A Time & Place In Appalachia Living

Food is only part of the story.

Here you'll find a look inside professional kitchens—the food, the people, the systems, the challenges, and the small things that can make a big difference.

Written from the perspective of a chef who has spent decades working in kitchens ranging from Michelin-starred restaurants to mom-and-pop operations, and who is still learning every day.

The kitchen is where all of these things meet—and that is what this journal is about: the work, the craft, the people, and the systems behind good food.

Explore the Journal

Four Ways Into the Kitchen

Stories, ideas, lessons and observations from a life spent working in professional kitchens.

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Kitchen Operations

How the kitchen works.

Workflow, organization, food cost, inventory, preparation, communication and the systems that keep a professional kitchen moving.

Chef's Perspective

Lessons from the line.

Experiences, lessons and observations gathered through decades of working in professional kitchens.

Food & Technique

The craft of cooking.

Recipes, ingredients, techniques and the details that turn good food into memorable food.

The Barnhill Journal

Looking at kitchens differently.

Thoughts on leadership, kitchen systems, the restaurant industry and the journey toward culinary consulting.

Saturday, August 18, 2012

FIRST 'FOOD FOR A CHANGE' DINNER

  'FOOD FOR A CHANGE' IS A DINNER SERIES THAT HAS BEEN CREATED BY A GREAT TEAM OF PEOPLE THAT ARE SERIOUSLY COMMITTED TO HELPING THE LOCAL FOOD MOVEMENT IN THE HIGH COUNTRY.  THE TEAM IS MADE UP OF THE FOLLOWING:

EDWIN & JEANNIE BLOODWORTH OF THE GAMEKEEPER & BLUE RIDGE VICTUALS

SARAH & TRAVIS SPARKS OF SEED TO PLATE CATERING

KEN & WENDY GORDON OF THE GAMEKEEPER

MARY & JEFFREY SCOTT OF HIGH COUNTRY LOCAL FIRST & HEIFER INTL.

JACK & LORI SHARP OF CAMP SKY RANCH EVENTS

AMY FORRESTER OF THE GAMEKEEPER

THE FIRST DINNER WAS A HUGE HIT WITH THE DINERS AND SOLD OUT!  WE WILL BE DOING THESE DINNERS EVERY OTHER WEDNESDAY THROGH THE END OF OCTOBER AND PICKING THEM BACK UP THE FIRST OF JUNE.

WE STRIVE TO UTILIZE AS MUCH LOCAL PRODUCE AS POSSIBLE AND TO BRING THE FARMERS AND DINERS TOGETHER TO HELP EDUCATE, PROMOTE, AND SUPPORT ONE ANOTHER!  THE MAJORITY OF PRODUCE FOR THIS DINNER WAS HARVESTED FROM CHEF TRAVIS' GARDEN.  THANKS TO EVERYONE THAT CAME OUT TO EAT AND EVERYONE THAT WORKED HARD TO MAKE IT A SUCCESS!  ENJOY THE PHOTOS!


LEMON GRASS, BASIL, PINEAPPLE SAGE, APPLES, ONIONS, CARROTS 


READY FOR THE GRILL


ELDERBERRY SAUSAGE IN CAUL FAT


LIVER MUSH


LIVER MOUSSE, BREAD & BUTTER PICKLES, MUSTARD SEED & HONEY, PEA FLOWER



ELDERBERRY SAUSAGE


DINING HALL


TOMATO WATER, PARSLEY OIL, TOMATO JELLY


RED WINE MARINATED SPLEEN


BABY CARROTS


LEMON SQUASH


TOMATO SALAD


VERY GRASSY


CHEF JEFF GIVING HIS BOYS A PEEK


PARSNIP, CHANTERELLE, BLACK TRUMPET SALAD
KALE, SUMAC, PEANUT SALAD


RAW BABIES WITH ELDERBERRY, HONEY GLAZE


LIVER MUSH, PICKLED ONIONS, WINTERGREEN OIL


 SUGAR CURED & GRILLED KIDNEY & HEART


HOR D OURVES TABLE


THE KIDS HAD A BLAST TOO


SERVING A GREAT CAUSE 




POTATO, SAUSAGE, & FENNEL STUFFED STOMACH


WENDY AND HER PECAN, ZUCCHINI, BOURBON, CRACKLING BROWNIES




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