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Carrots & Ginger

Friday, March 18, 2011. One of my new line cooks, Brandon told me he had a blog. Check it out, Off the Plate. It looks good. I've been checking it out on a daily basis. The kid has tallent and his plates look clean. Friday, February 25, 2011. Another great goat cheese by Westfield Farm. Saturday, November 20, 2010. This dish was one of the dishes from my summer menu. Farm Egg, Sweet Corn Succotash. Wednesday, November 17, 2010. Beet and Apple Salad. Picture taken by Tiffany Smith. Thursday, July 22, 2010.

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Carrots & Ginger | carrotsandginger.blogspot.com Reviews

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Friday, March 18, 2011. One of my new line cooks, Brandon told me he had a blog. Check it out, Off the Plate. It looks good. I've been checking it out on a daily basis. The kid has tallent and his plates look clean. Friday, February 25, 2011. Another great goat cheese by Westfield Farm. Saturday, November 20, 2010. This dish was one of the dishes from my summer menu. Farm Egg, Sweet Corn Succotash. Wednesday, November 17, 2010. Beet and Apple Salad. Picture taken by Tiffany Smith. Thursday, July 22, 2010.

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Carrots & Ginger | carrotsandginger.blogspot.com Reviews

https://carrotsandginger.blogspot.com

Friday, March 18, 2011. One of my new line cooks, Brandon told me he had a blog. Check it out, Off the Plate. It looks good. I've been checking it out on a daily basis. The kid has tallent and his plates look clean. Friday, February 25, 2011. Another great goat cheese by Westfield Farm. Saturday, November 20, 2010. This dish was one of the dishes from my summer menu. Farm Egg, Sweet Corn Succotash. Wednesday, November 17, 2010. Beet and Apple Salad. Picture taken by Tiffany Smith. Thursday, July 22, 2010.

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carrotsandginger.blogspot.com

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Carrots & Ginger: July 2010

http://carrotsandginger.blogspot.com/2010_07_01_archive.html

Thursday, July 22, 2010. Living in New England I am fortunate. Enough to have these tasty little gems in my back yard. Island Creek Oysters are one of my favorite oysters. They are a tad bit briny and buttery. Island Creek Oyster. Saturday, July 10, 2010. Ricotta Stuffed Squash Blossoms. While growing up I was a vegetarian for 10 years. Why? Tuesday, July 6, 2010. Subscribe to: Posts (Atom). Enter your email address:. Ricotta Stuffed Squash Blossoms. Executive Chef at Tastings Wine Bar and Bistro.

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Carrots & Ginger: March 2010

http://carrotsandginger.blogspot.com/2010_03_01_archive.html

Wednesday, March 31, 2010. Poached Island Creek Oysters. Poached Island Creek Oysters. Green apple puree / Bacon dashi /Meyer lemon oil. Thursday, March 25, 2010. Cooking At The Beard House. Here are a few pictures of the boys and me at the Beard house that Tiffany took, some pretty amazing shots. I will be posting more pictures in the next coming week of the food and maybe some more good times. Friday, March 19, 2010. Pork Meatballs and Calamari. Sunday, March 14, 2010. Citrus Vinaigrette / Orange Peel.

3

Carrots & Ginger: March 2011

http://carrotsandginger.blogspot.com/2011_03_01_archive.html

Friday, March 18, 2011. One of my new line cooks, Brandon told me he had a blog. Check it out, Off the Plate. It looks good. I've been checking it out on a daily basis. The kid has tallent and his plates look clean. Subscribe to: Posts (Atom). Enter your email address:. Executive Chef at Tastings Wine Bar and Bistro. View my complete profile.

4

Carrots & Ginger: April 2010

http://carrotsandginger.blogspot.com/2010_04_01_archive.html

Tuesday, April 20, 2010. Stuffed Point Judith Calamari. Hill Farm Pork Sausage Stuffed Calamari / Garlic Sauce / Preserved Lemon. Wednesday, April 14, 2010. Organic greens, vegetables, herbs, house vinaigrette. Jamon Serrano, red ribbon sorrel,Landaff cheese, caper vinaigrette. Asparagus, baby beets, fiddleheads, baby turnips,carrots, black garlic ranch dressing. Lavender gremolata, yogurt. Brown butter, Spring garlic. Romesco sauce, ramps, black olives,Basque peppers. Blue Hill Bay Mussels. Stuffed Poin...

5

Carrots & Ginger: November 2010

http://carrotsandginger.blogspot.com/2010_11_01_archive.html

Saturday, November 20, 2010. This dish was one of the dishes from my summer menu. Farm Egg, Sweet Corn Succotash. Wednesday, November 17, 2010. Beet and Apple Salad. I have been bringing in whole pigs from a farm called Brambly Farms. Roasted Beets, Apples, House Cured Bacon, Buttermilk Ranch, Arugula. Picture taken by Tiffany Smith. Subscribe to: Posts (Atom). Enter your email address:. Beet and Apple Salad. Executive Chef at Tastings Wine Bar and Bistro. View my complete profile.

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Chef's Life: VIP Summer Menu Final

http://seasonwithvinegar.blogspot.com/2011/04/vip-summer-menu-final.html

The number of flavours is infinite, for every soluble body has a particular flavour that is unlike any other." -Brillat Savarin-. Friday, April 15, 2011. VIP Summer Menu Final. Tuna Two Ways.summer corn air, red pepper fluid gel, bruniose fava/heirloom tomato, olive-caper vinaigrette, micro anise blossom. Grilled Dorade. Adirondack pink potato, garbanzo beans, white asparagus, crooked neck squash, heirloom carrot, spring garlic powder, and micro tropical spinach. Friday, April 15, 2011. It's Hot Out Here.

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Chef's Life: March 2011

http://seasonwithvinegar.blogspot.com/2011_03_01_archive.html

The number of flavours is infinite, for every soluble body has a particular flavour that is unlike any other." -Brillat Savarin-. Saturday, March 26, 2011. Carne Crudo - Waygu Beef, Truffle Salsa, Parmesan 2 Ways(Disk and Kiss) Oyster Mush. Zuppa - Prosciutto and Fennel Soup, Fregola, Razor Clams, Baby Turnips. Canestrelli - Nantucket Bay Scallops, Braised Endive, Pomegranate, Pistachios 3 Ways. Bistecca - 50-Day Aged Waygu, Bone Marrow Panzanella, Heirloom Tomato, Sunchoke Vin. Saturday, March 26, 2011.

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Chef's Life: July 2010

http://seasonwithvinegar.blogspot.com/2010_07_01_archive.html

The number of flavours is infinite, for every soluble body has a particular flavour that is unlike any other." -Brillat Savarin-. Thursday, July 29, 2010. I took some methocel SG A4 and carrot juice, sugar and water. Blended it up and dehydrated it overnight. The carrot "leather" was brittle but slightly bendable at the same time. I fried some pieces to give a different texture to the dish and they came out nice. Thursday, July 29, 2010. Tuesday, July 27, 2010. Tuesday, July 27, 2010. It's Hot Out Here.

seasonwithvinegar.blogspot.com

Chef's Life: Ravenous Pig, Part Deux

http://seasonwithvinegar.blogspot.com/2011/02/ravenous-pig-part-deux.html

The number of flavours is infinite, for every soluble body has a particular flavour that is unlike any other." -Brillat Savarin-. Friday, February 25, 2011. Ravenous Pig, Part Deux. We also tried the Lobster Tacos, avocado creme, pickled jalapenos. The tempura batter on the lobster was very light and flavorful. This time I was faced with the same problem that plagued me the first time; The dish I wanted was 86'ed! Friday, February 25, 2011. Subscribe to: Post Comments (Atom). It's Hot Out Here. Sorry for...

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Chef's Life: August 2010

http://seasonwithvinegar.blogspot.com/2010_08_01_archive.html

The number of flavours is infinite, for every soluble body has a particular flavour that is unlike any other." -Brillat Savarin-. Thursday, August 26, 2010. Lamb Belly with Eggplant. Went to lunch, American Staple! The W South Beach. Cuban Place we ate at. Thursday, August 26, 2010. Subscribe to: Posts (Atom). Chicken wings are enjoying a renaissance in our house. While we still adore the Korean Style Wings from our book Maximum Flavor, lately we've been indulgin. It's Hot Out Here. One of my new line co...

seasonwithvinegar.blogspot.com

Chef's Life: FAM

http://seasonwithvinegar.blogspot.com/2011/04/fam.html

The number of flavours is infinite, for every soluble body has a particular flavour that is unlike any other." -Brillat Savarin-. Tuesday, April 26, 2011. We have many people come to the hotel, which the catering department wants to wine and dine them for potential business. It is our job as chefs to meet that request from catering to produce many beautiful menus. We recently did one of our many FAM dinners that we have comming down the line. White Bean Tortellini, spring vegetables, roasted vegetable jus.

seasonwithvinegar.blogspot.com

Chef's Life: November 2010

http://seasonwithvinegar.blogspot.com/2010_11_01_archive.html

The number of flavours is infinite, for every soluble body has a particular flavour that is unlike any other." -Brillat Savarin-. Monday, November 15, 2010. I ordered the Coney Island Mermaid Pilsner, from New York. Light, Crisp and really Dry. Just like any other chef, a new place means trying new things and the things you hear so much about. So we decided to get the Charcuterie plate with our beers as an app. I on the other hand got the award winning and heavily popular; Pub Burger. caramelized oni...

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Chef's Life: Lately..........

http://seasonwithvinegar.blogspot.com/2011/02/lately.html

The number of flavours is infinite, for every soluble body has a particular flavour that is unlike any other." -Brillat Savarin-. Monday, February 14, 2011. People always ask chefs, since you make all this fancy food at work do you make that kind of stuff at home too? The final products were:. Beef jalapeno, smoked bacon, aged cheddar, caramelized onions, guldens mustard. Pork Escevhiche(Spanish pickled onions), plantain, spiced ketchup, baby red oak. On a final note, I was informed that my housewife rec...

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Chef's Life: VIP Winter Menu

http://seasonwithvinegar.blogspot.com/2011/03/vip-winter-menu.html

The number of flavours is infinite, for every soluble body has a particular flavour that is unlike any other." -Brillat Savarin-. Saturday, March 26, 2011. Carne Crudo - Waygu Beef, Truffle Salsa, Parmesan 2 Ways(Disk and Kiss) Oyster Mush. Zuppa - Prosciutto and Fennel Soup, Fregola, Razor Clams, Baby Turnips. Canestrelli - Nantucket Bay Scallops, Braised Endive, Pomegranate, Pistachios 3 Ways. Bistecca - 50-Day Aged Waygu, Bone Marrow Panzanella, Heirloom Tomato, Sunchoke Vin. Saturday, March 26, 2011.

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Friday, March 18, 2011. One of my new line cooks, Brandon told me he had a blog. Check it out, Off the Plate. It looks good. I've been checking it out on a daily basis. The kid has tallent and his plates look clean. Friday, February 25, 2011. Another great goat cheese by Westfield Farm. Saturday, November 20, 2010. This dish was one of the dishes from my summer menu. Farm Egg, Sweet Corn Succotash. Wednesday, November 17, 2010. Beet and Apple Salad. Picture taken by Tiffany Smith. Thursday, July 22, 2010.

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