A Time & Place In Appalachia Living

Food is only part of the story. Here you will 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 from Michelin to mom & pops and is still learning every day.

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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