Food

What Would I Serve at Dinner?

Posted by on Jan 30, 2014 in Culinary Techniques, Food, Menu Development | 0 comments

If you read my newsletter the The Rubber Band Door Knob, you know I went through a all juice detox. Three days, all juice to cleanse the body and the mind. I couldn’t put all of my thoughts down in the newsletter but I wanted to share my approach to healthier cooking at home. The concept is to look at the development of a menu where the ingredients are not just randomly selected nor the techniques used a whimsy. The process of electing items takes time and can be hazardous. No you are not going to loose life or limb writing a menu but there are preverbal cliffs and treacherous turns in...

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5 Things Considered on a Plate

Posted by on Apr 25, 2013 in Catering, Consulting, Food, Menu Development | 0 comments

I will probably choose a fresh shiitake mushroom instead of dried for some Umami and then work in some smoked/charred tomato into the soup base. Then it stops. I put the notes away, turn of the screen on my computer and go grab a cold adult beverage. Why because it is amazing what a clear head will come up with. Space is the key when writing menus. You need to walk away from the pen sometimes.

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Farm to Table Menus

Posted by on Oct 18, 2012 in Consulting, Food, Menu Development, News | 0 comments

Here is a great article form the CIA discussing how to incorporate the Farm to Table movement in your establishments. You can start small and work this into your daily menus. It take time and if you need help look to the resources around you for support.   http://www2.ciachef.edu/htmlemail/CEnewsletter2012_ProChef/pdfs/FarmTableMenu_20.pdf Share this:PrintEmailPin ItTwitterFacebookLinkedInMoreStumbleUponRedditGoogle

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Chef Nemo Bolin talks seasonal restaurant Cook & Brown Public House

Posted by on Sep 21, 2012 in Catering, Consulting, Food, Menu Development | 0 comments

My favorit kind of story. This is how we should think about menus. This thought process of taking what is infront of us and creating a fabulous meal with soilid techniques and that relies on the natural beauty  of the ingredient is the awesome. This type of thinking is how need to change our ways in catering. Trusting our culinary team to prepare food on the day of the event is the key. Setting a menu 8 months out and hoping it will be the same is becoming harder for caterers who want to cook from the market. So take a read and think how you can change your sales perspective and process....

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