I often face the challenge of wanting to put comfort desserts on the Woodlands menu while keeping the dishes new and unique to Woodlands Inn. I think about how to manipulate a traditional dessert to make it more modern. We made brownies one day for the staff and it got me thinking about how to create a brownie sundae [Read More]
The Fall Beet Salad
Months ago I did a post on beet salad during the summer. Well now it is fall coming into winter. Sometimes in kitchens you like a dish so much you don’t want to remove it from the menu but revise the dish so it better fits the season or state of mind. It’s getting colder [Read More]
So I promised more about Lily and here it is…
I found out the other day that Lily was created from a recipe that is originally Nancy Silverton’s. Nancy Silverton is the founder of La Brea Bakery (you might have seen her breads in your grocery stores). She has really been an icon for bread bakers, both novice and professional. When I found out that is [Read More]
It’s always fun to learn about wine from a book or to go to a wine tasting or dinner. When you live in a location like Summerville, South Carolina where vineyards are miles away, you may feel it is impossible to sample wines from well-known winemakers. I have received plenty of daily requests from guests and their [Read More]
As I am sure many of you have heard, Chef Nate Whiting is going to be leaving Woodlands on October 17. Although we are very sad to see him go, we are also excited for his new opportunity.
I know that most of you know Chef Nate for his amazing culinary creations, but I would like [Read More]
This is a technique that I learned from Michel Richard of Citronelle in Washington DC. It is an interesting way to “hide” components of a dessert. Michel Richard is know for his Christmas Snowmen which also utilize this technique. These meringues can be tricky, but are totally worth the effort.
Start by making a french meringue; [Read More]
Right now, I am working on a new dessert menu for the fall and thought that it would be interesting to blog my process of creating a dish.
The dish pictured is from last fall and I am going to use it as an example for my explanation.
There are many different things I think about when creating a dish. I believe that [Read More]
Dry aged beef is a prized jewel in most restaurants and, if done right, is the most rewarding in flavor. First, it is important to note that wet aged beef (beef left in crypo-vac-sealed plastic is only tender but does not have the flavor of the dry aged beef) isn’t really the way to go. Dry aged [Read More]
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