If you were to compare some of the music of John Coltrane to the world of food, I think you would be safe to place him in the category of today’s gastromolecular chef.  Both produce a distinct, out-of-the-ordinary experience for its prospective audiences.  Both are easily misunderstood. And I would add that both probably felt a compulsion to create that drives them beyond the norm.

Coltrane was a contemporary of Miles Davis in the late fifties, just at the time Davis was exploring the cool jazz sounds that would reach forward decades later and put his fingerprints on artist… more »

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I’m one of those people that love this time of year.  I love lists of Best of’s, Top 10’s, The Biggest and Worst, etc.  I like remembering where we’ve been, but I also like to think about where we’re going.  Now is a great chance to do that kind of thinking and reflection.

I’m into making goals and resolutions, so if you’re not, bear with me. Maybe I can make my point without being that guy.

One thing I’ve learned this year about leading people is the very thing that The Gallup Organization has figured out years ago; everyone has… more »

Here is our prix fixe menu for New Year’s Eve. This year we are offering a chef’s wine pairing with each item of each course. I always get excited when I look over a finalized menu. It’s as if I have been cooking mentally for days and am ready for you to enjoy it right now. But we’ve got to wait a few weeks.

This event filled up quickly last year, so I encourage you to make plans soon. We’ll set the table; you

New Year’s Eve

6PM and 8:30PM
40 dollars per person – 60 dollars w/… more »

Every industry encounters trends and changes that require understanding and thus, adaptation in order to stay current and relevant to its market. Awareness of technology, customer attitude, and economic health are three factors to which I pay close attention as I seek to grow and sustain my business over the long term.

My industry certainly has its ups and down, but one thing that settles me and makes me glad is that at least you aren’t able to download a meal, nor does it appear that you will be anytime soon. The need for food is still a fundamental human… more »

“Did you have to cook on Thanksgiving?”

My response to that question is to downplay the “have to” part and replace it with a “get to” part.

For me as a chef, there is a wide, blurry line between work and play. To understand this division concerning vocation and lifestyle, you only need to look at the books on my nightstand. Interspersed in the stack of well intentioned but unread novels and nonfiction are the most frequently perused cookbooks and food magazines. I’m sure some psychologist would attest that this is probably not healthy and would press for a more… more »

As the season shifts into low gear preparing for the long uphill drive through the cold-weather months here on the plains, our kitchen is in the process of change as well. Grieving the loss of an abundant, local vegetable supply, we turn our focus toward meats and proteins, and squeezing out every last drop of usefulness from late harvest tomatoes, pumpkins, butternut squash and a few things we have dehydrated, canned or put by in the freezer. There is a sadness to the turn, but it gives way to other benefits and blessings that otherwise would not be enjoyed if… more »

As an entrepreneur, I often find myself needing to make decisions that I have never made before. Personal experience is a great teacher, but sometimes comes with a price tag.  To learn from your own mistakes can cost time, money and headache.  Seeking out advice from others who have been down the road you are on is useful, but finding those who can answer your questions can become a challenge in itself.

Today I share some random lessons I’ve learned about opening and running a restaurant.

New or Used Equipment?  I outfitted my place with mostly used appliances.  eBay was a great source… more »