cooking
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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
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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
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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.
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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
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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.
Dinner For Suckers 