We have had a great first few days! We are off to a great beginning to a great summer.

This is a picture of our first family meal. Thank you Chef Lion Gardner of The Blue Moon for gifting us with the delicious rockfish!

My favorite sink.

Ham hock with red eye gravy.

SHRIMP COCKTAIL caper-lemon-ice-horseraddish

Early season heirloom tomatoes, scented geranium.

POTTED CHICKEN foie gras-whiskey-toast

NANTICOKE TRAIL venison tartare-sorrel-juniper-pine

STRAWBERRY SHORTCAKE rose-creme fraiche-toast

THE BEACH toasted grains-salted caramel-grape-a(PEARL.)


These are a few dishes and there are more to come!


a (MUSE.) Inspired Food and Drink.

I have recently purchased my first restaurant. It will be a place that my team and I can create inspired food and drink in Rehoboth Beach Delaware. We will be dedicated to providing a seamless guest experience with a true hospitality focus. I am currently in the process of working on my ideal space. We are using many reclaimed and organic materials in the design.

The restaurant will be a menu composed of 20-25 small plates with five areas on the menu to choose from. We will cook modernist food that is truly mid-atlantic inspired. We are sourcing the highest quality products that are within our food shed or 150-200 miles, with the exception of coffee, chocolate, wine, and some fruits such as citrus. All of the fish we will serve will be atlantic based and we will be committed to sustainability. We will also  be highlighting naturally and humanely raised animals. We will accommodate vegetarians, vegan, gluten-free, dairy free, and any other dietary restrictions. I want the diner to have the choice of a quick small plate or a grand tasting menu.

In addition to an excellent wine, craft beer, and innovative cocktail menu we will offer a large variety of non-alcoholic beverage options such as proprietary fair trade coffee, tea, and house made soft drinks, spritzers, juices, and mocktails.

We plan to operate with a triple bottom line, focusing on People, Profit, and Planet. People: We will cultivate strong ties within the community in various avenues. We plan to be involved in non-profit events, reaching out to the schools, and doing fundraisers and classes within the restaurant. We will also have a gallery hallway featuring local artist works. Profit: In addition to serving our guests a worthwhile dining experience we will offer branded merchandise items available for purchase both in our restaurant and on our website. We plan to build a strong web and social network presence. Planet: We will work hard to give weight to environmental sustainability and operate with a consciousness of the effects of our operations on the surrounding environment.

My mornings are spent planning and making the project happen and my nights cleaning, painting, designing and pretty much everything else that goes along with preparing a space to reopen in month. I feel blessed to have such a strong dedicated team of friends and coworkers helping out and keeping me sane every step of the way. Yesterday

Fine Line Websites & IT Consulting

launched our splash page coming soon website. I have to tell you it is perfect. Those guys do great efficient work. Check Out our website.

Well enough of blogging I must return to the cleaning:)



Tonights Tasting Menu

Every friday I compose a tasting menu of five courses for fifty-nine dollars. Cooking tasting menus gives me a true opportunity for expression. Enjoy!

Celery root custard, Lemon Curd (Thanks Aki For the link to the recipe), toast, celery, vanilla vinaigrette

Crispy chicken liver, braised bacon, frisee, potato, pickled shallot, whole grain mustard

Sweet potato, oyster mushroom, oyster root, pickled mustard seeds

Smoked pork consomme

Seared Scallop, winter truffle grits, hen o' woods mushroom, shaved asparagus, brown butter. (We add toasted milk solids to the brown butter)

Pomegranate, panna cotta, gram crumb, white chocolate


“Every day you have the opportunity to learn and experience some-thing and some-one new. Seize the opportunity. Learn and experience everything you can, and use it to change the world.”         Rodney Williams

I recently had the pleasure of cooking for some Cape Henlopen High School students and their family members. The dinner was an award ceremony for the completion of their wellness course. I gave a quick healthy cooking demonstration and then dinner was served. I served food that was healthy and tasty! Everybody really had a great time. Congrats triple ten challenge students. They all were winners!

Healthy spinach salad with apples, hazelnuts, goat cheese, and red wine vin.

Cous cous loaded with fresh veggies and topped with dried aporicots

Cornbread, nothing wrong with that!

grilled scrimp

Ginger oatmeal cookies. Stay tuned for the recipe!

Blue Prawns with smoked paprika and mustard seed

Hawaiian Blue Prawns Overnighted to us From Honolulu Fish Company

I am allergic to shrimp. With that being said, I eat them from time to time when I know that if I don’t that I am going to be missing something great. These prawns are that good! I wear a pair of gloves when cleaning them so my hands don’t itch. You can cook them many ways but in this preparation I gently sear them on the plancha grill.


In my last post I stated that I was going to try to share some more recipes in the new year. Some of the recipes that I give will be hard to replicate without a restaurant full of ingredients or equipment. The two that I have given in this post can be easily duplicated and used to complement a variety of dishes. If you have any questions feel free to start a dialog in the comments section. The internet is a great tool for sourcing ingredients. I think that ratio’s are the keys to making a recipe work. Use the highest quality ingredients that you can find or you can afford.

Smoked Paprika Vinaigrette

150 g. Sherry vinegar

75 g. honey

4.27 g. xanthan gum (0.85%)

150 g. extra virgin olive oil

25 g. spanish smoked paprika

100 g. orange juice

2.5 g. salt (.5%)

Toast smoked paprika lightly in a saute pan over medium until it becomes more fragrant. Put sherry vinegar, orange juice, and honey into a high-speed blender. Blend to incorporate. Add salt, paprika and slowly add xanthan to shear into mixture. Blend for 30 seconds. While blender is running slowly add olive oil to emulsify mixture.

A traditional vinaigrette has a ratio of 1 part vinegar to 3 parts oil. This recipe uses less oil. The sherry vinegar is balanced with the honey and orange juice. The xanthan gum keeps this mixture together and gives the sauce body.

Poached Black Mustard Seeds

2 c. black mustard seed

2 oz. ginger

3 Toasted Black cardamom pods

4 oz. Maple syrup

1 t. cayenne

2 lemons juice (1/2 cup)

water to cover

salt to taste

Add all ingredients and simmer for 20 minuets. discard ginger and cardamom.

These seeds add texture and flavor

Put prawns on plate and garnish with smoked paprika vinaigrette, pickled mustard seeds, sliced kumquat, and pickled red onion.

First Post Of 2012!

Hello friends and readers! Welcome to the new year! My winter has been great and I’m looking forward to the challenges and pleasures that 2012 has to offer. Being a chef is consuming work and I have been in a blogging slump…But fear not, I’m back. My new years resolution is to post more often with recipes and stories. I will also strive to shoot more photography.

I have been putting a lot of energy into my dream of being the chef/owner of a restaurant. I am very close. The process is long and I am working hard to achieve my goals. The concept that I am working on is a modern mid-atlantic restaurant that focuses on the marriage of old and new regional cuisine, sourcing the best products that our food shed has to offer, and creating a seamless dining experience where guest can enjoy a variety of dining options. I will share the developments as they happen.

The following pictures I took with my phone! They are not the best quality pictures but I want to share some of my work. Let me know what you think!

Poached shrimp, tomato ice, lemon, and horseraddish

A recent bite that I did for a charity event. Hickman's prime tartare on toast.

Poached farm egg, house made ham, polenta, apples, sage brown butter

Smoked rockfish head terrine, endive, sunchoke, lemon herb verdi

This was shot on my birthday in August. Foraged puff-ball mushroom, purslane, basil bud creme fraiche, Russel's Tomatoes

2011 in review

The stats helper monkeys prepared a 2011 annual report for this blog.

Here’s an excerpt:

The concert hall at the Syndey Opera House holds 2,700 people. This blog was viewed about 9,800 times in 2011. If it were a concert at Sydney Opera House, it would take about 4 sold-out performances for that many people to see it.

Click here to see the complete report.