In part two you’ll see how we finish this dish. You’ll also learn how to do a simple fruit-based pan sauce that’s a winner with any type of game. It’s simply equal parts berry jam, vinegar and water. You’ll be amazed how this basic 3-part formula comes together to create such a delicious and versatile sauce!... Read More

Duck Confit is one of the World’s great culinary experiences. “Confit” is an ancient French technique of cooking and preserving meat in its own fat. What makes this so irresistible is the combination of the soft, succulent, fragrant meat encased in the impossibly crispy and crunchy skin.... Read More

This slaw is fast to make, and very versatile as a base for almost any grilled meat or fish. Also, this dish is easily customized by adding any number of your favorite Asian ingredients. Try and find the daikon sprouts I used, as they will add a unique and peppery touch.... Read More

What’s the best thing about being a chef? It’s being able to name your dishes anything you want!... Read More

Exploring the boundaries of culinary pleasure and pain.... Read More

“I can’t believe this isn’t char-grilled!”... Read More

Tartar sauce’s smarter, better looking cousin.... Read More

Here’s a delicious and easy pork chop dish that only takes about 20 minutes start to finish.... Read More

Red curry beef stew with potatoes and peanuts. Check site for details and recipe!... Read More