• 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 …

  • Chunky Guacamole and Trying to Get Home

    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’ …

  • 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 …

  • Greek Salad ‘Salsa’ Bruschetta

    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 …