Where to begin....

OK, so I've been super busy that past few months, this being the reason for the lack of posts. In early september we were working on the new menu, then I went and spent a week in new york for star chefs (met some awesome people, learned  a lot, ate some great food), took the first flight home for a 5 course buy out for 180 people, did a tasting for a jr sous chef position at work, and we're in our busiest month of the year and haven't gone to sleep since...


Dan Barber's Speck.... AWESOME!!

Corton. Sic dinner, sic food

The dudes at olives hooked it up and killed it. 

...and we don't plan on slowing down. Looking towards the future I will be cutting into a coppa and our country ham here in middle to late november, so I'm pretty stoked abou that. Chef Windus, myself and Torm Siverson of Pasture Prime Wagyu will be heading over to the Epcot Food and Wine festival this week to demo the Mangalitsa pig. Just pulled out about 200lb of fat to be rendered for a couple of different applications for the demo. The on November 6th, I will be heading back with Chef Todd English to do his yearly demo, race back to the resraurant and do another 5 course meal for at leats 180 people (which is always a great time), and then we break down and get ready for a full restaurant buy out the next evening. So, it may be another couple of weeks before I'm able to post anything interesting, but we are still pushing ourselves and the restaurant and do still have projects in the works. Stay Tuned!!!