How to Carve the Toughest Winter Vegetables

It has happened to all cooks: 

We are tempted to do something we KNOW is dangerous, but we really WANT to do it anyway. Take this beautiful hard winter Golden Nugget squash:

Its skin is like armor. It's going to be SO GOOD, if I can just get the blessed thing apart! And so we end up going at this spheroid with our knife while it rolls unpredictably, berserk, causing us to nearly lose a finger.


Well, no more of that for my readers! Here's a series of knife techniques that will allow you to apply big forces safely to bust into the treasures of tough winter vegetables.  No Rutabaga is too mighty to withstand these methods!

Artisan Bread Preview: Small Batch Restaurant

One of the delicious components of the menu at the soon-to-be-open Small Batch Restaurant will be European style breads.

If you know our work from the sandwich breads at Rooster or the baguettes at Bridge, you know we make everything in house and work numerous styles of pastry with the same talented crew. We are adding to our lineup some true Slow-Food long-rise sourdough breads with shattering crusts and deeply-flavored, chewy interiors.