The Curious Blogquat

At a certain point many foragers grow hungry for bounty beyond mushrooms and cattails. They seek meat – raw and wild – yet making the ...

This is a tough dish to work with but has plenty of potential. Bread Course: Brown butter hazelnut financier, black sesame tuiles, smoked bu...

For all of my foraging friends if I suggested eating young, green acorns, what would you assume would be the taste experience? Probably ast...

I recently enjoyed a bottle of this French pear cider for dinner. I hadn't previously seen this but my new beer distributor has a few a...

I've bragged about the Electrolux MagicMill Assistant many times before. Its a work horse. It makes my KitchenAid Pro look like a scra...

Here is our winning entry in the Farm2Chef Challenge - Foraged Crawfish Cake, Greens (Frisco Farms), Cucumber (Gone Fishin' Farm), Ga...

I must be waxing nostalgic as my current menu winds down. Here are a few more old dishes that I've been serving. Someone gifted me wit...

Here are a few more dishes that I've done as I clear out my photo album. This is an old amuse bouche of acorn crema, mushroom soil, goat...

Many of you know of my relationship with the Bauscher Corporation who makes some of the most beautiful restaurant dishes. And many of you...

Ever since I posted my Pop-Tart recipe a while back which figured out the crust and a cinnamon filling, I've had numerous requests for ...