Almond Gazpacho

Almond Soup / Green Grapes / Roasted Garlic / Vanilla Balsamic / Roasted Chanterelle

This picture was taken by photographer Tiffany Smith.

Shaved Asparagus Salad

Shaved asparagus / Jamon Serrano / Boggy Meadows Fidddlehead Tomme / Hearts of Fire / Caper Vinaigrette

Maxixe Brazilian Cucumbers

These cucumbers were given to me by some friends from Atlas Farm at the farmer's market yesterday. I've had so many thoughts and ideas on what to do with them, but at the end of the day I want to keep it simple. Pickles!

Cow Tongue Pastrami

We received a cow tongue from BlackBird Farm in R.I. the other day. I wanted to do something different with it. Pastrami!! I love pastrami. This is just the beginning of the process. I will keep you updated. First step is the brine. Then I will soak it in cold water to remove excess salt, next I will bring it to a simmer in a stock, and finally rub it with a spice blend, and then smoke.

Rich At Wards Berry farms

Check out my good friend and Executive Chef Rich Garcia cook his version of a nicoise salad.

http://how2heroes.com/videos/seafood/seared-tuna-nicoise

More Pork belly

Roasted pork belly, pickled sour apples (immature granny smith apples), blueberry mustard, melted leeks, and manchego froth. The picture was taken by Matt Demars.

Tomato Gazpacho

Smoked Bacon

About 2 weeks ago we received half a Tamworth pig from Around the Bend Farm in Dartmouth, MA. I cured the belly in a brine flavored with a Vermont maple syrup for a week. Then I smoked it with hickory wood chips. It was Amazing!

Lets try this again

This is not my first attempt at starting a blog, but this time I am going to try and follow through. I am not the best speller in the world, but I will tell you if it is spelled wrong I always spell it that way. Being in the restaurant business we look for consistency. Knowing that I spell a word the same way wrong every time puts me at ease, at least it's consistent.

Anyway this project is dedicated to my work and the work of the other members of my team in the kitchen. I will post our trials and tribulations of working and learning in a kitchen dedicated to using sustainable products and resources.