• Cooking Techniques,  Recipes,  Techniques

    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 of a new rabbit hole, many of the same standards of execution found in a kitchen; yet it somehow had more of a spirituality to it. Instead of cutting a steak…

  • Techniques

    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 prayed it be swift…  I collect acorns from the floor of the backwoods intrigued in the idea of making them edible, a way to pass the time I suppose… Jokes on…

  • Techniques

    No Fuss Gnocchi

    One of my favorite items to make and consume in my home kitchen, hands down, is a simple Potato Gnocchi. The simplicity in the production and the versatility with the final product make Gnocchi a mandatory staple in my life. Whether I am looking f viagra 100mg or a small snack, side dish, or a hearty entrée; the little dumplings are a dependable go to quick fix. I have been cooking variations of Gnocchi since the day I left culinary school (and even in school,…