Blog Archives
Nordic Blu Salmon with Spring Vegetable Risotto (sous vide)
Hey everyone! I hope you all have been staying safe. Spring is upon us and life seems to be getting back to normal. It has been a tough year for the food industry and hopefully we can all bounce back from this pandemic. As for me, things are getting better so far in 2021 as clients are feeling safer and starting to book catered events again and NYC restaurants are starting to fully open. The Caribbean cruise in which I was scheduled to be a chef on in 2020 for the Tom Joyner Foundation was also rescheduled for later this year, so things are really looking up.
Read the rest of this entryWagyu Flank Steak w/Tomato Chimichurri
Back in July at the Sous Vide Summit in Wilmington Delaware, I had the opportunity to meet Elizabeth Bennett Kearney & Leo Reed from Vesta Precision. Vesta was one of the many sponsors at this event and they had some very cool items on display at their kiosk. Handheld vacuum sealers, chamber sealers, different tiers of sous vide devices, vacuum bags and their newest device set to hit the market, a portable blast chiller. Read the rest of this entry
Sous Vide Summit 2019
The International Sous Vide Association (ISVA) held its inaugural Sous Vide Summit this past July at the Hilton Wilmington/Christiana in Delaware. It was a very successful event full of education, entertainment and, as you can imagine, plenty of food! Many of the top experts in the sous vide world were at this event providing insightful information and yummy sous vide dishes. February of this year I was named the Executive Chef of this organization by co-founders Mike LaCharite & Jason Logsdon, so as you can imagine my hands were pretty full that entire weekend. Read the rest of this entry
Gourmet De-Constructed 