Posts by cape chef

With out getting into details about what a demi is classically, I would not add butter then hold for service. You need to keep your food "sauce" at safe temps. If you are unable to mont with butter a la minute, then don't do it. Just...

Thinking your signature is your approach and caring enough to source local.I really believe that a dish or 2 we as chefs are lucky enough to be known for come both from layered thought and spontaneity.

I'm paying $45 a # for Hudson Valley foie grade A and about $34 for grade B wholesale. Just wanted to put that out their first, so if you take $45 and $34 and average it to $39.5 a # that comes to about $2.5 an once, or as said before...

BTW, I see you are in CT, where abouts?

Hi Pollopicu,   It is a basic hand stretched and grilled naan, topped with whipped mascarpone flavored with fresh dill and tarragon, garnished with house cured coppa and asparagus and drizzled with a puree of fresh spring...

Quote: Originally Posted by PeteMcCracken  Don't forget the origins of the dish; a method to cook old, tough chicken, not young, tender birds as found in the market today.   Bingo, and if you are not...

Hey John, hope your spring menu is coming along well. Below are a few pictures of some new spring menu items I was testing this week.     Happy cooking, CC

Hi John,   Menu development can surely be challenging.   One method I always do is to create a base list of seasonal items in categories.   Example:   Greens & micro greens Pepper cress,...

Shroom, I have been blessed with getting my hands on some tasty fungi. Not to much in New England right now (wild). Look forward to spring!   Why not come out and we can forage!

Beautiful sweet Maine day boat scallops with the flavors of Provence.