When a young cook strives to become a chef, rarely is the chief reason anything other than dinner service. That is where the glamor, the high profile ingredients, the food critics, and the guests all seem to dwell. Restaurants tend to focus on the dinner shift much more than the other two meal periods. I […]
Dear Honey Run Friends, Traditionally, hotels and inns offered guests a clean and comfortable place to sleep while traveling, and many still do along our interstates and airports. As the hospitality industry improved, resorts were built to not only offer clean and comfortable overnight accommodations, but to be the destination – offering food and beverage […]
Tarragon Potato Salad 3 Idaho Potatoes ½ C Celery, Brunoise Cut ½ C Carrot, Brunoise Cut ¼ C Shallot, Minced 2 T Tarragon, Finely Chopped 1 Hardboiled Egg, Grated 2 T Mayonnaise 1 T Sour Cream Salt and Black Pepper to taste Cook the potatoes at 450 for 40 minutes and allow to cool completely. […]
Dear Honey Run Friends, The quiet of winter is hard some days as we are slower during those cold dark months. This is the time of year we work on deep cleaning rooms, remodeling projects, analyzing the past year’s successes and failures, and dreaming of the future. The future is what gets me excited. Maintaining […]
Dear Honey Run Friends, As I was reviewing some past letters it dawned on me; be careful what you ask for. In February 2016, I wrote how I missed the snow and cold of winter as we were experiencing a warmer than usual season with little snow. Well, that has not been the case this […]
Ingredients: 1 Side of Berkshire Pork Belly 16 oz Light Brown Sugar 8 oz Kosher Salt 1 oz ground coffee 2 Sprigs Rosemary 2 Sprigs Thyme Method: Mix the cure thoroughly, and place half of it in the bottom of a deep roasting pan. Score the pork belly about 3 mm deep so that […]
