Monthly Archives: August 2010

August 21, 2010

Roasted Wild Caught Coho Salmon on a Cedar Plank

Wood has played an integral role in winemaking and in various types of cuisine throughout time. From Early Man, first learning to cook their food over a wood burning fire, to pit masters using Mesquite chips to smoke and flavor their brisket in the South. Wine would not be what it is today if it weren’t for French... read more →
    August 11, 2010

    Littleneck Clams in Black Bean & Garlic Sauce

    The French have always turned their noses up at Americans for their use of processed condiments. While I can see their point about condiments masking the flavor of the actual food, that is exactly what makes jarred condiments American. America was built on making everything bigger, faster, and easier. Why waste thirty minutes in the... read more →
      Page 1 of 212