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 […]
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 […]
At a meeting around the grill with a few friends this past summer, or early autumn, one of them brought over some wild boar tri-tips for me to grill. After they were done, I sliced them super thin and ladled some freshly made veal demi-glace onto the dish and fed them to the gang. The […]
There’s nothing better than being prepared when you start to plan your next event. As the head-count starts to grow, here are a few questions you need to think about in the beginning. When you contact us to help plan your party these are the first things we’re going to want to cover. Hopefully this […]
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.