one plate at a time.

I am honored to report that I have recently been nominated for a James Beard Rising Star Chef Of The Year Award. I am one of twenty eight semifinalists. On March 18th they will announce the finalist. I am excited to find out the outcome! I want to thank the person or people who submitted my name to the James Beard Foundation. I was truly in shock when I read my name on their website. I am proud of our accomplishments at restaurant a(MUSE.). This nomination may have my name on it, but it is a tribute to the hard work of all our dedicated staff.

When I was a young cook, I once told my mentor at the time, Kevin Reading, that I aspired to one day be a regionally great chef. He was very encouraging and stated that anything was possible through hard work. To me, regionally great meant a chef who was known in the mid atlantic for creating an excellent product and developing a style of cuisine that guests would come from surrounding areas and beyond to enjoy. At this point I feel that I am on my way.

With cooking I have never been in competition with anyone but myself. It would be great to be a James Beard Finalist. No matter what happens I will still keep cooking, doing my best  to cook a high level of cuisine one plate at a time.

A look at recent plates at at restaurant a(MUSE.)

Photo was taken by Courtney Swift.

Photo was taken by Courtney Swift.

foie gras

Hudson Valley foie gras with carrots and pine (CS Photo)

jKrMV3i47MuJvqz8FdszfI501emf55-5d4DvXQ7hGGY

In the kitchen (CS Photo)


Nantucket Bay scallops - trout Roe - lardo - potato - fennel

Nantucket Bay scallops – trout Roe – lardo – potato – fennel (CS Photo)

flatiron steak - onion - turnip - hedgehog mushrooms

flatiron steak – onion – turnip – hedgehog mushrooms (CS Photo)

house cured coppa - Cheseapeake gold oyster - oyster mushroom - cedar - sunchoke. a broth of mushroom, cedar, ham, and oysters poured table side.

house cured coppa – Cheseapeake gold oyster – oyster mushroom – cedar – sunchoke. a broth of mushroom, cedar, ham, and oysters poured table side. (instagram picture)

oak creme brûlée -orange curd - bourbon -molasses - shattered caramelized honey gummy - smoked almond

oak creme brûlée -orange curd – bourbon -molasses – shattered caramelized honey gummy – smoked almond (instagram picture)

razor clam - foraged sumac - wintered acorn - spice bush gel

razor clam – foraged sumac – wintered acorn – spice bush gel (instagram)

beach bonfire our version of smores

beach bonfire our version of smores (instagram)

Lobster - beets - horseradish - rose hip vinaigrette

Lobster – beets – horseradish – rose hip vinaigrette. A plate created for a tasting menu. (instagram)

Thanks again for everybody’s love and support.


A BLACK AND WHITE VIEW OF a(MUSE.)

front dining room

The dining room.

Joy of cooking book self

The Joy of cooking book self.

World record rock fish made out of recycled material. glass eye from Luckie Glass

World record rock fish made out of recycled material. Glass eye blow by Luckie Glass.

Clifton Cochran of Heavy Design was in charge of all construction and decor at Restaurant a(MUSE.)

Clifton Cochran of Heavy Design was in charge of all decor at Restaurant a(MUSE.) The wall paper is made from pages of The Joy OF Cooking.

print by C.LEROI

The print by C.LEROI.

BALL JAR LIGHTS

THE BALL JAR LIGHTS.

The wall behind the bar.

My Father Stephen Cameron did this piece in the seventies.

My Father Stephen Cameron did this piece in the seventies.

horseshoe crab sink

The Front bathroom horseshoe crab sink.

nautilus sink

The back bathrooms nautilus sink.

bourbon

A bourbon gift from a friend.

duck for scrapple!

Duck scrapple in the making.

The beginning and the end.photo courtesy of Jamie Knapp

The beginning and the end.
photo courtesy of Jamie Knapp

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

Doing great things with food.

 

The other night I had a great meal at The Stone Balloon Winehouse in Newark Delaware.

DR. S, Renee, my wife Stephanie and myself were on our way to watch Anthony Bourdain at the Dupont theater (more on that later).
The staff was excellent in accommodating our need to dine and dash to make the show. Not my favorite thing to do, but I will be back soon. Great menu choices, excellent presentation, and exquisite flavors made it a memorable occasion. Chef Jason and his team are doing some great things with food.