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