Eating Better than Kings and Queens

The fawn pate wasn’t just a delicious item. It was something sacred, unique and provoking.It brought ingredients together in a way that highlighted their individual value but also the value of their sum. It was rich, creamy, delicately smoky, laced with fruity notes with undertones of onion. The prevailing flavor, a slightly gamey profile that... Continue Reading →

Week 10: Faun, Fireside Gatherings and Food (Lots of it)

This week was a beautiful orchestration of events - entrenched in food - that was probably the most rewarding to me, as a chef. I had unique experiences, practiced and enjoyed cooking so closely related to my Food Philosophy that I felt complete and at peace and made connections with people - chefs and otherwise... Continue Reading →

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