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spoon&fork
if you’ve been wondering what i’ve been up to lately, here it is. this is the next chapter for me. tell your friends. www.thespoonandfork.com
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intro to garde manger
as i said before, garde manger is mainly just a fancy word for the cold kitchen, however that is not how it is literally translated. that said, intro to garde manger was a great class. we learned the basic components…
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american regional cuisine
another cycle in the bag. the last three weeks i have been in american regional. in this class we spend a day or two in the many regions of the u.s. we started in the mid-atlantic states, then through… -
pineapple grows in iowa?
on our recent trip home we were lucky enough to see something quite rare. lets start from the beginning. . .
around 6 years ago, deeann and her family went to hawaii. they brought home a pineapple from that…
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another cycle done
meat & seafood identification & fabrication. good times.
we started with seafood, filleting salmon, halibut, shucking oysters, and making calimari. then we moved on to poultry, breaking down everything from chicken, duck, squab, and other wild birds. after the birds…
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chef brian malarky
yesterday chef brian malarky came to wci to do a demo of his seafood sausage. this is the dish that won him the second round of top chef, season 3 on bravo. top chef is
a
…
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giving thanks
today was a good day. of course sleeping in always makes for a good morning, prepping a big thanksgiving meal is also a good start to the day.
we got up and went for a walk through the south…