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 find any recipe for basic chicken stock, dash off to […]
Category Archives: From the Chef’s Table
A time intensive dish to prepare. The duck is dressed and fully boned out. All fat and skin is removed and rendered. The bones are roasted separately and then a stock is made. The stock reduces from 2 gallons to approximately 1/2 a quart and is finished with organic Sultana raisins. The rendered fat is […]
Drizzled with a bit of extra virgin olive oil and pomegranate reduction. Very light, easy on the palate and well suited for a number of wines.
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 […]
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 […]
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