One of the oldest methods of food preservation is the southern French method called confit. Traditionally, this technique pertains to meats that are first salt-cured and then cooked in a fat at a temperature of about 200 degrees. The product is then stored in the fat it was cooked in, which can preserve it for […]
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 […]
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 […]