Wine, wine, and more wine

Posted in Chef on November 17, 2017 by wilburcoxjr


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Pig’s Ear Boudin

Posted in Chef on November 17, 2017 by wilburcoxjr

Apple, celery, mustard

Textures of Red Cabbage

Posted in Chef on November 17, 2017 by wilburcoxjr

Confit, emulsion, powder, cracklings

Natural History Society of Maryland 

Posted in Chef on November 17, 2017 by wilburcoxjr

Local foraging hike with a master forager.  I’m happy to say I spotted all of the mushrooms. 

Bragard 

Posted in Chef on November 7, 2017 by wilburcoxjr

Thank you @bragardusa for the shout out, and continued support of Revival at Mount Vernon Place.  Also for making amazing chef jackets that blur the line between form and fashion.  🤘🤘🤘🤘

Maryland Art Place Gala

Posted in Chef on November 2, 2017 by wilburcoxjr

Our bite from the VIP room.  Husdon Valley Foie Gras stuffed mission fig with chestnut corn flakes and fig vinegar.

Peach Hot Sauce

Posted in Chef on November 2, 2017 by wilburcoxjr

A few people gave me home grown local peppers this year. I cooked them down with dried chilies and the last of the season peaches.  Left to ferment for 2 weeks, bottled, and wax dipped for aging in the cellar.