Category Archives: Miscellaneous

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

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 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

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

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