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
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
You want to eat rabbit? Where do you begin? In fact you are probably asking yourself where do I even buy a rabbit? Good news The Piggery in Ithaca, NY has them whole and in stock. Tim Mason my roommate, works at The Piggery as the manager and he loves meat. He makes it his … Continue reading You want to eat rabbit?
I would describe my experience with wine is something that I am still learning. Far from understanding and learning how to gauge wine flavors. Not sure what I find enjoyable and what I find as overindulgence. Michael is the head winemaker at Hazlitt Winery here in New York. This winery is best known for … Continue reading Hazlitt Winery
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
Flashback to the 1950’s the origin of monkey bread comes from magazines and boy scout camping trips. The name of the desert comes from the bread looks like a monkey puzzle tree fruit. Monkey Bread is an old-time Boy Scout favorite. This dish is made with very little effort. It can be made at home … Continue reading S’mores Monkey Bread
It’s common knowledge that chefs work long hours and are busy preparing food. My typical work day starts out with getting up in the morning. Oliver my dog likes to get me up around 7 am. For a walk at the dog park. In between that time I stop, get a cup of coffee and … Continue reading What A Chef Eats?