Barrel Aged Hot Sauce (updated!)

On March 23, 2013

This post is going to be a little different, mainly because I haven’t finished the sauce yet. I’ve done a little research and I’ve put together a recipe I’m hoping will work. While you can find plenty of hot sauce recipes on the web, I’m fermenting mine in a charred oak [...]

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Jalapeño Crème Brûlée, Apple-Coriander Compote

On July 3, 2012

I’m an avid reader, especially magazines, cooking/food/kitchen magazines. There are also several food websites I troll daily as well as several blogs I check frequently, most are listed in the right sidebar on this site but I have been lazy updating it. I get several publications monthly and I always try and set aside an [...]

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Summer Spice, an Original Cocktail

On July 26, 2011

It took awhile for me to warm up to mixology, more specifically, the mixologist. It seemed like a glorified title for a bartender and I hate titles. That’s why when somebody asks me what I do, I reply that I cook professionally. I intentionally left my title off my kitchen whites. I feel titles are [...]

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Colorado Asparagus Salad w/ Blood Orange

On April 25, 2011

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 [...]

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Lobster Tacos with Roast Tomatillo Puree

On April 11, 2011

Sacrifice is defined as ‘the surrender or destruction of something prized or desirable for the sake of something considered as having a higher or more pressing claim.’  We make sacrifices every day, both large and small.  Lately, I’ve had to sacrifice my family for the sake of this new restaurant, my daughters aren’t very happy with [...]

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