puree

On October 7, 2010

Lately, I always feel guilty when someone asks me about my site. I’ve been unable to post recently due to a various set of circumstances and I feel if they get on the site, they’ll be staring at the same article for a month. But fear no more, I am here with a new [...]

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Moving On and Heirloom Tomatoes

On June 9, 2010

We’ve all heard the phrase ‘one step up, two steps back’, but as simple as that statement is, it’s no truer than ‘one step back, two steps up’. I find myself thinking about the latter phrase in light of a new position I have taken at a restaurant outside of the corporate world. I’m leaving [...]

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This Salsa IS a Salsa

On May 6, 2010

Originally Posted: 06 Oct 2009 12:13 AM PDT

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 [...]

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The Signature of a Chef

On May 6, 2010

Originally Posted: 11 Nov 2009 01:29 AM PST

Every chef has one.  For some, the dish may have evolved from something simple.  For others, the signature dish was carefully designed, tested and executed.  Either way, it is this dish that shows where the true heart and soul of a chef lies.  Is he a master [...]

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Steelhead Trout and the Revelation

On May 5, 2010

It’s all about the content and lately, I feel, mine has been sorely lacking. My original idea was to do a post a week. I had my weekend to shop and prepare something that we could eat as a family, at least that’s what I thought. The problem [...]

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