Foraging for ingredients yourself, such as mushrooms, is a great way to guarantee cheap, fresh, organic and most importantly, delicious meals. So get out there and get dirty! Now is the time for Chanterelles, Porcini and Matsutake, but hurry before winter comes! Cook and eat them fresh or saute then freeze them to have delicious ‘shrooms all year round. My good friend and mushroom buddy Patrice Benson is a featured forager in the Seattle Times today, check it out to get in the spirit.
Trevis Gleason’s Guest Blog: A Cocktail 3-Years In The Making
“Mise en place” literally translates, from the French, as “Put in place”. In the chef business, however, mise en place means gathering, slicing, dicing, preparing, etc., all ingredients required for meal service. I hold that it also entails assembling the collective...
