Gumbo with Smoked Okra I’m not one to ever ‘not’ say it like it is. Shoot straight, be open and honest, and with equal parts humble and compassionate truth. With that, this dish rocked. Gumbo is relatively an easy dish … Continue reading
Tis the Season
Beef Terrine with Portobello & Roasted Peppers Something about the beginning of a new season where I consistently gravitate to making seasonally inspired terrines. From asparagus & goat cheese terrine, tuna terrine with spicy caper crust, bacon wrapped venison terrine, … Continue reading
Shanghai Fresh
Shanghai Pork Wontons: Went to our local Asian market, again, and of course I got fresh dumpling wrappers dam’it. If you’ve ever made dumplings or wontons before and purchased the single option wonton wrappers from large chain grocery stores – … Continue reading
Fish Tale
Hamachi Sashimi with Bok Choy, Radish, & Rice Wine Vinaigrette: Truth be told, I do love the splendor of summer. My beautiful bride would disagree, as I tend to melt and burn from the hot sun even coated in 100 … Continue reading
Fancy Pants
Beef Sirloin with Caramelized Onion Sauce, Potato Pearls & Pickled Red Onion: I remember cooking for my friends many many years ago, and pushing my epicurean prowess then to make delicious dishes worthy of sharing – Foie Gras Stuffed Schiaffoni; … Continue reading
Ain’t That a Kick in the Head
Swiss Chard Malfatti with Sage: As I listen to Dean Martin playing in the background, I’m laughing at how this recipe came about. For years, we’ve had a large vegetable garden adjacent to the barn, and with many trials and … Continue reading
Deconstructing Wellington
Porcini Crusted Beef Tips with Red Wine Reduction & Pastry Cubes Those who know me hear me say the word “reinvention” quite often. It’s a core characteristic for me, both personally and professionally. Don’t get me wrong – it’s not … Continue reading
Down the Rabbit Hole
Black Garlic Tortellini with Parmesan Foam: Dining often is about the experience, and the intensity of that experience especially when it sits squarely on the plate in front of you, is what can matter most. In the process of deciding … Continue reading
Oh My Cod
Curry Butter Icelandic Cod with Brandied Currants & Balsamic Infused Lentils: So first off – this was an “oh my god” dish that brought the best out of every ingredient. I have been enjoying sous vide as a technique for … Continue reading
Holy Smokes
Bao Buns with Smoked Shimeji Mushrooms & Cashew Hoisin Sauce: Let’s be clear – I am not a vegan. There is very little to nothing that I will not try, let alone devour if it tastes great. In New England, … Continue reading