I tell you what thanksgiving came and went so fast that i didnt even get to post anything about it. So happy Belated Thanksgiving to everyone.

I hope everyone was able to have a great family bonding time and enjoy fantastic meals. I am sorry i was not able to get on here and post any good dinner recipes or anything like that. But with the holidays comes really busy times for me and my crews. But thats the hospitality business.

If you are looking for any great christmas ideas for gifts, homemade gifts and as always food ideas and recipes just email me and i will be more than glad to help. I will be posting some great recipes for holiday cookies and other great treats, throughout the next few weeks. Keep an eye out and ask questions im always open for questions......

Well Everyone now that im back. Lets try to get back to the Featured items of the week. The last and only time i tried doing this i started with Gnocchi but stopped before it was really started. So in the Spirit of getting back into it, it is only right to start with Gnocchi. So be on the look for Gnocchi recipes and pictures starting on Sunday.....That way i have a day or 2 to get some gnocchi made up and ready to go for the dishes ahahah.

Hello,

Im not sure there is anyone following me yet, but i havent been on to update or run the site/blog for a long time. I have been working hard traveling around cooking at various clubs and resorts around the country mostly up and down the east coast. I hope that starting now i can spend more time getting more information up here and sharing my knowledge and skills with people willing to learn it. So hear we go starting the journey again i hope i can stay with it this time......

Well being that it has been so long since my last update we have alot of catching up to do. So first I think the last time i was on was right after thanksgiving and i was in Vero Beach Florida. but we have some gaps and missed time. So lets Fill it In:

Started the Blog when i was in Alaska. I left Alaska and moved to the virgin island and lived on the island of St. John. Man i had a great time down there. Work was work but the people and friends i met and made outside of work i still talk to today. While there one of my co-workers was just offered the Executive Chefs postion at a club on marthas vineyard for the summer. He offered me a job and after a little convincing i got him to give me the sous chef position. It was my first time being a sous chef and having a management postition in a fulltime kitchen no less at a club. But needless to say i have now worked there for 3 summers. After my first summer on the vineyard i went down to florida and worked at a club in vero beach. Worked there for about 7 or 8 months and then left for the vineyard for the summer again. After my second summer there i left and went back to the virgin island and worked a second season at the same resort as the first time. Left again for another summer season on the vineyard and now since October I am back in florida for a second time but working at a club in Palm Beach Gardens. where i am the sous chef of their beach house restaurant.

Wow alot of time made up just like that. Anyways now that we are caught back up i can try to get back to the rest of the site and update the blogs tomorrow.

P.S. I just got a new GoPro, and have been thinking about doing some videos so be on the lookout for those in the future....

Well last weeks thanksgiving holiday brought for some exciting business, but as of late since then this week has been pretty slow. I find it hard to sleep these days more an more, but that time allows me to cook/bake. For the last 3 weeks i have been getting home around 11pm and when i cant sleep im up until 3 or 4am cooking. I have made things from lamb ravioli 3 ways, tomato basil gnocchi, loads of banana bread, braided breads and even specialty cakes. Dont worry the more that time goes by the more i want to work on this site and post new things. There is so much that can be talked about in the culinary world that i find it really hard to know where to start. Soon i will be posting videos, and articles and pictures, recipes and all sorts of information to feed the culinary mind. So please bare with me for this page has been a thing long coming...

Well today was a day i didnt like. Ended up staying home away from the kitchen b/c im sick. slept a good portion of the day, and used all my nyquil so now here i am stuck awake. which is why i got sick in the first place, the lack of sleep an the weather changing an all... but i am still trying to update this page best i can i am currently adding some new recipes right now so after reading this go check them out.

So here i am, just thinking.... and i have realized that i started this blog over a year ago and i have done nothing with it. It has been months since i have updated anything. At the moment i have ZERO followers and theres a reason why. I have been just floating through my life just taking jobs here and there from alaska to the virgin islands and to where i am at this moment in martha's vineyard. i am soon leaving the island to go back home to NY until i figure out my next stop. Now im sure your thinking wow, he's traveling everywhere well at least thats what my friends say to me when i get home each time. But on a real note, everytime i tavel somewhere i have nothing of great material value to show for it. Sure i meet amazing people and make some great friends. But each time i find that i spend all of my money drinking, or going out to eat. I feel like each time when i leave i am once again behind in life. My friends from home have moved, lives are changing, or just havent talked to in a long time. Home is slowly starting to feel like its not home anymore. Sure i still have some really amazing people and friends that i get to see and talk to when i get home, but i feel like im so disconected from their lives that its almost wierd. So this rant of thinking all started with me thinking about this blog and how i have left it unfinished/unused for so long. I think if i get back into this and i can focus more time an energy on this blog, then it might help me to save money, connect with people/friends more, and help to expand my knowledge/experience by pushing me to learn more, to share more..... Wish me luck and thanks for reading....

Hey guys, here is a fun little garnish that will defiantly make people say "WOW!!" even though its super simple. (Just dont tell them that ahahah) A simple Tomato rose. If you go into my photo gallery after watching the video (which is not me BTW) you will see a Golden Beet Rose Garnish i did do. Or better said a "Yellow Rose", once you see how easy this garnish is you will soon realize how many different vegi's and fruits you can make roses outa. But here is the video, Enjoy..

https://youtu.be/AJjoABeS34Q

So the other day a friend of mine posted some pictures on her FB about a roasted chicken dinner she made for a few other friends of hers. With that post a person commented about how he likes to make "beer can chicken". Now if you don't know what "beer can chicken" is, it's basically just a chicken cooked upright with a can of beer shoved in its cavity. The beer adds flavor, helps cook it (from the inside out, it sorta steams it) and helps to keep the chicken upright. Traditionally this kind of chicken is done at a BBQ in a fire pit or on a grill. But can most certainly be done in an oven.

 Anyways when reading this post and a few others, it came to me. Why not use wine instead of beer? Wine is used all the time when cooking, i mean if i could i would use it in almost every dish, ahah. So, why not take the beer out and put wine in its place? On the same post i suggested taking the can and DRINKING the beer and then once rinsed fill the can with a white wine of your choice. If your looking for sweeter chicken meat i would use a sweet reisling or a moscoto. The only reason i suggest refilling the can with the wine is just to keep safe from the glass of a bottle from breaking. Not saying it will but just not really wanting to chance possibly getting glass in my meat.

When i try it i will post it up, and tell exactly how i did it and then you can make some changes of your own. Please post any of your trials on here and tell me what and how you did it, and how it came out. If something didnt taste right maybe i can help and fix it?

Well, this morning i noticed some golden beets just sitting around in my fridge. So i thought it would be a great idea to try out this Golden Beet Bread recipe i found. Now it is not the same one, i made a few of my own changes. Such as; the flour being used and i added honey to my recipe. It calls for whole wheat flour and unbleached but im just going to use All-Purpose flour. This is just because not everyone has all sorts of different flours hanging around there pantries, but almost everyone always has AP flour. I also added honey to the recipe, this is because beets golden or not tend to have a deep earthy almost dirt like flavor. The honey will help to sweeten the bread while also making it a little more moist when done. So where is the recipe and you tell me what you think when you make it.

Golden Beet Bread

1/2 pound Golden Beets

2 Cups All-Purpose Flour

1 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 Cup Water

1 Cup Granulated White Sugar

1/2 Cup Margarine, Melted

2 Whole Eggs

1/2 Cup Honey

Directions:

1.) You can either boil/steam/roast your beets. either way you choose, cook until tender (about 40min-1hr) One way to tell when they are done is to take one and with a clean, dry rag start to rub the skin of the beets. If it peels right off they are good to go. If its giving you some trouble throw them back in for 10-15 more mins.

2.) Once you have cooked and peeled the beets, cut them into medium sized chunks and puree in a blender until smoot. Then measure out 1 cup pf puree. (you can add your honey here if you would like.)

3.) Preheat your oven to 350 degrees F.(175 Degrees C.)

4.) In a mixing bowl gently mix together your flour, baking soda, and salt.

5.) In another bowl, Mix the cup of beet puree to your 1/2 cup water and stir until smooth.

6.) In a mixer, place your margarine and sugar, mix on low speed until well blended. (about 2-3mins) Add in your beet puree mixture, eggs, and honey, mix until combined.

7.) Gradually start adding your Flour mixture 1 cup at a time, ensuring to mix after each cup is added.(just until encorperated.) Once all the flour mixture is added and fully combined, pour batter into a loaf pan that has been pan sprayed. Bake in over at 350 for about 55-65mins. Test with a toothpick 45-55mins in, if it comes out clean it is done. if not leav ing and cook fo about 10 mins longer.