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.

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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.

Friday, January 2, 2015

THE LAST SIX MONTHS . . . . or so . . . .

HERE WE GO . . . .
IN THE BEGINNING AT LEX 18

BIG DREAMS, SMALL KITCHEN




YOUNG PINE CONES.  EVENTUALLY PICKLED TO FIND THE ESSENCE OF NUTMEG

MY GREAT SOUS CHEF, CHRIS MILITANA


THEN MY LIFE CHANGED!  A GREAT CARD MY WIFE MADE AFTER THE FIRST WEEK OF LEX 18 BEING OPENED.

BEETS, BEET GREENS, KOMBUCHA, SOFT EGG

CHOCOLATE AND CHERRIES

CAULIFLOWER AND CAT'S EAR DANDELIONS WITH PECANS, LAMB'S QUARTER, AND GRILLED GARLIC SCAPES.  A FEW DROPS OF FERMENTED HOT SAUCE AND A LITTLE HOMEMADE YOGURT REALLY TIED THIS DISH TOGETHER

COCOA SPONGE, CREME FRAICHE, CLOVER, BLACK RASPBERRIES

CARROTS, FARMER'S CHEESE, BASIL, PICKLED BEET STEMS

DUCK LIVER DOUGHNUT, BLACKBERRIES, GOUMI SYRUP

"SCOBY" MADE FROM KOMBUCHA

TESTING BREAD SHAPES

BEETS, SOFT EGG, 'SCOBY', QUEEN ANNE'S LACE, MICRO CHERVIL

BLACK RASPBERRY CURD, FROZEN WHIPPED CREAM, SUNFLOWER SEEDS, MAPLY SYRUP

MONSTER IVORY KING SALMON

WAX MYRTLE PANNA COTTA, BROWN BUTTER, OATS, CHERRY, SORREL

COPPA, PURSLANE, GREEN BEANS, PEPITAS, PURPLE BASIL, CURRANTS
THE COPPA WAS FROM MY FRIEND KYLE MCKNIGHT @ HIGHLAND AVENUE IN HICKORY NC

CANDIED SASSAFRAS LEAVES.  THE ESSENCE OF FRUITY PEBBLES

BEEF RIBEYE, YUKON GOLD, SQUASH, BUTTERMILK, CELERY OIL, BACON JAM

ANOTHER VARIATION OF OUR FOSSILIZED CHOCOLATE DESSERT

ANOTHER PRESENTATION OF THE BLACKBERRY CURD.  I THINK THIS WAS THE ONE WE STUCK WITH.  

NEW COOLER DAY!  IT WAS ACTUALLY OLD AND BARELY WORKED BUT WE WERE EXCITED ANYWAY

FROZEN BLACK WALNUT PRALINE, BLUEBERRIES, PINE, CURRANTS, SORREL, YOGURT, HONEY

TOMATO & STRAWBERRY ASPIC, MARCONA ALMONDS, SASSAFRASS

A VARIATION OF THE BLACK WALNUT DESSERT.  OWEN WILSON ORDERED THIS DESSERT.  

BEET MERINGUE

SQUASH SOUP WITH GRILLED PEACH & TOASTED FLAX


TOMATO, TOMATILLO, PECAN, PICKLED ONIONS, LIME BASIL, CREME FRAICHE

SUMAC, WILD GRAPES, ELDERBERRY

MOLASSES, PECAN, WHITE CHOCOLATE MERINGE & MELTED DARK CHOCOLATE

VARIATION OF THE TOMATO APPETIZER


MORE BREAD TESTING.  WE ENDED UP STICKING WITH THE LOAF YOU WILL SEE BELOW.

NC RED SNAPPER


THE FIRST DAY USING OUR NEW PROOFING BASKETS

AMAZING VINEGAR FROM MY GOOD FRIEND DAN @ LINDERA FARMS

ANOTHER VARIATION OF THE ABOVE BEET DISH

APPLE CREMEUX, LEMON THYME, APPLE PIE SOIL, CARAMEL, MALDON, FRESH APPLE

ANOTHER VARIATION OF THE TOMATO DISH

VARIATION ON THE CHOCOLATE & MERINGUE

MY SOUS CHEF CHRIS MILITANA AND CHEF STEVEN GOFF OF KING JAMES PUBLIC HOUSE DOING A DINNER FOR THE PREMIER OF 'GMO OMG'

CREAM OF FERMENTED WHEAT ON A CRACKER, WITH OXALIS AND GOLDEN ROD

FERMENTING TROUT BELLY

VARIATION OF ABOVE APPLE DESSERT

PORK SHOULDER, PURPLE POTATOES, SWISS CHARD, BACON JAM

ROASTED SUNCHOKES, HAZELNUTS, QUAIL EGG VINIAGRETTE, SORREL, AND PIMINT D' ESPLETTE

YET ANOTHER VARIATION ON THE APPLE DESSERT

BROWN SUGAR & BUTTERMILK PIE, MOONSHINE BERRIES, WHIPPED CREAM, SUCANAT

WE HAD A GREAT RUN AT LEX 18 AND ARE VERY THANKFUL FOR THE OPPORTUNITY WE WERE GIVEN TO CREATE THESE DISHES.  
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