Creamy Roasted Cauliflower

This recipe can easily be made vegan by just omitting the cream Yield: a side dish for three adults Ingredients: 1 head of cauliflower cut into 2 inch florets, about 4 to 5 cups of florets 1/2 cup heavy cream 2 1/2 Tbsp, extra virgin olive oil 1 large clove of garlic, cut into thirds…

Clam Chowder (Gluten-Free)

Even if you’re not practicing a gluten-free lifestyle this is still a great soup. Because it uses a pure starch like cornstarch you get a cleaner flavor and texture.

Breaking Out of Sisquoc

“Why I Want To Be a Chef” was the subject of the essay. No less than 250 typed words were the requirement. I submitted my essay and never heard back. I had all but given up until one day, two weeks before the program was to start, my mom called my name and handed me the phone. It was the executive chef of the hotel.

1999 in NYC

A slap in the face. A swift, broad-handed, bony-knuckled impact that leaves one stunned and in pain. That’s a fitting description of my first restaurant job in New York City after cooking school. The Garde Manger at Philippe Bistro and Patisserie on Manhattan’s Upper East Side is where the pain of my inadequacies were so…

Medjool Date, Almond and Orange Scones

These scones are a perfect way to have a simple delicious breakfast pastry without a lot of work in the kitchen. Serve with butter and your favorite jam, jelly or preserves. Yield: 10 to 12 scones Ingredients 3 1/2 cups bread flour 1/2 cup sugar, plus a little extra for the top of your scone….

Why So Angry?

Even after 25 years in the kitchen, cooking still has me angry, like throwing tongs across the kitchen angry, like plastering a misshapen ravioli across a coworker’s face angry… but those are stories for another post.  I’m passionate about my food and so when things don’t go as planned either at home or professionally it…