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August Newsletter 2018

Posted by on Aug 1, 2018 in Newsletter | 0 comments

“Chowda” Growing up in New England, I was fortunate to be brought up on the nuances of chowder. The conception of chowder outside of New England is a heavy roux-based soup with potatoes, clams and cream. However, good chowder is not always that simple and ubiquitous as you may think. There are many stories of its history and various versions from around the region. In culinary school in the early 80s, we were taught what a chowder must contain, and from there you could create the various regional versions. Think of bacon, potatoes...

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July Newsletter 2018

Posted by on Jul 10, 2018 in Newsletter | 0 comments

Chips When I was in boarding school, we were routinely served three starches with our meals: white bread with breakfast, or roasted potatoes or chips with everything else. When I say chips, I mean English potatoes “chipped” and fried. You may know them as pommes frites or French fries. I was just back in England and of course changed my eating routine, which has been to avoid the starches on the side of the plate replaced by a salad. I wanted to see if there was a real difference between “proper chips” and fries. I can...

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June Newsletter 2018

Posted by on Jun 5, 2018 in Newsletter | 0 comments

What Do You Want For Dinner? How many times can you ask the same question and get the same answer? “You’re the chef, you choose.” It frustrates me, as it always falls on me to figure something out. Dinner in, dinner out, delivery, pick up, or “you order for the table”; you know the routine! I think they are cautious about making a decision thinking that I am going to be disappointed in their choice. I have always tried to accommodate those at the table! I try to process the situation at hand; timing, weather,...

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May Newsletter 2018

Posted by on May 1, 2018 in Newsletter | 0 comments

Give It a Second Chance! Organic butter, stone ground whole wheat unbleached flour, free range chicken stock made from GMO-free vegetables and natural sea salt-sounds like a pretty clean list of ingredients and is highly appropriate for today’s food-conscious society. However, if I were back in the late ’70s and early ’80s and combined these ingredients together, I would have been shunned by the cutting-edge chefs of the time. OMG a sauce made with roux! Yes, this is an ingredient list for Velouté. Velouté, Béchamel,...

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April Newsletter 2018

Posted by on Apr 3, 2018 in Newsletter | 0 comments

What is a Tradition Anyway? You might have known by now that I spend a lot of time studying the history and traditions of the food I cook. I have used this forum to discuss the hows and whys of Asian sauces and mayonnaise and the classical dictates of French cooking and urban BBQ. For me, the understanding of why things have evolved helps me cook food in our time. So, I started thinking about what a tradition in the world of food means and whether it matters. I began with our house and traditions we have in our home. I asked around hoping to...

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March Newsletter 2018

Posted by on Mar 2, 2018 in Newsletter | 0 comments

Tempering Many people may be put off by the thought of Indian food and the perception of it all being monotone in color and spice. I have been going through the memory bank and all the research I have done (it’s been a lot) to help figure out a way to incorporate the long history of the cuisine and its amazing techniques into my food. I cook Indian on a regular basis and feel comfortable with the dishes I can make and most of the ingredients. When I look at a cuisine and start diving deep into it, I can get lost in the number of recipes...

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February Newsletter 2018

Posted by on Feb 2, 2018 in Newsletter | 0 comments

Hashiri, Shun and Nagori Japanese food has been interesting to me ever since I first ate a real teriyaki steak in 1981 and tasted sushi for the first time in 1984. My understanding of the cuisine grows all the time. I don’t define my style as Japanese, but I do draw influence from philosophies that drive traditional foods, especially those surrounding the multicourse Japanese meal the Kaiseki. One of the key components of elevated Japanese cooking is the understanding of Shun. The concept of Shun is based on seasonality and the quality...

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January Newsletter 2018

Posted by on Jan 3, 2018 in Newsletter | 0 comments

Onward and Upward So, it’s that time of year again-resolutions, reflections, trends, what’s in and out and a bunch of subject matters to get us thinking about the next 12 months. In reality, most resolutions are shot after about a month, and trends are usually made up by a bunch of marketing folks who have other motives, such as selling more of the next superfruit! I hate getting sucked into putting those personal goals down on paper. I do think about my business and tasks that need to get done to meet the needs of modern life,...

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December Newsletter 2017

Posted by on Dec 5, 2017 in Newsletter | 0 comments

A Sense of Hospitality I think I am getting old and may have lost my bearings. I have realized that what I once considered commonplace or a given-giving that little extra something-has been lost, or I have become blind to it. I am not talking about customer service. Customer service is where you go when you want to complain. That term has become the dumping grounds for paid employees to listen to problems of dissatisfied customers. Do you think that the people on the other end of the phone enjoy being complained to all day long? I want to go...

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November Newsletter 2017

Posted by on Nov 1, 2017 in Newsletter | 0 comments

A United Team I made the commitment to witness the CMC® (Certified Master Chef) exam in person before attempting to take it. First and foremost, congratulations to Joseph Leonardi, CMC®, Shawn Loving, CMC®, and Gerald Ford, CMC® for the amazing accomplishment. The dedication it takes to mentally and physically prepare, and having the amassed skills to cook at the highest level over eight days with at least 30 other CMCs® watching your every move is daunting! I look at the things and knowledge that I have collected over these many years....

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