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Gumbo
Last year I was lucky enough to do some consulting for a new restaurant with a focus on the cooking of the Southern United States, with a focus on New Orleans. I knew next to nothing about this type...
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Required Reading
You can easily get lost on the internet, and I often do. Here’s what we’re reading at the Butter on the Endive office this week: An interview with Chef David Kinch of Manresa on Eater.com. Hat tip to...
View ArticleInside the mind of chef sean brock
Interesting look into the kitchen notebooks of Sean Brock, chef of McCrady’s and Husk in Charleston, North Carolina.
View ArticleSave Food From The Fridge
Last night Naomi showed me the site Shaping Traditional Oral Knowledge and I think it is brilliant. Designer Jihyun Ryou has created a project that highlights traditional food storage methods with an...
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Chef In Residence: A Collaborative Food Project
Butter on the Endive Pops-Up Butter on the Endive is gearing up for another great event. This time we will be taking over the beautiful space above Le Marché St. George from May 3-6 to hold 3...
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Marinated Cherries
Cherries are here and it is time to do fun things with them. One thing that is really awesome, and somewhat unexpected, is to marinate them as you would olives. It was first shown to me by James Walt...
View ArticleRailway Moonshiner Redux
Our friend Luis Valdizon shot and edited this video capturing the vibe of our last dining event, Railway Moonshiner. Thanks to everyone who came out and supported!
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Smoked Oyster Chowder
I like chowder. Do you like chowder? We recently made a smoked oyster chowder for a party and it was a hit. The first step was to get some beach oysters from Steve at Sawmill Bay Shellfish on the...
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Messors Culinary Workshops
I am honored that my good friend Tonio Creanza has invited me to travel with him to Puglia, Italy this June to help out with his Messors Culinary Workshops. Messors is an exploration into the...
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