• BLOG

    dear pastrami, you’re not gonna win this one. respectfully, Chef.

    Call me crazy, but I’m a sucker for a good challenge. When I write a new menu, I like to add at least one item that really challenges my culinary skill…and that of my team. I research, experiment and decide on a passion project. In the past few years, we have added quite a few items to our repertoire including: fresh mozzarella, fresh ricotta, paleo pizza dough, fresh pasta, perfectly smoked brisket and grain free tortillas. A few years ago, I began researching scratch made pastrami. The real stuff….not the crimson rubber band most people serve you. There is a reason they shave pastrami in a deli folks. It’s the…

  • BLOG

    new menu mayhem

    Twice a year I change the menu at my restaurant. Ideally, I’d like to change it with each season, but the work that goes into just two menu flips is overwhelming. I’m starting to really understand why folks take the easy road and just run the standard fare without evolving. Don’t get me wrong, yes, I do understand. For me, it’s just not good enough. When you are a passionate, creative chef, it’s hard to cook the same menu all year. Day in and day out. The ingredients no longer inspire you…. the produce doesn’t call out to you, “ play with me!” “mold me into something great” “I’m at…

  • BLOG

    Don’t Be Disappointed

    Every January I set goals for the New Year.  Often they have something to do with my aspired level of fitness or how I feel my diet is going.  This year I tried to push myself further out of my comfort zone, set goals that were scary, and as I say often, “suck it up buttercup”.  I wanted to spend more time giving back and reaching out to the industry that I love. I wanted to honor my craft with the attention it deserves and maybe inspire a few people along the way. First…a reality check.  What does this mean, Angie? Do you have time for something else? Does anyone…