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!

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.

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.

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

Exploring the boundaries of culinary pleasure and pain.

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

Tartar sauce’s smarter, better looking cousin.

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

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