Archive for Wilbur Cox Jr.

Antique Vanity Make Over

Posted in Chef, My Work, refinished, Tools, Wilbur Cox Jr., Woodworking with tags , , , , , , , , , , , on December 26, 2015 by wilburcoxjr

This vanity was in the gentleman’s family that I bought it from since the 1920s.  I completely restored it.  Original mirror, hardware, and bench.  Completely hand painted and antiqued by yours truly.  This was given to @bmoremelloyello for Christmas because I wanted to make her something as beautiful as she is.  Originally it was all dark brown antique walnut number 700.  Because it was a secret Christmas gift, I couldn’t take any before shots for fear that my lady may find them in my phone.  Here is the finished after shot still in the family shop.  Merry Christmas all. 

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Sausages

Posted in charcuterie, Chef, My Work, smoke, The Greatest Animal, Wilbur Cox Jr. with tags , , , , , on October 22, 2015 by wilburcoxjr

Smoked Boudin with rice

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House made bratwurst

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Mason Dixon Master Chef

Posted in a chefs kitchen, Chef, Wilbur Cox Jr. with tags , on July 16, 2015 by wilburcoxjr

One hour to cook and plate…we nailed it, but lost the audience popularity contest…oh well, I’d rather be judged on what’s on the plate, not how many of my friends are in the audience.

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Just a few shots of me at work

Posted in Chef, My Work with tags , on July 16, 2015 by wilburcoxjr

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Mason Dixon Master Chef

Posted in Chef, My Work with tags , on April 22, 2015 by wilburcoxjr

A little media spot for my potential competition

http://baltimore.cbslocal.com/2015/04/21/summer-of-sizzle-will-lead-to-crowning-of-baltimores-top-chef/

New Years Eve Menu 2014

Posted in Chef with tags , , , on December 5, 2014 by wilburcoxjr

New Years Eve 2014

Starters

Raw Cauliflower Salad
Golden Raisins / Pine Nuts / Champagne Vinaigrette / Preserved Lemon / Arugula

Sapidus Farms Butter Poached Oysters
House Pappardelle / Sea Urchin Butter / Caviar / Quail Egg

Beets In Various Forms
Raspberries / Hazelnuts / Ventreche / Mache

Gnocchi
Pumpkin / Beurre Monte / Lobster / Parsley / Chervil

Venison Terrine
Lardo / Kumquats / Hedgehogs / Mustard Seeds

Mains

Hudson Valley Duck Duo (NY)
Crispy Skin Breast / Gooseberries / Torchon
Dim Sum / Chive Kimchee / Korean Chili

Elysian Fields Lamb Loin (MD)
Cocoa / Dried Chiles / Cauliflower / Shelling Beans / Red Wine / Bitter Chocolate

Creek Stone Farms Braised Short Ribs (KS)
Fingerling Potato Puree / Cippolini Onions / Foraged Mushrooms / Herb “Sponge Cake” / Braising Reduction

Crispy Skinned Black Bass (MD)
Bone Marrow Risotto / Shellfish Broth / Crispy Ginger / Citrus Powder

Pan Roasted Scallops (MA)
Rosemary Skewered / Pasilla Crust / Parsnip Puree / Smoked Bacon Swiss Chard / Gingered Pear Cider Reduction

Desserts

Salted Chocolate Bar
Chipotle / Graham / Banana “Guacamole” / Lime Curd / Agave Meringue / Abuelita / Dolce Ice Cream / Chicharron Brittle

Banana In Many Forms
Banana Upside Down Cake / Banana Panna Cotta / Banana Ice Cream / Cinnamon-Sugar Banana Chips

Peanut Butter Cheese Cake
Oreo Crust / Peanut Butter Mousse / Candied Bacon / Salted Caramel / Oreo Ice Cream Continue reading

Chef on the Line

Posted in Chef, Equipment, My Work with tags , , on November 13, 2014 by wilburcoxjr

I cook a station on the line at least 3 days a week.  I think that it is of the utmost importance for a Chef to actually cook in his/her kitchen and actually cook with his/her cooks.  At the end of the day, that’s all we all are.  Just cooks.  Cheers.

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