Young chef from the Midwest writing recipies and cooking stories. My content’s only on Vocal. Please consider supporting by sharing anything you enjoy or by leaving a tip. It’s greatly appreciated! Thanks and enjoy!
Butchers are notorious for having dark senses of humor, fish mongers seem incapable of smiling, and line cooks...are insane. Quick example?
Pâte Sucrée, Whipped Mascarpone, and Raspberry Coulis
When you create any dish you need to consider its sweetness, acidity, fat content, and texture. When you create a cookie, you need to consider all of these things and multiple them by 100. After all, there isn’t tons of salt, smoke, umami, or bitterness to hide behind.
Friday Night Fish Fry. Beer batter meets Red Wine.
It’s a Friday morning, and I’ve got a lot of people to feed tonight. I’ll be spending a good 6 hours sprinting back and forth preparing for a mere 5 hours of service.
Salmon, the do’s and do nots. With a wine pairing.
You have salmon! That’s great news. Weather you broke the whole damn thing down by hand, or you bought a bit off a butcher, we should talk about it. Get your corkscrew ready, this will be a doosey.
Top 3 Signature Dishes with Wine Pairings
Why is it important for a chef to have a repertoire of mind blowing dishes in their arsenal? Is it for customer satisfaction? Yup.
From the Boarder of Mexico, to North Carolina, back up to Minnesota, and then over to Washington. I’ve run all over this country cooking like a damn fool over the last ten years.
Complete Wine Pairing Menus
A tasting menu designed by a skilled chef is a thing of beauty. Then to have each course in that dinner paired with several ounces of lovely wine is a true coup de grace.
Bacon Poached Oysters
So you want to bacon poach some oysters, eh? You've come to the right place. Let us begin by preparing our oysters. Shuck as many as you'd like, and then a few extra. Batch the oysters in their liquor and set them aside under refrigeration.