Last month we unveiled our new autumn menu at Tarragon. It has been a great step forward for us as a restaurant, with many of the dishes being innovative new improvements. We introduced an appetizer that incorporates a new cuisine for me as a chef: Creole. It has been fun to play around with the flavors […]
Too few people understand a really good sandwich. — James Beard I often read through quotes of the culinary greats. I enjoy the quick sound bite of insight into a particular topic or opinion. This quote would not have meant anything to me a few months ago, but as we began to change the focus […]
One of my favorite new baked goods to come out of Tarragon’s kitchen has been the Herbed Red Pepper and Gruyere Scone, which provides the perfect blend of sweet and savory and is a great complement to a morning meal. I enjoy this recipe very much, and so it becomes my pleasure to share it with […]
One of the features of dining at Tarragon that I am very fond of is the amuse-bouche, a small hors d’oeuvre compliments of the kitchen which gives the diner a taste of what is to come. The amuse-bouche changes daily, and is a form of expression that is highly valued in our kitchen. It is a […]
“I am a citizen of the world.” — Diogenes of Sinope With the way technology has advanced, and how interconnected the world has become, this quote from an ancient Greek philosopher rings especially true. The influence that each culture has on the next is so great that it is often difficult to accurately determine where […]
The link between taste, smell and memory is a fascinating subject, and one that scientists have been studying for decades. Our sense of smell works closely with the parts of the brain associated with processing emotions and memory development. However, because humans rely mostly on vision and words to form concrete memories, the thoughts conjured by […]
