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.
Showing posts with label Chef's Perspective. Show all posts
Showing posts with label Chef's Perspective. Show all posts

Friday, June 26, 2015

I'VE ALWAYS TENDED TO TAKE THE LONG ROAD

  Like trying to grow vegetables in the woods for instance.  My yukon potato plants seemed to come and go pretty quickly.  I planted them in old wooden barrels.  I filled the bottom with sticks and leaves to provide adequate drainage and filled the barrels with organic soil as the potato plants grew.  The location began in the sun in the spring and slowly transitioned to a shadier spot as the leaves came in. It is certainly not a complete failure but not the potato harvest I had hoped for.  I do have 5 more plants to dig up.  It's interesting the constant test of patience in life.  So I moved my glass box, for lack of a better description, to a new spot today hoping for better results.

  

  It is funny how some things in life seem to happen really quickly and other things, like the ones most desired, have a funny way of making us wait.  I do believe the timing is precisely as it needs to be.  At the end of last season I finally found my first spice bush.  I have found many things wild that I have searched for, but this was one that kept eluding me.  I have been waiting all winter for it to show itself again and today was the day.


  This plant below, still unknown, was a first for me today.  I will keep you posted as to what it is after some research.  It is very minty, floral, and a touch of menthol.  The stems are too small to determine if they are square, linking them to the mint family.  A great find that I am very excited about.



  Ok, so after closer examination, it does have a square stem.  I believe it is mountain mint, which would make sense.  


Saturday, December 7, 2013

WOW, IT'S BEEN A LONG TIME . . . . . .

I HAVE NOT DONE A GREAT JOB OF DOCUMENTING LATELY, SO I HAVE NOT BEEN TOO MOTIVATED TO BLOG.  I APOLOGIZE.  SO HERE GOES,

WILD GINGER LEAF




CHOCOLATE SORGHUM, SORREL, ELDER FLOWER

TRAINING SESSION

TRAINING COMPLETE

SUMMER BOAR BELLY, CALAMARI, CHERRY, PURSLANE, GARBANZOS

CAROLINA BISON, CABBAGE, PINE, WHIPPED CHARD VINEGAR

SUMMER TROUT

VIDALIA, OYSTER MUSHY, BLACK RADISH, COCOA, ZUCCHINI, HUCKLEBERRY, FENNEL ROOT, TONKA


CHARRED PINEAPPLE, WALNUT SPONGE CAKE, PINK PEPPER MERINGUE, FROZEN CHANTILLY, CHOCOLATE, DILL, BACON

DUCK, SWEET POTATO, HUCKLEBERRY, BROCOLLI, EGG YOLK,

CHICKEN GALANTINE


STAGHORN SUMAC


APPLE, FENNEL

AERATED BLUEBERRY PATE DE FRUIT

SMOKED PAPRIKA PASTA

WILD BOAR V.2

BRAISED OSTRICH NECK, EGGPLANT, SHIITAKE ORANGE GNOCCHI, MARCONA, SPRING ONION, TOMATO, BERRY

OUR MUSHROOM MAN

HEDGEHOG

THAT'S A BIC CHANTERELLE

CHANTERELLES, COCOA, BERRIES, YELLOW SQUASH, VIDALIA

CHANTERELLE IN CLUB MOSS

PRISTINE OYSTER

RATTLESNAKE PLANTAIN

PEACH PANNA COTTA, BUTTERMILK, ROSE HIP BROWN BUTTER, LEMON THYME

OSTRICH, EGGPLANT, PRESERVED MEYER LEMON PUREE(S), ONION, MARCONA

CRACKER BAKED ON A LOG

MINERALS

MINERALS V.2

CHICKEN OF THE WOOD

SWEET & SOUR RAMBO APPLE, PORK FAT JAM, BLUE CHEESE 


DUCK V. 2

BEEF TONGUE V. 2

BEEF TONGUE, APPLE, RADISH, BOK CHOY

IT WAS A BEAUTIFUL DAY OUTSIDE . . . . . & INSIDE

HEAVEN

LION'S MANE

DAHLIA, CURRY 'POLLEN', YUZU

SOUR CABBAGE, CHOCOLATE, CREME FRAICHE, HONEY, ORANGE, CHERVIL 
RABBIT BELLY, CURSHAW, SALSIFY, SESAME, LIME


PICKLED TROTTER, PINE NUT, SUNCHOKE, ARUGULA, SARSAPARILLA

WINTER TROUT

SMOKED SALMON, QUINCE CURD, BUTTERMILK, CRISPY CAPER, GROUND IVY, PINE