Archive for the Uncategorized Category

Spring

Posted in fiddle heads, musrooms, ramps, Spring, Uncategorized with tags , on April 28, 2011 by Chris Amendola

After what I think was the longest winter of my life, spring has finally arrived. This is one of my favorite times of the year, the product is amazing.

A couple days ago, I went foraging for ramps. I found an entire side of a mountain covered with them, I’ve never seen so many ramps in one place in my life.  I believe in foraging sustainably to ensure a future harvest so we just picked some here and there from patches. With a little help, we collected about 40lbs and didn’t even put a dent in the field.

I’m preserving some of the ramps to add to our pantry for next fall/winter. They will make a nice addition to our winter menu.

One of our farmers stopped by this morning and brought us these fiddle heads that he had picked a just few hours earlier. They are one of my personal spring favorites.

When I was out looking for ramps, I came across these witches butter mushrooms. They are some of the coolest mushrooms I have ever seen. There were only a few, so I decided not to pick them. Hopefully, next time I go out they will have multiplied enough for me to harvest.

Advertisements

Housemade Maple Syrup

Posted in Uncategorized with tags on March 21, 2011 by Chris Amendola

Spring has arrived which means the maple sap is running here in the Northeast. Our pastry chef has some friends, Tad and Jamie Higgins from Ancram NY, whose spring ritual includes tapping their maple trees. They shared 15 gallons of maple sap with us from their own private stash. I was really excited since having lived in the south most of my life, I’d never seen the process of making maple syrup.

The sap was nothing like I expected. I thought it was going to be a thick, sticky sap, instead it was the consistency of water with a hint of maple odor. We  boiled it down for over 15 hrs.  The smell was amazing as it reduced down.

With all said and done, we ended up with about a half gallon of pure maple syrup. It tastes incredible and I can’t wait to use it. Thanks to those who helped make this possible.

Our Hams

Posted in Uncategorized with tags , on November 18, 2010 by Chris Amendola

We are about a month into the curing process with the hams that we received from East Mountain Farm. We resalted the hams and they are looking really good.

This is the first ham we started to cure about 3 months ago. Its looking really nice. We tried a sample and it was great! The fat has already developed very nice favor. I can’t wait until these have finished curing.

Passion Flower

Posted in Uncategorized on August 16, 2010 by Chris Amendola

I was really happy when I got home tonight, finally, a full bloom on my Passion Flower.  It has taken two years for this to flower.

I found this plant when I  was in Charleston SC and took a trimming, it grew crazy fast and made buds but it never bloomed. I am really pumped up about this, such an awesome flower.

Liver and Onions

Posted in Foie Gras, liver and onions, Uncategorized with tags on May 4, 2010 by Chris Amendola

I decided to offer a special this week; my take on Liver and Onions.

Slowly sweated onions seared with thyme, seared foie and a black truffle puree.

Cured Duck

Posted in Uncategorized on January 22, 2010 by Chris Amendola

It’s been extremely busy around here lately. Last week was restaurant week in DC and we got crushed everyday. Now I am working overtime trying to catch up on my paperwork and everything else.

I realized I never shared the end results for our cured duck battle (see previous post). They both came out decent.

Mine didn’t pick up any of the smoke flavor but it tasted good. My cooks came out nice but the same thing happened, it didn’t pick up much of the flavors he was working with. So back to the drawing board on the curing of meats.