It’s always a good weekend around here, but this weekend was especially nice. The weather was great and we got so many things accomplished, I thought I’d share.

Friday, I stopped off at the local farm supply for plants to replace the ones we lost over Easter. There is this cute little farm supply store in the neighboring town where we bought our p... Read More

Our retail manager found the recipe for these somewhere for her snack bar operation. I saw them and immediately stole the idea for catering. They fit right in with my style of simple, elegant food with a touch of whimsy. People, especially kids, love these things.

I use 7″ pre-fab whole-wheat pizza crusts.

This is a simple thought that I’m currently working on a larger article about. However, I wanted to get what I can on here to start out. The question arose in my mind one day, when I’m breaking down a piece of meat, or moreover, the flesh of an animal, into eatable portions how do I justify breaking apart that animals flesh? This races through my mind i... Read More

Catholic Outreach Soup Kitchen Chicken Bar B Q

Well the third Saturday is here again, time to cook for the homeless. 
We have discussed the need to feed those less fortunate in the past, and it was
good to hear from many of you with your stories of committing to stop every
month with food, committing to raising vegeta... Read More

When I first started cooking, it was my true love and didn’t think the computer had much of a place in the kitchen, but now technology has caught up.

That’s right, modern technology has even caught up in the kitchen. A contemporary chef now-a-days uses a computer everyday for things like; Developing and changing recipes, Menu planning, Ordering i... Read More

Who’s There???
Pecan
Pecan Who???
Pecan Work it Out!!!
——–
Yes, Today We are Going to Work with Pecans!!!

[image]http://farm1.static.flickr.com/55/109713590_09d63011f9.jpg?v=0[/image]

To Celebrate National Pecan Month

Here are a few Ideas to Run up the Flag Pole

Pecan-Panko Crisped Fish Fill... Read More

I spend a lot of time reading, investigating, and cooking test stuff to see if we can find a way to incorporate it into the genre we offer at the catering company. While it may seem strange, catering is different than most other cooking, you have to learn to prepare and cook stuff so it is presentable when you are going to serve it after hauling it in Cambros for an ... Read More

Every year the pressure is on for the Grand Junction, Wedding Show to do
something new, something no one thinks can be done live at a show.  This
year Chef Mike Bate (Master fish chef and outstanding all round chef and good
guy)  and myself started talking about doing sushi live at the show. 
We talked about five times and decide... Read More

Sunday, April 1, 2007 was the 10th anniversary of my move to Scottsdale, Arizona to attend Culinary School. Moving is stressful enough on a realtionship. This one was particularly stressful in that neither Mary or myself had employment in Scottsdale, and I was nervous about attending school.

We had flown to Scottsdale a few weeks earlier and rented a house. No... Read More

Okay, now some of you may not get as excited when the warmer weather arrives and especially in spring, when not only garage and yard sales abound but book sales are held by clubs, organizations and some book stores.

You may ask why this thrills me?

It means, more cookbooks, and bottom line - more affordable cookbooks!

I am a cookbook junkie, a coo... Read More