Red pepper gemelli

Posted in Chef on November 23, 2018 by wilburcoxjr
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Local Maryland Farmers

Posted in Chef on November 23, 2018 by wilburcoxjr

Whole goats from Prosperity Acres, beautiful hanger steaks from Liberty Delight Farm, and house made lardo from amazing pigs from Whistle Pig Hallow.

Days of taste @ Bear Creek Elementary school

Posted in Chef on October 9, 2018 by wilburcoxjr

I occasionally volunteer (when I have time) at local elementary schools. Days of taste teaches children the difference between tastes and where their food come from. A very necessary thing in this world if you ask me. @pastrylush with the assistance on this on.

Chorizo Verde

Posted in Chef on October 9, 2018 by wilburcoxjr

I do love me a winston cvap

Boudin

Posted in Chef on September 11, 2018 by wilburcoxjr

Cajun style boudin using pig head, shoulder, liver, and feet. Rice, spice and lamb casings.

Uni 3 ways

Posted in Chef on September 11, 2018 by wilburcoxjr

Uni that is cured for bottarga finishes our striped bass collar rice dish. We mount it with uni butter at the end and fresh uni as well. We roast the collars and pick the meat from local striped bass. Most people don’t use this part of the fish, but I personally think it’s the best cut on the animal.

Sip & savor magazine

Posted in Chef on September 11, 2018 by wilburcoxjr

A little love from sip & savor magazine about our partnership with old line spirits