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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Chunky Guacamole and Trying to Get Home

On July 13, 2010

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’ [...]

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Greek Salad ‘Salsa’ Bruschetta

On May 26, 2010

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 [...]

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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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