One of my personal all time favorites is Smoked Salmon – in any presentation – and I never pass on an opportunity to to have some when I can. Earthy, great balance of flavors, accented with freshly roasted red pepper, Chevre goat cheese, shallot brown butter and topped with melted Gruyere. Good for a range […]
Author Archives: The Chef
A perfect little canape for your wine tasting event or a full size appetizer portion per guest. Rich, warm, filled with chevre goat cheese and shallot brown butter, topped with browned Gruyere. Works wonderfully with lighter reds and heartier whites. Think Zinfandel, Malbec, Pinot Noir, Melot, Chardonnay, Viognier.
A wonderfully light canape with a great burst of crisp sea flavor. Gentle on the palate and pairs well with lighter, acidic whites. Think Viognier, Muscat, Pinot Grigio, Riesling.
A dish currently in development in the test kitchen, not quite ready for prime time – but rather tasty. Structurally it’s a southern Indian curry base, heavy on the tomato with additional turmeric beyond the amount found in typical curry powders (we grind and toast our own). Okra and banana are added midway through the […]
Anthony Bourdain… You break my heart you filthy bastard… You break my heart… You’re not my idol – never were – not even the reason why I ever picked up a kitchen knife… But you’re certainly one of the reasons I’ll probably never put one down… You were an inspiration – and will be deeply […]
Don’t throw those greens out! Make something with them!!! Braised Kohlrabi greens and beet greens with onion, garlic, 1/2 tspn of Sichaun peppercorns, celery and jalapeño in a glaze of brown sugar, soy, red Chinese cooking wine, finished with a pad of butter. S&P to taste
Late season summer squash which holds up well to significant time in the pot. I find myself missing the garden gems already. Hello December.