How to become a private chef.

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How to become a private chef.

When In started my business almost 4 years ago here in Austin, Texas I never knew what it would eventually become. Although Austin is in the midst of a boom, I never in a million years thought that I would become so busy that I would have more clients than I know what to do with. This lead me to start thinking that there was a market for many others who want to start a personal chef business here in Austin. There are major issues with being a restaurant chef and among many of the issues that are present, the hours that you must maintain is that biggest! That is why I want to teach people HOW TO BECOME A PRIVATE CHEF.

Over the next couple of months, I am going to start putting together a course that is an in depth overview of exactly how to start when you want to become a private chef. There is ample space for cooks and chefs to make a name for themselves, have creative ability with their menus and make more money than they ever could working for a restaurant. That said, there are some downsides to the business, especially if you are coming from a restaurant. You see, when you are coming from working in a restaurant, you are coming from a place where teamwork and back breaking labor is the main focus of your evening. When you start your private chef business, it will seem odd to you that the work becomes a little less intrusive and a little more dependent. There is no second or third line of fire when you are all alone. It is all on you and if you mess up, that too is on you.

I think that there are tons of reasons to become a private chef. Two of those reasons for me were work life balance and making money. When you are working for a restaurant, you typically have zero say when it comes to just about anything. That was a big eye opener when I started Gather and Forge here in Austin, Texas. I was only making $410.00/wk and here… that simply was not enough to love at all. There was a time in my earlier restaurant years that I was making $1000.00/night and going from that in New York to making one eighth of that was just about as difficult as it sounds. I was living in my friends kitchen, out of a suitcase and desperately trying to work my way up the chef ranks. I did and I was still sleeping on the couch. I knew that if I could just fine ONE client in this city, I could generate more in one day than I was able to in one week. When I had the epiphany, I started immediately. That would solve all the problems I had, meaning I would not longer be working 70 hour weeks AND I could make 3-4 times the amount of money.

Gather started in a very old school way. I went door to door until I landed a client. This took 3 weeks, 6 hours a day and I was able to land my first client. It changed my life but there were also things that I simply didn’t account for. One of those things was that I would have to figure out how to work alone. I tell you what, this was and is still my biggest struggle but I am working on it. Finding yourself in a situation such as this is something that needs to be addressed before you take the plunge into becoming a personal chef. Sure, the days are shorter but that also means that you must find something other than cooking to do when you are off. Being a personal chef teaches you a ton about yourself and how you delegate your time to your tasks and it is definitely an uphill battle but on the contrary, it is beatable and it is worth it.

In the coming months, I plan on starting a Youtube channel where I not only teach how to do this but also teach how to manage and deal with clients. How to close deals and get what you deserve. There is no worse feeling in the world than working all day to simply find out that you didn’t charge enough. A lot of work goes into cooking as we all and a lot of people simply do not know what it takes to cook a meal for a group of people and make it phenomenal. I am writing this today because it is time to push my career in another direction, I want more people to be able to do this and I want more people to be able to express themselves in a creative and energetic way. I look forward to creating the course on how to become a personal chef so that one day you can start making more money, enjoy your life more, and cook delicious food!

Coming at you from Austin, Texas. Shit is about to get real!

-Ryan

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Being a Personal Chef.

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So you want to be a personal chef? Well, I am here to tell you that is a great idea! There are tons of professions that come along with being in the hospitality industry and I want to make sure that this does not get omitted when you are going through your choices. Let me tell you what it is like in the day and life of a personal chef. I am also going to clue you in as to what you need to know before you take the plunge and give this whole personal chef thing a go. 

When you are decided and ready to make this your career of choice there are a couple of things that are not talked about and I want to make sure that you are aware of what you are getting into. Getting clients is by far the hardest part of choosing to do this a profession. There are multiple ways that you can go about this but I would definitely study up on and sharpen your marketing skills before you go all in on this. I personally did this all wrong and decided that going door to door in the Texas summer was my option, I will say that it did work, I will also say that I almost died out there trying to get my first customer. Here in Austin, we like food and I think that helped me out a lot when I was headed down this path because my clientele was very accepting of the idea. So rule number one: MAKE SURE THERE IS A MARKET FOR YOU SERVICES IN YOUR AREA.

 

Rule number two: LEARN HOW TO RUN AND OPERATE A BUSINESS. I had to find out the hard way (much like a lot of you are finding out) how to run and operate a business. With this comes so many obstacles that it is hard for me to even type up a list. Amongst the issues that I had, my biggest difficulty was that I knew nothing at all about how to get people “into my door”. I started going door to door with flyers, I put them on parked cars in carefully placed parts of town, I went to meet ups, I joined the American Personal Chef Association, I went high-rise to high-rise and yet I still found myself with (yep, you guessed it) no clients. On the morning of my 25th birthday I had $.43 to my name. I will never forget that day as I was down on myself for doing this. I threw away a great job at one of the best restaurants in the country, I spent all my money, I couldn’t even afford to buy myself a beer on my birthday. WHAT HAD I DONE? Well, not 10 minutes after I woke up, I went to go check my email box to find a SUBMISSION FORM!!!!! It all started, I had my first potential client and I was literally ready to jump out of bed and do anything that I possibly could to nail that client down. Today, I have more business than I know what to do with and I am finding myself asking the question.. Why has nobody put together a community where people that are in the same career path can link up and solve these kinds of problems. Investing constantly into my business, I taught myself marketing (which is now my second for of income, as I offer marketing consulting to multiple clients around Austin using Social Media.)

Rule number three: MAKE SURE THAT YOU INVEST IN LEARNING HOW TO USE SOCIAL MEDIA. Social Media is that way that we are all able to get out into the open with our services. Without social media, it is insanely difficult to get the word out there that you are cooking for clients. I did this mainly through instagram and was able to get multiple clients after months of hard work. Really, I did this the wrong way and ended up taking a long time to figure out exactly what I was doing with my content. It is super important to gather as much content as you can so you can show the world what kind of food you are made of. My social media has easily allowed me to gain some kind of recognition with your branding. GATHER CONTENT FOR YOUR PERSONAL CHEF BUSINESS. 

A DAY IN THE LIFE OF A PERSONAL CHEF:

7:00AM- Wake up and get that coffee into your body, you have to be at the grocery store right when it opens so you can avoid all lines and get the best produce. Side note: Find a grocery store that you can make good relationships with and make sure to say hello to all the employees, as you grow your business, this will help a ton with different problems you might face. 

7:30AM- Get your menu for the day ready to go so you are not stuck guessing what you are going to make at the grocery store. 

8:00AM- Arrive at the store ready to rock and roll!

9:00AM- Exit the grocery store and start heading to your clients house for the day. 

9:30AM- Arrive at your clients house and get all your supplies and ingredients in line so you have a plan of attack when you are getting ready to cook. 

10:00AM- Cook your ass off. I usually like to batch out my recipes. I do things in batches as it allows me to gather my thoughts and get a jump on what I have ahead of me. This is where you will lose the most amount of time. You mess one thing up here and you can cost yourself not only time but precious ingredients and a potential trip to the store. I have done this multiple times and I want to stress that you WILL make this mistake, that is okay, learn from it and move on. When I first started, it would take me 6-7 hours and nowadays I can knock out a cook in 3-4. It is all about how you manage your time and ingredients. Don't think for a second that this is not hard work. It is nothing like restaurant work but it is definitely hard work. 

3-4:00PM- Finish your cook and get out of the families house so they can enjoy their space without a "stranger" being in there. 

5:00PM- Arrive home, pour yourself a glass of wine or beer and check your email so you can wrap your head around your next days cooks. 

6:00PM- Learning time. Always be learning. Make sure that you are constantly updating your recipe book with new and improved recipes. This is where the fun is, but it also takes dedication. You will find yourself getting into a slump when your creativity isn't working for you. That is okay, stick with it, take a break and continue on the next day. There are always going to be days where you think it is not worth it, but trust me, after 3 years of doing this... it is work it. 

Being a personal chef in Austin, Texas has taught me a lot about the bigger picture in my life. It has allowed me to interact with some bright minds and also be in tune with what is going on in my cities culinary adventure. If you think that the restaurant game is not for you, becoming a personal chef could be your golden ticket. There are ups and there are downs and with any job there are trials and tribulations. It is up to you to take this opportunity and thought and make something out of it. If you have any questions, please call me or email me from the contact page of this site. I hope that all of you find love in cooking and most importantly have fun. Take care guys and ladies and enjoy the ride of being a personal chef.

-Chef Ryan

 

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Having a Dinner Party in Austin, Texas?

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Having a Dinner Party in Austin, Texas?

 Summer Root Vegetable Salad- Carrot, Sweet Potato, Avocado, Beet, Lettuce, Sesame, Almond.

Summer Root Vegetable Salad- Carrot, Sweet Potato, Avocado, Beet, Lettuce, Sesame, Almond.

When you get an opportunity to do something special, it os often tough to decide what you should do for that special day. There are so many options out there but nothing is quite like have a private chef come to your home to cook an at home dinner party. There is nothing that is going to compare to having a custom menu that is built based on what you and your friends and family like/want. Plus, you get to drink in the comfort of your own home, eat with friends and family around your space and most importantly, you don't have to clean up!

Having a dinner party in your home is the perfect mix of doing something that is out of the ordinary but that has the feel of something familiar. Dinner parties are great for birthday's, anniversary's, date nights, and many more private occasions. Typically, we do 3-4 courses that are custom tailored to your liking. After we go through the menu process, we will set up a time to chat either over the phone or we can meet in person to talk about your dinner party. 

Being that Gather and Forge is currently taking on more and more dinner parties we recommend booking your party at least 2 weeks in advance so we are all able to get on the same page, create the menu for your dinner party, and also plan any nuances that might be particular to you and your crowd.   

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Going to be logging more stuff for you guys!

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Going to be logging more stuff for you guys!

Interesting thing that is going on in the world right now. Especially here in Austin, Texas. We have found ourselves in a time and place where creating is everything. We have creators all over the place doing this and making things happen. When it is about passion and fire, you somehow find a way to make it work. When I started Gather and Forge, I was working at Odd Duck here in Austin and had a little over $2000.00 to my name. I literally went door to door to get my first clients and let me tell you... that was the most inefficient thing I have ever done! 

During this time, I spent all my money and I got very desperate so I walked from highrise to highrise downtown and offered my services for as cheap as I possibly could. It paid off, I cooked for 95 people on a budget of $500.00! Yes, that was with groceries and all. Taking this risk was one of the best things that I ever did, it also drew my bank account to $0.43 and I definitely thought it was over. I was excited to have had my first "dinner party" but in reality, I didn't do anything but give a giant company a free meal. 

It was my birthday 3 days after this and I woke up to a Squarespace submission. Holy shit, was this my first actual lead to my business? It sure was and it happened on my 26th birthday. I got nervous like I was meeting somebody famous or something. I took a deep breath and made my first appointment as soon as I could (mainly because I literally had no money and no job), I was meeting with my first potential client in 2 days. Lucky enough for me, my girlfriend was able to support me through this and also take me out to hang with my friends on my birthday at the greenbelt. 

I met with the potential clients and closed my first deal! This would end up getting me out of the "hole" and give me some real income that I could at least eat off of. Take this back to the days of walking around door to door all around Westlake, Terrytown, Clarksville, basically anywhere that was luxurious in Austin, Texas and I started to get leads. No joke, it started to work. After 1 month of 6-10 hour days of handing out flyers in the Texas summer of 2015, my hard work started to pay off. That snowballed and has continued to do so until today. We drive our own machine and we definitely can't count that on luck. My message to all of you is to work insanely hard and do what you love to do so that you can accomplish something that is greater than you! No way we would be where we are without doing that and trusting the work. 

 

You can't teach hustle and you definitely can't teach somebody how to work until they fall over but I will tell you one thing, if you do work that hard, you will find yourself in all of the places that you want to be. Nothing out there outweighs the grind and nothing out there will ever. It took me two and a half years to get here and honestly, I could have worked a lot harder. There are days, in all of our lives that might seem mundane but it is on us to realize that we are alive and well and to take full advantage of that. Thanks for reading guys! I am going to try to post weekly! Work hard! Do what you love! oh and get weird! 

I am going to be starting a YouTube channel with some restaurant friends here in Austin, Texas and we are going to be covering knife reviews. We are very excited to be going down the road that we are going!

 

 

Also! Please check out my new business venture! www.dairyfreefrenchtoast.com

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Do what you LOVE to do. It pays off.

You have to love what you do because if you don't it would just be plain suicide to get up and go to work everyday! When cooking I feel as though it takes on its own life form, something I like to do what I am menu planning is think really deep and connect with myself about how I want something to look and taste. I was having a conversation yesterday with a neighbor of mine and he was telling me that he really hates what he does. I have no idea why you would continue to do things that you HATE to do! To me that would be like eating liver and onions every day for 25 years even though I hate liver and onions. Let me take you through some things that I just don't understand.

1.) You literally only get one chance at life, why would you make it a miserable experience instead of one that is truly amazing? There are a ton of things in the life that you are able to do much more than one time but living life is not one of those things. There are two FACTS in life, you will LIVE and you will DIE. You owe it to yourself to wake up everyday and do what you genuinely enjoy doing. 

2.) If you are doing what you love the money and financial freedom will come. There is no double about it. There are people out there that make a ton of money and guess what? They are the creators of their own journey. Nobody ever twisted your hands behind your back and MADE you do what you are doing. Think really hard about how you want to be remembered and also think really hard about how you would spend your last days on earth. You should be remembered as a person who was incredibly happy and you should be content with your last days because you always did whatever you wanted to do. 

3.) Never take your work for granted. There are a lot of people out there who are miserable at work because they were told at age 18 that they needed to find a career path or else they would be doomed forever. What a load of crap this is, especially to be telling a young person that has no idea who they even are yet. I am a firm believer that you can do whatever you want to do and create things that can make you happy. Don't get stuck living somebody else's dogma as Steve Jobs once said. Go out there and do what you love to do. 

4.) The answer isn't just being able to do one thing. You have to get creative and try new things, if you don't try new things than you will never truly know what you love to do. I often times find myself thinking about what I should be, who I want to become, what I am good at, etc. The problem with this is that is all I am doing... instead of taking massive action and DOING these things, I just sit and think about doing them. 

Always remember that having a dream is a normal thing. The difference between people who are happy doing what they do and those that are miserable is that the dreamers created their reality. Meanwhile, a lot of people just dream. Keep pushing yourself to do better, there is always somebody that is going to tell you that you cannot do it. Do not listen to them, they are the people that will stop you from creating your own reality.

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Stuffing a whole fish. Super easy and super delicious.

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Stuffing a whole fish. Super easy and super delicious.

I rarely find a person that dislikes the idea of a stuffed whole fish. Here we have a flounder that is stuffed with Spanish rice and bell peppers. A lot of people think that this process is super difficult, but really it is as simple as cooking the rice itself. The whole process here took roughly an hour in total from start to finish. 

Often times your local fish monger will take out the spinal cord for you if you ask very nicely (I recommend doing this right when you get to the store so you can shop for your other materials). You can stuff your fish with anything you would like, I used Spanish rice because I love it! A couple ideas are risotto, quinoa, barley, vegetable medley...etc. No matter what you decide to stuff this with it will turn out tremendous!

Before you cook your fish make sure to make your stuffing of choice, it will make your life a whole lot easier. Season your stuffing however you would like the final product to be seasoned for optimal flavor of the fish. Once you have your stuffing made, set aside and let cook slightly so the heat doesn't cook the fish once stuffed. At this point, you want to "dress" your fish with salt, pepper and oil on the inside and out. Typically, I like to use a high smoke point oil such as grape seed or safflower when I am roasting in the oven at a fairly high temperature. 

Once you have your fish dressed and your stuffing made you want to stuff your fish and close it so that as little of the stuffing as possible is showing (you don't want it to dry out). Preheat the oven to 350 degrees while you prepare for oven roasting. Place parchment paper down on a sheet tray so the bottom of the fish doesn't stick. Place your fish in the oven for 30-40 minutes depending on the size of the fish. You will know when it is done if you can stick a toothpick into the flesh and nothing comes out. Enjoy and share your experience with me! 

 

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5 Uchi-Inspired Courses for 7 Guests

(As requested by our client)

 Tuna Sashimi, Citrus and Apple Relish, Bell Pepper Puree, Basil, Radish

Tuna Sashimi, Citrus and Apple Relish, Bell Pepper Puree, Basil, Radish

 Miso Marinated Chilean Sea Bass, Grilled Bok Choy, Wild Arugula

Miso Marinated Chilean Sea Bass, Grilled Bok Choy, Wild Arugula

 Scallion Pancakes, Grilled Salmon, Shiitake Mayonnaise, B5 Tomatoes, Phoenix Farm's Pickled Squash, Basil

Scallion Pancakes, Grilled Salmon, Shiitake Mayonnaise, B5 Tomatoes, Phoenix Farm's Pickled Squash, Basil

 Short Ribs, Rutabega and Corn Chowder, Caramelized Leeks, Sweet Potato

Short Ribs, Rutabega and Corn Chowder, Caramelized Leeks, Sweet Potato

 Peanut Butter Semifreddo, Apple Miso Sorbet, Golden Raisin Puree, Sunflower Seed Crumble, Broccoli Flowers because why not, they're beautiful

Peanut Butter Semifreddo, Apple Miso Sorbet, Golden Raisin Puree, Sunflower Seed Crumble, Broccoli Flowers because why not, they're beautiful

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5 Solid Cooking Techniques for Your Valentine

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5 Solid Cooking Techniques for Your Valentine

When cooking animal proteins, there are three techniques I regularly utilize to create very wholesome yet simple meals. And if for whatever reason you forgot to make a reservation at that special restaurant you and your partner have been meaning to try, maybe it's a sign you should be spending the evening cozy at home in your kitchen laboratory instead. In this post, I will be sharing a few very influential videos, techniques, and recipes that might help make your night!

As controversial as many view him, I always thought Gordon Ramsay was an incredible cook. He describes his techniques very well and he never wastes time in the kitchen.

Gordon Ramsay's Sticky Lemon Chicken

In this frenetically filmed video, Ramsay shows a quick recipe that imparts incredible flavor to poultry. In my four real years of cooking experience, I still haven't found a more flavorful recipe for chicken, although grilled and basted with fish caramel is a close second. 

If your house or apartment doesn't have the greatest ventilation, you might consider purchasing an odor-absorbing splatter guard for when you are sauteing animal proteins. Not only do these cheap devices prevent you from getting burned, but they make clean up easier and really do cut down quite a bit on the aromas produced by high heat cooking. I found mine at Bed Bath and Beyond.

Gordon Ramsay's Crispy Salmon

I don't care much for the crab and new potato salad in this recipe but the fillet cooking technique applies to every fish I've handled so far. For this, you will need a sharp knife, and although most home cooks don't have their own sharpening tools or stones, they usually have honing steels. Here's a primer on how to use that valuable tool:

Henckles "Honing Your Knife"

The important distinction to remember here is that when you sharpen your knife, you are literally stripping your blade of material to create a new edge. Honing simply realigns the "teeth" at your blade's edge.

Ramsay's Steak Searing

Straight forward, but that's how it should be! The only thing I would add to this technique is to throw in a couple of cloves of crushed garlic and a sprig or two of rosemary/thyme (which will crackle upon hitting the oil as it releases its essences) shortly before the butter goes in, taking care to not burn the garlic.

Anthony's Vegetable Puree Theory

To accompany any of these techniques, you might want to cook a grain (barley, quinoa, pasta) and make a seasonal vegetable puree which I typically begin by slicing 2-3 garlic cloves thinly and toasting until a light golden brown in a medium sized pot. I deglaze my garlic with about half an onion sliced thinly. I add salt and spices at this point, fry a little while longer on high heat, and reduce to low-medium to start sweating the onions. Cook with a lid until onions and garlic are tender (15-20--stirring in between).

Small dice your vegetable of choice (go to your farmer's market to find the best ones) and sweat along with your onions and garlic, as well as with an herb such as thyme, until very tender. If you love onions and garlic as much as I do, this technique works to bolster the flavor of your primary vegetable. It shouldn't taste powerfully of either onion or garlic.

Your heat should stay low the entire time. This is a delicate process, and oftentimes, low and slow is the best way to produce flavor. Puree mixture in a blender and thin to your preference utilizing, ideally, juice of the same vegetable, i.e. (for a carrot puree, utilize carrot juice, with perhaps some orange juice for acidity), or vegetable stock, or water. The trick is to create layers of flavor, and in doing so, creating nutritional depth. Adjust the final product while still warm with salt, pepper, and acid. 

And since a delicious breakfast should follow a delicious dinner and so on, here's Jacques Pepin, my favorite French chef, cooking both a country-style omelette and classic French omelette.

Jacques Pepin's Omelette

Have a great weekend everyone and thanks for your support!

Anthony, G & F

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WINE PAIRING DINNER FOR 7!

 We started the evening off with a beautiful cheese plate. 

We started the evening off with a beautiful cheese plate. 

 Mussels, Chorizo Broth, Fennel, Carrot, Celery, Shallot, Thyme.

Mussels, Chorizo Broth, Fennel, Carrot, Celery, Shallot, Thyme.

 Seared Snapper, Grilled Kohlrabi, Pok Choy, Smoked Miso Broth, Hatch Romesco.

Seared Snapper, Grilled Kohlrabi, Pok Choy, Smoked Miso Broth, Hatch Romesco.

 Marinated and Grilled Quail, Chile, Orange, Jewel Sweet Potato, Sunchoke, Sorrel.

Marinated and Grilled Quail, Chile, Orange, Jewel Sweet Potato, Sunchoke, Sorrel.

 Shiitake Risotto, Wagyu Beef, Oyster Mushroom, Black Truffle, Parmesan Cheese.

Shiitake Risotto, Wagyu Beef, Oyster Mushroom, Black Truffle, Parmesan Cheese.

 Poached Pear, Swiss Meringue, Sugar Cookie Crumble, Cocoa, Rosemary. 

Poached Pear, Swiss Meringue, Sugar Cookie Crumble, Cocoa, Rosemary. 

 Just about time for service

Just about time for service

 The table lead

The table lead

 The cellar!

The cellar!

 The Table...

The Table...

 Ready for dinner!!!! It was a BLAST!

Ready for dinner!!!! It was a BLAST!

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Christmas Party for 10

 Asparagus and Smoked Cheddar Soup, Blanched Green and White Asparagus, Fried Sage, Crispy Bacon, Parmesan Tweel.

Asparagus and Smoked Cheddar Soup, Blanched Green and White Asparagus, Fried Sage, Crispy Bacon, Parmesan Tweel.

 Soup for the 10 ready to be served!

Soup for the 10 ready to be served!

 Cheesy Grits, Braised Short Rib, Parsnip Puree, Butternut Squash Hot Sauce, Pickled Fennel.

Cheesy Grits, Braised Short Rib, Parsnip Puree, Butternut Squash Hot Sauce, Pickled Fennel.

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Special Event Dinner for an Old Client's Family

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Special Event Dinner for an Old Client's Family

 Close up of a Andouille Sausage Stuffed Flounder, Butternut Squash Puree, Pickled Romanesco

Close up of a Andouille Sausage Stuffed Flounder, Butternut Squash Puree, Pickled Romanesco

 Chicken Galantine (One stuffed with Kale and Mushrooms, the other with Provolone and Gruyere

Chicken Galantine (One stuffed with Kale and Mushrooms, the other with Provolone and Gruyere

 Roasted Root Vegetable Salad with Citrus Supremes and Kale

Roasted Root Vegetable Salad with Citrus Supremes and Kale

 Green Beans, Cauliflower, Broccoli, and Candied Pecans

Green Beans, Cauliflower, Broccoli, and Candied Pecans

 For Dessert, chocolate chip banana bread with aerated vanilla yogurt and macerated berries

For Dessert, chocolate chip banana bread with aerated vanilla yogurt and macerated berries

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Some Recent and Random Favorites

 Bacon, egg, and cheese on cheddar biscuits battle-ready

Bacon, egg, and cheese on cheddar biscuits battle-ready

 First go at sushi with the help of a muse. Smoked Salmon, avocado, cream cheese, sriracha kewpie, negi

First go at sushi with the help of a muse. Smoked Salmon, avocado, cream cheese, sriracha kewpie, negi

 A fun service: Clockwise from top left: Beef Stew, squash, spinach (2) Chicken Soup, sweet potatoes, kale, corn (3) Sausage, sage, and brassica casserole (4)Fried Chicken (5) Turkey, veg, and pepper-jack taquitos (6) Braised Beef and broccoli stir fry, peppers, sugar snap peas and cabbage

A fun service: Clockwise from top left: Beef Stew, squash, spinach (2) Chicken Soup, sweet potatoes, kale, corn (3) Sausage, sage, and brassica casserole (4)Fried Chicken (5) Turkey, veg, and pepper-jack taquitos (6) Braised Beef and broccoli stir fry, peppers, sugar snap peas and cabbage

 Private Dinner for Two: Wagyu, Cauliflower Puree, Roasted Vegetables

Private Dinner for Two: Wagyu, Cauliflower Puree, Roasted Vegetables

 The simple things: Cheddar, Brown Butter, and Herbed CornBread

The simple things: Cheddar, Brown Butter, and Herbed CornBread

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