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

What Is 1% Worth to Your Restaurant?

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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.

Monday, June 3, 2013

THIS ONE'S FOR SANTOS!

THANKS FOR THE INSPIRATION RYAN SANTOS!



RHUBARB CHEESECAKE, LOVAGE, GROUND IVY, WHITE CHOCOLATE CRUST


SPRING GARNISH


FERMENTED RAMP PUREE


RHUBARB, CHEVRE AMUSE


VA BASS




WILD BOAR BELLY, CHERRY, GARBANZO, TOASTED CORN, SAUCED WITH SPICED OYSTER CREAM


CURRY CRACKER, FERMENTED RHUBARB, PICKLED SPRING ONION, STONE CROP


ON THE FLY GLUTEN FREE DESSERT


DINNER AT HOME
HOMEMADE YOGURT, BACKYARD MOREL, ASPARAGUS, NORI


END OF THE SEASON MOREL


FIRST OF THE SEASON CHIX OF THE WOOD...20#


TROUT DISH


STONE CROP FLOWER


BACON JUST OFF THE SMOKE


CAROLINA BISON RIBEYE


LEMON MINT SHERBET, CANTALOUPE, RHUBARB, CHERVIL, WILD GINGER


VINEGAR TO BE


FIRST GALANTINE I HAVE MADE SINCE 2005. . . COOKING IN VEAL STOCK


LAST NIGHT'S CHARCUTERIE BOARD . . . . DUCK RILLETTE, LAMB SALAMI, OSTRICH TERRINE, BRESAOLA

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