roots culinary

Why Good Kitchens Lose Money

noreply@blogger.com (Roots & All) — Mon, 12 Oct 2026 13:59:45 +0000

The Barnhill Kitchen Journal

Why Good Kitchens Lose Money

It's usually not one big mistake. It's a collection of small ones.

A kitchen can be busy, serve good food and have a talented team—and still lose money.

I've seen this happen more than once. And usually, the problem isn't that somebody is deliberately wasting food or that the kitchen doesn't care about costs.

More often, the problem is that a handful of small things are happening every day without anyone looking at how they connect.

A little over-ordering here. A little waste there. Portions that aren't quite consistent. Prep that isn't being tracked. Inventory that doesn't accurately reflect what's actually on hand.

None of those things necessarily looks like a crisis.

I've seen versions of these problems throughout my career.

Sometimes the problem is a system.

I have seen a kitchen go through two cases of dish machine detergent in a week, at $128 a case. That's $256 in detergent in one week.

The kitchen was good. It was busy. They had a great team. The problem wasn't that anyone didn't care.

The problem was a combination of systems and communication.

They had a big, nice dish machine, and they had a big, nice three-compartment sink. The three-compartment sink was being filled properly, the chemicals were balanced, and it always looked nice and clean. But it still wasn't being utilized properly.

The result was two people waiting on the dish machine instead of one person working each station and making progress.

That costs money in chemicals.

It also costs money in labor.

And that's the part that can be easy to miss. When you look at the detergent expense by itself, you see a chemical cost. When you look at the operation as a whole, you start to see a workflow problem.

Sometimes the problem is somewhere else in the system entirely.

I was once tasked with figuring out why food costs were high in the bakery of a high-volume corporate restaurant.

From inside the bakery, everything seemed great. The bakers were following recipes, rotating product, keeping things organized and checking all the boxes.

What I didn't see at first was the receiving side of the operation.

It turned out that one of the lead cooks from another area of the restaurant, who was part of the receiving team, was stealing cases of Hershey syrup.

The bakery wasn't the problem.

The people working in the bakery weren't the problem.

The problem was further upstream, in a part of the system that wasn't being examined.

And sometimes the numbers themselves can hide the problem.

I've seen situations where inventory is inflated during slow months to make the inventory appear higher than it actually is, which makes food cost look lower than it really is.

Inflating inventory essentially moves food cost from "food used this period" into "food supposedly still sitting in inventory."

That can hide the symptoms of an operational problem.

Eventually, when the inventory is counted correctly, that difference in cost can show up as extra food usage in the next period.

The accounting problem hasn't been solved. It has simply been pushed into another period.

That's why I believe it's important to look beyond the food-cost percentage itself.

The number can tell you that something is wrong. It doesn't necessarily tell you why.

And that's where the real work begins.

Food Cost Isn't Just About Food

Food cost is one of the numbers that gets watched most closely in a professional kitchen. But food cost isn't really just about food.

It's about everything that happens to that food from the moment it enters the building until it leaves the kitchen on a plate.

Ordering, receiving, storage, preparation, portioning, waste, theft, inventory and even communication can all have an effect on the number.

That's why simply telling a kitchen to "watch food cost" isn't enough. You have to understand what is happening inside the operation.

A kitchen can have good recipes, accurate portions and talented cooks and still have a food-cost problem.

Sometimes the answer is in the numbers. Sometimes it's in the walk-in. Sometimes it's in the prep kitchen. Sometimes it's in the way information moves—or doesn't move—between people.

This is where looking at the entire system becomes important.

When I assess a kitchen, I'm not just looking at what the food cost is. I'm trying to understand why it is what it is.

The problem may be in receiving.

The bakery story I mentioned above is a good example of this. The food-cost problem appeared to be in the bakery, but the actual problem was receiving. The bakery team was doing its job. The issue was happening somewhere else in the operation.

The problem may be in the inventory system.

I've also seen food costs appear to be negatively affected by the way an inventory system was being used across a restaurant group.

One restaurant was paying a different price for certain ingredients than another location. When the first restaurant updated the ingredient prices in the inventory system to match its invoices, those prices overwrote the information being used by the second restaurant.

When Restaurant #2 completed its month-end inventory, the numbers were no longer reflecting the prices that location was actually paying. The inventory results were being distorted by a change made for another restaurant.

Imagine trying to correct a food-cost problem when the numbers you're relying on are already inaccurate. You could spend time changing recipes, adjusting portions, cutting waste or questioning your team when the real problem is the information behind the report.

This is why understanding how an inventory system is set up and how information moves through it is so important. Software can be a valuable tool, but it still depends on the accuracy of the information being entered and how that information is applied.

Before making operational changes, you have to know whether the numbers are telling you the truth.

The goal isn't simply to lower a percentage. The goal is to understand what's driving the percentage and determine whether the underlying process can be improved.

Inventory Can Hide the Problem

Inventory is supposed to tell you what you have.

But an inventory count is only as useful as the process behind it.

If counts aren't consistent, products aren't stored logically, receiving isn't controlled, or waste isn't accounted for, the number on the sheet can look precise while still telling you very little about what's actually happening.

An inventory number is not automatically an accurate number just because it came from a spreadsheet or a software system.

The count has to reflect what is physically on hand. The unit of measure has to be consistent. Products need to be counted the same way from one period to the next. Receiving, transfers, invoices and waste need to be recorded correctly.

If those processes aren't reliable, the food-cost report can send you in the wrong direction.

This is especially important when inventory is used to evaluate a chef or an entire kitchen team. Before judging performance, you have to establish that the information being used is accurate.

Inventory should be viewed as an operational tool—not just a monthly chore. It should help a kitchen understand what it buys, what it uses, what it wastes and where there may be opportunities to improve.

The goal isn't to make the inventory sheet look good. The goal is to make sure it reflects reality.

Look at the Whole Operation

These examples may seem unrelated at first. One involves dish machine detergent. Another involves theft. Another involves inventory practices. And another involves the way software handles ingredient pricing across different restaurants.

But they all point to the same lesson: a problem rarely exists in isolation.

A kitchen is a connected operation. Purchasing affects receiving. Receiving affects inventory. Inventory affects food-cost reporting. Prep methods affect waste and labor. The layout of a kitchen affects how people move, communicate and get their work done.

When one part of the operation isn't working correctly, it can create problems somewhere else. The place where the problem shows up isn't always the place where it started.

That's why I don't believe every food-cost problem should be approached by immediately cutting portions, changing recipes or telling the team to be more careful.

Sometimes those changes are necessary. But first, you need to understand what is actually happening.

Look at the process. Talk to the people doing the work. Follow the product. Check the numbers against what is happening on the floor. Pay attention to how information moves from one person, station or department to another.

You may discover that the answer is a better procedure, a more useful layout, a clearer responsibility, a more consistent inventory process or simply better communication.

Not every kitchen needs a major renovation or an expensive new system. Sometimes a few well-chosen changes can make a meaningful difference.

Start by Asking Better Questions

If your food cost is higher than it should be, start by asking questions before making changes.

Are inventory counts accurate and consistent?
Are invoice prices and units of measure being entered correctly?
Is receiving controlled, and does the product actually reach the areas where it belongs?
Are recipes, portions and prep yields consistent?
Is waste being recorded and reviewed?
Are people and equipment being used efficiently?
Are the reports reflecting what is actually happening in the kitchen?

You don't need to solve every problem at once. You need to identify the problems that matter most, understand what's causing them and decide which changes are likely to make the biggest difference.

That is a much better starting point than simply telling everyone to lower food cost.

Better Kitchens Don't Happen by Accident.

A successful kitchen isn't built on food cost alone. It takes sound systems, accurate information, practical procedures and a clear understanding of how the operation works as a whole.

Through Barnhill Culinary Consulting, I help restaurants and food-service operations identify problems, improve kitchen systems and find practical ways to work with the space, people and resources they already have.

Sometimes the biggest improvement starts with asking a better question.

Barnhill Culinary Consulting · The Barnhill Kitchen Journal

Where Is Your Restaurant Losing Money? The 1% Problem Most Operators Miss

noreply@blogger.com (Roots & All) — Wed, 30 Sep 2026 14:31:55 +0000

Restaurant Food Cost & Profitability

Where Is Your Restaurant Losing Money?
The 1% Problem Most Operators Miss

A restaurant doesn't have to be losing thousands of dollars in one obvious mistake to have a food-cost problem.

More often, profitability is gradually affected by a collection of small problems that happen every day.

A little too much product on a plate. A little more waste than expected. A recipe that hasn't been updated. Purchasing that doesn't match actual usage. Inventory discrepancies that nobody has time to investigate.

Individually, these problems may not look significant. Together, they can have a meaningful effect on the bottom line.

The 1% Problem

Let's put that into perspective.

Imagine a restaurant doing $2 million in annual sales.

Just 1% of those sales represents:

$20,000

in annual sales value

That doesn't mean every restaurant can simply recover $20,000 by cutting 1% from food cost. Actual results depend on the operation, purchasing, menu pricing, waste, portions, sales mix, inventory practices, and many other factors.

The point is that small percentages become real dollars when they are applied to a large operation.

Where Could That 1% Be Hiding?

Food cost rarely moves because of one dramatic problem. More often, profitability is gradually affected by several smaller issues working together.

Portions that are consistently a little too large
Waste that isn't being measured consistently
Purchasing that isn't aligned with actual usage
Inventory discrepancies and product loss
Recipes and yields that aren't being costed accurately
Menu prices that don't reflect current costs
Preparation practices that create unnecessary loss
Inconsistent systems between people and shifts

Busy Doesn't Always Mean Profitable

One of the most frustrating situations for a restaurant operator is being busy and still wondering where the money went.

Sales may look strong. The dining room may be full. The kitchen may be working hard. And yet the food-cost percentage doesn't seem to make sense.

That's when it's important to stop looking for one giant problem and start looking at the operation as a system.

What is being purchased?

What is actually being used?

What is being wasted?

What is being portioned?

What is each recipe actually costing?

And are the systems being followed consistently from one shift to the next?

Start With the Dollars

Before trying to fix everything at once, it helps to understand the potential size of the opportunity.

That's why we created a simple free calculator that lets you enter your restaurant's annual sales and see what a 1% improvement would represent in annual dollars.

What Could 1% Mean for Your Restaurant?

Put your annual sales into our free calculator and see the potential dollar impact.

CALCULATE YOUR 1% OPPORTUNITY

The Goal Isn't Just to Cut Costs

Good food-cost management isn't about blindly cutting expenses.

It's about understanding where the money is going and creating systems that allow an operation to make better decisions consistently.

Sometimes the answer is better portion control. Sometimes it's purchasing. Sometimes it's inventory. Sometimes it's recipe costing. Sometimes it's menu pricing.

And sometimes the biggest opportunity is simply identifying a problem that has been happening for so long that everyone has stopped noticing it.

One Percent Is Worth Looking For

You don't have to find one enormous problem to improve restaurant profitability.

Find the small problems.

Measure them.

Fix the ones that matter.

Then build systems that keep them from coming back.

That's where meaningful improvement can begin.

Want to Go Deeper?

The Barnhill Restaurant Food Cost & Profitability System was designed for restaurant owners, chefs, managers, and operators who want practical tools for understanding food cost, inventory, waste, portions, purchasing, and profitability.

It's built around the same idea: measure what is happening, identify where the money is going, and create systems that make better performance repeatable.

How Much Is Food Cost Waste Really Costing Your Restaurant?

noreply@blogger.com (Roots & All) — Tue, 22 Sep 2026 02:47:48 +0000

Restaurant Operations

The Food Cost Number Isn't the Whole Story

Restaurant food cost is one of the numbers operators watch most closely. But the percentage on the monthly report is often only the beginning of the story.

When food cost starts moving in the wrong direction, the natural reaction is to look for the obvious problem.

Maybe prices went up. Maybe portions got too large. Maybe there is too much waste. Maybe purchasing needs to be tightened up.

Sometimes those things are exactly what is happening.

But restaurant food cost is affected by a much larger system.

Food cost is influenced by purchasing, receiving, storage, preparation, portioning, waste, menu mix, inventory accuracy, recipe costing, production habits, and the way information moves through the kitchen.

That means a food-cost problem is not always a food problem.

Small Percentages Can Represent Substantial Dollars

A percentage can make a problem look smaller than it really is.

A restaurant doing $2 million in annual sales, for example, generates approximately $20,000 in sales for every one percentage point.

So when an operation is running just a few points above its target, the difference can represent a significant amount of money over the course of a year.

Where is the money going?

That is often the more useful question.

Instead of simply asking whether food cost is too high, operators can begin looking at the processes that are producing the number.

Food Waste Isn't Just What Gets Thrown in the Trash

When restaurant operators hear "food waste," they often picture a garbage can full of discarded food.

That's certainly part of it.

But waste can happen long before food reaches the trash.

Overproduction creates unnecessary exposure to spoilage and quality loss.
Poor storage can shorten the useful life of ingredients.
Inconsistent portioning can quietly increase food usage.
Incorrect preparation can turn usable product into trim or waste.
Purchasing without accurate information can create excess inventory.
Menu items with poor sales can tie up product and create additional waste.

The important point is that waste is often a process problem before it becomes a garbage problem.

Inventory Can Hide the Real Problem

Inventory is another area where food-cost numbers can become misleading.

If inventory counts are inconsistent, inaccurate, or performed differently from one period to the next, the resulting food-cost percentage may not tell the whole story.

The same is true when purchasing, receiving, transfers, credits, or inventory adjustments are not being recorded consistently.

Before making major operational changes, it is worth asking whether the information being used to make those decisions is reliable.

The Kitchen Has a System — Whether You Designed It or Not

Every restaurant has systems.

There is a system for ordering. A system for receiving. A system for storing product. A system for prep. A system for portioning. A system for production. A system for inventory.

The question is whether those systems are intentional and consistent.

When expectations are unclear, people naturally create their own methods. Over time, those methods become habits.

That is when small inconsistencies can become expensive.

Look for the Opportunity Before Looking for Someone to Blame

Food-cost problems can easily become personal.

Someone gets blamed for over-portioning. Someone gets blamed for waste. Someone gets blamed for ordering too much.

But sustainable improvement usually comes from understanding the process before assigning blame.

What is actually happening?

Where does the process break down?

How often does it happen?

And what is the financial impact?

Start With the Numbers

The goal isn't to change everything at once.

Start by establishing what is actually happening in the operation.

Review the current food-cost percentage.
Compare actual performance with the restaurant's target.
Look at purchasing and inventory trends.
Examine waste and production practices.
Review portioning and recipe consistency.
Identify the areas where the greatest financial opportunity appears to exist.

Turn the Numbers Into a Starting Point

The Barnhill Restaurant Food Cost & Profitability System was built to help restaurant operators measure food-cost performance, identify opportunities, and bring greater control to the kitchen.

Explore the Restaurant Food Cost & Profitability System

Barnhill Culinary Consulting

Practical solutions for stronger kitchens and better bottom lines.

LAST WEEKS WORK OUTS

noreply@blogger.com (Roots & All) — Wed, 02 Feb 2022 02:49:00 +0000

MONDAY JANUARY 24

REST DAY

TUESDAY JANUARY 25

4 SETS X 10 REPS

SHOULDER SHRUGS - 40# DUMBBELLS

FRONT RAISES - 15# DUMBBELLS

BENT OVER ROWS - 75# BARBELL

BENT OVER ROW PRONATION - 75# BARBELL

WEDNESDAY JANUARY 26

5 SETS X 10 REPS

CURLS WITH BAR - 60#

REVERSE CURLS WITH BAR - 60#

FOREARM BLASTERS - 4 BURNOUT SETS EACH ARM

THURSDAY JANUARY 27

BENCH PRESS - 135# 100 REPS

STANDING DUMBBELL UPWARD FLY - 4 SETS X 10 REPS, 15#

STANDING DUMBBELL SVEND CHEST PRESS - 4 SETS X 10 REPS, 25#

STANDING DUMBBELL FLY CROSSOVER - 4 SETS X 5 REPS, EACH ARM

FRIDAY JANUARY 28

REST DAY

SATURDAY JANUARY 29

REST DAY

SUNDAY JANUARY 30

401 PUSH UPS

LAST WEEKS WORK OUTS

noreply@blogger.com (Roots & All) — Mon, 24 Jan 2022 02:55:00 +0000

MONDAY JANUARY 17

BEACHBODY ARM & BACK ROTATION

TUESDAY JANUARY 18

BEACHBODY STRETCH DAY

WEDNESDAY JANUARY 19

CHEST BURN OUT

4 SETS X 25 REPS

BENCH PRESS - 95#

DUMB BELL BUTTERFLIES - 10#

DUMB BELL CENTER PRESS - 40#

THURSDAY JANUARY 20

5 SETS X 10 REPS

DEAD LIFTS - 135#

DUMBBELL SHOULDER PRESS - R 36#, L 20#

STANDING CHEST FLY - 15#

FRIDAY JANUARY 21

SITUPS X 150

SATURDAY JANUARY 22

4 SETS X 10 REPS

BOX JUMPS

HANGING SPLIT SQUAT

LUNGES W/ 36# KETTLE - 10 EACH LEG PER SET

5 SETS 5 PULL UPS

SUNDAY JANUARY 22

4 SETS X 10 REPS

CLEAN & JERK OVERHEAD PRESS - 75#

DUMBBELL CURLS - 35#

OVERHEAD DUMBBELL PRESS - 40#

3 SETS EACH ARM

FOREARM BLASTER BURNOUT

LAST WEEKS WORK OUTS

noreply@blogger.com (Roots & All) — Thu, 20 Jan 2022 02:48:00 +0000

WEDNESDAY JANUARY 12

CLEAN & PRESS - 75# 4X10

SHOULDER SHRUGS - 40# DUMB BELLS EA HAND 4X10

DUMBELL PULL OVER - 40# 4X10

REVERSE DUMBBELL FLY - 15# 4X10

THURSDAY JANUARY 13

300 PUSH UPS

FRIDAY JANUARY 14

REST DAY

SATURDAY JANUARY 15

JUMP ROPE 5 MINUTES

1/2 CURLS USING THE BAR 2X10 50#, 2X10 60#

DUMBBELL CURLS - 20# 4X10

HAMMER CURLS - 25# 4X10, 2 SETS FRONT, 2 SETS WIDE

TRICEP PRESS - 40# 4X10

SUNDAY JANUARY 16

NIGHT HIKE IN THE SNOW STORM UP TO THE TOP OF BARNHILL MOUNTAIN

PUSH UPS & SCREECH OWLS

noreply@blogger.com (Roots & All) — Wed, 12 Jan 2022 01:59:00 +0000

I HAVE TO SAY, IT WAS A PRETTY COOL EVENING. I WENT TO THE SHED TO DO MY USUAL UNUSUAL EXERCISE ACTIVITIES. I WAS QUEING UP THE PANDORA TO STONE SOUR RADIO, WHEN ALL OF THE SUDDEN, A LARGER THAN AVERAGE BIRD STARTED SWOOPING AROUND IN THE SHED. IT'S NOT A BIG AIR SPACE SO THE BIRD SEEMED SIZABLE AT FIRST. I THOUGHT IT WAS A BABY HAWK. TURNS OUT IT WAS A SCREECH OWL, EVEN COOLER.

HONESTLY AT FIRST, I DIDN'T KNOW WHAT KIND IT WAS. I THOUGHT MAYBE IT WAS A HOOT OWL, SO NATURALLY, I START HOOTING. HIS EYES SEEMED TO GET BIGGER WHEN I DID THE HOOT CALL SO I THOUGHT I WAS ON TO SOMETHING AND THAT ALL SIGNS POINTED TO ME BEING AN OWL WHISPERER.

THIS PICTURE BELOW WAS TAKEN FROM ABOUT 3 FEET AWAY FROM HIM. VERY SLOWLY I TOOK MINI STEPS TOWARDS HIM. HE DIDN'T SEEM TO CONCERNED. MAYBE BECAUSE HE WAS PRETTY SURE HE COULD TAKE MY EYES OUT IF HE WANTED TO. ANYWAY, VERY COOL EXPERIENCE. I PROBABLY SPENT ABOUT 30 MINUTES JUST KIND OF WATCHING, FILMING, TAKING PICTURES AND BY THE TIME I WAS READY TO WORK OUT, I WAS FREEZING. I WAS PLANNING TO DO BENCH PRESS TONIGHT. I WENT TO LIFT THE BAR AND I COULD FEEL THAT IF I WENT FOR IT I WOULD HURT MYSELF. I GUESS THE OLDER WE GET THE MORE WE FEEL THINGS IN OUR BONES. I DECIDED TO HEAD INSIDE FOR A LITTLE PUSH UP ACTION. I SET THE NUMBER AT 300 AND WENT FOR IT. I WILL TRY TO DO 10 MORE EVERY TIME UNTIL I MAKE 1000. WHY NOT?

Quick & Effective Shoulder & Upper Chest Workout

noreply@blogger.com (Roots & All) — Sun, 09 Jan 2022 20:56:00 +0000

HAPPY SUNDAY TO YOU ALL! IT WAS A BEAUTIFUL RAINY, FOGGY DAY HERE ON THE MOUNTAIN. THE DUMBBELLS WERE A LITTLE DAMP TONIGHT AS THE MIST HAS BEEN CREEPING THROUGH THE SLATS ON THE SHED ALL DAY, BUT THAT'S OK. I TOOK LAST NIGHT OFF FROM THE EXERCISE FUN. THEY SAY THAT A RECOVER DAY OR EVEN TWO IS HEALTHY. THEY ARE PROBABLY RIGHT, BUT IT DOESN'T FEEL THAT WAY. ANYWAY, WE ARE BACK ON TONIGHT. 3 EXERCISES, 4 SETS OF 10 REPS. NOTHING CRAZY. VERY APPROACHABLE AND EFFECTIVE. I DO HAVE TO APOLOGIZE AS I DON'T KNOW THE NAME OF MOST OF THESE EXERCISES. CHECK IT OUT, LET ME KNOW WHAT YOU THINK! HAVE A GREAT WEEK YALL!

BEACHBODY BABY

noreply@blogger.com (Roots & All) — Sat, 08 Jan 2022 03:01:00 +0000

EVER SINCE GROWING UP AND SEEING MY MOM FOLLOW ALONG TO DANCE EXERCISE AND TALL SOCKS AND BRIGHT COLORED SPANDEX OF THE EARLY 90'S, I WAS NOT TOO QUICK TO JUMP ON THE VIDEO STYLE WORK OUT ROUTINE. HOWEVER, WHEN YOUR WIFE GETS REALLY INTO SOMETHING, LIKE BEACHBODY, AND IS SUPER EXCITED AND WANTS TO SHARE, I REALLY DIDN'T HAVE A CHOICE. I HAVE ONLY DONE ONE FULL 8 WEEK WORKOUT PLAN TO DATE. I CAN'T SAY I SAW ANY RESULTS AFTER ONLY 8 WEEKS, HOWEVER, I CAN TELL YOU THAT I FELT RESULTS. THE MIX OF CARDIO AND WEIGHT TRAINING IS AWESOME. I DO STILL OCCASIONALLY UTILIZE THE STRETCH ROUTINE PART OF THE PROGRAM. THAT'S HOW I SPENT MY EXERCISE TIME TONIGHT. THANKS JOEL! THE LAST TIME I DID A STRETCH ROUTINE THAT JEANNIE RECOMMENDED, I FELT LIKE I WAS HIT BY A MACK TRUCK THE NEXT FEW DAYS. THANKS MEGAN. I GUESS THAT IS GOOD? JEANNIE HAS DONE A COUPLE OF DIFFERENT PROGRAMS NUMEROUS TIMES, LOVES IT, AND HAS SEEN FANTASTIC RESULTS. JEANNIE IS ALSO A HUGE FAN OF THE MEGAN DAVIES SERIES ON BEACHBODY. I AM VERY PROUD OF HER DEDICATION TO ALWAYS IMPROVING. EVERY NIGHT WHEN WE TURN THE KIDS LIGHTS OUT, THEY ALWAYS SAY "HAVE A GREAT EXERCISE!" BE THE EXAMPLE FOR YOUR KIDS. DON'T RELY ON THEM TO 'PICK UP GOOD HABITS' FROM OTHERS. THEY ARE LOOKING TO YOU FOR THIS GUIDANCE.

S S S SQUATS, MAKE ME HAPPY

noreply@blogger.com (Roots & All) — Fri, 07 Jan 2022 03:15:00 +0000

LISTENING TO THE JOCKO PODCAST ON MY COMMUTE HOME TONIGHT AND THEY WERE TALKING SQUATS, DEBUNKING RUMORS, AND OTHER FUNNY STUFF, I COULDN'T HELP BUT GET EXCITED FOR LEG NIGHT. EPISODE HERE. SQUATS ARE NOT MY STRONG SUIT AND SOMETIMES I AM GUILTY OF MAKING UP AN EXCUSE AS TO WHY I SHOULD DO ANOTHER UPPER BODY ROUTINE. ANYWAY, I WENT FOR IT. I LIKE TO WARM UP WITH JUMP ROPE, I HIGHLY RECOMMEND THIS ONE FROM ROGUE. SR-1S SPEED ROPE. 4 SET OF 20, 115#. FOLLOWED BY A FEW SETS OF SQUAT JUMPS. NOTHING TOO CRAZY BUT I CERTAINLY FELT IT THE NEXT DAY. REMEMBER, IT IS ALWAYS BETTER TO DO SOMETHING, RATHER THAN NOTHING AT ALL. EVEN DOING 4 SETS OF 25 REPS BODY WEIGHT SQUATS IS A GREAT QUICK WORKOUT THAT CAN BE DONE IN THE MORNING IN YOUR KITCHEN OR WHEREVER BEFORE THE KIDS WAKE UP. IT WILL REALLY GET THE BLOOD FLOWING AND GET YOUR DAY OFF TO A GREAT START!

CURLS, CURLS, CURLS

noreply@blogger.com (Roots & All) — Thu, 06 Jan 2022 03:22:00 +0000

HAPPY HUMP DAY EVERYONE! KEEPING IT SIMPLE AGAIN TONIGHT, WHICH I TRY TO DO MOST NIGHTS. IT DOESN'T MEAN I AM NOT CHALLENGING MYSELF, I JUST TRY NOT TO COMPLICATE THE WORK OUT. 4 SETS OF 10 REPS, 3 EXERCISES. SINGLE 35# DUMBELL 2 HAND CURL, STANDARD CURLS WITH ROGUE CURL BAR + 20 POUNDS, WIDE HAMMER CURLS USING ROGUE ARM BLASTER.

BELOW IS THE ARM BLASTER IN ACTION. IT DOES WONDERS FOR FORM WHICH IN TURN MAKES IT HIGHLY EFFECTIVE. $65 PLUS SHIPPING. TOTALLY WORTH IT. SOLID YET SIMPLE CONSTRUCTION. THIS THING WILL LAST FOREVER. ONE REASON I CHOOSE TO PURCHASE GEAR RATHER THAN GO TO A GYM IS BECAUSE I KNOW THAT IT WILL HAVE ANOTHER LIFE WITH MY SON ONE DAY AND HOPEFULLY HIS SON. I NEVER HESITATE TO INVEST IN MY HEALTH. CHEERS TO YOURS! REMEMBER, IF YOU DON'T HAVE YOUR HEALTH, WHAT HAVE YOU?

NOTE ; FOR SOME REASON YOU HAVE TO MAKE THE VIDEO FULL SCREEN TO SEE IT, OTHERWISE YOU JUST HEAR DEEP CREEPY BREATHING

PULL UP CHALLENGE

noreply@blogger.com (Roots & All) — Wed, 05 Jan 2022 02:55:00 +0000

I WATCHED AN ONLINE LEADERSHIP SEMINAR TONIGHT THAT LASTED LONGER THAN I EXPECTED AND I HAD NOT SEEN MY WONDERFUL WIFE MUCH TODAY AND I WAS FEELING A LITTLE BEAT UP AFTER THE MONDAY NIGHT WORK OUT. I GAVE MYSELF TWENTY MINUTES TO DO AS MANY PULL UPS AS I COULD MUSTER. THE TOTAL CAME TO 73. BETTER THAN I EXPECTED HONESTLY. I DID 100 ONE DAY AND THAT TOOK ME AT LEAST 45 MINUTES, BEST I RECALL. I WILL TAKE 73. I LISTENED TO AN EPISODE ON THE OUTSIDE PODCAST A WHILE BACK INTERVIEWING THE WORLD RECORD HOLDER FOR PULL UPS. I TRIED TO FIND THE EPISODE TO LINK BUT FAILED. IT WAS SOME INSANE NUMBER, LIKE 5,000 IN 24 HOURS. THE RULES ARE QUITE STRICT AND THE TRAINING IS PURE DEDICATION. THE GUY WOULD DO PULL UPS FOR LIKE 4 HOURS A DAY. AMAZING. THERE WILL ALWAYS BE PEOPLE BETTER THAN US AT EVERYTHING, HOWEVER, DON'T LET THAT STOP YOU FROM DOING WHAT YOU CAN OR BEING PROUD OF YOUR ACCOMPLISHMENTS. AS LONG AS YOU ARE IMPROVING YOURSELF, THATS ALL THAT MATTERS. WE WILL AIM FOR 75 ON THE NEXT 20 MINUTE CHALLENGE. CHEERS!

THE OLD NOT SO TRUSTY PULL UP BAR, CUSTOM DESIGN, AND REPAIR

PULL UP TALLIES

PUSH UPS IN THE COLD

noreply@blogger.com (Roots & All) — Tue, 04 Jan 2022 04:10:00 +0000

TONIGHT WAS A PUSH UP CHALLENGE. I STARTED WITH 3 SETS OF 40 THEN I HAD TO SCALE BACK TO SETS OF 30, 20, AND 15 UNTIL I REACHED 250 TOTAL. WE WILL GET 300 NEXT TIME.

A LITTLE SNOW DECOR ON THE RACK IS ALWAYS NICE

TONIGHTS WEATHER

A SHOT OF THE SHED GYM LAST NIGHT PRE SNOW

FULL BODY

noreply@blogger.com (Roots & All) — Mon, 03 Jan 2022 03:24:00 +0000

I WOULD BE LYING IF I TOLD YOU THAT I DIDN'T PUSH MYSELF A LITTLE HARD LAST NIGHT. I HAVE BEEN DEALING WITH AN ELBOW AND A SHOULDER INJURY FOR THE LAST FEW MONTHS AND I AM CERTAINLY FEELING BOTH OF THEM TODAY. HAVING A VARIETY OF EXERCISE COMBINATIONS IS KEY. TONIGHT WAS

5 SETS OF 10 STEP UPS ON EACH LEG, 100 TOTAL, WEARING AN 11# VEST AND HOLDING A 25# DUMBBELL IN EACH HAND

5 SETS OF 20 PUSHUPS BETWEEN STEP UP SETS WEARING 11# VEST

THE NEXT DAY IS ALWAYS THE INDICATOR OF EFFECTIVENESS!

I RARELY HAVE A PLAN FOR THE EXERCISE ROUTINES THAT I DO. MY DECISIONS ARE ALWAYS BASED ON WHAT MY BODY TELLS ME AND HOW MUCH TIME I HAVE. HAVE FUN, GET CREATIVE WITH YOUR ROUTINES, AND LISTEN TO YOUR BODY! EVEN IF YOU ONLY HAVE TEN MINUTES, GO FOR IT. YOU CAN DO A LOT OF AIR SQUATS OR PUSHUPS IN 10 MINUTES.

WORKOUT OF THE DAY

noreply@blogger.com (Roots & All) — Sun, 02 Jan 2022 03:35:00 +0000

Bench Press

115# 10 Reps

135# 10 Reps

165# 7 Reps x 3 Sets

175# 3 Reps x 3 Sets

145# 10 Reps

145# 9 Reps

145# 5 Reps

25 Push Up Burpees x 2 Sets

Soundtrack - Stone Sour Radio on Pandora

Supplements - Liquid Collagen

Rogue Fitness Plates

. . . . AND WE ARE LIVE

noreply@blogger.com (Roots & All) — Sun, 02 Jan 2022 03:29:00 +0000

This is a photo that was taken by my six year old son right after him and my four year old daughter completed testing for their new belts in Tae Kwon Do at Sun Soo Martial Arts in Asheville, NC. The picture represents a new beginning in my life, of course, Jordan didn't realize that and nor did I until I pondered the content of this post for a bit. The picture of the kids below represents excitement, focus, and a pursuit of goals and triumphs. I can't imagine myself accomplishing what my kids have at this young age. When there is love, and support, it's amazing what these little minds can absorb. This post also represents a new beginning for the blog and our life adventures.

Jordan just earned his Yellow / Green* & Elsa just earned her White / Yellow*

*The belts earned (mentioned above) are not given to the students until their next class.

Since my last blog post, February 5, 2016, exactly one year before Elsa was born and Jordan was about to turn two, much has happened, some good & some not so good. I have endured a few defeats, other wise known as 'learning opportunities', and a few bouts of 'burn out', but I don't stop. Here I am stronger than ever physically, healing mentally, and, happy for my kids and their wins, and ready to take on some new challenges of my own. Compare the above picture of me to this post and know that whatever challenges you may be facing, it will pass, and you will win in the end.

The first day of a new year seemed like an appropriate time to make a commitment to myself and to you that I will rekindle the blog that I enjoyed writing so much for many years. In the time that I have put the blog aside I like to think that I have learned (debatable) and pursued many new things that I can share and maybe even inspire in you. I will kindly ask that you subscribe and follow along with me in my pursuits and curiosities. Happy New Year to you and yours, here's to new challenges and getting stronger!

IT'S BEEN AN INSPIRING WINTER

noreply@blogger.com (Roots & All) — Fri, 05 Feb 2016 05:32:00 +0000

SO WE ARE GOING TO START HERE, THEN GO BACK TO THE BEGINNING, THEN FOLLOW UP FROM HERE, BACK TO THE BEGINNING AND THEN WE SHOULD ARRIVE IN THE FUTURE . . . . .

READY FOR HARVEST

READY FOR SAUTE

THIS IS MY FIRST TRY AT "GROW IT YOURSELF' MUSHROOM KIT. THIS IS THE 'HANTANA PHOENIX OYSTER' BY THE IMAGINARY FARMER. INCLUDED IS A GREAT BOOK WITH INSTRUCTIONS. HOWEVER, I DID HAVE A FEW QUESTIONS. I EMAILED THEM AND THEY WERE EXTREMELY QUICK TO RESPOND AND VERY HELPFUL. I EXPECT TO HARVEST MULTIPLE TIMES. THIS FIRST HARVEST PRODUCE 9.7 OZ. THEY MADE IT INTO TWO SEPARATE MEALS. DELICIOUS.

YOU CAN FIND INSPIRATION ANYWHERE

noreply@blogger.com (Roots & All) — Wed, 01 Jul 2015 02:00:00 +0000

I'VE ALWAYS TENDED TO TAKE THE LONG ROAD

noreply@blogger.com (Roots & All) — Sat, 27 Jun 2015 03:55:00 +0000

Like trying to grow vegetables in the woods for instance. My yukon potato plants seemed to come and go pretty quickly. I planted them in old wooden barrels. I filled the bottom with sticks and leaves to provide adequate drainage and filled the barrels with organic soil as the potato plants grew. The location began in the sun in the spring and slowly transitioned to a shadier spot as the leaves came in. It is certainly not a complete failure but not the potato harvest I had hoped for. I do have 5 more plants to dig up. It's interesting the constant test of patience in life. So I moved my glass box, for lack of a better description, to a new spot today hoping for better results.

It is funny how some things in life seem to happen really quickly and other things, like the ones most desired, have a funny way of making us wait. I do believe the timing is precisely as it needs to be. At the end of last season I finally found my first spice bush. I have found many things wild that I have searched for, but this was one that kept eluding me. I have been waiting all winter for it to show itself again and today was the day.

This plant below, still unknown, was a first for me today. I will keep you posted as to what it is after some research. It is very minty, floral, and a touch of menthol. The stems are too small to determine if they are square, linking them to the mint family. A great find that I am very excited about.

Ok, so after closer examination, it does have a square stem. I believe it is mountain mint, which would make sense.

A BRIEF SUMMARY . . . . . AND HERE I AM . . . . . .

noreply@blogger.com (Roots & All) — Sat, 28 Mar 2015 01:15:00 +0000

Since moving to Asheville last May, I have had quite a few new kitchens to call home. First it was Seven Sows Bourbon & Larder thanks to Chef Mike Moore and Chef de Cuisine Todd Woods. It was a great team and a great way to come into town. The Executive Chef opportunity at Lex 18 presented itself and of course all I could see was my golden ticket to get on the scene with the food I am passionate about and introduce Asheville to my take on Appalachia cuisine. My flame of excitement stayed strong for a minute and then seemed to require more fuel than I could summon. I have never worked harder, along with my great friend and Sous Chef Chris Militana, only to find myself, my passion, and all of the excitement that I had brought to Asheville quickly reduce to a mere smolder. There were successes, don't be mistaken, and I am grateful I had the opportunity. However, I now understand what 'burn out' means and I would wish it on no one. I was proud of our passion, dedication, crazy long weeks, and the food we were cooking, constantly thinking about Chef John Shields telling me I was a warrior, and thought it could carry me through the toughest of work situations. I was defeated. Exhausted. Angry. Depressed. All of the things that no chef wants to give in to. Of course we all get tired but to combine all of these variables at the same time was just too much. Why should I be feeling this way? I had a son on the way. I have an amazing wife. I have a great home. I had a great team (of 4 including myself). And I was sharing my passion in a city where people love food. It led me to question more than just the job that was doing this to me. Was it the 'spotlight' or the desire for some recognition for this hard work and the food that my diners were enjoying so much? Absolutely. Just as an addict says that they are in control of their desire to get their fix, they never are. I fought with myself constantly and was convinced that the little bit of attention I had received would never get to me or my ego; that I was still cooking solely to fulfill my creative passion and to give my diners a healthy and enjoyable meal. How many of you reading this know who Ron Siegel is? Or Gary Danko? These are two extremely talented chefs in San Francisco who reigned supreme in the '90's. Even though they are still cooking amazing food, their names are rarely read or heard anymore. Is the 'spotlight' required for their restaurants to continue to keep their doors open or are they open solely based on passionate and truly delicious classic cooking? I would guess the latter. Beware of the 'spotlight.'
After my six months as the Executive Chef of Lex 18, I was excited to join Katie Button and her team at Nightbell, under the leadership of Chef de Cuisine Chad Holmes. It was a great experience, a much needed breath of fresh air. The food was fun, thoughtful, and very well executed. The team was fantastic and I really enjoyed working with everyone. I was able to work 45 hour weeks rather than 75 hour weeks and slowly get myself back on my feet and looking forward again, rather than down in defeat. I gave Nightbell four enjoyable months. I would like to apologize to Mike and Katie for doing such short stints by the way, that is usually not my style. Also, I can't thank y'all enough for giving me great opportunities in times of need. Truly grateful!
So now I have picked myself up, had some time to enjoy my new son and our new home, and have taken the Executive Sous Chef position at The Cliffs at Walnut Cove under Executive Chef Bill Klein. Chef Klein worked for both Siegel and Danko back in their heyday and is extremely talented and I am very excited to be working with him. I found my passion for this business in a similar setting, cooking great classic cuisine, and I find myself back in the same kind of environment and it feels great! Stay tuned for more frequent blog posts and I certainly appreciate you visiting Roots Culinary.

The week before leaving Lex 18

By the way, the photos on the Lex 18 website are pictures of food that I did at The Gamekeeper back in 2013, not current food at Lex 18. You will find them on this blog. Gonna look into watermarks now. ; >

THE LAST SIX MONTHS . . . . or so . . . .

noreply@blogger.com (Roots & All) — Fri, 02 Jan 2015 17:04:00 +0000

HERE WE GO . . . .

IN THE BEGINNING AT LEX 18

BIG DREAMS, SMALL KITCHEN

YOUNG PINE CONES. EVENTUALLY PICKLED TO FIND THE ESSENCE OF NUTMEG

MY GREAT SOUS CHEF, CHRIS MILITANA

THEN MY LIFE CHANGED! A GREAT CARD MY WIFE MADE AFTER THE FIRST WEEK OF LEX 18 BEING OPENED.

BEETS, BEET GREENS, KOMBUCHA, SOFT EGG

CHOCOLATE AND CHERRIES

CAULIFLOWER AND CAT'S EAR DANDELIONS WITH PECANS, LAMB'S QUARTER, AND GRILLED GARLIC SCAPES. A FEW DROPS OF FERMENTED HOT SAUCE AND A LITTLE HOMEMADE YOGURT REALLY TIED THIS DISH TOGETHER

COCOA SPONGE, CREME FRAICHE, CLOVER, BLACK RASPBERRIES

CARROTS, FARMER'S CHEESE, BASIL, PICKLED BEET STEMS

DUCK LIVER DOUGHNUT, BLACKBERRIES, GOUMI SYRUP

"SCOBY" MADE FROM KOMBUCHA

TESTING BREAD SHAPES

BEETS, SOFT EGG, 'SCOBY', QUEEN ANNE'S LACE, MICRO CHERVIL

BLACK RASPBERRY CURD, FROZEN WHIPPED CREAM, SUNFLOWER SEEDS, MAPLY SYRUP

MONSTER IVORY KING SALMON

WAX MYRTLE PANNA COTTA, BROWN BUTTER, OATS, CHERRY, SORREL

COPPA, PURSLANE, GREEN BEANS, PEPITAS, PURPLE BASIL, CURRANTS

THE COPPA WAS FROM MY FRIEND KYLE MCKNIGHT @ HIGHLAND AVENUE IN HICKORY NC

CANDIED SASSAFRAS LEAVES. THE ESSENCE OF FRUITY PEBBLES

BEEF RIBEYE, YUKON GOLD, SQUASH, BUTTERMILK, CELERY OIL, BACON JAM

ANOTHER VARIATION OF OUR FOSSILIZED CHOCOLATE DESSERT

ANOTHER PRESENTATION OF THE BLACKBERRY CURD. I THINK THIS WAS THE ONE WE STUCK WITH.

NEW COOLER DAY! IT WAS ACTUALLY OLD AND BARELY WORKED BUT WE WERE EXCITED ANYWAY

FROZEN BLACK WALNUT PRALINE, BLUEBERRIES, PINE, CURRANTS, SORREL, YOGURT, HONEY

TOMATO & STRAWBERRY ASPIC, MARCONA ALMONDS, SASSAFRASS

A VARIATION OF THE BLACK WALNUT DESSERT. OWEN WILSON ORDERED THIS DESSERT.

BEET MERINGUE

SQUASH SOUP WITH GRILLED PEACH & TOASTED FLAX

TOMATO, TOMATILLO, PECAN, PICKLED ONIONS, LIME BASIL, CREME FRAICHE

SUMAC, WILD GRAPES, ELDERBERRY

MOLASSES, PECAN, WHITE CHOCOLATE MERINGE & MELTED DARK CHOCOLATE

VARIATION OF THE TOMATO APPETIZER

MORE BREAD TESTING. WE ENDED UP STICKING WITH THE LOAF YOU WILL SEE BELOW.

NC RED SNAPPER

THE FIRST DAY USING OUR NEW PROOFING BASKETS

AMAZING VINEGAR FROM MY GOOD FRIEND DAN @ LINDERA FARMS

ANOTHER VARIATION OF THE ABOVE BEET DISH

APPLE CREMEUX, LEMON THYME, APPLE PIE SOIL, CARAMEL, MALDON, FRESH APPLE

ANOTHER VARIATION OF THE TOMATO DISH

VARIATION ON THE CHOCOLATE & MERINGUE

MY SOUS CHEF CHRIS MILITANA AND CHEF STEVEN GOFF OF KING JAMES PUBLIC HOUSE DOING A DINNER FOR THE PREMIER OF 'GMO OMG'

CREAM OF FERMENTED WHEAT ON A CRACKER, WITH OXALIS AND GOLDEN ROD

FERMENTING TROUT BELLY

VARIATION OF ABOVE APPLE DESSERT

PORK SHOULDER, PURPLE POTATOES, SWISS CHARD, BACON JAM

ROASTED SUNCHOKES, HAZELNUTS, QUAIL EGG VINIAGRETTE, SORREL, AND PIMINT D' ESPLETTE

YET ANOTHER VARIATION ON THE APPLE DESSERT

BROWN SUGAR & BUTTERMILK PIE, MOONSHINE BERRIES, WHIPPED CREAM, SUCANAT

WE HAD A GREAT RUN AT LEX 18 AND ARE VERY THANKFUL FOR THE OPPORTUNITY WE WERE GIVEN TO CREATE THESE DISHES.

INDIE CHEFS WEEK 2014

noreply@blogger.com (Roots & All) — Wed, 22 Jan 2014 02:41:00 +0000

CREAM OF FERMENTED WHEAT, PRESERVED MEYER LEMON, FERMENTED MTN TROUT, SPROUTED WHEATBERRIES, GEORGIA OLIVE OIL

MY SATURDAY DISH FOR INDIE CHEFS WEEK

SWEET POTATOES, CREME FRAICHE, BLACK PEPPER CHOCOLATE, SOUR CABBAGE, GROUND IVY, COCOA, YOGURT

MY FRIDAY DISH FOR INDIE CHEFS WEEK

HOME BASE OF CHEF NED ELLIOT

FRIDAY NIGHT LINEUP. DARREN PALACE OF RED HOOK WINERY IN BROOKLYN DISCUSSING PAIRINGS.

BEAUTIFUL BEET DISH BY CHEF NICHOLAS WILKINS

CHEF ADAM KAPLAN AND CHEF ANTHONY FUSCO

CHEF DAVID BARZELAY AND CHEF CRAIG THORNTON

RABBIT DISH BY CRAIG THORNTON

SATURDAY NIGHT LINEUP

JAMES MARK COOKING IT UP IN THE PARKING LOT SATURDAY NIGHT OF ICW

COURSE ? OF 25 SATURDAY NIGHT

DAVID BARZELAY FEEDING HIS HOMEMADE BUTTER TO BJ SMITH OF SMOKE HOUSE 21 IN PORTLAND, OR

TOO MANY CHEFS

WOLVESMOUTH SATURDAY PLATE UP OF TANGERINE, SESAME, PISTACHIO, YOGURT

WOLVESMOUTH WAS HERE

WOW, IT'S BEEN A LONG TIME . . . . . .

noreply@blogger.com (Roots & All) — Sat, 07 Dec 2013 06:41:00 +0000

I HAVE NOT DONE A GREAT JOB OF DOCUMENTING LATELY, SO I HAVE NOT BEEN TOO MOTIVATED TO BLOG. I APOLOGIZE. SO HERE GOES,

WILD GINGER LEAF

CHOCOLATE SORGHUM, SORREL, ELDER FLOWER

TRAINING SESSION

TRAINING COMPLETE

SUMMER BOAR BELLY, CALAMARI, CHERRY, PURSLANE, GARBANZOS

CAROLINA BISON, CABBAGE, PINE, WHIPPED CHARD VINEGAR

SUMMER TROUT

VIDALIA, OYSTER MUSHY, BLACK RADISH, COCOA, ZUCCHINI, HUCKLEBERRY, FENNEL ROOT, TONKA

CHARRED PINEAPPLE, WALNUT SPONGE CAKE, PINK PEPPER MERINGUE, FROZEN CHANTILLY, CHOCOLATE, DILL, BACON

DUCK, SWEET POTATO, HUCKLEBERRY, BROCOLLI, EGG YOLK,

CHICKEN GALANTINE

STAGHORN SUMAC

APPLE, FENNEL

AERATED BLUEBERRY PATE DE FRUIT

SMOKED PAPRIKA PASTA

WILD BOAR V.2

BRAISED OSTRICH NECK, EGGPLANT, SHIITAKE ORANGE GNOCCHI, MARCONA, SPRING ONION, TOMATO, BERRY

OUR MUSHROOM MAN

HEDGEHOG

THAT'S A BIC CHANTERELLE

CHANTERELLES, COCOA, BERRIES, YELLOW SQUASH, VIDALIA

CHANTERELLE IN CLUB MOSS

PRISTINE OYSTER

RATTLESNAKE PLANTAIN

PEACH PANNA COTTA, BUTTERMILK, ROSE HIP BROWN BUTTER, LEMON THYME

OSTRICH, EGGPLANT, PRESERVED MEYER LEMON PUREE(S), ONION, MARCONA

CRACKER BAKED ON A LOG

MINERALS

MINERALS V.2

CHICKEN OF THE WOOD

SWEET & SOUR RAMBO APPLE, PORK FAT JAM, BLUE CHEESE

DUCK V. 2

BEEF TONGUE V. 2

BEEF TONGUE, APPLE, RADISH, BOK CHOY

IT WAS A BEAUTIFUL DAY OUTSIDE . . . . . & INSIDE

HEAVEN

LION'S MANE

DAHLIA, CURRY 'POLLEN', YUZU

SOUR CABBAGE, CHOCOLATE, CREME FRAICHE, HONEY, ORANGE, CHERVIL

RABBIT BELLY, CURSHAW, SALSIFY, SESAME, LIME

PICKLED TROTTER, PINE NUT, SUNCHOKE, ARUGULA, SARSAPARILLA

WINTER TROUT

SMOKED SALMON, QUINCE CURD, BUTTERMILK, CRISPY CAPER, GROUND IVY, PINE

THIS ONE'S FOR SANTOS!

noreply@blogger.com (Roots & All) — Tue, 04 Jun 2013 03:44:00 +0000

THANKS FOR THE INSPIRATION RYAN SANTOS!

RHUBARB CHEESECAKE, LOVAGE, GROUND IVY, WHITE CHOCOLATE CRUST

SPRING GARNISH

FERMENTED RAMP PUREE

RHUBARB, CHEVRE AMUSE

VA BASS

WILD BOAR BELLY, CHERRY, GARBANZO, TOASTED CORN, SAUCED WITH SPICED OYSTER CREAM

CURRY CRACKER, FERMENTED RHUBARB, PICKLED SPRING ONION, STONE CROP

ON THE FLY GLUTEN FREE DESSERT

DINNER AT HOME

HOMEMADE YOGURT, BACKYARD MOREL, ASPARAGUS, NORI

END OF THE SEASON MOREL

FIRST OF THE SEASON CHIX OF THE WOOD...20#

TROUT DISH

STONE CROP FLOWER

BACON JUST OFF THE SMOKE

CAROLINA BISON RIBEYE

LEMON MINT SHERBET, CANTALOUPE, RHUBARB, CHERVIL, WILD GINGER

VINEGAR TO BE

FIRST GALANTINE I HAVE MADE SINCE 2005. . . COOKING IN VEAL STOCK

LAST NIGHT'S CHARCUTERIE BOARD . . . . DUCK RILLETTE, LAMB SALAMI, OSTRICH TERRINE, BRESAOLA

THE RECENT PAST

noreply@blogger.com (Roots & All) — Sat, 20 Apr 2013 06:13:00 +0000

CURED OSTRICH HEART, PRETZEL, PARMESAN RIND, GEORGIA OLIVE OIL, SALAD BURNETTE

CHEF WILL

HOLY ARUGULA

MY MICRO PRODUCER

SOME CRAZY FUNGUS IN MY BACKYARD. HAVEN'T RESEARCHED YET . . . .

MY ROCK TRIPE GARDEN

HAZELNUT, BASIL SEEDS, KALE FLOWERS, SALMON ROE

MY NEW KNIFE FROM TRAVIS @ WEIGE KNIVES IN AUSTIN, TX

ROCKY POINT STRAWBERRIES, COCONUT, PETITE OPAL BASIL, GEORGIA OLIVE OIL, GROUND IVY, BLACK PEPPER

VA LAMB

SYD & MAX ON OUR DAY OFF

COOK IT RAW EXCERPT

RAMPS BEHIND MY HOUSE

TROUT LILY

SHAGGY HICKORY

TRILLIUM