Nothing intrigues me more than shots of kitchens during service; the intensity, focus, hustle and controlled ciaos I find fascinating as well as fulfilling much like a mental sandwich

Pickled Cauliflower

Basic Pickling Recipe

8 cups water
2 cups rice wine vinegar
8 tablespoons pickling salt
3 tablespoons of pickling spice blend
1 tablespoon of Turmeric
2 tablespoons red pepper flakes
6 bay leaves
6 garlic cloves
8 to 10 cups vegetables, washed and diced

To prepare brine, combine all ingredients in a large stockpot. Boil for 5 minutes. Allow to cool slightly. Place vegetables to be pickled in a plastic container. Pour warm brine over vegetables. Cover and refrigerate for days to allow vegetables to pickle before eating. The vegetables will stay crisp for up to 30 days.

Working on New Dishes

On of the most loved things of any chef is a menu change, I for the life of me am not sure why, along with being nerve racking and also certain number of politics that must be adhered to in the corporate world

Lobster and Shrimp Spaghetti


This is another dish that we are currently playing with is a Local Grouper Escabeche served with Cassava Chips in the heat of the low country summer's I consider this one to be sex on a plate

Bringing Home the Bacon

The other day I fulfilled a lifelong dream of mine and made a side of bacon, Ol what fun it is to cure meats
Pork Belly all cleaned and ready to cure...

Day two of curing in a mixture of Salt, Cracked Black Pepper, Mustard and Maple Syrup

After Five Days curing and Three hours in the Smoker I was really impressed how much flavor the cured belly retained from the smoking

Oscar Wilde

"To make a good salad is to be a brilliant diplomatist–the problem is entirely the same in both cases. To know how much oil one must mix with one's vinegar."

Early Summer or Late Spring, You Decide

Well much has happened since my winter of construction gig, Please understand it was my every intention to bring you updates of new foods and tidings of edible joy from Bovine's but that is sooo not the case. As the greater powers that be at D.D.G. have seen fit to offer me the Chef de Cuisine position at The Divine Fish House and to answer your question; I never looked back..........First order of business The over grown Garden.

We added a Peach Tree which I am very excited about


"What is food to one may be fierce poison to others."

100 Best Chefs

All I can say is Thank You so very much and for those of you that are not familiar it is the premier chef's practical guide to practically everything culinary. Whether you're a professional chef, an aspiring culinary student, or just love to cook, you're bound to find something you'll love. From their online cooking classes to forums, and from culinary school directory to a chef job board, you can commune with fellow food lovers and find the resources you need to take your cooking skills to the next level,please follow the link and give it a look.

Top 10 Chefs 2009
Tell the world we're a Top Chef!

I am very honored, Much Thanks again to all who voted for me.

The Down Low

To my readers that may be curious, I have been spending my off season masquerading as some sort of foreman for D.D.G. all though I'm not really sure how this little job came to me I currently find myself working on my second of what I am told to be a trio of restaurants one of which is my own that I am currently stationed at. Please don't get me wrong I love my job, it's just that I'm a cook not a carpenter, I've always known this. As I am far more successful in my daily duties within the confines of a commercial kitchen.I guess in retrospective it's good to be involved in the construction phase of restaurant design after all the say what doesn't kill us only makes us stronger.

All the while some of the less savory workers spend their time talking of women of ill repute and cheap hooch, I tend to find my mind wandering to things like a proper bouquet garni,the simplistic beauty of a whisk or making stocks aahhhh to depouillage. It is at this moment in my life I truly understand the feeling of frustration and dealing with it...On the plus side, My knives have never been sharper