roots culinary

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, February 18, 2013

V-DAY FOR SOME IS D-DAY FOR OTHERS . . . .

PARSNIP, HEMLOCK, BLACK CYPRESS SALT, MEYER LEMON, PINE

NC FLOUNDER, QUINOA, SUNCHOKE, BEET, ANCHOVY, PARSLEY

BEEF TONGUE, CHERRY, COOKED & CRISPY COLLARDS

CARAMELIZED ONION, EGG YOLK, BLOOD ORANGE, PORK KIDNEY

MEYER & THAI LONG AWAITING FERMENTATION

CHEVRE, YOGURT, HOP HONEY, PARSLEY

NC WRECK FISH, GRILLED POLENTA, BABY TURNIPS, WATAUGA HAM ESPUMA, CLAYTONIA, THAI LONG PEPPER

PURPLE SWEET POTATOES BOUND FOR VINEGAR

CURED & DRY AGED BEEF TONGUE

MEYER LEMONS PRESERVED IN HIBISCUS SYRUP

BEAUTIFUL BOONE RADISH

MONSTER LOBSTER. 40 # = 8 LOBSTERS!

Tuesday, January 22, 2013

HAPPY NEW YEAR!!!!!! A BIT LATE . . . .. .

THE FRONT OF THE RESTAURANT

VIEW FROM THE BACK OF THE RESTAURANT

WE GOT A NEW COMPRESSOR AND FANS FOR THE WALKIN FOR XMAS

BUFFALO RIBEYE DRY AGING FOR NYE

LEMON, HONEY, HEMLOCK

NYE AMUSE

CHESTNUT MOUSSE, SHAVED ROOT VEG, BURNT ONION GLASS, RADISH MILK

NYE SALAD

SOUS CHEF BRAD MAKING ICE CREAM FOR NYE

BEET ICE CREAM, CARDAMOM COOKIE, BEET CHIPS, GOAT CHEESE TRUFFLE, CREAM CHEESE, BEET ANGLAISE

NYE DESSERT

CHAMPAGNE, ST GERMAIN, LIMONCELLO, POMEGRANATE CANDY FOR FINAL

NYE TREAT

BLACKBERRY, SUNCHOKE, ROCK TRIPE, SOUR CHOCOLATE

ONE OF MY DISHES I TOOK TO INDIE CHEFS WEEK IN AUSTIN, TEXAS

THE BEST WAY TO COOK SPAGHETTI SQUASH

NO FORK REQUIRED

PARSNIP, BLACK GARLIC, HEMLOCK, RUTABAGA

ANOTHER DISH I TOOK TO AUSTIN

GOAT CHEESE, YOGURT, GRAINS OF PARADISE, BLACK SALT

AMUSE

PORK BELLY KATSUOBUSHI

Sunday, December 9, 2012

IT'S BEEN TOO LONG, AGAIN. .. . . .

TOMATO, LEMONGRASS, YOGURT, BASIL SEEDS, BLACK BUTTER, YEAST

PORK BELLY, PEAR, EGG YOLK, BUTTERMILK, BASIL

NC STURGEON & CAVIAR, SUNCHOKE, PINE, BRUSSELS, MEYER LEMON

CHICHARRON, GINGER JUICE, LEMONGRASS OIL

PORK BELLY, CHERRYWOOD SMOKED CABBAGE, CRANBERRY, WHEAT BERRY SPROUTS

NC TROUT, GRITS, FUMET, RADISH, RUTABEGA, MACHE

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