Stephanie Myers
“None of us had to shop, cook, or clean up the kitchen, which meant we could relax, enjoy each other’s company, and truly celebrate the occasion.”
Kelly Laderoute
“Chris was friendly, professional, and happy to answer our questions throughout the evening, making it feel personal and relaxed without ever being intrusive.”
Lauren Judd
“He was very easy to communicate with, was super responsive and the day of arrived right on time.”
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Recent Posts
Swiss Chard, Chard Salt & Faux-Nori
Of all the things we grew last year, other than herbs, the swiss chard was the most abundant. I’m pretty sure we ate it at least every other day all last summer and fall. As much as I hate to waste food, especially food I grow, I just couldn’t eat…
Reuben Fritters – Call Your Cardiologist
A recipe for Beer-Battered Reuben Fritters with Corned Beef, Potatoes, Swiss & Kraut, served with 1000 Island Kraut Sauce.
Corned Beef Craziness
Yes, it’s that time of year again. I don’t need to hear about how a true St Patty’s Day meal would have ham, not corned beef. Save it. I take my corned beef seriously. All manners of brisket for that matter. I have been reminded that while running…
Hype, Over-Hype, Expectations & Criticism
This post is not supposed to be a critical review of a restaurant. It is my personal feelings towards restaurant hype and a poor experience I had. I’ve been sitting on this post for 6 months, not wanting to post without fully thinking of my experi…
Current Reading List
What I’ve been into the past few weeks: Modernist Cuisine Notes From a Kitchen Dessert FourPlay Ideas in Food: Great Recipes and Why They Work Eleven Madison Park Momofuku Milk Bar What are you reading?
“The Best” and the Subjectivity of Taste
As chefs I think we’re always looking for great ingredients and dishes. When chefs and cooks get together, there’s often the talk about the best this or that. I’ve seen these casual conversations turn loud quickly. I think there are quality produc…