Little Dose of Summer

With school underway, it's time for a moment of reflection on the essential pleasures of summer. I would like to offer you a taste of peace and renewal from my own summer this year.

Here. Try a wild blueberry.

Or a Blueberry-Rhubarb cobbler.

Take a moment to consider the Arch.

Here's a good omen for the beginning of a Road Trip.

And here's a good destination. Great Sand Bay, in the Keweenaw Peninsula. The water and wind are chilly, but you'll never forget a swim in Lake Superior. Wears a body out in the best way.

Follow me. We have a fire pit by the water.

There's your marshmallow stick. . . We're driving home tomorrow.

Welcome back to the city.

What Should I Carry in My Knife Bag?

So you're starting out as a Cook, and you haven't taken enough courses at Cash Cow Culinary Academy to be "given" a knife kit. Or maybe you're a Line Cook trying to go deeper into the craft. You need a better knife, and they aren't cheap. So, what knives will help you the most and make a big difference at work?

The Mystery Set. . . except that one in the middle.

Well, let's explore what it is you'll be doing at your job, shall we?

The Beef

The Beef

I've written before about the challenges that come with tackling large-scale projects for Bailey's Restaurants. Our Commissary staff produces massive quantities of food to be portioned and finished at each of our 7 restaurants. We butcher 3-6 whole pigs weekly for making pulled pork, sausages and other goodies. We cook at least 1,000 pounds of bacon a week. We produce a hundred-plus recipes for use all over the company. In the last few months we have brought Whole Steers into our wheelhouse.