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A Chef's Journey | "Simplicity is the Sign of Perfection" Curnonsky"Simplicity is the Sign of Perfection" Curnonsky
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A Chef's Journey | "Simplicity is the Sign of Perfection" Curnonsky | chrisamendola.wordpress.com Reviews
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Wild Blueberries at Black Queen Angus Farm | A Chef's Journey
https://chrisamendola.wordpress.com/2011/08/28/wild-blueberries-at-black-queen-angus-farm
A Chef's Journey. Simplicity is the Sign of Perfection Curnonsky. Laquo; Catching Up. Wild Blueberries at Black Queen Angus Farm. My Parents came to the Berkshires for a couple of weeks to visit. While they were here, I took them to one of my farms for the day, Black Queen Angus Farm. All in all though, it was a great day on the farm eating wild berries. This entry was posted on August 28, 2011 at 9:44 pm and is filed under Black Queen Angus Farm. With tags Wild Berrys. Feed You can leave a response.
Catching Up | A Chef's Journey
https://chrisamendola.wordpress.com/2011/07/07/catching-up
A Chef's Journey. Simplicity is the Sign of Perfection Curnonsky. Wild Blueberries at Black Queen Angus Farm. Now that it is has gotten a little less crazy, I have time to catch up on my blog. We have been busy catering several parties along with our nightly service. Summer is here and business is booming. In late May, I was asked to take the local news team out foraging for a news segment. I was like a kid in a candy store when I found my first morel of the season. There are lots of wild edibles coming ...
Spring | A Chef's Journey
https://chrisamendola.wordpress.com/2011/04/28/spring
A Chef's Journey. Simplicity is the Sign of Perfection Curnonsky. After what I think was the longest winter of my life, spring has finally arrived. This is one of my favorite times of the year, the product is amazing. I’m preserving some of the ramps to add to our pantry for next fall/winter. They will make a nice addition to our winter menu. This entry was posted on April 28, 2011 at 1:11 pm and is filed under fiddle heads. You can follow any responses to this entry through the RSS 2.0. You are commenti...
Housemade Maple Syrup | A Chef's Journey
https://chrisamendola.wordpress.com/2011/03/21/housemade-maple-syrup
A Chef's Journey. Simplicity is the Sign of Perfection Curnonsky. Laquo; New Dishes. Spring has arrived which means the maple sap is running here in the Northeast. Our pastry chef has some friends, Tad and Jamie Higgins from Ancram NY, whose spring ritual includes tapping their maple trees. They shared 15 gallons of maple sap with us from their own private stash. I was really excited since having lived in the south most of my life, I’d never seen the process of making maple syrup. With tags maple syrup.
Hams | A Chef's Journey
https://chrisamendola.wordpress.com/2011/04/13/hams
A Chef's Journey. Simplicity is the Sign of Perfection Curnonsky. Laquo; Housemade Maple Syrup. After 9 months of checking on the hams every few weeks and waiting patiently, we finally decided to break into the first one we started curing back in August. I wish cameras could take pictures with smell, the sweet buttery smell of country ham was amazing. This one came out better than I was ever expecting. Our first attempt at curing a ham tasted like a little slice of heaven. Feed You can leave a response.
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bluechef: the bluezoo boat
http://bluechefs.blogspot.com/2010/12/bluezoo-boat.html
New memories are created through new experiences" Ferran Adria. Bill Rovillo and his family loved the restaurant so much they named their boat after us. This happens to be the bluezoo 2, since they sold the original bluezoo boat and upgraded. I thought it was awesome and had to have them send me a picture of it. Here it is. Those are some loyal guests. Thanks Bill and family. Come see us again soon. Subscribe to: Post Comments (Atom). Wild Blueberries at Black Queen Angus Farm. A New Mountain Cookery.
bluechef: NYE
http://bluechefs.blogspot.com/2010/12/nye.html
New memories are created through new experiences" Ferran Adria. The busiest day of the year is hear again, armed with a new video camera I will hopefully be able to share some of the happenings if I can figure out how to post it. The final tasting menu will not be printed until sometime tomorrow afternoon but this is what we have so far. Hamachi.truffle aioli, mangalitsa lardo. From the "chef's garden".seasonal assortment of organic vegetables in various forms. Brilliat savarin.Salted acacia brûlée.
bluechef: October 2010
http://bluechefs.blogspot.com/2010_10_01_archive.html
New memories are created through new experiences" Ferran Adria. Andrea Robinson, pairing. Halibut, parsley root and coulis, chanterelle, heirloom carrot, braised radish, truffle vinaigrette and air, foie mousse. According to her it was a perfect pairing. I couldn't ask for anything more than that coming from someone of her caliber. She is doing a demo at Epcot Food and Wine tomorrow, be sure to check her out. Seattle and it's Coffee. Out of L.A. and Victrola! I am an espresso advocate but as true with mo...
bluechef: Sushi Pop
http://bluechefs.blogspot.com/2011/01/sushi-pop.html
New memories are created through new experiences" Ferran Adria. Subscribe to: Post Comments (Atom). Wild Blueberries at Black Queen Angus Farm. A New Mountain Cookery. The second best thing in deep southwest Virginia. IDEAS IN FOOD DOT COM. The Elements of Pizza. It's Hot Out Here. Playing with fire and water. The three friends of winter. The dish that changed the way I look at FOOD. Setting Goals for Your Business Website. The Red Hen Blog. Mangalitsa Fan Visits Austria. There was an error in this gadget.
bluechef: June 2010
http://bluechefs.blogspot.com/2010_06_01_archive.html
New memories are created through new experiences" Ferran Adria. Halibut a la gastrovac. A little home cooking. I don't get to cook too much when I'm home but when I do it's mostly simple and quick. We grilled the night before and had a bunch of leftovers so we did some breakfast "pizza" the next day. Some charred veggies, mahon, eggs and home made bread is what we had to work with. Like I said, simple. Can't go wrong with egg yolk. Here it is back at home in our cooler where it will stay for the next 12 ...
The True Cure: August 2010
http://thetruecure.blogspot.com/2010_08_01_archive.html
I have really high hopes for these bad boys. The smaller chunks of mangalitsa that I cured like coppa turned out really good, so my fingers are crossed. This is a small plate i did a few weeks ago for a guest who came in and had the tasting menu 3 nights in a row. We gave him different courses each night, and I was stoked that I got to throw this one in. From Left to Right: Pickled Okra, White Cuke, Cherry Bomb, Melted Lardo, Coppa, Bottom: Pepperoni, Lonzino. Posted by b baxter. Links to this post.
The True Cure: October 2010
http://thetruecure.blogspot.com/2010_10_01_archive.html
Dan Barber's Speck. AWESOME! Corton. Sic dinner, sic food. The dudes at olives hooked it up and killed it. Posted by b baxter. Links to this post. Subscribe to: Posts (Atom). Hunter Angler Gardener Cook. Hank’s Dove Poppers. The Butcher's Info Blog. The Meat Hook Brooklyn NY. The Pilgrim Chef ". Viva la vida ". CHEFS DAILY FOOD BANK. Battle of The Fishes 2014. Yeah, They Do Call Them Bagels. Live Life Love Food. Seven of Hearts Pinot Salt Spicy Salami. Just food . Weblog. Low on the Hog.
The True Cure: March 2010
http://thetruecure.blogspot.com/2010_03_01_archive.html
So the other day the Chef de Cuisine, Aaron. Told me to come up with the idea for the pasta that would work with parsley root puree, (our first batch of) soft shell crabs and house made tagliatelle. So, I looked through the walk in and picked through some of the vegetables. I wanted to keep it as fresh and bright as possible. Simple, clean flavors. Then I took some flambeau radishes and compressed them with some meyer lemon zest, fleur de sel, and J. Leblanc Olive Oil. This was for a vegetarian. And the ...
The True Cure: April 2011
http://thetruecure.blogspot.com/2011_04_01_archive.html
Crispy Chicken Rillette, Buttermilk-Dijon Dressing, Egg Yolk, Ramp Top Fluid Gel, and a salad of Green Apple, Ramp and Arugula. Everything went together well, but needs to be tweeked and the presentation tightened up. Posted by b baxter. Links to this post. And please check out my friend Najat's blog. The Pilgrim Chef. Posted by b baxter. Links to this post. Subscribe to: Posts (Atom). Hunter Angler Gardener Cook. Hank’s Dove Poppers. The Butcher's Info Blog. The Meat Hook Brooklyn NY. The Pilgrim Chef ".
The True Cure: corn
http://thetruecure.blogspot.com/2011/05/corn.html
This post will be brief, but the other day as I was prepping for diner service and cutting the cornbread for the nights service I was trying to think of something to do with all of the waste. So, I decided to make a cornbread ice cream. I had never done it or tried it, but it was awesome. I was really pleased with how it turned out. I took the scraps and made a concentrated cornbread base, and also charred off some corn and added it to the liquid. This is the base in the gelato machine. Posted by b baxter.
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A Chef's Journey | "Simplicity is the Sign of Perfection" Curnonsky
A Chef's Journey. Simplicity is the Sign of Perfection Curnonsky. Wild Blueberries at Black Queen Angus Farm. Posted in Black Queen Angus Farm. With tags Wild Berrys. On August 28, 2011 by Chris Amendola. My Parents came to the Berkshires for a couple of weeks to visit. While they were here, I took them to one of my farms for the day, Black Queen Angus Farm. All in all though, it was a great day on the farm eating wild berries. Posted in foraged salad. On July 7, 2011 by Chris Amendola. Now that it is ha...
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