South Hill Cider & Talking With Steve Selin

South Hill Cider & Talking With Steve Selin Chef Frank & myself were invited out to South Hill Cider to talk with Steve Selin and plant some new apple trees. Steve is a really busy guy and we were happy to get sometime to catch up with him. He is doing some really cool things at South … Continue reading South Hill Cider & Talking With Steve Selin

It Does Not Get Any Better Than Steak & Potatoes

  It Does Not Get Any Better Than Steak & Potatoes Whenever we eat an animal we must treat it with respect and care. We love potatoes and wanted to use them in a comfort dish. Adding in a tasty seared steak that really took it to the next effin level. The steak is an … Continue reading It Does Not Get Any Better Than Steak & Potatoes

The Changing Of The Seasons Comes A Changing Of The Menus

The Changing Of The Seasons Comes A Changing Of The Menus With the changing of the seasons comes a changing of the menus. It takes a lot of hard work to create unique menus every few months. As springtime approaches I always start to feel the pressure of running a farm to table restaurant. Produce … Continue reading The Changing Of The Seasons Comes A Changing Of The Menus

The Lost Of A Farm-to-Table Restaurateur

In late February I was reading the NYTimes and came across an obituary of 39-year-old Sam Beall (pronounced Bell). Sam was not someone who Chef Frank or myself had the opportunity to meet, but we would have jumped at the chance. Sam was killed in a ski accident, as report by the NYTimes. The Denver … Continue reading The Lost Of A Farm-to-Table Restaurateur

Gluten Free Opinion… Making & Baking Donuts

Everyone has an opinions, a different idea of what perfect taste is. There are many ways of cooking to getting the job done, maybe you learned at home like me. People say different things to us, trends change and dietary restrictions. Everyone seems to have a problem with gluten but imagine you are a baker … Continue reading Gluten Free Opinion… Making & Baking Donuts

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