Chef’s Notes
Cooking good food starts with buying good food. You also need to know how to best store what you have bought if you are not going to use it right away. Here are some of our basic thoughts and practices.
Beef I could write a whole book on this. I worked in a packing and slaughter house back in Fort Wayne, Indiana when I was 21. It was a great learning experience; however, I’m quite sure I made the correct choice to return to the kitchen. We buy different cuts of meat from different ranchers including [...]
Salt Use Kosher or Sea salt Pepper Grind it to order Spices Good for about a year before they lose intensity. Dry toast spices in a sauté pan to intensify their flavor Oil Use good extra virgin olive oil for finishing dishes. High heat destroys the fruitiness that you paid for. You can sauté with [...]
“Look at me, squeeze me, smell me, taste me” The simple approach to buying good produce is to try before you buy. This involves sampling anything that you have might have a doubt about. Buy produce in the peak of its season. It will taste better and it’s cheaper. We will discuss the “carbon footprint” [...]
Rule # 1 We believe in and support sustainable fishing practices Rule # 2 Scrutinize the fish you buy with extreme prejudice Rule # 3 Cook seafood the day you buy it Halibut Alaskan Halibut is one of my favorite fish to eat, and it sells like crazy. When buying it, you should smell it [...]