Unnamed Gin & Grape Cocktail
Drink Recipe of the Day: 2 oz Gin (Bombay Sapphire) 2 oz Manischewitz Concord Grape Wine Juice of 1/2 Lime 2 dashes Fee Brother's Plum Bitters 2 oz Tonic Water (don't use sugar free, and get the good stuff) Put everything except the tonic in a shaker with ice. Shake...
Happy Spring
The calendar tells me it's Spring, and my garden concurs. Sure, we just had an ice storm, but we're moving on. Happy first day of Spring
Happy Registered Dietitian Day
I know that it's registered dietitian day because my wife is one. I also know that it's not spelled dietician like people think, including the Frederick News Post who spelled it that way in yesterday's blurb about my wife. So, today we would like to remind you that...
Chimichurri Buttermilk Dressing
Chimichurri Buttermilk Dressing Sometimes playing connect the dots leads to something delicious. I made a large batch of chimichurri sauce yesterday for one of our dishes. One of my cooks tried it and said ” Tastes like Italian Dressing”. It makes…
Five Flavor Cake
This is the recipe for one of our favorite cakes. It’s Watkins 5 Flavor Cake, created so that the Watkin’s Co could sell more of it’s extracts. This is a great cake. They also suggest making a 6 Flavor Glaze, though we think its overkill and just …
Cooking With Kombucha
I’ve been on a Kombucha kick lately, and not just for drinking. I enjoy all things sour, so it got me thinking. I started to use it anywhere vinegar would be used. My favorite flavor is the Multi-Green because it has that earthy grass undertone, b…
Meat Manual
A friend recently passed this on to me and I thought I’d share. If you’re into charcuterie and sausage making, this might be of interest. It is a PDF entitled the Bactoferm Meat Manual: Function and Application of Starter Cultures For Fermented Sa…
Brian Polcyn Plays With His Meat
A few weeks ago I had the opportunity to work with chef Brian Polcyn. If you aren’t familiar with him, he is the author of the books Charcuterie and Salumi with Michael Ruhlman. He is also the chef at The Forest Grill and the charcuterie instructo…
Cottage Cheese, Please!
You get what you pay for. As chefs, we know that. But I feel that cottage cheese gets a bad rap. I was guilty too. It’s that stuff people on diets eat on a bed of lettuce with some fruit, right? I have recently fallen in love with some really high…
How To Do It
Learn your craft, work hard, practice, don’t bitch, develop your style, be humble, network, keep learning, never give up.