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Competition

Competition as a Building Block for a Solid Career

  This article was originally written for Club and Resort Chef magazine, and edited by Joanna  DeChellis. Twenty years ago, culinary competition was the touchstone that helped to launch my career. My first culinary competition was in 1999.  I impulsively decided to enter a hot food “K” Category competition in Washington, D.C.  I had no idea what I was getting myself into. I just knew … Continue reading Competition as a Building Block for a Solid Career

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Dessert, milk shake, Summer

Mile High Milk Shakes

Our goal at the club is always to create valuable memories for our membership.  Our “Mile High Milk Shake” is our latest endeavor to create an item that is unique to their club experience with us, is delicious, and begs to be shared on social media.  We were initially inspired by the “over the top” milk shakes which are prepared at Black Tap in New … Continue reading Mile High Milk Shakes

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Uncategorized

CBD Infused Herb Crumble

As a professional chef who competes internationally, I take my physical and mental well-being seriously and Nature’s Highway CBD products have become a vital part of my overall wellness plan.  I appreciate the calming effects of CBD, as well as the partial relief of chronic pain and the improved digestion that I experience when I use Nature’s Highway CBD regularly. I became such a big … Continue reading CBD Infused Herb Crumble

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Pork, Spring

Egg Yolk Ravioli, Braised Pork Belly, Early Harvest Vegetables, Butternut Squash Puree

This dish was prepared for a wine dinner earlier this week, and was served with a 2012 Broken Road Chardonnay. The ravioli was prepared by rolling pasta out thinly and placing a dollop of Boursin cheese, then making an indention for a raw egg yolk.  The pasta is then brushed with egg wash before another another sheet of pasta is placed on top; the dull … Continue reading Egg Yolk Ravioli, Braised Pork Belly, Early Harvest Vegetables, Butternut Squash Puree

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Appetizer, Summer, Vegetable

Watermelon Gazpacho with Crab and Cucumber

The latest menu in the dining room featured this appetizer, which was previously very successful as an evening special.  It features watermelon gazpacho, which is poured table side, over a garnish of compressed watermelon, cucumber, snipped chives, edible flowers, jumbo lump crab meat and sliced cucumber.   Gazpacho is a very old Spanish preparation, dating back to the days of the Roman empire.  Traditionally, it … Continue reading Watermelon Gazpacho with Crab and Cucumber

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Appetizer, Seafood, Summer

Sous Vide Scallops, Truffled Cauliflower Puree, Purple Cauliflower, Creamer Potatoes

  This dish was served at a Chef’s Table in the kitchen this week, and was paired with a 2005 Peter Michael L’Apres-Midi Sauvignon Blanc.  The tasting notes on this highly-rated wine include notes of citrus and lychee, with a clean and crisp finish.  The flavors of this dish were meant to be muted, earthy and mildly sweet, to pair with the dry nature of … Continue reading Sous Vide Scallops, Truffled Cauliflower Puree, Purple Cauliflower, Creamer Potatoes

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Beef, Entree, Summer

Hickory Smoked New York Strip, Late Summer Succotash, Fava Puree, Herbed Potato Puree, Chimichurri

Succotash is a dish that is commonly seen in the American Southeast, and was first prepared by the Native Americans indigenous to those woodlands.  The term itself refers to any variety of preparations utilizing corn and shell beans(usually fava beans). This preparation featured local Silver Queen corn, which is pale, tender and extremely sweet.  The corn was paired with fresh fava beans, diced Peppadew peppers … Continue reading Hickory Smoked New York Strip, Late Summer Succotash, Fava Puree, Herbed Potato Puree, Chimichurri

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Appetizer, Seafood, Summer

Corn and Crab Cake with Pickled Tomato Relish, Tempura Squash Blossom with Boursin, Baby Greens with Shallot-Thyme Vinaigrette

This dish epitomizes the flavors of summer, bringing together crab, ripe tomatoes, squash blossoms, corn, and local greens. The corn and crab cake on this dish was an unusual preparation.  Typically the crab and corn would be lightly folded with an egg-based dressing, some kind of bread crumb and seasoning; this crab cake was created as more of a terrine, by folding crab meat into … Continue reading Corn and Crab Cake with Pickled Tomato Relish, Tempura Squash Blossom with Boursin, Baby Greens with Shallot-Thyme Vinaigrette

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Appetizer, Seafood, Spring, Vegetable

Tuna Crudo with Hummus, Baby Greens, Lemon-Thyme Vinaigrette

  Recently a guest requested “Tuna Crudo” as part of their multi-course tasting menu.  The use of the term “Crudo” versus “Carpaccio” or “Sashimi” made me curious as to whether there was a fundamental difference between the preparations. Crudo, which means “raw” in Italian, can encompass minced, diced, or sliced proteins.  Carpaccio, which means “skin”, generally means that items have been sliced to the thinness … Continue reading Tuna Crudo with Hummus, Baby Greens, Lemon-Thyme Vinaigrette

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Roasted Beets, Candied Ginger Chèvre, Salted Almonds, Baby Greens with Lemon-Thyme Vinaigrette

Summer is finally here and with it come the light, fresh flavors of the season.  This salad was served during a seven course dinner and was paired with a chardonnay. Beets are one of my favorite ingredients to work with and they are one of the most useful vegetables in existence.  Beets (as they are commonly referred to, although they are the taproot of the … Continue reading Roasted Beets, Candied Ginger Chèvre, Salted Almonds, Baby Greens with Lemon-Thyme Vinaigrette

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