Local Hind Legs for Proscuitto -
We are lucky enough to have an totally understanding Sommelier who graciously gave up a corner of her wine cellar to accommodate my most recent venture of charcuterie. We currently have house cured duck ham, 3 proscuittos, soppressatta, truffle cured local ham and country ham aging downstairs with much more to come throughout the summer!
Baby Ducks...yes swimming in the kitchen sink and living in my bathroom...
(its all part of a master plan, read below)
Making Pasta
Candy Cart
My Expo Mise En Place
The explanation for the ducks...
Growing up in rural western Pennsylvania and now cooking and running a restaurant here again presents the opportunity that I have been waiting for, for quite some time now. The plans are drawn up, the materials have been priced and the enthusiasm is at its peak for our new garden here at Nemacolin. Twenty Three above ground beds with crops ranging from heirloom tomatoes to every herb we can pack in, oh and did I mention my two ducks Mario and Robert (long story behind the names).
At a past job at the Inn at Little Washington I split my time between Chef Patrick O'Connell's kitchen and his gaggle of Rhode Island Reds or his "ladies" as he so lovingly refers to them. Now, as I am not particularly ready to pursue my own group of "ladies" I figured I would start off small with a few ducks as we use duck eggs frequently in Lautrec. Ok, lets be honest, they are cute as shit and a total impulse buy at the Tractor Supply but it sounds good in the "master plan."
So pushing on and trying to do nothing more than create a more unique and exciting dining experience for our guests. Every thing I do is a learning experience and if nothing else I have that.
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