Woodlands put a new interactive twist on Mother’s Day this year, and it was an astonishing success! The idea was to create a more fun and interactive atmosphere for our guests. We asked four of our chef’s to invite their moms to come and hang out with us for the day. After all, we want [Read More]
Fall is one of my favorite times to create desserts and one of the best fall combinations (in my opinion) is dark chocolate and cranberry. I love the way the richness of the chocolate works with the tart cranberries.
For The Dining Room at Woodlands Inn, I created a dish that centers around these flavors. I [Read More]
At Woodlands we try to use local product when it’s at its best. Most often, we try to get local fish. In the picture is a 34lb wahoo fish caught off the coast of Wadamalaw Island in Charleston, SC. We’ve also had swordfish from there as well. This fish was not only a monster in size [Read More]
Here at Woodlands we have monthly wine dinners on the third Tuesday of every month, except December when we have two champagne dinners. The wine dinners are a great event where we get to taste wines a month or so before down in the wine cellar of Woodlands with Stephane Peltier our Sommelier. During the tasting [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]
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]
“The Bread Baker’s Apprentice” by Peter Reinhart.
This book is full of amazing bread knowledge. I decided that I was going to read it from cover to cover and I am thoroughly enjoying it. There are a couple recipes from the book that I use in my daily bread baking for Woodlands, but I never gave [Read More]
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