Prep List Wednesdays!


Cold Smoking Salmon, 1st Attempt

So the menu calls for house maple-smoked salmon to go alongside salmon rillette and arctic char gravlax on our trout assiette starter. Initially I thought this would not be a big deal as we do a lot of smoking in the restaurant, whether it is chilis for our hot sauce or pork shoulder to top … Continue reading

So You Want to Be A Chef: Wounds

A collection of just a few of the wounds I have received since October.