First the ethical conundrum. Actually, its not an issue for me at all. On this blog I've gone above and beyond to appropriately credit. In fact, I only remember one recipe that I simply couldn't recall the source and stated so. But recently a chef emailed me asking me to credit their work which I photographed. The interesting question (at least to me) is that this chef was working in another chef's kitchen and had a peer assistant chef. The two assistants are the ones who created the work, but in the lead chef's kitchen. I can only assume that the lead provided guidance and possibly even direction, and possibly even a hand on. Whose work is this? I'll credit whoever wants to be credited, but wonder who really "owns" this work.
For the update. We're smack dab in the middle of restaurant award pre-season. Our on-line reviews continue to glow, and having dined at many award winning restaurants I'm comfortable stating that we're worthy of a nomination. A win...well, that's up to someone more experienced than me. But, we're definitely operating in the same caliber as other James Beard and Food & Wine magazine nominees. Our rural location will certainly not work to our advantage, but I'm keeping my knives crossed that some in-the-know food writer will stumble upon us and enjoy a good meal.
Today I wrap-up my next dinner menu which will launch in two weeks. This next cycle will focus on indigenous ingredients and historic Apache diets. Its been fun research to say the least.
Rowley Farmhouse Ales – Santa Fe, New Mexico
4 days ago