Duck 2 ways – Sous Vide Breast with Confit Leg 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 […]
Part 1 – Introduction to reduction stocks and glazes, or glace. 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 […]
Village made – cooked with fire. It has to be the best.
Some preliminary planning for your next catering event always helps. 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 […]
Not the way to ring in the new year… 2k worth of bubbly? In the middle of your kitchen? At The French Laundry? In TK’s flagship kitchen? Huh? https://vinepair.com/booze-news/french-laundry-failed-saber-attempt-video/
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 […]
Sometimes you stumble on the perfect video. Never mind if you don’t speak Italian… Just watch this hands…
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 […]