Yesterday, we received some perfectly cured keta salmon roe from Steve Stallard of Blis Caviar. The roe...
INSPIRATIONS
Our continued work with dairy noodles led to the development of mozzarella udon. Udon noodles are the...
As everyone knows, professional kitchens are busy places. We’ve had some experiments with cheese making on our...
I have written about Montana breakfast before. It is a taste experience. I was an early adopter...
Daylight savings always throws my mind and body for a loop. I either wake up earlier or...
Cold weather calls for hot foie gras. The chill in the air brought my mind back to...
I have been craving fried dumplings. We have not been to a city for over six months,...
I have a thing for spaetzle. I think it stems from fond childhood memories of dining at...
It is amazing what can inspire and influence our food. This morning the clouds were sitting below...
We had a few softshell crabs left to work with, so we began working on flavors to...