Uncategorized
-
I’m preparing multiple special events for next week (breakfasts and dinners). For two days this week that has meant making bofrot (pronounced “boh-froot”), a Ghanian donut. Well, in my mind they’re a donut. Other chefs have called them fritters, dough balls, and beignet. Call them what you will, I’m still the guy making a little…
-
This is the first week we’ve been able to harvest and use our tarragon. We’ve been growing this particular herb now for 2 years. It dies down in winter to become a wooden tangle if not trimmed back. In the spring and summer it grows aggressively, like anything bittersweet should. I never get tired of…
-
This evening I am sitting on my front steps in sweat pants, socks and a t-shirt. It’s just over 60°F and because the sun is being masked by a single, long, dark cloud I am able to tolerate the bright white pages of my journal. I’ve put CTRL on the record player; I can hear…
-
Mise en Place – A cart with squash and salmon is brought out in preparation for a lunch service. The dish team keeps a steady pace. The aftermath of lunch for 2000 people.
-
My current project is a pie based on hot chocolate someone had in Northern Virginia. Chocolate, cardamom, orange, and cinnamon combined and topped with whipped cream and star anise. As a point of reference I’m going to start here. That cardamom chocolate chess filling looks remarkably close to what I’m trying to achieve, so in…
-
Valentine’s day’s stream of thoughts, clock-wise: Notes for strawberry chocolate pie, A tiny ‘zilla from the Liz, Challah cross-section, I am missing the Liz, Tiny chocolate hearts, Delivery in Ashland.
-
Last month’s project was a chocolate pie dough. the purpose, of course, was to serve as the base for my Valentine’s day pie which I’m selling now through pre-orders. I didn’t know what flavor the pie would be back in January – just that the dough was going to be chocolate. In a perfect world…
-
Pie Beans – Weights for the Crust 3 Sisters Pizza Rustica Tonight I worked on one of my menu’s savory options: the Three Sisters Pizza Rustica. An herbed ricotta custard topped with winter squash, green beans, and charred corn. It’s in an organic spelt crust which tastes amazing but bakes incredibly dark. I’m concerned that…
Dinner For Suckers 