Staging at The Fatted Calf – Day 6 = Backfat
Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about day six of my experience in this ten-part series as a stagiaire at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.
Staging at The Fatted Calf – Day 5
Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about day five of my experience in this ten-part series as a stagiaire at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.
Staging at The Fatted Calf – Day 4
Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about day four of my experience in this ten part series as a stage at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.
Staging at The Fatted Calf – Day 3
Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about day three of my experience in this ten part series as a stage at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.
Staging at The Fatted Calf – Day 2
Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about day two of my experience in this ten part series as a stage at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.
Staging at The Fatted Calf
Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about my experience as a stage at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.
How to Make Lonza
Making salumi at home can be one of the most rewarding things a home cook can accomplish. And cured pork loin, aka Lonza, is one of the more delectable treats you can create with some very basic ingredients and the right environment. Check out my simple process for curing pork loin in this post.
An Interview with Maxime Bilet of Imagine Food
For Maxime Bilet – the relationships between food and the senses don’t stop at taste and smell. The continue through a vast series of connections with all five senses, culture, history, the elements and more. Read about his new Imagine Food space where diners eat, learn and interact with their food in new ways.
Altura Chef Nathan Lockwood
Love eating locally sourced ingredients crafted into beautiful plates of Italian food? Look no further than Altura in Seattle’s Capitol Hill. Lauded by critics and fellow chefs – Nathan Lockwood is at the top of his game as evidenced by multiple James Beard Award nominations.
How to Make Guanciale
Guanciale is a lovely pillow of meat made from pork jowl. About 70% fat or ‘pork butter’ – it’s an essential, versatile ingredient in the Italian kitchen. It’s also easy to cure at home if you have quality pork and the right conditions. Read on to find out how…
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