Pork

Here's a dinner i just made for the lady and I...pork tenderloin stuffed with corn, pepper, scallion, and marinated in garlic, lime, parsely....i seared it and then roasted it and served it with patty pan squash, white asparagus, and some brocolli rabe...the sauce was a sherry vinegar reduction...the lady liked it.

Crepe

This is one of the desserts(and one of my favorites) I've done so far..it's a traditional crepe with chocolate (nutella when i can get it)..with a tahitian vanilla bean ice cream and a coffee cream anglaise....takes me back to being in paris.

New Knife

hey guys...got some new knives..not too new, just now got to posting them there..i picked up a 10.5 inch chef and 5 inch petty knife from Masamoto-Sohoten at korin.com..they're carbon steel so they'll get very sharp very quickly...I like them alot and will never go back to german knives..check out korin.com..the handle is wood and the knife is very light..lighter than the ones we got from LCB...and sharper

New Job

I've decided to leave the restaurant where I was the chef. Things were just not going the way I'd like....Luckily, I've landed a Sous Chef position at a new place opening up next month. The chef I'll be working for has tons of experience and the food will be a mix of french and southern...think duck confit with collard greens...Anyways, I'm really excited and will keep you all posted on how it's going. You can check out the place i'll be at.... www.thefathen.com

Chicken

Roasted a chicken the other nite...it may be one of my favorite things to cook and everytime roast a chicken, i think of Chef Terrien.

Pierre Moncuit

Hey guys...i finally found a place in the US that sells Pierre Moncuit..I'm sure you all remember it from our trip to Champagne...if any of you want to get some, I found it at www.winelibrary.com and the prices were the best i've seen here in the states.