Latest Posts
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Breaking Out of Sisquoc
I spent a good portion of my childhood living at a house my parents rented across the street from a small dairy in the tiny town of Sisquoc. There wasn’t much going on in life. Not much to do except… Continue reading
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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… Continue reading
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Creamy Mashed Potato Technique
In my twenty years in the professional kitchen I’ve never seen a recipe for mashed potatoes. It might have been shoved into a cramped office space somewhere but nobody ever broke it out. Continue reading
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1999 in New York City
My first year cooking in New York City was one of the hardest years of my life. In three years I went from literally playing hockey on Foxen Canyon Road in Sisquoc with a flattened soda can, to riding on… Continue reading
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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… Continue reading
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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… Continue reading
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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… Continue reading
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Teriyaki Marinade
Yield: 2 1/2 cups, enough marinade for about three pounds of meat. 1 cup soy sauce 1/2 cup sugar 1/4 of a green onion 3 cloves of peeled garlic 2 sprigs of cilantro 1″ x 1″ piece of fresh ginger,… Continue reading
