Spring ingredients have defiantly started rolling this week, alongside May Day’s might and splendor. Last week there was a trickling of asparagus, this week there are endless bundles. Even precious fiddle head ferns bowed their coiled foliage towards us this … Continue reading
The book, Foraged Flavor, by Tama Matsuoka Wong with Eddy Leroux (Chef at Daniel) is what initially inspired me to begin foraging for early spring greens. A few weeks ago I began scanning the park’s ditches and woodlands … Continue reading
There are few greens that can survive an entire winter and while they are at it actually improve with flavor, but I discovered this week that Broccoli Rabe and Collards are two of such sturdy and ameliorating greens. At Bodhi … Continue reading
I attended the Just Food Conference last Friday, for those of you that haven’t heard of it, it is a “gathering of the general public, food professionals, entrepreneurs, job seekers, CSA members, community organizers and farmers to come together for two … Continue reading
With yet more chances of wintry mix in the forecast and the weight of winter coats on our shoulders, Spring it seems, has not quite arrived. The continued cold has also halted the growth and arrival of long awaited … Continue reading
This week I tied on an apron and threw on a hair net and attempted for the first time, to create a dish for family meal. Albeit a terrifying process to navigate all the walk ins for the ingredients … Continue reading
An alluring seafood dish appeared on the menu this week, a play on the concept of surf and turf, with a particular duality that I had never seen before: rabbit and fish. More specifically: Grilled Red Snapper, Potatoes, Mushrooms, Braised … Continue reading
During our usual delivery of pork racks and belly, from Eco Friendly Foods, a lively conversation got ignited by Bev, the company’s passionate owner. He detailed exciting plans for his companies future expansion into a cured meat production facility. Then … Continue reading
When you tell people your job is to Forage for a restaurant, they immediately conjure up savage images of a person scanning the woods for wild edibles. Although, I would say my role at Print may more specifically be described … Continue reading
Citrus is one of the few fruits that can still thrill the palate in the doldrums of winter. Here in the Print kitchen we have been tasting tangy, fragrant, and juicy segments of everything from Seville Sour Oranges to Honeyball … Continue reading