After a busy weekend (Labor day) I find myself a s a chef reflecting back on the last couple of days. I was happy and quite surprised that we were sold out on Saturday night, and turned the dining room over 1.5 times. From what I could ascertain, most of our guests were locals, even [...]
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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 [...] I know, I know…what’s the deal with this? I am constantly harassed by my friends about the food I choose to eat. Menudo, chicken feet, coagulated pork blood and yes, bone marrow. I find it kinda funny that everyone is so interested in what I choose to eat, guess I should take it as [...] The art of braising is one that requires plenty of patience, a good heavy pot and an oven or stove top. Once you have assembled these 3 components, you can begin the creative processes necessary to make this dish and to become an expert braiser. Short ribs come in 2 different cuts, flanken (long [...] |
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