Working with Country Ham

I’ve been working on some new recipes with country ham, including a fresh take on deviled country ham


Ribeye Cap Roulade

Everyone knows the rib cap is the most delicious cut of meat, right? Serious Eats even says so. Last week we were breaking down a large amount of ribeye and wanted to work on a roulade. We took the cap off and trimmed it up. It was salted and left uncovered on a rack in… Continue reading Ribeye Cap Roulade

Pastrami-ish Brussels Sprouts

Wash brussels sprouts and cut in half. Toss in rendered bacon fat and pastrami spice. Hot smoke over Apple wood. Finish in a 350 degree oven. Remove and toss with dark amber maple syrup or hickory syrup, if available. Salt as needed. If you like what you see, please consider hiring me for an in-home… Continue reading Pastrami-ish Brussels Sprouts

StarChefs DC Area Rising Stars Gala 2014

I had the pleasure of attending last night’s StarChefs Rising Stars Gala recognizing some of the best chefs and artisans in the Washington DC area. If you weren’t there, you really missed out. Thank you to Antoinette, Will and the StarChefs team for putting together another great event. Here are some of my pictures from… Continue reading StarChefs DC Area Rising Stars Gala 2014

Autumn Olive Farms

This weekend, my wife and I had a weekend getaway without the kids. Most people wouldn’t incorporate a Sunday morning trip to a pig farm as part of their trip. But we’re not most people. I’ve known Clay Trainum for a few years, and have wanted to visit Autumn Olive Farms. They’re raising Patterson’s Registered Berkshires… Continue reading Autumn Olive Farms

Dinner at The Shack

This weekend I finally made it down to The Shack in Staunton, VA, where chef Ian Boden is serving some really creative, contemporary Southern food. Here is a look at just a few of the dishes we had Warm Farro & Market Vegetable Salad – watercress – barrel aged maple vinaigrette Spicy Lamb Hearts –… Continue reading Dinner at The Shack

Benefit Dinner (with a side of moral dilemma)

Last week I hosted a benefit dinner for our local food bank. This is the third year we’ve held the event, and it was a sold-out success that raised over $10K. For the past two years, I have created a 5 course meal using mostly canned and dried goods that could most likely be found in a… Continue reading Benefit Dinner (with a side of moral dilemma)