The big game is right around the corner. Not that I have any skin in the game (I’m an Eagles fan), but being based in Denver it’s hard not to get caught up in the excitement of the fans here. This is also the week everybody shares their crappy Super Bowl party food, something you’ve eaten a million times, only…
salsa
Having been involved in food professionally for the last 25 years, it has always been an excuse to eat out as often as possible, to try new things in new places. But sometimes, and all of us feel this way, we want to go back to something familiar. Thus the massive resurgence of so-called ‘comfort’ foods. Gussied up versions of…
One of the great perks to being a working chef with a little reputation is the ability to consult with and for other restaurants. Usually this means taking on the role of the chef for a particular period of time or it could just be menu and recipe development, hiring a chef or any of a multitude of responsibilities where…
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 quoting. We will deconstruct a…