Black garlic…it seems that there is quite a buzz these days about this tasty yet exotic ingredient. I kinda stumbled on this when an editorial assistant sent me an email asking questions for an upcoming issue. I know, I know I should have been “in the know” but with the hotel nearing completion and [...]
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As a chef, I have always tried to procure the best possible produce for the restaurants I have been in charge of. Back in the Blue Chalk/Steelhead brew days, I was lucky enough to meet Stuart Dickson, the farmer (at the time) at Stone Free Farm in Watsonville CA. My experiences with Steelhead and [...] Dumpster diving usually is something that I reserve for those time between paychecks when the pantry is full and cash is all but nonexistent. Recently I found myself diving for another reason and that reason is I’m tired! We are getting close to the opening of the restaurant and with that comes longer and [...] |
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