Well it seems that the blog along with the year is off to a good start. I think that 2010 is going to be a great year for the three of us along with chefs all across the globe. Being in the industry day in, day out I sometime get a feeling that something is beginning to bubble in our little world. Maybe a deeper level of care or consciousness, how else can you explain the rapid movement of the Progressive American food scene. Chefs now look for artisan local products and technique well......lets just say that when you learn how to make your first mother sauce you have only scratched the surface of all the new possibilities with food. Don't believe me, go watch the first season of Top Chef and then compare it to the last one, things are definitely evolving. Anyways, here is one of our small plates we did for our New Years Menu: Petite Veal Osso Bucco, Mepkin Abbey Oyster Mushroom, Madeira Demi.
Sorry for the picture quality, I should have that issue fixed shortly....
Tinker With What Works
13 hours ago