Crispy Duck

You want crispy skin, and rendered so it isn’t all fatty? Start with a COLD pan! Sauteed breast with duck fat roasted fingerlings, cabbage, country ham, butternut squash, red wine sauce.

Published in: on January 31, 2011 at 9:26 pm  Comments (1)  


Grilled Chesapeake Rockfish, crispy rappahannock river oysters, buttered leeks, shellfish velouté, crispy potato

Published in: on January 25, 2011 at 8:12 pm  Leave a Comment  
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potatoes and celery root

"wintery" scallops

this is an old standby that i go back to time and again, but i think we improve it every time we revisit it… creamy “risotto” of potatoes and celery root, crisp roasted brussels sprouts, fricassee of black trumpets and hedgehogs, garlic jus and of course perfectly seared scallops. “wintery” goodness…

Published in: on January 19, 2011 at 11:59 am  Leave a Comment