Semiserious Chefs

About 6 months ago I was introduced to the idea of Winemaker’s Duck (Canard à la Vigneronne) through Saveur Magazine. GOOD STUFF! Although I haven’t had the chance to try it yet, the concept is quite simple; concord grapes, shallots, thyme, and a duck for roasting. Ironically there is no wine involved at all, but […]

I know, I know. You’re going to ask, “AGAIN?!” but seriously yes, I have again been inspired by ‘Chef’s Table.’ I see repeatedly the use of ingredients indigenous to the land where the foods are being prepared. I live in Alaska for crying out loud! It’s hard to find any place where that is more […]