• 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 …

  • Scallops with Cauliflower Puree

    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 recipe …

  • Moving On and Heirloom Tomatoes

    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 …

  • Butternut Squash Soup, Walnut Salad

    Originally Posted: 09 Sept 2009 09:55 PM PDT Autumn is easily my favorite season, from a personal standpoint. Professionally, I love Spring for the bounty of short seasoned vegetables like fava beans, leeks, nettles, morels, green garlic and peas. These are the items I wait patiently for, items I plan my menus around and I …