Since Chef Charles’ own daughter will be entering Kindergarten this fall, his attention has focused on the quality and improvement of school lunch thus decided to partner with Wellness in the Schools (for detailed information on the program visit their … Continue reading →

This post was originally going to be focused on fiddleheads until such poignancy was lost with asparagus’ arrival , followed by rainbows of radishes, an onslaught of strawberries, rhubarb, fava greens, and lettuces galore. It became impossible to highlight just … Continue reading →

Spring ingredients have defiantly started rolling this week, alongside May Day’s might and splendor. Last week there was a trickling of asparagus, this week there are endless bundles. Even precious fiddle head ferns bowed their coiled foliage towards us this … Continue reading →

  The book, Foraged Flavor, by Tama Matsuoka Wong with Eddy Leroux (Chef at Daniel) is what initially inspired me to begin foraging for early spring greens. A few weeks ago I began scanning the park’s ditches and woodlands … Continue reading →

There are few greens that can survive an entire winter and while they are at it actually improve with flavor, but I discovered this week that Broccoli Rabe and Collards are two of such sturdy and ameliorating greens. At Bodhi … Continue reading →

I attended the Just Food Conference last Friday, for those of you that haven’t heard of it, it is a “gathering of the general public, food professionals, entrepreneurs, job seekers, CSA members, community organizers and farmers to come together for two … Continue reading →

With yet more chances of wintry mix in the forecast and the weight of winter coats on our shoulders, Spring it seems, has not quite arrived. The continued cold has also halted the growth and arrival of long awaited … Continue reading →

  This week I tied on an apron and threw on a hair net and attempted for the first time, to create a dish for family meal. Albeit a terrifying process to navigate all the walk ins for the ingredients … Continue reading →

An alluring seafood dish appeared on the menu this week, a play on the concept of surf and turf, with a particular duality that I had never seen before: rabbit and fish. More specifically: Grilled Red Snapper, Potatoes, Mushrooms, Braised … Continue reading →