Carrots & Ginger

Off The Plate

2011-03-18T11:29:00.001-07:00

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.

Westfield Farm Bluebonnet

2011-02-25T07:42:00.000-08:00

Another great goat cheese by Westfield Farm. Bluebonnet is a surface ripened goat blue cheese. It definitely has blue qualities with the same creamy quality of chevre. The cheese is milky, clean and bright with notes of citrus and finishes with a hint of black pepper.

Veal Meatloaf

2010-11-20T19:02:00.000-08:00

This dish was one of the dishes from my summer menu.
Oake Knoll Ayrshires Veal Meatloaf
Cheesy Polenta, Sous Vide Farm Egg, Sweet Corn Succotash

Beet & Apple Salad

2010-11-17T09:50:00.000-08:00

I have been bringing in whole pigs from a farm called Brambly Farms. The farmers, Ted & Sandra raise some of the most beautiful animals I have seen, mostly all heritage breeds.They really care about what they do and it shows. A smiling pig is always a good tasting pig. I have been utilizing the belly for bacon. Here is one of the dishes we incorporated the bacon into.

Roasted Beets, Apples, House Cured Bacon, Buttermilk Ranch, Arugula.

Picture taken by Tiffany Smith

Island Creek Oyster

2010-07-22T06:58:00.000-07:00

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 / Bloody Mary Gelee / Fennel Pollen

Ricotta Stuffed Squash Blossoms

2010-07-10T08:07:00.001-07:00

While growing up I was a vegetarian for 10 years. Why? I don't remember. I guess it's because I have always been a bit crunchy. I know a lot of chefs get annoyed when a vegetarian comes into dine. For myself, I look at it as a challenge. How do I create something that is going to excite and taste amazing without meat? I just put this dish on the new summer menu, and it is turning out to be one of the best sellers. Ricotta stuffed squash blossom / House made spaghetti / Slow roasted tomatoes / Fennel and pollen.

Cilantro Blossoms

2010-07-06T20:41:00.000-07:00

These cilantro blossoms are from the roof top garden. They have great flavor. They taste of cilantro with a hint of sweetness from the nectar. We let some of the plants go to seed. The fresh coriander seeds are also pretty amazing. Things always seem better when grown yourself.

Early Summer Menu

2010-06-26T18:34:00.000-07:00

Soup & Salads

Green Bean Salad
Benton’s country ham, greens, green goddess dressing

Spinach salad
Baffoni’s fried egg, house cured bacon, radish, Westfied Farm Capri chevre, red wine vinaigrette

Heirloom Tomato & Cucumber Gazpacho
Mozzarella, smoked balsamic

Small Plates

Native RI Popcorn
Duck Fat & lemon thyme

Warm Marinated Picholine Olives

Island Creek Oysters
bloody marry gelee, fennel pollen

Hill Farm Pork Meatballs
Sofrito ,Wisconsin Parm

Truffle Mac & Cheese
smoked crumb crust

Blue hill Bay Mussels
swiss chard, grain mustard, charred lemon, Arbiquino oil

Wild Mushroom Flatbread
caramelized onion, ricotta, arugula, lemon thyme dressing

Point Judith calamari
kalamata olives, Basque pepper, herbs, romesco sauce

Entrees

Half Roasted Organic Chicken
carrots ,whipped potato, jus

Oake Knoll Ayshires Veal Meatloaf
Cheesy polenta, poached farm egg, succotash

Northeast Family Farms Crispy Pork belly
warm black chickpea salad, preserved lemon, flavors of hummus

Wild Striped Bass
Summer vegetable hash, tomato, dill oil, Benton’s country ham froth

Painted Hills Sirloin
crispy potato pave, green beans, glazed shallots

Ricotta Stuffed Squash Blossoms
House made spaghetti, slow roasted tomatoes, fennel & pollen

Braised Pel freez Rabbit
Semolina gnocchi, bright lights chard, shaved radish, hints of citrus, nasturtium

Jasper Hill Winnemere

2010-06-17T20:25:00.000-07:00

This is a new cheese featured on my cheese board. It is a complex cheese. It is an old world, raw milk, washed rind cheese from Jasper Hill Farm. It is wrapped in spruce wood and washed in a lambic beer. The spruce gives this cheese a woodsy flavor. Jasper Hill makes some of my favorite cheeses. I always have at least one or two of their cheeses on my board.

Roof Top Garden

2010-06-08T18:35:00.000-07:00

Sorry for the lack of posts lately. I have been really busy at the restaurant. I have taken the Executive Chef position at Tastings. Rich, my long time friend, felt it was time for him to move on and my time to move up. My Sous Chef, Justin, left also; he moved out to California. I would work with any one of these guys, including my previous Sous Chef Imani, any day in a heartbeat. Each of them are solid chefs! On top of it all as I am going through rough times at the restaurant with the lack of staff, working everyday and making the change to Executive Chef, I broke my right hand while riding my bicycle. When it rains it pours! As my hand is in the healing process it has been hard to take decent photos. Here are the last ones I took before the big spill. I bought a bunch of starter plants from a plant sale at White Barn Farm. Chris and Christie grow some pretty amazing stuff. I am fortunate enough to work about 10 minutes away from them. I will post some more pics in the next few days.

Blood Orange & Rosemary Sorbet

2010-05-18T22:23:00.000-07:00

Simpler the better

Blood Orange Rosemary Sorbet / Fluid Gel / Chantily Cream / Meringue / Jorge Ordonez Victoria 2

Whole Maine Shrimp

2010-05-14T07:12:00.000-07:00

These shrimp are from Port Clyde Fresh Catch. When sautéed or fried whole you can eat the shell and all. The shell is nice and crispy while the meat has a custard like texture.

Whole Maine shrimp/ Pickled ramps / Young garlic sauce / Spring onion and flower

Lilacs

2010-05-05T06:01:00.000-07:00

Lilacs are one of my favorite edible flowers. They smell amazing, taste the way they smell, and are very mild in flavor. They are the definition of spring to me. Lardo / Lilacs / Fava Beans / Picked Ramps / French Breakfast Radish / Red Ribbon Sorrel / Landaff / Vanilla Balsamic

Stuffed Point Judith Calamari

2010-04-20T21:48:00.000-07:00

Hill Farm Pork Sausage Stuffed Calamari / Garlic Sauce / Preserved Lemon

Spring Menu Release

2010-04-14T09:35:00.000-07:00

Salads & Soups

Seasonal salad
organic greens, vegetables, herbs, house vinaigrette

Shaved asparagus salad
Jamon Serrano, red ribbon sorrel,Landaff cheese, caper vinaigrette

Spring Vegetable Plate
asparagus, baby beets, fiddleheads, baby turnips,carrots, black garlic ranch dressing

Spring Pea Soup
lavender gremolata, yogurt

Small Plates

Native Popcorn
brown butter, Spring garlic

Point Judith Calamari
romesco sauce, ramps, black olives,Basque peppers

Blue Hill Bay Mussels
leek, mint, chili, young garlic baguette

Fluke Crudo
French breakfast radish, sea beans, lime, extra virgin olive oil

Rabbit Leg bruschetta
crushed fava beans, citrus aioli

Entrees

Roasted Organic Amish 1/2 chicken
whipped potatoes, carrots, fiddleheads

Painted Hills Sirloin
roasted white asparagus, glazed shallots, sunchoke puree

Black Tagliatelle
Hill Farm pork stuffed squid tubes, spring onion, preserved lemon

Magret Duck Breast
smoked spring dug parsnip risotto, morels, horseradish, chervil

Stinging Nettle & Ricotta Ravioli
garlic scape and vermouth emulsion

House Made Lamb Sausage
white beans, artichokes, green harissa, picholine olives

Summer Flounder
organic mushrooms, peas, watermelon radish, sorrel broth

Braised Lamb Belly

2010-04-08T07:37:00.000-07:00

Braised Lamb Belly / Foie gras and lamb sausage / Asturian bean stew / Green harissa

Fried Head Cheese

2010-04-06T06:22:00.000-07:00

It's too bad that animal parts like the head are usually thrown out. There is so much great meat on the pig's head. So why waste it? You can utilize these odds and ends in so many other ways, like bacon with the jowls, porchetta de testa, coppa de testa, so on and so on. Here we have fried head cheese. I cooked the pig's head for about 14 hours in a low simmering water. Afterwards, I pulled all the meat off the head while the stock reduced more than half way. Then in a separate bowl I bloomed a few sheets of gelatin and added it to the stock. The meat was seasoned with fennel seed, cinnamon, juniper, salt, and pepper. I drizzled some of the gelatinous stock and rolled the meat in plastic wrap to form cylinders. I let the cylinders rest, cut portions, then breaded and fried it. Rich paired these little delights with romesco sauce.

Poached Island Creek Oysters

2010-03-31T07:31:00.000-07:00

Poached Island Creek Oysters / Green apple puree / Bacon dashi /Meyer lemon oil

Cooking At The Beard House

2010-03-25T21:38:00.000-07:00

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.

Pork Meatballs & Calamari

2010-03-19T06:29:00.000-07:00

Hill Farm's Pork Meatballs / Point Judith Calamari / Calasparra Rice / Soffritto

Narragansett Creamery Salty Sea Feta

2010-03-14T21:22:00.000-07:00

Marinated Feta Cheese / Citrus Vinaigrette / Orange Peel

Foie Gras & Butter Beans

2010-03-04T22:43:00.000-08:00

Hudson Valley foie gras / House cured bacon / Butter beans / Almond milk froth / Sweet vermouth jus

Whipped Beef Fat

2010-02-28T07:06:00.001-08:00

I have been saving all the beef fat trimmings for quite some time. Basically I rendered down all the fat with a lot of rosemary, thyme, garlic, and bay leaf in a roasting pan. After a few hours in the oven, the fat was rendered. I strained it and allowed it to cool to room temperature. I froze the mixing bowl to our Hobart mixer and then whipped the fat to create a butter consistency.

When serving the beef fat it should be close to room temperature or it won't be as spreadable. I have been using it for everything, starting with our charcuterie board. Rich fried an egg with it, which I thought was pretty clever (steak & eggs). The picture above is whipped beef fat / picholine and fennel tapenade / orange peel.

Port Clyde Fresh Catch Shrimp

2010-02-21T21:05:00.000-08:00

Maine shrimp, House cured lardo, RI. Macintosh apple, Picholine olive, Radish, Vanilla Blasamic

Bone Marrow Creme Brulee

2010-02-16T16:48:00.000-08:00

Beef Bone Marrow Creme Brulee

1.5 cup heavy cream

20z beef bone marrow

2 egg yolks

1 whole egg

salt & pepper

Remove the marrow from each bone and reserve 2 ounces. In a double boiler melt down the marrow, constantly whisking. In the meantime, place the cream in a saucepan set over medium-high heat and bring to a boil. Fold the bone marrow into the cream. In a bowl, whisk your eggs. Next you want to slowly pour the cream into the eggs while constantly stirring. When you finish with the base strain through a fine mesh sieve.

Pour the mixture into ramekins. Place the ramekins into a cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Place into a 325 F degree oven for about 45 minutes or until set. Remove ramekins and let set for at least 3 hours.

Sprinkle sugar on top of the custard and brulee. There you have it...a savory, delicious creme brulee.

James Beard Menu 2010

2010-02-08T10:16:00.000-08:00

James Beard House NYC

March 6, 2010

Executive Chef Richard Garcia

Chef De Cuisine Matthew Maue

Jorge Ordonez

hors d'oeuvres

cold

Foie Gras Torchon/house cured bacon & cava vinaigrette

Golden Beet Root & Afuega’l Pitu Atroncau Blanco Terrine/ raspberry vinaigrette/ salted pistachio

True Jamon Iberico “simply sliced”

hot

Blackbird Farm Beef Tongue Pastrami/manchego/rye

Crispy Veal Sweetbread Pintxo/smoked apple puree/guindilla peppers

Botani Dry Moscatel 2008

Atecca Garnacha 2008

First Course

Bombster Scallops (Stonington Ct.)

“Crudo”

whipped salsify root, blood orange, caramelized pears, lime & marcona almond gremolata

Bodega Shaya Old Vines Verdejo 2008

Second Course

Island Creek Oysters (Duxbury MA.)

“Poached”

dashi, green apple fluid gel, meyer lemon, Las Brisas extra virgin olive oil

Avanthia Godello Valdeorras 2008

Third Course

Lola Duck (Hudson Valley NY.)

“Smoked Ham” & “Confit”

truffled pardinas lentils, gilfeather turnip puree

Alto Moncayo Garnacha 2007

Fourth Course

Sweet Grass Farms Lamb Belly (Vernon NY.)

“Braised”

foie gras sausage/Asturian fabada white beans/green harissa

Bodegas El Nido Clio Jumilla 2007

Dessert Course

"Frozen"

“Blood Orange & Rosemary”

Jorge Ordonez Co. Victoria #2 2007

to purchase seats to this amazing evening of food & wine please contact the James Beard House at

(800) 36-BEARD

Bone Marrow Bruschetta

2010-02-03T05:54:00.000-08:00

Bone marrow custard / Pickled radish & mustard seeds / Herbs / Caper berries / Orange Vinaigrette.

Simple and Delicious

2010-01-30T22:45:00.000-08:00

Taylor Bay Scallops / Citrus Mignonette

Beef Heart Bolognese

2010-01-20T06:37:00.000-08:00

Lately I have been thinking of a way to make offal more approachable. How can I get the average diner to try something they are not used to? This is what I came up with... beef heart bolognese / fried quail egg / linguine / shaved pecorino

Plancha Seared Endive

2010-01-13T21:28:00.000-08:00

Plancha Seared Belgian Endive Salad / Westfield Farm Capri Chevre / Orange Mustard Seed Vinaigrette / Salt Roasted Pistachio / Burnt Orange

Pressed Georges Bank Winter Skate Wing

2010-01-12T18:25:00.000-08:00

These skate wings were pressed together to create a steak, then compressed and cooked sous vide. The natural gelatin in the wings helps bind the wings together without help from meat glue.

Pressed & Sous Vide Winter Skate / Brown Butter Emulsion / Parsley and Caper Salad / Turnip Tops

I Love Popcorn

2010-01-11T19:13:00.000-08:00

This popcorn on the cob is from Schartner Farm. It was aged for over 9 years. It's a beautiful thing. You can't beat popcorn still on the cob. This is where our food comes from! True slow food. Popcorn / Brown Butter / Sage

Duck Horn Wine Dinner Thursday January 21st

2010-01-06T06:07:00.000-08:00

Local Parsnip Soup

melting winter flavors / fresh winter truffle / celery leaf

2007 Migration Pinot Noir

Duck Bolognese

house made pappardelle pasta/ huckleberries/hazelnut tarragon gremolata

2006 Duckhorn Merlot

New England All Natural Braised Beef Shank

vanilla whipped potato/icicle radish

2005 Estate Grown Cabernet Savignon

Chocolate Mousse

molasses cookie crumbs / organic cranberries/black pepper ice cream

2006 Paraduxx

Taylor Bay Scallops

2009-12-30T21:19:00.001-08:00

Taylor Bay Scallops / Piquillo Pepper Relish / Corn Nut Crumble / Black Truffles / Crispy Red Onion. A couple of these photos were taken before the truffles made it on the plate. Whatever, you get the idea. Thanks, Tiffany, for the great photos

James Beard Dinner 2009

2009-12-21T07:46:00.000-08:00

It was a great honor to cook at the Beard House last April. Rich and I were invited back to do another dinner in March 2010 with Jorge Ordonez. Who by the way has some amazing wines. I am looking forward to another visit. Foie Gras Torchon / Bacon & Vinaigrette / Chared Scallion / Pain Purdu

Berkshire Blue Cheese

2009-12-11T20:18:00.000-08:00

The new blue cheese on our cheese board is Berkshire Blue. I have to say it is my favorite blue. It's made from unpasteurized milk, which makes a better cheese. Due to the seasons, each wheel we have received has been completely different. Read more about it here.

Chocolate & Beets

2009-12-08T06:48:00.000-08:00

Chocolate Ganache Cake / Beet Puree, Sugar, and Salt / Pistachio / Meringue / Calaminth

Another Amazing Beer

2009-12-02T11:57:00.000-08:00

This is the new beer put out by Pretty Things, Babayaga. I have not been disappointed yet. It's a winter seasonal stout. Another very well balanced beer. I am looking forward what else Dann has up his sleeves.

Steel head Trout Crudo

2009-11-21T19:02:00.000-08:00

Steel Head Trout Crudo / Cavendish Qauil Egg yolk / Hill Orchard Apple Cider & Vinegar / Beet Salt / Smoked Bacon & Jasmine Milk Froth / Lime zest

Black Bird Farm Beef Heart

2009-11-20T05:46:00.000-08:00

Seared Black Bird Farm Beef Heart / Candied Shallots / White Carrot Puree / Delicata Sqaush

Truffle & Jus

Chioggia Beet Ravioli

2009-11-15T11:32:00.000-08:00

Chioggia Beet Ravioli / Orange blossom yogurt panna cotta / Kalamata olive / Pine nuts / Blood orange vinaigrette

2009 Boston Rising Star Chefs Awards

2009-11-06T17:57:00.000-08:00

I just want to congratulate my executive chef, Rich, on the Star Chefs' Rising Star award for the most sustainable chef. The gala was a lot of fun. I got to work alongside and meet some of the best chefs in Boston. I was also able to taste some of the other chef's dishes. They were all really good.

Black Bird Farm

2009-11-01T21:23:00.000-08:00

We had the pleasure of meeting our Black Bird Farm friends earlier this week. The tour of the farm was pretty rad! No feed lots here. We walked through the pasture, met the cows, and learned all about black angus. At the farm they really care and love their animals, and it comes through in the flavor of the beef. It is really high quality beef!

Sweetbread Torchon

2009-10-29T19:51:00.000-07:00

Sweetbread torchon / Horseradish potato puree / Candied shallots / Roasted Gala apples / Veal jus

Pig Skin Sundays

2009-10-23T20:44:00.000-07:00

Sunday Funday!!

Every sunday home game we will be roasting a pig at Tasting's. This pig came from Adam's Farm in Athol, MA. I can't wait until the next one. We did pulled pork sandwiches, North Carolina style, with baked beans and house-made pickles.

Pretty Things

2009-10-22T20:32:00.001-07:00

This is my new favorite beer. Every bar and restaurant should carry Pretty Things, and I will come. There is one other kind called Baby Tree, which is not pictured above. How could you not like something called Baby Tree? Each beer is very well balanced, and the artwork is pretty amazing too.

Salad & Sandwich

2009-10-17T21:08:00.000-07:00

Seared lamb heart salad / Eva's greens / Cherry belle radishes / Kalamata olives / Orange blossom and cumin vinaigrette

The sandwich in the background is hot beef tongue pastrami with Boggy Meadows Fiddle Head Tomme, a house made pickle, and grain mustard.

Wild Foraged Chestnuts

2009-10-16T21:19:00.000-07:00

There are only a few edible varieties of chestnuts, and these are one type of them. They are Chinese chestnuts. These nutty gems were a pretty good find. Now what to do with them?

Foie Gras & Apple Sassafras jam

2009-10-15T20:32:00.000-07:00

Foie gras torchon / Apple sassafras jam / Port gelee / Walnut cookie crumble / Simple vinaigrette

Another Video

2009-10-09T21:10:00.000-07:00

Check out my debut video that I did for How To Heroes. We filmed earlier this week in the parking lot at Patriot Place. Rich and I did separate videos featuring tailgating dishes. So check them out. Just click on the link.

Pig Trotter

2009-10-08T20:40:00.000-07:00

I really don't know what to call this, but basically it's pig trotter, coppa di testa. If that makes any sense? I picked these trotters up from Louis at Hill Farm in Foster, Rhode Island, who raises beautiful Berkshire hogs. Basically I went through the same process that you would with head cheese. I cured them in a brine, simmered them in a flavorful stock, reduced the jus, and rolled them, adding a little jus to hold it together. The outcome was a little more rubbery or gelatinous than head cheese, but when sliced paper thin it's pretty good.

Winter Squash Gnocchi

2009-10-04T20:06:00.000-07:00

We had this dish on our menu last fall. It is the perfect balance between sweet and savory. As a whole the dish reminds me of Thanksgiving, without the turkey.

Winter squash gnocchi, apple cider glazed pork belly, hazelnut crumble, eggnog froth

Zucchini Primavera

2009-10-03T20:50:00.000-07:00

Check out my Sous Chef and friend, Imani Greer, cook up his version of primavera on How to Heroes.

Quail

2009-09-28T21:09:00.000-07:00

Fennel & Pork Sausage Stuffed Quail / Navy Beans / Maderia Jus

Siberian Sweet Watermelon

2009-09-26T20:51:00.000-07:00

We are participating in the RAFT grow out through Chef's Collaborative and Slow Food USA. Through this grow out we have been seeing some beautiful produce that hasn't been grown in New England for years. It would only make sense to pair up with Jim Ward from Ward's Berry Farm since we already get most of our produce from him. He just harvested these beautiful Siberian Sweet Watermelons. I paired the melon with salt cured yellow fin tuna / feta / tomato pulp / lemon basil / arugula / jalapeno / white balsamic vinaigrette.

Beef Tongue Pastrami Recipe

2009-09-24T20:58:00.000-07:00

Beef tongue / Corn puree / Pickled fennel / Horse radish / Mustard seeds / Parmigiano

Brine-

1 gallon water

3/4 cup brown sugar

3/4 cup kosher salt

4 fresh bay leaf

6 sprig thyme

2 cloves garlic

6 crushed juniper berries

2 cloves

Rub-

1 tbsp coriander seed

1 tsp Maine sea salt

.5 tbsp ground black pepper

.5 tbsp mustard seeds

In a saucepan, over medium heat, combine the water, brown sugar, and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add herbs and spices and steep for 1 hour. Place the tongue in a glass. Pour the seasoned brine to cover the tongue completely. Cover and refrigerate for 1 week.

Remove tongues from water and place them in a large pot. Add 1 large onion, 2 carrots, 2 stalks of celery, and cold water enough to cover the tongue by a few inches. Simmer tongues for 3 hours or until very tender. When done remove the outer layer of skin and allow the tongue to rest.

Fire up your smoker and rub the tongue with the rub and slow smoke for about 2 hours. When finished allow the tongue to rest before serving.

Kousa Dogwood Fruit

2009-09-20T06:30:00.000-07:00

I was in Rochester, N.Y. last week for a wedding. On my way home, waiting for a bus to come back to Boston, I went for a walk and stumbled upon these almost Southeast Asian looking fruits. They kind of resemble a lychee until you open it up; inside it's almost like an over ripened peach. The radar is on. Now I am finding Dogwoods all over the place, even in a McDonalds parking lot. Now what do I do with this beautiful fall fruit?

Maine Lobster Ceviche

2009-09-16T05:14:00.000-07:00

Ahhh, apple season is upon us. This dish is an old stand by for me. Besides lobster and apples, there is jalapeno, cilantro, red onion, and popcorn. This is one of my favorite ceviche flavor combinations.

Rose Hip Syrup

2009-09-09T05:51:00.001-07:00

I love gifts! Last week a friend of mine, Forest, made this amazing rose hip syrup from some beach roses she harvested in Cape Cod. Thanks Forest, it's really tasty. To use it I kept the dish simple. The foie gras works really well with the syrup. The rest of the dish consists of hazlenut biscotti, jamon serrano, oxalis, and a spritz of sherry.

Braised Rabbit Risotto

2009-09-08T08:38:00.000-07:00

Braised rabbit leg risotto / Green beans / Fresh horseradish / Parmigiano / Thyme & summer savory flowers from our roof top garden. I will post some pictures of our rooftop garden in the near future.

Wild Blueberries

2009-09-02T19:52:00.000-07:00

I found this delightful shrub on my ride to work one day. Ever since then these berries have become my breakfast every so often. This plant has sparked an interest in foraging for more local varieties of plants that I can eat or use at the restaurant.

Not For Everyone but So Delicious

2009-08-31T19:15:00.000-07:00

I just received a whole lamb from our friends at Around the Bend Farm. I also purchased some really nice baby fennel and celeriac. Organ meats are so underrated. I love them! What we have here is buttermilk soaked and fried lamb brains / celeriac puree / clams / fennel salad dressed with a lemon vinaigrette / capers / thyme (that was grown on the roof of the restaurant) / lamb jus.

2009-08-30T20:40:00.000-07:00

Check out the photo gallery on StarChef's website and look at the photos of the five course tasting Rich and I put together for the editor, Antoinette Bruno. It is an honor to be partners with a chef who has been nominated as one of the rising StarChefs of Boston. So go check out Chef Richard Garcia of Tastings Wine Bar & Bistro!

Stuffed Dates

2009-08-25T14:34:00.000-07:00

Jamon Serrano wrapped dates stuffed with Great Hill Blue Cheese / Almonds / Sherry vinaigrette / Arugula flower buds

Seasonal Salad

2009-08-22T22:32:00.000-07:00

Eva's greens / Flowers / Nicoise olives / Cherry belle radish / House made ricotta / Red onion / orange blossom, cumin vinaigrette

Foie Gras Torchon

2009-08-19T21:06:00.000-07:00

House cured bacon / toasted brioche / pistachio / cocoa nibs / pickled beet puree / blueberries

Sqaush Blossom

2009-08-18T06:00:00.001-07:00

Zucchini flower stuffed with lobster salad / tarragon / tomato vinaigrette / capers. Instead of using mayonnaise for the lobster salad, I used a corn puree. The sweet corn puree gave the salad the same texture as mayo; however, it gave it a certain buttery sweetness that mayo could not.

Oake Knoll Ayshires

2009-08-11T11:05:00.001-07:00

The Lawtons Family Farm are our neighbors. Well kind of, they are right down the road from us. They make cheese, raise veal, beef, and the best thing of all raw milk. Truly amazing stuff! If you have never tasted it, your missing out on something truly beautiful. After meeting the Lawtons, Rich and I decided that it would be great to buy our beef and asiago cheese from them. Our burgers for our lunch menu will be from right down the street. It doesn't get any fresher than that!

Beef Tongue Pastrami

2009-08-08T21:02:00.000-07:00

Beef tongue pastrami / Atwell's gold / Toasted crumbs / Sweet corn puree / Purple mustard / Fennel pollen

BostonChefs.Com

2009-08-07T21:38:00.000-07:00

Check out these great photos of dishes Chef Richard and I have created. http://bostonchefs.com/restaurant/tastings-wine-bar-and-bistro/

Veal Steak & Eggs

2009-08-03T23:21:00.000-07:00

Conn. Veal Flank Steak / VBC Goat Cheese Grits / Wild Mushroom Sucatash / Baffoni's Poached Egg

Almond Gazpacho

2009-07-31T20:40:00.000-07:00

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

This picture was taken by photographer Tiffany Smith.

Shaved Asparagus Salad

2009-07-29T19:40:00.000-07:00

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

Maxixe Brazilian Cucumbers

2009-07-29T18:42:00.000-07:00

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

2009-07-25T20:20:00.003-07:00

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

2009-07-23T21:56:00.000-07:00

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

2009-07-21T15:50:00.000-07:00

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

2009-07-19T21:48:00.001-07:00

Smoked Bacon

2009-07-19T21:46:00.001-07:00

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

2009-07-12T10:59:00.000-07:00

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.