Broth

Turn all starches into broths. Rice, potato, grits, and so many more

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Fat Back

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Pig

Look at the  loin we pulled off oneof our pigs. Needless to say we were all pretty surprised.

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Coming soon

Meal at McCradys with my mother. Pictures of Chef, Travis and myself breaking down the 473 pound pig that sean raised, and many more new exciting things going on at McCradys.

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Townhouse

Thank you John, Karen, Charlie and the rest of the staff at Townhouse this was an amazing meal. I apologize for the picture quality I was having such a good time I couldn’t focus on pictures at all. Besides i would have needed a pro photographer to do this food justice. It was an eye [...]

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Country Pate

I was really happy with the way this country pate came out . All of the pork is from pigs that Sean raised. The pate has pickled ramps, pistachios, and perigord truffles in it. I then wrapped it in our lardo which I had cold smoked with birch.

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Lots of cool stuff going on.

Sorry for the lack of posts I’ve been extremely busy at work latley. We just killed 2 of our pigs one of them dressed out at 472 pounds it was amazing.
On Thursday I’m going to Bristol with Sean for an SFA dinner and I couldn’t be more excited I promise to bring back lots of [...]

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Day at the farm

I love our farm, its half the reason why I moved here. Wadamalaw island is a very special place. I can’t begin to explain the feeling I get when I’m there. I met chef at the farm yesterday and pulled up to 750 tomato plants that Sean had planted by himself the morning before [...]

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Morels

I was cleaning morels at work yesterday when I realized that I was up to my elbows in beautiful delicious Morel mushrooms, and as cheesey as it sounds I was extremley grateful for it. Working at McCradys has opened up a lot of great oppurtunities to work with great produce and people.  I wanted [...]

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The Farm

There is something so satisfying about spending the day at the farm weeding the plants, and planting new seeds its truley a remarkable experience and its one of the many reasons I moved to Charleston to work for Sean. Time in the garden is sacred and I make a point not to waste a [...]

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Rabbit

Rabbit Mortadella made by Travis this is absolutley delicious and its a pleasure to be able to serve it to people.

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Charcuterie

This is one of the main reasons I came to work at McCradys there charcuterie program is wonderful. This is a picture of the plate we’ve been putting out lately but it changes obviously because different sausages finish at different times so the picture shows Salamie Nostrano, Spicey Fino, pumpkin spiced lonzino, Waygu Bresola, [...]

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Trout

This is our current Trout dish it comes of the cold apps station that I work. Smoked Trout seared with potatoes cooked in our own bacon fat with parsley and creamy mustard dressing, hard boiled sea Island farm egg, and trout roe, garnished with arugula flowers from the farm.

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Chef Brock

c This is the reason I moved to Charleston. Sean Brock has amazing talent. In the month that I’ve been here I’ve seen some truley awesome things in the kitchen and a lot of them were the result of Sean throwing something together of the top of his head. Above is a picture of a [...]

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Foie Gras Rabbit Liver Parfait

This parfait tasted so good! It’s an adaptation of the foie gras chicken liver dish on the McCradys menu. We had some extra rabbit liver so we made the parfait and set it into a cylinder. It was Travis Grimes’s idea to set it into the cylinder. He is one of the sous chefs at [...]

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New Home

Some of you might be wandering why I haven’t posted anything in a month. There is a good reason and its not that I’m just lazy. About two weeks ago I moved to Charleston SC to work for Sean Brock at McCradys restaurant. I started out there as a line cook about 10 days [...]

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French Laundry

The French Laundry, what an incredible place. I was lucky enough to be granted a stage there because of my good friend Ben Thompson (who by the way is a total bad ass cook) He is currently the poissonier there. I am told that they normally do not allow stages unless you are trying to [...]

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Stage

I just recently returned from my stage at the French Laundry and will being heading straight into another at McCradys restaurant. Wily Dufrennse and Johnny Izzuni will be there, doing a dinner with Sean Brock. (sorry if I butchered the spelling of there names). Should be a great learning experience. Sorry got to go lots [...]

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Meat

Chef Angelo is taking this charcuterie program very seriously I came in the other day to over 100 pounds of pork and beef from Polyface farms designated for charcuterie lots of ideas in the works should be a lot of fun to see what we can pump out.

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Amuse

This is our current amuse, house-made olive oil cracker, herb emulsion, smoked Trout mousse with micro sorrel and flowers. Obviously on busy nights its dumbed down a bit. Doing this 130 times isn’t really feasible

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Hedge Hog Mushrooms

Sauteed Hedge hog, and mini shitake mushrooms with roasted peppers, smoked and roasted garlic, micro garlic chives and some really delicious manchego. Inspired by the Chicken dish Angelo had on the menu when I started at the Ivy Inn. Olive soil garnish not pictured.

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Scallop

Months ago Sean Brock fed me a poached and chilled scallop with mango and nasturtium. It was one of the best things I’ve ever had so naturally I wanted to go home and create my own version. Poached and chilled Scallop with guacamole, blood orange gummy , crispy blood orange, micro shiso, yuzu, and viola. [...]

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Oregon Truffles

These Oregon black truffles were great. Wonderful flavour, obviously not the same as perigords, but still a great product none the less.

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Till we meet again

Jason Thraves has been with me through 2 restaurants over the past year. He is one hell of a line cook and loyal as a pit bull and anyone who works in this industry knows how valuable that is. He will be sorely missed but we also wish him the best of luck on [...]

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Mikuni Mushrooms

French Horn and Hon shemeji mushroom brown and white, absolutely gorgeous mushrooms

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New Beef dish

Seared Beef Tenderloin with red and gold beets, goat chz pudding, micro fennel, french horn mushrooms (from Mikuni ) fondant potato, and micro matsuba.

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Mikuni Wild Harvest

These are just a few of the wonderful micro greens we recently got from Mikuni Wild harvest. Mikuni is based out of Oregon and supplies some of the freshest and nicest ingredients I’ve ever laid eyes on. They also carry a wide range of mushrooms, seafood, speciality items , and farmers market produce from southern [...]

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Hanging in there

Soppresatta  and Rossette de Lyon

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Charcuterie Production

Soppresata Calabria style and Rossette de lyon are the 2 salami that we worked on this morning. I have to say that working on making our charcuterie program a reality has been one of the most rewarding things I’ve ever done. It has almost been 6 months since the idea came to mind after spending [...]

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Komi Restaurant

Last Saturday I had the pleasure of dining at Komi restaurant in Washington D.C.  It was to date the best meal I’ve ever had. Johnny Monis is truly amazing, the simplicity of his food was captivating. No fussy presentations no frill just unique flavour combinations executed extremely well.               [...]

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Trout Almondine (Our version)

Local Rag Mountain Trout Almondine with roasted root vegetables, poached and seared potatoes, lemon rind puree, roasted cippollini onions, harcots verts, brown butter almond blanket, toasted almonds and baby salad greens.

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Brown Butter Almond Blanket

Having fat as a major component of the blanket made this a little tricky but it worked out nicely for the new Trout dish. Which is in the post above.

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Radishes

Manikentown farms brought us some of the nicest radishes I’ve seen last week. English Breakfast are my favourite. They taste absolutley delicious with some truffle butter or herb infused egg cream which is what we’ve served them with as of  late.

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Duck Dish

Seared Pekin Duck breast with curried spaetzle, red wine braised cabbage, beet puree, sweet and sour Turnips, yellow pepper emusion, turnip milk, and baby tat soi.

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Winter Scallop Dish

Seared Scallop with braised Kale, Beets in different textures, horseradish snow (thanks to Redzepi for the idea) yellow pepper, chervil, sumac.

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Winter Vegetable Salad

White Bean puree with baby Turnip, radish, cauliflower, and carrot braised in truffle butter with Olive and Chorizo soil, Brown butter powder and Micro Swiss Chard.

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Charcuterie

After months of preparation we have finally gathered all the ingredients and knowledge that makes a charcuterie program possible and we’ll putting it to good use over the next few months. Local Pork Shoulder from Polyface Farms, about to be broken down into the raw material for some great salumie. Thank you so much [...]

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Liquid Center

                Liquid Center Beet with truffle tremor goats chz, truffle puree, carrot puree, candied pecan, and micro sunflower sprouts.

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Puffed Grits

  Puffed local grits from Wades Mill. The  idea is to coat them in a dehydrated Shrimp powder to create a new version of shrimp and grits. They are intended for the tasting menu as a snack between courses.

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Beef Dish

     Grilled Beef Tenderloin with potato puree, carrot confit, arugula coulis, black truffles and black truffle puree, mushroom consomme foam, cippolinni onion, local micro kohlrabi. Beef tenderloin is probably my least favorite cut of meat but part of being a chef is respecting what your clientele wants and giving it to them in a unique [...]

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McCradys dinner

  
Sous Vide Caw Caw creek Pork with local field peas cooked in ham consomme, root beer sauce, housemade cracklin, red ribbon sorrel, corn bread pudding. This is without a doubt the best thing I’ve ever eaten in my life. Everyone on the face of the earth should go to McCradys and order this right now!!!!!!

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Foie Gras

 Hudson Valley Foie Gras with toasted Balsamic Marshmallow, Golden Raisen puree, Sour Cherry puree, warmed nutmeg infused milk whipped into a foam, violas, housemade oat granola, Micro Sunflower sprouts. I almost forgot Foie gras powder as well.

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Lobster, Nasturtium, Coconut, Kaffir Lime, Sweet Pepper

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Dinner at McCradys Charleston S.C.

Housemade Charcuterie plate, this was amazing. I’ll be putting up the rest of the 13 course meal on a later post, stay tuned.

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Pork Shank

Local Pork Shank from Double H Farms  marinated in Bourbon and Molasses for 48 hours and then braised for 6. Savory local pumpkin pie puree, sweet potato chips, fried sage, brown butter powder, Jonathan Apple, and micro swish chard.

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Red Hen Lexington

Its been well over a year now that i’ve been waiting to eat at the Red Hen restaurant in Lexington. Chef Tucker Yoder has been a friend of mine for a very long time. So from the moment I found out about the restaurant I’ve been brimming with anticipation to get down there and eat. Last Monday I [...]

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Thanks Mom!

Nasturtium leaves, pineapple sage flowers, nasturtium flowers. My mom grows hard to find edible flowers for me to use at the restaurant. I can’t thank her enough!

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Cappuccino Marshmallow

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Kalamata Olive Paper

I used xanthum gum and a dehydrator to achieve this texture. It’s extremely crispy and dissolves on contact in your mouth.

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Local Chestnuts

Local Chestnuts

Bring on the cleaning

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Bean Flowers

Bean flowers

Perhaps one of the most delicious edible flowers i’ve ever had. Courtesy Harvest Thyme Herb Farm

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Hen of the woods mushroom

Totally awesome local hen of the woods mushroom

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Modern Caprese

Tomato gel, Basil ribbon, housemade garlic chive “capers”, balsamic, balinese long pepper, goat chz, all local except for the long pepper.

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Harvest Thyme Herb Farm

These pictures speak for themselves! No matter what the produce is, if Harvest Thyme is growing it, it comes out great.

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Sunchokes Baby

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Pepper patch

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Trip to Harvest Thyme Herb Farm

This weekend i decided to make the beautiful drive down to Stauton VA to visit Harvest Thyme Herb Farm. Let me just start of by saying I’ve never in my life felt so welcome and comfortable at some one else’s house. From the moment I got there they were incredibly gracious and inviting. Im going to [...]

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Phil and Deirdre Harvest Thyme Herb Farm

Phil Deirdre and myself in the pepper garden.

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Parsnip Palace

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Fresh Amaranth

If your not careful this could easily occupy a lot of your time. Fresh amaranth grains are beautiful but extremely time consuming to harvest.

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Lobster

Fresh Lobster ravioli, saffron vanilla emulsion, corn puree, leek  coulis, baby squash blossoms, and crispy carrots.

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New Scallop Dish

 Pan Seared Sea Scallops with vichysoisse puree, sauteed baby squash, mustard bacon sauce, heirloom tomato gel, local amarenth seed pods.

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Randys Produce

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More Tomatoes

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www.harvestthymeherbfarm.com

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Methyl Cellulose corn gnocchi

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Boston

Boston was really great town. I was pissed i only got to spend one night there and it just so happened that Ken Oringers restaurant Clio was closing for renovations the night i got there swell. The consulation prize was late night dinner at his steak house K.O. PRIME . Really great late night food. [...]

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Trip to DC

On my recent trip to Washington (which was extremely last minute) i had just enough time for 1 lunch and 1 dinner. Because of the fact that i decided to go on a Sunday my options were limited as well as the fact that most of the great restaurants require a reservation made at least [...]

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Lunch at Equinox in DC

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Back Log

Recently I’ve been extremely busy and have not had a lot of time to work on the blog. However i do have a huge back log of pictures and info from a trip to DC , Cape Cod, Boston and all the restaurants i had time for in between so please bare with me as i [...]

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New Tuna Dish

Yellowfin Tuna with local peppers, Four different kinds, leeks, potatoes and tomatoes with micro arugula and espelette powder.( dry pepper powder from the Basque region of France, yummy. The yellow circle is roasted Doe hill pepper water thats been set into a gel. I learned this technique while doing a stage at McCradys in Charleston, thanks [...]

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New Tuna dish

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Richard Bean (Double H Farms)

Double H Farms provides us with everything from Pork, to beet greens and its all awesome thanks to Richards hard work. Ps If you live in the Charlottesville area you can find Richard at the farmers market selling his beautiful products every saturday morning.

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Tomatoes, Tomatoes, Tomatoes. (This is only half of them)

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Black Olive soil

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Crispy carrot

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Local Produce

Long before I came to the Ivy Inn I heard mention of Executive Chef – Owner, Angelo Vangelopoulos and his passion for local ingredients. I never quite knew the full extent until I started working there. His interest could better be described as an obsession. These pictures represent just 1 day of the week, and [...]

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Alaskan Halibut

Eggplant, Okra, Lemon rind, chorizo, balsamic, tomatoe

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McCradys Restaurant Charleston SC

Recently I was lucky enough to visit McCradys Restaurant in Charleston SC for a stage. What a great kitchen Sean Brock and his team were simply the most hospitable people I’ve ever met before. You can learn much more there in one day then you can in one week in many other kitchens.
Ps In house [...]

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Summer isn’t it great

Double H Farms grows us amazing fruit. This is Watermelon is just 1 example. watermelon, sorrel, port syrup, pickled shallots, violas, fig.

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Virginia Lamb, in the Greek Tradition

 
 
 

Grilled Lamb Rib Chops, Mustard Crusted Loin, “Keftedes”, Local Heirloom Tomato Salad, Black Olive, Grilled Halloumi Cheese, Homemade Pita Bread. One of the glorious dishes of summer that we get very excited about, everything on the plate, with the exception of the cheese and black olives was raised/grown within 50 miles. that’s awesome!

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Playing with TUNA…

served with asian style tuna tartare, pickled local vegetable salad, red pepper “gel”, black olive “soil”, puffed rice, carrot-ginger coulis.

this is my first attempt to impress my boss and new customers at the Ivy Inn…

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Violas

These flowers and herbs are just some of the great produce thats made avaiable to me by our awesome local farms. Thanks to Randys Produce, Double H Farms, and Planet Earth Diversified.

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Red Romaine

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OXO Restaurant It was good while it lasted

Oxo restaurant closed and i moved on it was a great learning experience and i wouldnt trade it for anything. Now i currently reside as the chef de cuisine at the Ivy Inn restaurant cant wait to see what the future holds.

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Nasturtium Flower

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Baby Sorrel

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Baby Carrots Three Simple Ways

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Nori Crusted Yellowfin Tuna with Baby Carrot and Radish Tartare, Togarashi Pineapple Coulis, and Hawaiian Pink Salt

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Welcome to my blog

Check out my new blog as I add pictures of the latest dishes I am completing at Ivy Inn  restaurant, plus many more that are in development.

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