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 [...]]]> http://agreatchef.com/blog/recipes/black-garlic-aged-impressions-and-recipe/feed/ 8 http://agreatchef.com/blog/restaurants/glass-door/our-products-part-2-produce/ http://agreatchef.com/blog/restaurants/glass-door/our-products-part-2-produce/#comments Wed, 24 Sep 2008 20:40:19 +0000 chefRob http://agreatchef.com/blog/?p=67 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 [...]]]> http://agreatchef.com/blog/restaurants/glass-door/our-products-part-2-produce/feed/ 2 http://agreatchef.com/blog/recipes/pan-roasted-asparagus/ http://agreatchef.com/blog/recipes/pan-roasted-asparagus/#comments Sat, 14 Jun 2008 17:38:03 +0000 chefRob http://agreatchef.com/blog/?p=41

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 [...]]]> http://agreatchef.com/blog/recipes/pan-roasted-asparagus/feed/ 1