Author Archives: chefcrispy

It’s official! Gnomerie Kitchen has a date for its first dinner. On November 21st I’ll be hosting four people for a six course test run of the Gnomerie Experience. I’ll be honest and say that there’s equal parts excitement and nervousness flowing through me right now but this is finally the chance to start findingContinue reading “Kitchen Project: Sweet Potato Mille-Feuille”

From a young age I’ve loved cooking, I’ve loved being around the warmth of the kitchen with its countless sounds and aromas. I remember the kitchen in my grandparents home where I grew up and how it always seemed a gathering place for my family, even at non meal times. I remember the big, wellContinue reading “The rise of #GnomerieKitchen”

Welcome back! Like I said in my previous post, with the warm June weather and plenty of water my garden began growing with surprising success. I say surprising because this was the first time I’d ever really tried to grow anything, especially at this scale. It was amazing to see the progress as the daysContinue reading “The rise of #GnomerieGarden”

So it’s been awhile…and so much has happened since I last wrote. I think it’s been since before COVID hit us that I’ve published a blog post, my apologies to my loyal readership lol. Being out of work for almost 4 months was crazy as I’m sure some of you know. At my previous kitchenContinue reading “Long Time….no see”

So many of us who choose cooking as a profession do so because it is strongly rooted in our personal lives. I’m not talking about those who cook for a paycheck, I’ve met plenty of those, I’m describing those who cook with great heart and soul and form a deep, abiding connection with their dishes.Continue reading “Embracing your roots: in food and life”

In his book, The Third Plate, Chef Dan Barber uses the carrot to describe his vision for a revolution in not only what and how we eat, but how we cultivate it. Chef Barber sees the day when our diets move from being so heavily protein centric with the generic sides so many of usContinue reading “The Underrated Root: The Carrot (a little culinary history)”

I will admit this isn’t the first time that I’ve been told by a doctor that I have to lose weight. Those other times I took the advice and told myself that I’d make changes with healthier eating and more exercise and yet, like so many others, I found myself giving in to so manyContinue reading “Lifelong Project: Eating and Living Healthier”

One need only look at the region known as North Africa to see why it has long been a melting pot for all manner of societies, cultures and religions and continues to be so to this day. Ancient trade routes wind back and forth through countries like Algeria, Morocco and Tunisia, which themselves are aContinue reading “Scallops, the North African way”

For a pastry that is so iconically French, you might be surprised to know that macarons originated in Italy. While not entirely the macaron we are used to today, they were made by the private cooks of Catherine de Medici as early as 1533. When Catherine departed Venice to marry Henry II, future king ofContinue reading “Macarons: I can finally eat them”

From some of my earliest memories I have loved pickles. As a kid I remember how delicious my grandmother’s garden raised cucumbers and beets were after spending time in a garlicky, salty, sour brine and would quite often come close to eating a whole jar on my own. Pickles are found in most cultures aroundContinue reading “Project: Quick Pickles( a study)”