Shifting Energies

I’ll be the first to admit that I feed off of other people’s energy. When you have everyone in sync, you feel unstoppable. Likewise, it only takes one person to bring the train to a halt. This was one of those weeks. Too much time and energy was devoted to...

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...

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 instructor at...

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 quality...