Author Archives: Chef Tim
Braising: What, how, and why’s…just eat it trust me!
As the first snow has already flown (It’s too early!), my thoughts invariably are beginning to turn to tummy-warming food-hug type dishes. More often than not, braising is what I turn to most often. Talk to any chef about braising, … Continue reading
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Strudel…making a comeback?
Ah Strudel. Just thinking about it brings up memories of my childhood in Austria, running through open fields with my beautiful nanny, brothers and sisters…filled with the sound of mus… oh wait, I’m daydreaming again. Sigh. Apple Strudel (Apfelstrudel) is … Continue reading
Posted in Cooking Techniques, Culture, Food, Recipes, Uncategorized
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Morels: It’s what’s for dinner!
What can I say? Just purchased several pounds of fresh, local Morel mushrooms. What is it about the Morel mushroom that sends some folks into a tizzy? Does any other fungi cause one to wax poetic about its virtues, et al? … Continue reading
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On the road…to California and back!
Wow. This last trip was one for the books. Never have I eaten so much good food, with so many people I respect and admire. From Elko to Sacramento to Big Sur, and everywhere in-between (along HWYs 80, 101, and … Continue reading
Posted in Culture, Food, Restaurants
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