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.

Free Kitchen Tool

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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.

Thursday, September 6, 2012

A FEW PICS, MORE TO COME

THESE ARE A FEW PICS FROM THE SECOND 'FOOD FOR A CHANGE' DINNER.  THERE WERE ALOT OF PHOTOS TAKEN SO I WILL POST MORE WHEN I RECEIVE THEM.  WE ENDED UP WITH 8 DINERS AND DECIDED TO SET UP A TABLE IN THE KITCHEN, WHICH WAS REALLY COOL.  WE HAD TALKED OF THIS CONCEPT SINCE OUR CATERI NG KITCHEN IS GOOD SIZE, AND IT WAS A GREAT OPPORTUNITY TO TEST IT OUT ON A GROUP OF FRIENDS AND FAMILY.  EVERYONE REALLY ENJOYED IT.


SNACK :  PURPLE POTATO, BANANA PEPPER CREAM, BALD GUY COCOA NIBS, REINDEER MOSS, HONEY, ROCK TRIPE, SALT & VINEGAR



BUTTERMILK CHEESE, BLUEBERRY, HOP HONEY, NASTURTIUM, HEMLOCK, HONEY VINEGAR 


PORK LIVER, PORK STOCK, AUTUMN OLIVES, HORSERADISH, LEMON BALM


PETITE LETTUCE : MIZUNA, TAT SOI, BOK CHOY ; CHEVRE, WILD GINGER, SCUPPERNONG, CORN, TOMATO


PIG TAIL, WHEY, YOGURT, WINTERGREEN


TROUT, APPLE, PURSLANE, MUSTARD, BONITO


BEEF, NC RICE, PEACH, PEAS, BASIL, XVOO


CANTALOUPE, SASSAFRAS, GEORGIA OLIVE OIL


COCOA CAKE, COCOA NIBS, CURED BLACKBERRIES, MINT, OXALIS


ROTTEN PEACH, FENNEL POLLEN

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