We moved to Tennessee
Posted in Chef with tags 2019, Chattanooga, chefsontheroad, havekniveswilltravel, moving, Tennessee on January 30, 2019 by wilburcoxjrLocal Maryland Farmers
Posted in Chef on November 23, 2018 by wilburcoxjrWhole 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 wilburcoxjrI 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.
Boudin
Posted in Chef on September 11, 2018 by wilburcoxjrCajun 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 wilburcoxjrUni 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.
