Quebec Birthday, 39 again

A meal at IXbistro in Quebec City

I did it. I ate horse. Don't tell my kids.  Outstanding texture in the seared meat and textural and flavor compliments in the garnish 

Trout: on celeriac purée with a tart fennel slaw and blood orange hollandaise

Foie as dessert: spongy white bread layered with brown sugar cream, topped with (macerated, sautéed, frozen & shaved) foie gras and puffed quinoa

Visiting colleges or searching the country for great food. You decide!

Mahnomin porridge at Hell's Kitchen 

The perfect Minnesotan meal @ Bachelor Farmer:

Pork belly confit

Duck breast with parsnips under a brick

Wild rice with bacon and herbs

Popover with honey butter

Sticky toffee pudding with ginger toffee 

Blackbird on Nicollett: 

Hickory Park in Ames Iowa

Prairie canary in Grinnell Iowa 

Pork belly lettuce wrap 

Vacanza Italiano!

I took so many photos in Italy -- which is pretty typical for me on a trip. But this...this was a trip of a lifetime for a chef.  The pictures are just to take a little bit back with me. The memories are embedded deep in my brain and my soul, but the photos make them seem vibrant and still alive.   I posted social medial shots all along the way.  But, below are just a few that I shot with my real camera. If you click on them, you can see an enlarged version. I haven't edited them at all because that would delay their posting by several weeks. This is just a small taste.  Mangia!

Parmagiano reggiano factory. a beauty in Modena

parm grade 1

curing prosciutto legs in Modena

balsamico DOP!

"a light lunch"

mortadella stuffed chicken

quite possibly the most fun engaging tour guide on the face of the earth: Alessandro at Italian Food Days

Antinori: the vegetarian entree. Badia e Passignano

edible landscapes

insalata arancia in Bologna

tortelli in Brodo

our driveway

stuffed zucchini blossoms at Tre Porte in Castellina in Chianti

Samantha's best meal: pecorino zuppa with gnocchi

saffron risotto. sigh

a pecorino shop in Piena

truffle linguini

the famous Chianina breed somewhere in Chianti region

just one of many of our porcini bruschettas in Siena

cut from the villa garden

on the canals of Venezia

from the boat to our plate: Spaghetti al Vongole

pretty much

a night in Spain

We meant to take more pictures than this, but at least here's a taste of the catering job I did last week.  Una noche de Espagnol was a delicious success!

cheese & charcuterie board: iberico serrano, soppresata, comte, manchego, irraty, goat

accoutrements of the cheese & charcuterie bar: spanish scented olives, roasted grapes, pear,
marcona almonds, membrillo (quince paste), sherry marinated mushrooms

tortilla espagnol with romesco and garlic aoli

pincage of saffron and smoked paprika: the pilaf stage

slowly incorporating broth into the paella

the crust on the bottom of paella known as socarrat is the sign of success!

garlic anyone?

Do you know this trick? I've been using it for months now and then was tickled to find this classy video by SAVEUR.

365:46

Scenes from butchery day one:

Things you find in a butchery cooler:

A lamb

A pig. Oink

365:43

go ahead - roast your #carrots. Every veg tastes better after an olive oil drizzle, a kosher salt sprinkle, & 20-30 minutes in a 425 convection oven. These could have even gone a little longer to get charred edges, but alas I was in a rush.