ossabaw

wish i remembered to take a pic after i cooked it...

there are few things that get chefs as fired up as arguing over which breeds of pork taste the best… thanks to my old friend and colleague nathan anda, chef/proprietor of www.redapronbutchery.com , “chef’s night” last night included a taste of some locally raised ossabaw pork that he is working with from bev eggleston of ecofriendly foods. a breed of pig that was let loose on ossabaw island georgia in the 16th century by spanish explorers, it has an unusually high fat to meat ratio, and is exceptionally succulent, moist and delicious… coming soon to a restaurant near you!

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Published in: on March 31, 2011 at 6:12 pm  Leave a Comment  

farm food voices 2011

i was proud to be involved in this awesome event. i met some great people. i heard some great stories. i tasted some great food. i can’t wait to do it again next year…

a little bit about the event: http://hartkeisonline.com/food-politics/report-on-farm-food-voices-2011/

a little bit more: http://www.examiner.com/dc-in-washington-dc/washington-dc-area-chefs-set-up-shop-on-capitol-hill-support-of-local-farmers

for more info: www.nicfa.org

it was a pretty cool feeling walking the halls of the russell senate building at the close of the event. seeing the former offices of kennedy and nixon… it was nice to visit again (think high school us gov’t class field trip), and be old enough to appreciate what i was seeing, clearly, foR the first time. REALLY COOL.

🙂

Published in: on March 30, 2011 at 7:17 pm  Comments (1)  

gary nabhan and uva food collaborative

Last week we were privledged to host a dinner in honor of Mr. Gary Nabhan, author, historian, and local foods champion of the southwest. This dinner followed an event at UVA with the UVA Food Collaborative , where Mr. Nabhan spoke and signed copies of his new book.

 We tried to show him some of the best foods of the central virginia region…

as usual, i forgot to get a picture of the dessert…

warm banana bread pudding, maker’s mark hard sauce and caramel

many thanks to all who attended and helped along the way! 🙂

Published in: on March 9, 2011 at 5:11 pm  Leave a Comment  

scenes from valentine’s

finally getting a chance to upload these pics to share, and realizing i missed my two favorite dishes from our valentine’s prix-fixe menu… bummer.

not pictured: pan seared sea scallops, housemade lomo, harvest thyme’s “lucca” beans, garlic jus. truffled potato raviolini, braised polyface farms beef shortribs, red wine jus, crispy parsnips.

Published in: on February 16, 2011 at 12:21 pm  Comments (1)  

Pork Belly

crispy pork belly

crispy pork goodness, velvety, creamy fat, succulent meat, what more could you possibly ask for?

crispy pork belly, sweet potato bar-b-que sauce, sweet potato chips, crispy kale, creamy and puffed grits.

Published in: on February 7, 2011 at 12:58 pm  Comments (1)  

things i like to eat…

Published in: on December 9, 2010 at 11:06 am  Leave a Comment  

fall is here… busy busy.

Published in: on November 13, 2010 at 1:12 pm  Comments (1)  

ravioli di zucca

homemade local heirloom pumpkin ravioli, hen of the woods mushrooms, crispy parsnips, sage & parmigiano

Published in: on October 14, 2010 at 9:12 am  Leave a Comment  

fennel & cranberry beans

tuna

phil & deirdre’s vegetables truly make this dish what it is… mustard-fennel-espelette crsuted tuna, heirloom cranberry beans, baby fennel, stewed tomatoes, roasted fingerlings, black olives. yumyum!

Published in: on October 8, 2010 at 6:33 pm  Leave a Comment  

pickled peaches

foie gras & pickled peaches

tim henley is a third generation farmer who brings us the best apples, peaches and occasionally berries that you just can’t beat… when he brought me the last of this season’s peaches, i made a big batch of pickled peaches so we could enjoy the taste of summer for just a little while longer. this dish is a result of that: foie gras, pickled peaches, peach preserves, corn bread pudding, balsamic vinegar, and roast chicken jus. the foods grown for us by great people like tim is what makes my job that much more fun…

Published in: on September 29, 2010 at 10:29 am  Leave a Comment