Rosemary Scented Pumpkin Ravioli, Brown Butter

On October 31, 2012

Hurry up and wait. That’s what life has been like for me since I began photographing the cookbook. It’s a fabulous opportunity but an arduous task. Between the 60-70 hours a week at the restaurants, there has been another 10-15 hours a week photographing, waiting, photographing, editing and uploading photos. There hasn’t been much time [...]

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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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