Feast or Famine

Thornhill Farm

jlanghorne — Thu, 13 May 2010 02:37:58 +0000

The source of many of McCrady’s wonderful vegetables and fruits. Also the home to Chef Brock’s heirloom plantings.

Plants and Flowers

jlanghorne — Fri, 07 May 2010 15:08:34 +0000

Sea Island Red Peas

Wild Redwood Sorrel Flowers

Bacchanalia

jlanghorne — Thu, 29 Apr 2010 01:00:39 +0000

During my trip to Atlanta I was lucky enough to stop by Bacchanalia and be shown around by Chef Andy Carson. There charcuterie program is AMAZING!

Cochon 555

jlanghorne — Tue, 20 Apr 2010 15:46:33 +0000

This past weekend I was lucky enough to compete with Sean and Travis in Cochon 555. It is a cooking competition with 5 chefs 5 winemakers, and 5 pigs. There are 10 different locations throughout the country with the winners competing in Aspen at the Food and Wine Classic (check out the website www.cochon555.com). I’ll start off by saying it was one of the hardest things I’ve ever done. They give you a whole pig and one week to prepare as many dishes as you would like to present at the competition. Needless to say we did not get a lot of sleep during the week preparing the 13 dishes that chef decided to do. However, it was well worth all of the effort because we won! I had such a great time and it was an honor to work next to chefs like Sean and Travis in a competition. I would love to put up a lot of pictures but I was a little busy during the event so I didn’t get a chance to take that many photos and the ones I do have will be posted at a later date once I get some rest. I dont really know when that will be since we are now starting to prepare for Aspen which will be a challenge to say the least. Were all very excited and can’t wait to do it again.

Spring

jlanghorne — Thu, 18 Mar 2010 15:12:54 +0000

Beautiful tomatoes like these get me very pumped up. It lets me know spring time is here. Along with spring comes one of my favorite things about cooking at places like McCradys, we get the biggest variety of veggies I’ve ever seen. All are grown locally and most of them on our farm (just look at Chef Brock’s arm). I’ll be posting a lot more this spring to make sure everyone gets to see all of the wonderful veggies.

Star Chefs

jlanghorne — Tue, 16 Mar 2010 18:34:47 +0000

This was the view from the hotel I got to stay at with chef Brock when we went to Star Chefs last year. It was an amazing time and one that I’ll never forget. I’ll continue going to Star Chefs every year as long as they have it, the information I learned there was incredible.

Star Chefs

jlanghorne — Wed, 03 Mar 2010 23:34:27 +0000

This is a picture of Chef Brocks vegetable garden dish from Star Chefs. Dishes like this are the reason I wanted to work for chef Brock.

Black Garlic

jlanghorne — Wed, 03 Mar 2010 16:49:10 +0000

This is black garlic bbq sauce that we use to coat the pork belly on the 4th course of the tasting menu. It’s served with turnips, cilantro, malted barley powder, and worschester powder. Black garlic is a wonderful Korean ingrediant that Chef Brock has been using for years. He first introduced me to it during my first stage at McCradys and its uses are endless. The garlic is aged for 4 months and develops a delicious sweet molasses flavour as well as turning jet black which is super cool.

Ginger Root

jlanghorne — Tue, 02 Mar 2010 16:06:03 +0000

Happy 1st Birthday to our Root!

1 year McCrady’s Ham

jlanghorne — Tue, 02 Mar 2010 16:01:43 +0000

This is our year old McCrady’s ham made from our own pigs. The fat on it was amazing. You could smell the acorns the pigs had been feeding off of.