• BLOG

    a sweet keto treat

    J.I. always says that she only needs one bite (maybe two) of something sweet…just to take the edge off.  This sweet treat will be just what we need, and I can whip it up quick any night of the week….even a late one.   I plan on figuring out how to make no carb pizza before the big ol’ day of love. (she has a deep love for pizza, so don’t give away my secret surprise.) Then I’ll whip up this little sweet baby for the final act.   See how I make the love points come my way? These are the times that being a chef has its advantages.…

  • BLOG

    i’ve gotta tell them the truth.

    I was recently asked to sit on a panel of chef’s who would give a large group of culinary students a glimpse into the journey of a chef.  We were there to answer questions, provide advice and give insight. I was honored to be asked, and I’m not gonna lie, I had some reservations about it. I really wanted to tell them the truth, but I knew for a fact they couldn’t handle it.  They are way too soft. Before I go any further, let me give you a little insight into my leadership style…or feel free to ask any of my cooks, I’m sure they’d tell you the truth.…

  • BLOG

    the team effect

    I’ve been reminded a lot lately just how blessed I truly am, and I’ve really been trying to remind myself of that on the daily. Restaurant staff is hard to find.  Like super duper hard. Let’s be honest, the lifestyle doesn’t always coax the best habits out of people, the hours are tough….and so is the pressure.  I don’t think I’ve ever worked in or run a properly staffed kitchen…which is incredibly hard to believe, but true. It’s pretty common that outsiders think my business isn’t a “real job”. College students wait tables mindlessly for extra cash, cooks work paycheck to paycheck until they get bored and move on in…

  • BLOG

    new year, same me

    2018 was a blur…really, it was. We won some awards for the restaurant.  I won Restauranteur of the Year. I was asked to sit on the board of the RI Hospitality Education Foundation…both, really cool things that made me feel pretty fuzzy. I wrote four restaurant menus, a handful of special tasting menus….and tried out dozens of new dishes.  I researched, read and taught myself some new tricks. Mostly…I learned. I learned about the vegan lifestyle. (because the guests wanted menu options…I still love meat!)  I learned that writing a blog is harder than I thought. I learned that my gut is right, and I should always trust it.  I…

  • BLOG

    I respect you, chicken

    while I am now past (or mostly anyway) the terrible chicken incident from last week, I will say, it did make me more aware as chef. maybe, just maybe, it was an uncanny error the chef didn’t notice, or even know about. (this still doesn’t make it ok btw) I’m just trying to have perspective, crazy things happen in kitchens everyday. It also really made me want a good, roasted chicken…the kind that if you’re using a paper napkin it will stick to your fingers. Those fatty, salty, oh so savory pan juices of your delectable bird are ones you won’t soon forget.  They will give you a benchmark of…

  • BLOG

    thanks for the great meal guys

    I’m annoyed.   Listen, I get what everyone thinks……I’m a chef, hence, I’m super critical of every morsel I put in my mouth.  Hard to please, scary to cook for…I’ve heard it all before The thing is, it simply isn’t true.  I’m also an everyday girl, looking for tasty, everyday food that’s comforting.  Last night is a perfect example. Ooooo I’m so mad. I can’t wait to tell you. I wasn’t feeling very fantastic, so after my afternoon/ early evening obligations we took a proactive night off in hopes of rest before a busy restaurant weekend.  J.I. went to grab take out at what I would call, one of the…