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.


Advertisements

Farm To Table At Its Finest

Why Colvine Farm Bison?

Bison (buffalo) is tender, rich in flavour, not gamey and very satisfying. The meat contains more protein because it has less fat marbling and as a result is lower in cholesterol than beef. They are considered non allergenic reaction. Colvine Farm Bison are raised natural, drug free with no growth hormones.  (THIS IS FROM THEIR WEBSITE)

Tonight, and every Thursday night through the summer we have our Farm-To-Table night honoring a local purveyor of fine food be it a farm, garden, ranch, cheese maker, or an orchard. This evening Bobby Collins and his beautiful daughter hosted. They had information about the health benefits of bison and samples of the products that they offer.

Some of tonight’s features were.

Colvine bison tar-tare, spicy pickled green beans, black cardamom, pumpernickel, fryer pepper emulsion

Glazed bison short ribs,  Anson mill smoked corn grits, pan braised bitter greens, chow-chow, green sauce

Pan roasted bison rib eye, warm eggplant and zucchini bread salad, radish, charred green onion relish

Next week we will feature Lavender Fields. Hope to see you there!

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.