It’s the small things – that make big memories – and great times… Memories. It’s all about memories. Memories of the smiles, the laughter, the gracious hospitality, the feelings of being family, the wonderfully polite, curious children drawing with crayons just a few feet away – keeping eyes on what you’re doing. Memories of the […]
Maldive Fish Sambal – gently fried in gingelly oil with red onion and garlic – reconstituted slightly with boiling water at the end of the fry. I’ve wanted to make this dish for well over 2 decades – after tasting the Chinese version which is much more salty and tossed with a fair amount of […]
It’s time to start booking your wood-fired outdoor events for early spring! If you’ve got oak or hickory firewood – we’ll bring the grub! Have an open fire pit? Then think about hosting a primitive cooking event with our custom made asado crosses and grills!!!
Creative, custom learning opportunities in the privacy of your home.I was so happy to lead a wonderful interactive cooking class last night at a private home in Burke… I’m completely in my element as a trainer, instructor and coach. This time – a 15th birthday party with 10 little assistant cooks learning about knife skills, […]
Beet Napoleon with roasted garlic-shallot chevre goat cheese – lentil-red pepper puree – cherry tomatoes – Parmesan tuile – topped with roasted red and yellow peppers and Pecorino Romano crumble. The spirit of the season. I really do love me some beets!
My knives – what they’re for and how I use them – and some thoughts… From left to right: A slicer I rescued from a closing restaurant. A mixture of Sabatier chef knives – many of which I’ve had for near 30 years. A Wustof Santoku and a Henkel pairing knife. The cleaver is Kiwi […]
Reducing and further refining your reductions to make glaze. The good news is – the hardest part is behind you. Click here for Part 1 – Introduction to reduction stocks and glazes, or glace. Click here for Part 2 – Some thoughts, roasting bones and preparing mirepoix. Click here for Part 3 – Reducing, skimming […]
Reducing, skimming and fortifying your stock… Click here for Part 1 – Introduction to reduction stocks and glazes, or glace. Click here for Part 2 – Some thoughts, roasting bones and preparing mirepoix. Once you see the contents rise in the pot, mostly due to expansion, and see a few bubbles beginning to break the […]
A perfect party. Live music, drinks and a festive atmosphere. Nobody left hungry! We even filled to-go boxes at the end! The birthday spread… Beef Burgundy with Mushrooms and Pearl Onions – Corned Beef and Cabbage – Rosemary Redskin Potatoes – Jono’s Own Pulled Pork and Relishes – Carrot and Pearl Onion – Rigatoni Carbonara […]
Fresh chicken marinated in mustard and our own special blend of seasonings. A little spice and a ton of flavor. This particular dish was served with stewed pinto beans and jasmine rice.
Simply one of my favorite curries. Comfort food at it’s best. Fresh made tomato curry with coconut milk and just a hint of heat. The curry seasoning is from a 100 year old recipe and the garam masala is a Punjabi recipe which I have found to be simply perfect for the dish.
Part 2 – Some thoughts, roasting bones and preparing mirepoix. So ok chef, where’s the recipe? Well… I’m not gonna tell you how to make things, but I will certainly give you a basic rundown on how I do it. Until you’ve cultivated a foundation for stocks which you can duplicate in your sleep, go […]