Its a cold and rainy night. You and your date exit your car and at the valet, though the front of this new restaurant is not well lit, you note. The valet is polite, though the dreadlocks creeping from his raincoats hood make his shifty face difficult to see, almost skeletonlike. As you enter the building the hall smells sweet, but not sweet like candy, like the in... Read More

While in high school a buddy told me of an Italian restaurant that had this thing called pizza. Across the street from my grandmother’s house was a walkup food place that sold hamburgers for fifteen cents ran by a couple brothers named McDonald. The Bell twins had an uncle ... Read More

Next Tuesday I am off yet again to join the Crew at JFC (joint Forces Command) In Naples Italy. I am looking forward to the weather site seeing, food and Oh ya teaching the boys.

Over the next 2 weeks the CS’s (Culinary Specialist) will be getting their assesments done for the ACF certification program. I am truly pleased that they have come along so far... Read More

So it doesnt seem like anyone is ever on here at least when I am so Im posting to myself some musings tonight I guess.. heres another… what is “talent” in our business. I know everyone has a knee jerk reaction, a cook they think of, or something, but really, I m not sure about that word. Ex. I worked with a 18 year old mexican guy, cool kid real b... Read More

One thing about age is it brings along experience and memories. Memory is an amusing thing. It seems to be all about the good and enjoyable. Those darker parts have been sent to the trash bin awaiting deletion.

Over the years I have worked in many venues, some challenging, mostly ... Read More

I guess you could call it culinary narcissism. Maybe its because this industry is so vast that its hard to relate to other aspects of it that aren’t your niche. Or maybe I’m not crazy. This whole post, though mentally uncomposed as of yet, makes me think of Tony Bourdain. I could never write like him nor would ever have the patience to try. Frankly it... Read More

Well the mystery of the high altitude popover was solved in the last two week session of creating a new dessert!

Many of you at altitude might have tried to make a popover roll with the result being a more hockey puck like product, than popover product. At first I thought this would be a straight forward simple piece of work to complete the changes needed. Bu... Read More

The Most Recognized Native American Cuisine, Southwestern

Southwestern cuisine is food styled after the rustic cooking of Texas, Oklahoma, New Mexico, Arizona, Nevada, Utah, and Colorado. It comprises a fusion of recipes for things that might have been eaten by Native Americans, cowboys and Mexicans throughout the pre and post-Columbian era.

Southwestern... Read More

Mexican Cuisine is Native
On this Chefs2Chefs site there was a discussion - Post398834 concerning Native American Cuisine. One contributor stated the Southwestern Cuisine, which is recognized as a legitimate cuisine is based, in part, on Mexican Cuisine. That got me thinking and doing some research. I came up with Mexican Cuisine is primarly Native American. The... Read More

The cold and damp of Autumn is full on here on the eastern shores of the Big Lake and to us that means its pasty time! A pasty is essentially a home made Hot Pocket, but, as with most home made items, it is far superior to any Hot Pocket. This famed Cornish delicacy is the signature... Read More