Fabrications of the beast, an absolute must for any line cook in a halfway decent kitchen… set yourself apart! Today, given the swing of seasons and the Rebirth of Spring, we are going to prep a Lamb Leg.  Lamb: Defined by it’s infancy,  a lamb is identified as any sheep under a year of age. The tender young flesh provides a sumptuous cut, delicate and perfect for a plate. Well balanced in  flavor and texture early on in life, the animal tends to depreciate and…

Much to be said about an Oxtail… A beautiful appendage mimicking what I recognize to be a linked chain; The Tail of a somewhat “praised” bovine has been used traditionally around the world for centuries. The tapered piece of flesh is known characteristically as a tough, fatty, gelatinous cut full of flavor and destined to be braised. For I, it is clear that a stew is in order. “There is probably no person alive today, or any person that has perhaps ever existed, that appreciates…

Growing up gypsy, there are often customs and traditions observed by a family that, as children raised under such circumstances, simply make sense without hesitation. As long as I can remember, I have been fed black-eyed peas and collard greens on new years eve, I have made an effort to consume fish throughout lent… regardless how unsuccessful, Barbacoa on Cinco de Mayo, Hotdogs and Burgers on the 4th of July, Chicken Mole on Dia de los Muertos, Turkey on thanksgiving, etc… Simply because that is…

Snow covers the rolling pastures lining an un-shoveled back road as icicles invade the trim of an old farmhouse… Winter is an increasingly difficult time for any chef… To cook under the restraints of a ruthless, often barren season calls for a cook to showcase his talents and creativity in different ways. This time, this season, is when you can learn to expect rustic techniques, rudimentary ingredients and you can see the true worth of a cook. A visit to Dennis Penzkover, over at Timberline…

In all animals, there are specific pieces of flesh or intricate assemblages of bone and joint that increase the difficulty in handling of such a cut, so much so, that people often don’t. In a perfect world, every animal would be utilized at it’s full potential… Unfortunately, the world is simply imperfect, which is where I come into play. As a cook, It is my duty to pay homage to a carcass. The neck is a difficult piece of flesh by any standard. A small…

Crafting a beer worth drinking is an art in it’s own right. In a world looking for diversity and a people yearning for unique experiences, a new kind of dining scene has begun to emerge. The Gastro-Pubs, the Food Trucks, the Pop-up Restaurants, Micro-Breweries… The bold and the restless, where young chefs and craftsmen, cooks and brew masters dare to take chances. Small plates, restaurants based on a single dish, beer tastings, and where does it end… does it have to end? And exciting time…

In Complete contrast to the most popular of beliefs, I have never had Headcheese containing Eyes and Brains, or cheese even… The Biggest obstacle in the production of a headcheese is simply developing your flavor profile. There are two different kinds of people in this world, Those who are familiar, realize and understand the beauty in what is being crafted; and those who base a recipe on it’s appearance and assume that you got all hyped on bath salts before turning on a pig… This…