Author Archives: Tony Chavez

The Half-Free Morel : Morchella Punctipes

The Half-Free Morel : Morchella Punctipes

Classification & Identification: Still Waiting For Spring in Wisonsin While we cannot get into our snow covered woods just yet… We’ll look at the Half-Free Morel, which is often one of the first mushrooms of the Morchellaceae family in the Order Pezizales to pop through the foliage in spring. This classification of fungus represents allContinue Reading

Ramps : A Sustainable Harvest

Ramps : A Sustainable Harvest

Allium Tricoccum, AKA:The Ramp! One of the (if not thee) most recognizable wild edibles boasted by seasonally driven restaurants (toting fresh Spring menus) scattered about the northern hemisphere. The Ramp (known by many names; Wild Leek, Ramsons, Wild Garlic, Wood Leek or Spring Onion… just to name a few) has grown in popularity with the gastronomic explosion thatContinue Reading

Butcher’s Cut: Lamb Bacon

Butcher’s Cut: Lamb Bacon

“Tell me what you eat and I shall tell you what you are.” –Jean Anthelme Brillat-Savarin Years ago, I set out to connect to the food I was creating. I found peace in a slaughterhouse. Perfect practice, process, technique, execution, craft, traditionalism, legacy, and a beautiful respect in life and death. This was something ofContinue Reading

Red Ace Beets : Infatuated with a Crimson Root

Red Ace Beets : Infatuated with a Crimson Root

It is too often that perception and preconceived ickiness stop people from truly understanding the beauty and full capacity of an ingredient. The Beet, in my opinion, is at the forefront of this dastardly sin. There are lovers and there are haters; It is the haters who are my motivators. The argument, “It tastes likeContinue Reading

Winter Forage: Chaga – Inonotus obliquus

Winter Forage: Chaga – Inonotus obliquus

I was first introduced to “Chaga” at the St. Paul Farmer’s Market, in Lowertown, many years ago on a trip to the cities. A gentleman with a table full of small 2 oz plastic portion cups which were also filling a trashcan next to him (not that it makes a huge difference, but it didContinue Reading

Winter Wedding Shoot at The Mill in Chetek, WI

Winter Wedding Shoot at The Mill in Chetek, WI

A collection of photos captured By, the talented, Breeana Poppe at http://breeannakayphotography.com/  showcasing a few of our dessert options!     We would like to thank all of the vendors involved in creating the beautiful ambiance at The Mill  found hiding in the wisconsin Northwoods, in the small town of Chetek. Be sure to Check them out!Continue Reading

Winter Work: Corzetti Stampae

Winter Work: Corzetti Stampae

Story Time! I first came across this noodle many years ago, while working with an old Italian man that had palms the size of saute pans. His name was Raphael, his hands knew nothing more than how to make dollars. He was an “Old World” chef, turned owner with a heavy influence on his kitchen.Continue Reading

Perfect Practice: Purple Sweet Potato Dumplings

Perfect Practice: Purple Sweet Potato Dumplings

It’s a real thing… Also known as the Okinawan Sweet Potato! Gifted with the deep hue of Royalty and the luxurious flavor of a familiar family favorite; This tuber is meant to be eaten eyes first. Delicious and nutritionally packed with vitamins and minerals that do the body a world of good; I cannot exaggerateContinue Reading

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