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
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
Hamachi Tartare with Miso Pickled Cucumber & Salmon Roe: Small changes to an initial intention can cause a chain reaction that leads to large changes and eventually a completely different end result – the butterfly effect. This happened to me … Continue reading
Grilled Halibut with Lemon Butter & Three Grain Rice: Vacationing in Maine is always extraordinary. There is something very special about Maine – the towering mountains that caress the ocean, the unmistakable rocky coastline, the salty beautiful people that are … Continue reading
Pastrami-Cured Salmon with Yellow Pepper Sabayon & Poached Beet More than not, I go against the grain – professionally, personally, and especially in cooking. Often misunderstood, but rightfully so, it is rooted in my inherent need to push myself, others, … Continue reading
Banh Xeo: Occasionally I find myself on a mission, usually in a mad scientist kind of fashion. A mission to perfect or otherwise alter traditional norms in cooking, and find new textures and flavors for the same dish making slight … Continue reading
Slow Roasted Salmon with Skillet Barley & Horseradish Sauce: I took a sabbatical recently from posting to this blog. Not from cooking altogether, and not by design, but from a need to rethink and reinvent. Ok, and a little gravity … Continue reading
Smoky Seafood Chowder: It’s been a hot and unusually humid summer this year. The kind of humidity that makes you move in a lethargic slow-motion pace. However, nothing will prevent me from mustering the primordial energy to cook something unique … Continue reading
Pastrami-cured Salmon: I have many vices, one of which is freshly cured pastrami. It’s the kind of weakness that always satisfies in that deep spiritual way, but with equal parts evil. Nothing quite like it – whether eating it on … Continue reading
Maine Lobster Sausage with Fish Velouté Sauce: While traveling recently over a long weekend, I stumbled upon a Swedish restaurant off-the-beaten-path of Maine’s beautiful coastline. As always with any new restaurant, I like sitting at the bar for dinner and … Continue reading
