The best scrambled eggs you will ever eat

Scrambled eggs are a dish that brings me back to Saturday mornings, summertime, in my childhood. It was a tradition, my dad would wake up early and make us kids a big ol' plate of cheesy eggs with a side of bacon and buttered Italian bread toast. Some of the best memories that I have of my father were these mornings. The most common mistake that people make while preparing scrambled eggs is throwing them into a hot pan and the other main mistake is that they actually scramble the eggs before adding them to the pan. I am going to explain how to make the most creamy; and most importantly, not overcooked scrambled eggs you have ever eaten. 

1. Grab four large eggs from your refrigerator, 1 1/2 Tbs. butter, and 2 Tbs. heavy whipping cream. 

2. In a small saucepan add the eggs, butter, and cream. Set the heat to medium-low. 

3. STIR! Keep stirring until the eggs start to thicken and you start to notice some small chunks forming in the pan. 

4. Once this happens, remove from the heat and add 1 tsp. salt and 3/4 tsp. of black pepper as well as 1 1/2 Tbs. of goat cheese. Return to heat and continue stirring until the eggs are almost cooked. Remove from heat and set aside.

5. Finely chop 2 tsp. of chives and sprinkle over the scrambled eggs.

6. ENJOY! 

This recipe goes well with anything you decide to serve it with. It pairs nicely with some smoked salmon and homemade toast. Try adding cheddar cheese and bacon to the mixture. You could even add Chorizo, queso fresco, and wrap it up in a tortilla with fried potatoes or Spanish rice and serve it with some hot sauce and have a delicious breakfast burrito on your hands! Enjoy guys and thanks for reading!

Dinner from June 17th, 2013

I just wanted to check in and post some pictures of the dinner I prepared for my mom and myself tonight. I'm apologize for not posting as much lately, I have been very busy at work. As the weather gets nicer, the restaurant gets busier. Everything has been going extremely well with my new job and I love it. For dinner, I prepared my recipe for grilled Ribeyes with cumin home fries and an avocado & lime vinaigrette. Hope you like the picture.

Traditional mayonnaise recipe and more

Mayonnaise is an extremely versatile condiment and one that I love to use. Whether smearing it on your favorite sandwich or blending it with curry, garlic, and cilantro to create a delicious dipping sauce for french fries, the possibilities are literally endless. 

Mayonnaise

1. In a bowl combine 5 egg yolks, 1 Tbs. cold water, 1/4 c. Dijon Mustard, and the juice of 1 lemon. Blend them together using a whisk.

2. Using 1 qt. of canola oil, begin by simultaneously drizzling in the oil while vigorously whisking the egg yolk mixture at the same time. Once it starts to come together (emulsifies), you can add the oil a little faster. Once the mixture has thickened, refrigerate for at least one hour. Either enjoy as is or try one of the following suggestions: 

-Blend up a can of chipotle peppers in adobo sauce and mix with your mayo and some sour cream and lemon juice to taste. Amazing as a sauce for fish tacos.

-Mix your mayo with homemade pesto. Great for a sandwich using Italian sliced meats like capicola and mortadella.

-Take 12 cloves of roasted garlic and blend with mayonnaise. Excellent on burgers.

-Blend your mayo with curry powder, fresh garlic, and cilantro leaves. Great for dipping with french fries or over a plate of white wine and garlic steamed mussels.

-Take frozen cranberries and cook them with a small amount of water and orange zest, take this mixture and blend it with mayo once cooled and use on turkey sandwiches for a little thanksgiving flavor anytime of the year.

Good Garden Cafe

After hearing so many good things about the Good Garden Cafe, formerly Secret Garden Cafe, in Kenosha WI for some time now, I finally made it over there to check it out. For all the high praise it received, my expectations may have been a bit far fetched. I was expecting something amazing and the staff at Secret Garden, while they didn't deliver an amazing experience, it definitely was a good one overall. The service was adequate and I loved the decor of the place. Artwork on the walls, just a very cozy little cafe. The chairs you sit in are ultra-comfortable as well, which scored them some extra points with me.
     I ordered a half sandwich and half soup meal. I chose their tuna salad on whole grain bread and the creamy asparagus for my soup choice. The tuna salad sandwich was to be honest, average at best. It was dry and lacked any significant flavor. Not bad, but not anything out of the ordinary. The bread, however, did make up for the shortcomings of the tuna salad. It was full of great whole grain flavor, had nice texture and mouth-feel, and I'm sure was very healthy (always a plus but not a necessity for me). Moving on to the soup portion of my meal; I would rate the soup a 7 out of 10 overall with 5 being "average". The appearance of the soup left something to be desired but it packed in fresh asparagus flavor, which is one of my favorite things in the whole world. The flavor of asparagus was really intense and not messed with. I could taste the supporting ingredients like carrot and onion and a little bit of salt and pepper, but the asparagus was definitely the star. The only complaint I have about the soup is that it needed to be blended more and when the asparagus was prepped, they didn't remove enough of the woody end of the asparagus which left me picking fibrous pieces from my teeth. Definitely not appetizing but not horrific enough to ruin the dish. 
     All in all, I would rate my experience at Secret Garden a 6.75 out of 10. Again with 5 being "average", they definitely scored a solid number in my opinion. If the tuna salad would have been any better at all they would have rated much higher.

Grilled Shrimp with Beurre Blanc (White wine-Butter Sauce) and Red Pepper Cous Cous.

I have been on a grilling kick lately, mostly inspired by some of the gorgeous weather we have been having. This recipe is mostly to show you how to prepare a traditional white wine-butter sauce. Feel free to switch out the protein and starch portions of the meal for whatever you prefer. This sauce works well with any flaky fish, shellfish, or even chicken.
 Even though this a "butter" sauce, it is incredibly light tasting and delicate, but is the star of the dish. It works beautifully with grilled meats and when I am creating a dish to go around it; I try and let the sauce shine, which is why I chose to make a simple starch component like Israeli couscous with red peppers. 

Grilled Shrimp with Beurre Blanc and Red Pepper Couscous
(Serves four)
1. Begin by peeling and deveining your shrimp (20 or roughly 1 lb.). For this dish, I recommend using the largest shrimp you can find. Toss the shrimp with extra virgin-olive oil, salt, and freshly cracked black pepper.
2. Dice one red bell pepper, discarding the seeds, ribs, and stems. Finely mince eight medium sized shallots as well and separate them into two piles. One being for the sauce (4 of the shallots) and the other for the couscous. Also chop six leaves of fresh basil into thin ribbons (chiffonade) and set aside. Take 1 lb. of unsalted butter and dice into 1 inch cubes, be sure to do this far enough in advance so that the butter has a chance to reach room temperature and soften.
3. Saute the diced red peppers in olive oil and season with salt and pepper. Set aside.
4. In a saute pan heat two Tbs. olive oil over medium-high heat and toast your couscous. Once the couscous starts to become aromatic (2 or 3 minutes) add your chicken stock and shallots. Bring the stock to a boil and reduce the heat to a simmer. Simmer the couscous for about 10 minutes until the couscous is tender and set aside, covered. I prefer Israeli to Moroccan because of the larger size and better texture but if you prefer it the other way, by all means go for it.
5. On a preheated, (preferably) charcoal grill, grill off your shrimp and keep warm.
6. In a sauce pan combine the rest of the minced shallots, 1/2 c. white wine, and 1/2 c. white wine vinegar. Be sure to use white wine vinegar and not distilled white vinegar or the sauce will be ruined quite frankly. Gently simmer the liquid until it is practically all evaporated and add 4 Tbs. heavy cream. 
7. Over medium heat, start by adding the cubed butter a few chunks at a time. Once the first few additions have incorporated, you can add the butter in just a few more additions. Whisk all the butter in and taste the sauce to check for seasoning. If the sauce tastes flat, add a few drops of white wine vinegar. If the sauce is to acidic or tangy, and a few drops of heavy cream or a chunk or two of butter. This sauce can break or separate if you add the butter too fast at the beginning or if you cook it over too high of a flame so be careful and watch.
8. Once the sauce has come together, immediately remove it from the heat. Season your couscous with salt, pepper, 1 Tbs. olive oil, and the ribbons of fresh basil.
9. Mound up some of the couscous in the center of the plate, arrange your grilled shrimp (5) however you think it will look nice, and drizzle the plate with your Beurre Blanc sauce. Enjoy!

Grilled Ribeye Steak with Avocado/Lime Vinaigrette and Cumin Home-Fries

I am hosting a dinner party at my house on Saturday June 29th and I am trying to decide what to make. I will be doing three courses plus a friend is making a dessert. I want to try and source as many ingredients as I can from local farmers' markets and want as many organic products possible. This dish is what I am planning on serving for the entree portion of the meal. 

Grilled Ribeye Steak with Avocado/Lime Vinaigrette and Cumin Home-Fries
Note: The way that I cook, I don't use measurements, I just go by look and feel and most notably: taste. I have approximated the measurements and they should be very close but I encourage you to taste as you cook and add things to your liking.

1. Begin by seasoning both sides of your steaks (4) with salt and pepper; let them sit out and come to room temperature. Cold meat does not cook evenly. 
2. Next, dice whatever kind of potato (5) you like and par-boil them. Basically cooking them about three-quarters of the way through. Set aside.
3. For the vinaigrette: begin by removing the pits from the avocado (1), mince shallots (1 Tbs.) and garlic (1 Tbs.), chop cilantro (1/3 c.), and juice your lemons (1/4 c.) and limes (1/4 c.). Be sure to drizzle the avocado with a little lime juice to prevent oxidation.
4. In a food processor or blender, place the avocado, shallots, garlic, and cilantro inside and add lemon and lime juice. Pulse until they begin to become smooth and then switch to a higher speed. Season with salt and pepper. Once the mixture is smooth I like to add some sour cream (1/3 c.) and a little white wine vinegar (3 Tbs.). Once incorporated, drizzle in your olive oil (about 2 1/2 c.) until the vinaigrette comes together. Set aside.
5. For the home fries, preheat a cast iron skillet. Add butter (3 Tbs.) to the pan. Once pan is hot, add your potatoes. Season with cumin (1 Tbs.), cayenne pepper (1 tsp.), salt, black pepper, chili powder (1/2 tsp.), and curry powder (1/2 tsp.). Press the potatoes down onto the skillet to ensure crispness. Cook until the potatoes are nicely browned and crispy. Finish them with some chopped cilantro.
6. Over charcoal, grill your steaks until they are done as you see fit. I prefer mine medium-rare, but everyone has their preference on temperature.
7. Let the steaks rest five minutes and slice them against the grain of the meat. 
8. Place the home-fries slightly off-center of your plate, top them with the sliced Ribeye, and drizzle some of the Avocado/Lime vinaigrette over the dish. A garnish of chopped cilantro would work well with this dish. Enjoy!

A little cookout for myself and friends...

In the spirit of summertime and fun, a couple of close friends and I got together for dinner and drinks. They were in charge of bringing the ingredients and helping me get dinner ready. There is nothing that I love more than cooking for and entertaining others. We prepared pork tenderloin with a Hoisin and orange juice glaze, shrimp skewers with zucchini, tomotoes, and peppers marinated in orange juice, brown sugar, rice wine vinegar, and basil; grilled asparagus and portobellas, and I made quinoa for the first time. I decided to treat the quinoa kind of like a risotto. I toasted the quinoa in butter with shallots and garlic, cooked it in chicken stock with fresh thyme, and finished it with a little butter and parmesan cheese. All in all, the meal was a great success. I plan on organizing and throwing as many dinner parties as I can over this summer. 

Update

No new recipes or anything today, just wanted to post an update of what's been going on with me. I am starting a new job down in Wilmette, IL at Michigan Shores Club. It's a private social/country club with two restaurants so I am very excited about that. Also, be sure to check the blog next week sometime for pictures of the dinner that Chris De Santis and I are creating and preparing on Tuesday night for my birthday. I'm getting old, 25 this year.

My take on some Kenosha restaurants...

I've lived in Kenosha my whole life and I obviously love food and have strong opinions about such. Just wanted to share my thoughts on a few area restaurants.

Favorites
1. Mangia Trattoria: I worked here for nearly two years and as a chef I have a great deal of respect for the Mantuano family and Jose Burgos, the head chef there. Because I worked there I know that these guys do everything the right way; top of the line and fresh ingredients and they pay attention to detail. The menu may be a bit pricey for Kenosha norms but it's all worth it. Pizzas from the wood-burning oven, which is the only one in a city that claims to have great pizza, are fabulous. Thin, crispy crusts with just the right amount of chew to the dough make these special. I recommend the Pizza Quattro Formaggi, if it's not on the menu just ask and they will take care of you. Also from the wood-burning oven, Gamberi al Sambuca, is a mainstay on the menu. Shrimp cooked in olive oil with oregano, chili flakes, and flamed with sambuca is excellent as an appretizer. Can't go to Mangia without checking out some pasta dishes; Rigatoni della Nonna is absolutely delicous. Tender pork shoulder braised in tomato sauce with rigatoni is simple yet refined. Be sure to check out the Raviolis and a nice dessert menu as well. You wont regret it.
2. Los Taquitos: I've been frequenting this place on 22nd Ave. because they have the best authentic Mexican food in town. Be sure to Al Pastor (marinated pork with pineapple), Barbacoa (steamed and shredded beef), and Lengua (cow tongue). It doesn't matter if you put any of them on a taco or torta or fill a burrito with it, I promise you won't be disappointed. Please make sure to order your tacos Mexican style with cilantro and onion, a little squeeze of lime, and some salsa verde. Cheap and delicious.
3. Big Star: Sure it's a drive-thru burger joint, but those little bastards are so damn good. Cooked in onions, smothered with oh so melty cheese. Irrestible.

Overrated
1. Captain Mike's: I've given this place numerous opportunities to cook me a Kobe beef burger correctly and I am convinced they can't. First off, with such a high quality product as Kobe, there should be no option to order it well done. When I order it rare, I want it rare; not medium-well. The macaroni and cheese dishes are ok. Velveeta cheese does has it's place in cooking but if you need it in every macaroni and cheese dish, you should learn how to cook. Sadly enough most of the general public finds their food really good. I'll open my own place sometime and show em what's up.
2. Tacos El Rey: I hate Americanized Mexican food and I lump these guys in with the likes of Taco Bell. I might get murdered for saying they're overrated but oh well. THEY ARE. If you want some Mexican food check out Los Taquitos or La Fogata. 

Honorable Mention
La Fogata, Soon's Sushi, Ashling on the Lough.


Also if you think any chain restaurant should be in the favorites or honorable mention categories, get a clue.

Please check out:
www.kenoshamangia.com
www.ashlingonthelough.com or check either of them out on Facebook.

Would you eat here?

As a chef I obviously would like to own my own restaurant one day, hopefully sooner rather than later. I have been toying with some ideas as to what exactly I would serve. I basically want to create a place that is not pretentious and serve food that goes good with a drink or two. I've come up with numerous menu ideas and I think the following one is a good representation of what I would like to do. Please give me any feedback/suggestions that you may have.

APPETIZERS
Cheese Fries: Hand-cut fries topped with fresh herbs, bacon, green onions, and smothered in a smoked-provolone cheese sauce.
Mussels: One pound of Mussels steamed in white wine with garlic, cilantro, and Thai chilis; served with a curry aioli.
Grilled Cheese Bites: Four mini grilled cheese sandwiches with bacon, tomato, and Wisconsin brick cheese lightly battered and deep fried. Served with a spicy tomato sauce.
Flatbread: Homemade flatbread topped with duck confit, spinach, grilled pears, and goat cheese.

BURGERS AND SANDWICHES
The "RD": 1/2 pound burger topped with beer braised onions, honey & black pepper bacon, Wisconsin cheddar, and homemade burger sauce.
The "Dirty Sanchez": 1/2 pound burger topped with cream cheese, jalapenos, and homemade chipotle ketchup.
The "Cardiologist": Two 1/3 pound burgers, topped with Wisconsin cheddar, honey & black pepper bacon, fried onions, and a fried egg in between two grilled cheese sandwiches.
The "Colonel": 8 oz. chicken breast breaded and deep fried, topped with crispy pancetta, arugula, and a dijon mustard aioli.

ENTREES
Ribeye: 16 oz. Ribeye steak, pan seared and oven roasted, served with caramelized onions and sauteed crimini mushrooms, topped with herb butter. Served with hand-cut fries.
Mac 'n Sleaze: Penne pasta with a white cheddar and provolone cheese sauce, pancetta, green onions, and tomatoes. Baked with a parmesan crust.
Pork Chop: 12 oz. pork chop, pan seared and oven roasted; served with roasted garlic mashed potatoes and honey & dijon mustard cream sauce.
Duck Breast: Pan seared and oven roasted, served with a scallion risotto, and an apple cider & beer reduction.

The Only Way to Make Red Sauce, In My Opinion

This one goes out my uncle, Chris DeSantis. Probably the coolest guy I've ever met. Be sure to check his blog out at: www.alla-tavola.blogspot.com. Growing up definitely not-Italian in a city full of Italians, I was lucky enough to have an uncle from New York City share his family recipes and ways of doing things with me. This is an adaptation of one of them:

Sugo di Pomodoro con Maiale
1. Start by browning 1 pound of pork neck bones that have been seasoned with salt and pepper in a couple Tbs. of olive oil.
2. After the neck bones have sufficiently browned, discard used oil and add a few more Tbs. Saute 3 cloves minced garlic, 1 large onion,, 1 bay leaf and a pinch of crushed red pepper until onions are soft.
3. Add 2 28 ounce cans of plum tomatoes and bring to a boil, reduce to simmer. Add neck bones back to sauce.
4. Occasionally stir the sauce to break the tomatoes apart. 
5. Simmer for 30-45 minutes, do not overcook the sauce. Taste to check seasonings. Add salt or pepper if necessary. Discard neck bones if you wish, I like to pick at them.
6. Stir in a few Tbs. of fresh basil right before serving.
7. Toss with fettucine pasta, top with a little more fresh basil, parmigiano-reggiano cheese, and a drizzle of olive oil. Enjoy with a glass or two of wine.

Mac and Cheese

Macaroni and cheese is of things that no matter how I'm feeling, and I've been out there before haha, I'll never turn it down. Whether it's the crap out of the box or that toxic orange stuff from the Colonel-I don't care, I'll eat it. If I'm making my own I do have some preferences; I prefer a penne regate pasta and I like to add other ingredients. For today's recipe I'll be doing Mac and Sleaze, a tribute to my days at Ashling in Kenosha. For this recipe I'm just going to make suggestions as far as what cheeses to use; but in the end, the cheese and the amount are really up to you.

1. Start by building a roux, equal parts flour and butter and cook until all the raw flour is incorporated, should be a blonde color. Set aside.

2. Next begin cooking off your pasta. Don't overcook the pasta, it will be cooked again.

3. Bring 1 qt. of milk up to a simmer, season with nutmeg, salt, and pepper. Begin to whisk in the roux a little at a time avoiding clumps. 

4. Once the milk has thickened enough begin adding your cheeses, small handfuls at a time. I like to use white cheddar, pecorino romano, cream cheese, fontina, and parmesan. But by all means go nuts.

5. Once all the cheese is melted in I like to add 1-2 Tbs. of dijon mustard to give the sauce a little more kick.

6. Take your cooked pasta and finished sauce, whatever leftover cheese you have, crumbled bacon, diced tomatoes, and green onions and mix. Portion out into buttered individual serving dishes or into a casserole dish, top with parmesan cheese and bread crumbs and bake at 400 degrees until nice and brown on top. Enjoy!

Asparagus

Today I am going to focus on one of my all-time favorite vegetables: Asparagus. I figure since it's spring, why not? I particularly like asparagus because it is a versatile ingredient. It can stand up on it's own and also play well with other ingredients. Whether simply grilled with olive oil, salt, and pepper; or as an accompaniment to a pizza or pasta dish, I will show you a few asparagus inspired dishes and hopefully inspire you to go out and create your own.

Pizza with Aspargus, Pancetta, Goat Cheese, and Sun-Dried Tomatoes
This dish is a prime example of how asparagus both can assert itself flavor-wise and yet coexist with other dominate flavors.
1. Begin by preheating your oven to 450 degrees and by preparing pizza dough (either make your own or buy frozen). Roll out crust, using a bit of flour to prevent sticking, into two 10-inch crusts. One pound of dough is plenty for two 10-inch pizzas.
2. Using 1/3 of a pound of pancetta that is sliced no more than 1/4 of an inch thick, dice into small pieces. Preheat a pan with a small amount of olive oil and render the fat out of the pancetta (until crispy). Drain on a paper towel and set aside. 
3. Trim the woody ends off of 1 pound of fresh asparagus and slice on a bias into 1/3 of an inch thick slices. Saute over medium heat with olive oil, salt, and pepper until just tender (4 or 5 minutes). 
4. Brush pizza crusts with olive oil and top with mozzarella cheese, pancetta, asparagus, sun-dried tomatoes, and goat cheese.
5. Bake at 450 degrees until crust is nice and crispy and the cheese has sufficiently browned.
6. Slice and enjoy.

Asparagus Soup
1. Start by dicing 1 pound of fresh asparagus, 4 carrots, 3 cloves of garlic, and 1 yellow onion into a fine dice.
2. In a heavy bottomed stock pot add 4 Tbs. butter and saute all vegetables just until tender. Season with salt and pepper.
3. Once sauteed, deglaze pan with 1 1/2 cups of white wine. Reduce the wine by half.
4. After the wine has reduced, add 2 qts. of homemade or low-sodium chicken stock. Bring the mixture to a boil and reduce to a simmer. Simmer the liquid until all vegetables are tender (20 minutes or so).
5. In a separate pan, saute 1/2 of a pound of fresh asparagus in olive oil and season with salt and pepper. Cook until tender but still with a slight crunch left in the asparagus.
6. Remove chicken stock and vegetable mixture from heat and puree until completely smooth. At this point taste the soup and adjust seasonings if need be.
7. Return soup to low heat and whisk in 2 cups of heavy whipping cream and 2 cups of sour cream.
8. Serve in soup bowls and top the soup with sauteed asparagus and freshly cracked black pepper.

My Idea of a Great Burger

   Growing up, my father used to make us peanut butter and bacon sandwiches on toasted Italian bread. These sunday-morning treats are the inspiration for a burger that I would like to dedicate to my father. Daniel Brian Dwyer 6/25/56-6/24/02 Love and Miss You Always Dad.

    PB&J BURGER
1. Get your grill started and start by making patties out of your ground beef. I prefer to use a blend of 80/20, the fat content ensures a juicy and flavorful burger. For this burger, an eight ounce patty is what I would recommend though you can make them as big or small as you would like. This recipe is for four 8 ounce burgers.
2. Julienne 2 large red onions and set aside.
3. Over medium heat, heat 3 Tbs. of olive in oil in a heavy-bottomed fry pan and add your red onion. Season with salt and pepper.
4. Saute onions for 3-5 minutes until just tender and deglaze the pan with a half of a bottle of red wine. (Cabernet Sauvignon or Merlot).
5. Allow wine to reduce by half and add 2 Tbs. sugar, 1 sprig of fresh Thyme, and 1 1/2 cups of Grape preserves.
6. Reduce heat to medium-low and let simmer until onions are very soft and the liquid has thickened. Be careful not to burn as this condiment has a high sugar content and can do so very easily, so keep stirring it.
7. In separate pan start cooking off 8 slices of your favorite bacon.
8. Season burger patties with salt and pepper and cook on charcoal grill until medium, about 4 minutes per side. Set aside and let rest.
9. Grab your favorite hamburger bun, toast with butter, and smear 1 1/2 Tbs. of peanut butter and 1 Tbs. of cream cheese on either side. Top burger with 2 bacon slices and braised onions. Enjoy!

Welcome

     Welcome! This is my first blog ever so let me introduce myself. My name is Ryan Dwyer. I am 24 years old and from Kenosha, WI. Kenosha is a city of about 100,000 people right in between Milwaukee and Chicago. I am an aspiring chef/foodie who has worked in some of the best restaurants that the city has to offer. My love for cooking began in my childhood, watching my Sicilian uncle cook for family get-togethers and has done nothing but become an obsession. Please check out my uncle's blog at www.alla-tavola.blogspot.com. I started cooking for a living when I was 18 at a restaurant called "Mangia Trattoria e Pizzeria," which is an Italian eatery actually owned by James Beard Award-winning chef, Tony Mantuano of "Spiaggia" in Chicago. I started as a dishwasher and worked my way up to line cook, so I value and appreciate hard work. I took a job as sous chef at an Irish pub called "Ashling on the Lough" in downtown Kenosha. This is where my creativity as a chef took off. I had the benefit of working with some truly outstanding ingredients during my time here. The Kenosha Harbor Market was stationed outside our door, offering wonderful, fresh produce and a variety of other artisinal ingredients. We also were sourcing our seafood from The Honolulu Seafood Co. who had the fish to your back door within 24 hours of being caught. I am trying to get some cooking classes started up and also trying to get my name out there to host dinner parties as well. I am comfortable in most world cuisines, but I prefer French, Italian, or some combination of the two. My personal style of cooking uses only the freshest ingredients (preferably organic), I believe simplicity shows sophistication, and I like to use all of a particular food item. Each day I hope to blog about an area of food that particularly interests me (and hopefully you) as well as post some of my original recipes.