In the Kitchen

So…what have I been up to?

Working in the kitchen daily, slicing mushrooms – buttons, criminis, Buna shimejis, oysters, & shitakes, peeling and deveining shrimp, cutting red peppers, picking herbs, slicing lemons, peeling roasted red peppers, chopping garlic, picking braised rabbit and chicken, pitting olives, prepping mirepoix (diced carrots, celery and onions), shaving and grating Parmesan, squeezing fresh lemon juice, peeling soft boiled farm eggs, cubing avocados, cutting cherry tomatoes, sharpening my knives, picking lump crabmeat, reducing stock, sautéing mushrooms, preparing garden bites with homemade pimento cheese on celery and baby cucumbers, baking cornbread, slicing carpaccio, making arugula salad, roasting red and fingerling potatoes, pan frying salmon cakes, plating stone ground baked grits, prepping baked oysters, frying soft shell crabs in tempura batter, stacking Friture de la Mer, prepping tuile cups for ice cream, caramelizing crème brûlées, frying apple pies, making strawberry milkshakes, breaking down the slicer, cleaning my station, visiting the farmers, learning a lot, getting a taste here and there of some amazing food, savoring a cold beer or two after a long day’s work and essentially enjoying the company of the people who work the kitchen at Highlands Bar and Grill.

Bon Appetit and Peace…