Each new day brings changes to the menu, and every now and then, a new dish. For this new salad, I wanted to showcase beets in different ways that they can be prepared. I am really excited for this to be on the menu. It took me about two weeks to get the dish right, [Read More]
As promised, here is the method/recipe for the pickled rocatillo peppers. This recipe is highly adaptable, and can be used for any chile pepper you have in abundance. Also, you can try it with okra, green beans, garlic, pearl onions, or whatever you feel like pickling.
Step 1: Trim the peppers. In this case, that means [Read More]
Cheddar and Herb Biscuits are a staple here at Woodlands. Our guests absolutely love them. During bread service we sell about 3 per person. I cannot take credit for the recipe; I think we have been making them since the day our doors opened. I will, however, share the recipe with you all.
I am often asked the this very difficult question: How do I create dishes for the menu? Well, the short answer is “I don’t create; I enhance.”
I feel my that my job as a chef is to enhance the true flavors of my ingredients, with perhaps two or three other elements to complement. Your dish will only be as [Read More]
A rocotillo (foreground) and a habanero
The peppers in my hand look the same, but they’re not. The red one is your friend; the yellow one is your enemy.
A lot of people have tasted a habanero – once. They, and their relative the scotch bonnet, are readily available at most grocery stores, and they lend their [Read More]
The Chanterelle Mushroom. One of my favorite summer activities is going out into the wooded areas and old neighborhoods of Summerville and forage for these delicate, yet, delicious mushrooms. Their season starts in the early warm and wet spring and spreads to the end of the humid, rainy hurricane season (May to September). The Chanterelle [Read More]
A digital scale is one of the most important pieces of kitchen equipment you will ever own. Weight is absolute, and it ensures perfection. It doesn’t matter what kitchen you are in, the weight will always be the same.
My motto: “With a scale you cannot fail.”
For as long as I can remember, my father has been ordering an Espresso with Sambuca as an after dinner treat. It is a combination that I will never forget. For my entire career as a Pastry Chef I have been trying to compose a dish based on his treat. It has been a long [Read More]
Eggs…what can you say about eggs? Well, eggs, in my opinion, are one of the most versatile foods – from old world homes to the most modern kitchen. Eggs can be used almost anywhere from breakfast to brunch, lunch, dinner, for pastries and cakes and even vegetarian preparation (exception to vegans). Farm fresh eggs are used [Read More]
While we like to see you as often as possible at Woodlands, I always like to let our guests know what great wine they can experience at home. It is always a privilege to sample some aged wine like an older Bordeaux, and you will want to save some room for it in your wine [Read More]
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