• Colorado Asparagus Salad w/ Blood Orange

    That Which Is Old Becomes New Again It’s no secret that chefs recycle dishes they have done in the past, most times those dishes will be tweaked to make them better, make them more seasonal, or just because they work really well. The Lobster Tacos I’ve brought to the restaurant are a version of the …

  • St. Louis Ribs, 72 Hours Later

    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 …

  • Red Chile Posole

    Do you own a slow cooker or crock pot?  I do, at least now I do.  I got one for Christmas, to be fair, ‘took’ it is probably a little more accurate.  The wife, on one of her many Christmas shopping adventures came home with one meant to be a gift for someone else.  I …

  • The Holidays are better with Glühwein

    I’ve never really had any strong traditions during the holidays. I like turkey on Thanksgiving, fireworks on the 4th are great and a nice glass of bubbly on New Year’s Eve is does make the night feel a little bit more special. But if I didn’t have any of these things, it would still be …