Here we have boned out the leg of lamb and bonded it together with activa. After the...
Month: October 2011
One of the interesting characteristics of the book, *Pasta by Design*, is that each page highlights a...
In our recent whole lamb workshop, we made a delicious lamb-olive sausage. But just making sausage was...
We are now working on the idea of half drying. By not drying an ingredient all the...
During a whole lamb workshop, we were working on utilizing the whole animal. One of the things...
We used the machine to make these extra-large wagon wheels. When you see boxes of wagon wheels...
…from this past week. An interview with Laurent Gras over at Eater. Sara Jenkins on life as...
The dish is composed of white sweet potatoes cooked in and glazed in a red wine pork...
In designing the workshop for Star Chefs, we faced many obstacles and issues with our own approach...
