One Chef Obsessed

• Tweet

  • Casualties of War: http://wp.me/pgdeZ-bS 6 days ago
  • Rack Of Lamb and Egg Yolk Ravioli: http://wp.me/pgdeZ-bN 2 weeks ago
  • B+O Brasserie ranked number 10 in Baltimore Magazine's top 50 restaurants after being open only 7 months. 3 weeks ago
  • Valentine's Day Menu: http://wp.me/pgdeZ-bH 1 month ago
  • Today I rendered down 40 lbs of lamb fat. Is it wrong to want to swim in it? I hear it's good for your skin. 1 month ago

• Find What You’re Looking For

• Pages

  • BIO
  • For Potential Investors In My Talent
  • Resume

• Tags

  B+O Brasserie beets caviar Bone marrow Boudin Cheeks Cioppino cod Cod Pork crab cake duck filet mignon foie gras Garden gnocchi halibut halibut cheeks Hotel Monaco Baltimore Immersion Circulator Kimpton kurabuta Little Chickens magret mahi mahi menu Micro Farm monk fish NY Opah Pacojet Peas pickled cherries Pork Belly pork cheeks Queens Radish rock fish salmon sea bass SQUAB Squash Blossom Star Chefs 08' Striped Bass Sword fish Transglutaminase caviar molecular gastronomy Wilbur Cox Jr.

• Talented Individuals

  • Paul Squires
  • Sumedh Prasad

• Recent Comments

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  • bettina on Rack Of Lamb and Egg Yolk Ravioli
  • WTF? on 100 Year Old Chinese Eggs
  • Paul Squires on Early November Tasting
  • Mary Cox on Oh, How I love Working The Fish Station

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