Honey tequila salmon four days later

As promised here are the shots of the Honey tequila cured salmon that I will be slicing Thursday night for the honey presentation. It gave up a lot of liquid and smelled amazing. Fruity and floral. I can hardly wait to slice into it tomorrow to taste the magic. I totally created [...]

Honey, I shrunk the salmon

So I am working on this honey presentation for the Belmar Lab a sort of funky but cool art gallery in Lakewood. They have put together a series of 4 presentations on taste.  The topics: pork, salt, mushrooms and honey.  Chef Michael came up to me one day and said “hey how do you feel [...]

Week 3: It’s getting weird

Alright so I have been slacking on the posts as of late, but like I said I don’t want to repeat the same stuff every session.  If we make something a little differently or a new dish then I will include it on a post but otherwise I want to focus on other stuff for [...]

Piedmont wine dinner

Yesterday, I was hired to cook a meal for a bunch of cork dorks at my brother in law’s house. By cork dorks , I mean people that have been in the retail end wine and liquor sales for many years. Enough time to acquire vast portfolios in their personal wine [...]

Week 1: Educational tsunami

The fighting geoducks are probably wondering why I have been so remiss in my blogging. They were used to my daily bleetings on their dishes.  So why have taken the foot off the accelerator?
Two reasons: 1, the first week of culinary instruction was really busy and kind of tiring and 2 I felt [...]

Week 1: Monday, A new beginning

So here we go again, new group new faces to teach, more band aids to apply and new minds to inspire.  I already feel good about this group they seem excited and receptive, of course it is the first day and true personalities don’t always come out until later in the program.
The first day [...]

Molecular BBQ

I just received this post today from blog.khymos.org
It is an interview for Home of BBQ another blog. This is just in time for America’s favorite outdoor sport. It is an equally important view on cooking meat in any capacity and closely parallels my own understanding and method.

Cook Street: The fighting Geoducks of January 08

Being a teacher is about sharing information and inspiring confidence and imagination in your students. The hope is that they will be moved by the subject matter as much as you are.
Fortunately I am not teaching micro economics or accounting. I get to teach students about cooking and all that is involved in [...]

Crawfish boil, Louisvilliana style

About a week or so ago, Kelly, a student of mine from my last class at CSR wrote me on facebook inviting me to come to her crawfish boil on Monday the 31st.  She works the line at the new restaurant in Louisville called “Empire.”
So Monday is her day off.  Now I’m not [...]