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Roast Mussels...

I can’t believe I went a whole month without posting, I’m a little disappointed because I wanted to make sure when I changed the format of my site, it would not sit for eons untouched as my last incarnation did.  Of course I have excuses, rather legitimate ones too…the holiday season just ended, a busy time for a chef and the impending arrival of not only my mother-in-law, but daughter number 2.  My...
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Corn-Goat Cheese Tamales...

Now that I am a father, soon to be a father again, I am beginning to realize how traditions play a major role in developing an identity, not only for a family, but for children as well.  Growing up, we celebrated the American holidays although both my parents were European and had come to the US as adults in 1970.  They could very easily have bypassed these holidays since they had no ties with Thanksgiving or July 4th. ...
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The Signature of a Chef...

Every chef has one.  For some, the dish may have evolved from something simple.  For others, the signature dish was carefully designed, tested and executed.  Either way, it is this dish that shows where the true heart and soul of a chef lies.  Is he a master tinkerer with a wildy difficult dish to produce which makes it all the more special, or does he prefer to focus on the simplicity and allow his ingredients to...
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Ginger-Pumpkin Panna Cotta...

I, like many chefs, have always had a bittersweet anticipation of the holidays.  That stretch from Thanksgiving through New Years is filled with holiday parties, special dinners, romantic dates, midnight kisses and lots and lots of alcohol.  Unfortunately, not so much for myself or my chef brethren.  We are the ones who work so the rest of society has a place to celebrate.  That 5-6 week stretch is when most restaurants...
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Nothing Gold Can Stay...

Every so often something larger than life comes to an unexpected end.  It doesn’t matter whether it is an 11 foot wall protecting a political idealism, vinyl records, or a culinary stalwart such as Gourmet magazine.  In each instance, the culprit is progress. In the case of Gourmet, it was bound to happen, perhaps not so suddenly, but eventually, as it will happen to most printed media.  Don’t believe me?  Ask...
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