Author Archives: Tony Chavez

The Barn on Stoney Hill : Cornell, WI

The Barn on Stoney Hill : Cornell, WI

Earlier this year, towards the beginning of summer, we took part in a Styled Shoot at The Barn on Stoney Hill. Located in Cornell, Angie Popp & Co. has built a breathtaking venue off the beaten path in the Northwoods of Wisconsin. Much gratitude for inviting us to participate in the day. It was phenomenalContinue Reading

Fabrication 101: Mock Tender

Fabrication 101: Mock Tender

Not everything is a tenderloin… this is where the skill comes into play. Faux Tender… Not the loin you were hoping for… but not a complete waste of time. The Mock Tender; A muscle found in the shoulder of the animal, pulled straight from the blade, may appear wildly similar to a tenderloin unfortunately theContinue Reading

To Cook A Rabbit

To Cook A Rabbit

This past fall, I found myself working with a young chef opening a Gastro pub in Hudson, Wisconsin. The Owners of the establishment were quoted as wanting a Farm To Table, locally driven, exciting menu. After days of tinkering I was able to bring this little gem to the table. Rabbit: There is a stigmaContinue Reading

London Broil (aka: Flank Steak)

London Broil (aka: Flank Steak)

In the dismantling of an animal, much is to be explained simply in the feel of the flesh; the visualization and understanding of where and how each cut is used in a living specimen. An important note to take is exactly where your steak comes from, how the muscles on the living body are exercisedContinue Reading

Beef Tongue: Surprise Yourself

Beef Tongue: Surprise Yourself

Shortly after, and well into my ventures into Headcheese; I was left with the realization of how tantalizing the utilization of the tongue of a creature could truly be. In the head cheese, I found that throughout the loaf there was an accentuated richness and succulence in the portions with a high abundance of theContinue Reading

Chicken Stock: Back to the Basics

Chicken Stock: Back to the Basics

It is quite an interesting episode, the interactions between a person who is raised in a kitchen and a person who is not. Everything from their character, their heart, their presence, their look, their stature, their “jargon”, it is all so very distinctive. They are a different breed, those who flood the culinary institutes andContinue Reading

Cooking With Acorns

Cooking With Acorns

In late fall of last year I found myself sitting in the midst of a dying garden. My presence alone in the garden brought an overwhelming sorrow for I knew to well that the months to follow would bring great amounts of ice and the crisp darkness that a Wisconsin winter promises annually; I prayedContinue Reading

Maple Syrup: The Precarious Production

Maple Syrup: The Precarious Production

It took five minutes of tuning into a Wisconsin Public Access channel to peak my interest. A change of season influences many dynamics in how we conduct our lives while living in junction with a truly uncontrollable world. I walked away from my television confused as to why the price of my locally sourced MapleContinue Reading

Fabrication 101: Boning a Lamb Leg

Fabrication 101: Boning a Lamb Leg

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.Continue Reading

Table Scraps: Oxtail Consommé

Table Scraps: Oxtail Consommé

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 toContinue Reading