THE DAY FINALLY CAME . . . .

HERE THEY COME

FOR A FRESH TOMATO BREAKFAST

INITIAL CLEANSING

BLEEDING

LITTLE LILY IS ALL ABOUT IT!

JEFFREY SCOTT OF HEIFER IS HELPING TIE THE RECTUM TO PREVENT CONTAMINATION.  

LOOKS LIKE SAUSAGE ALREADY!

ANOTHER DAY AT THE OFFICE FOR FARMER ANNE

THE FINAL SHAVE

CLEANING RESIDUAL HAIR

SPLIT STERNUM FOR A MORE EVEN BBQ

TODAY WAS VERY EXCITING!  I HAVE BEEN LOOKING FORWARD TO THIS ONE.  AN ASPECT OF CULINARY ARTS THAT ALL CHEFS SHOULD REALLY TRY TO EXPERIENCE.  I DID NOT SHOOT THE PIG OR SLIT THE THROAT.  CHEF TRAVIS OF SEED TO PLATE HANDLED THAT.  HOPEFULLY NEXT TIME I WILL GET THAT OPPORTUNITY.  IT WAS A FANTASTIC EXPERIENCE AND QUITE A PROCESS.  

BLUE POINT OYSTERS

LEMON CUCUMBERS, LIME BASIL, PURSLANE, GEORGIA OLIVE OIL, BUTTERMILK

MY HIGHEST SCORE YET!

ELDERBERRY, GROUND CHERRY, AUTUMN OLIVE, OYSTER MUSHROOM, STAGHORN SUMAC

THE GARDEN IN FULL SWING

CAULIFLOWER STALKS

CAULIFLOWER, PEACH, WINTERGREEN, COCOA, SORREL, LOVAGE

HERE WE GO . . . .

So, as my job as sous chef of Town House concluded, I spent many a day pondering on my next move.  I sent out resumes, I read, I studied, I wrote menus, I cooked.  The first decision was one that both myself and my wife made together.  "Let's move back to Boone.  We love it there and we are tired of moving around."  "What will we do?  I don't know, but it will work out."  Shortly after our decision to move back to Boone, our previous boss from the Gamekeeper Restaurant was beginning a new project.  Catering primarily, but open to other avenues.  I presented the idea of the 'pop up' style dinners.  We got very excited for a spell and then it kind of fell to the back burner.  I never lost the dream.  Then, I'm not sure exactly how it happened, a spark turned into a flame overnight and an all-star team converged to get this project off the ground.  We are all very excited and very confident that we can offer something completely unique to the dining scene here in The High Country, focusing on local food, farmers, and artisans.  Here is the link.  Please check us out and join us when you can!  Thanks for your support!

http://www.highcountrylocalfirst.org/farm-to-table-dinners.php

   

STILL PONDERING BLUE CABBAGE

BLUE CABBAGE, SUNFLOWER, YUZU, BLACK PEPPER

WHAT GROWS TOGETHER . . . ..

STAGHORN SUMAC, SASSAFRAS, WINTERGEEN

GARLIC SCAPE BUDS

BLACK EYED PEAS, GARLIC SCAPES, HOP HONEY, NASTURTIUM, SHERRY

APPALACHIA SUMMER

Red Blackberry Curd, Blackberry, Rabbit Liver, Bee Balm

Red Blackberry Curd, Blackberry, Bee Balm, Queen Anne's

SOME NICE FLAVORS THAT CAME TOGETHER ON A WHIM

 BROWN SUGAR, BLUEBERRY, FERN, EGG YOLK

BORAGE, SHIRO DASHI