IMG_2547
February 10, 2014

The Incredible Edible Egg

One of my many hats at The Dorset Inn and Barrows House is that of a Breakfast Cook. It’s one of the hats I enjoy most actually. Egg cookery is a skill that many cooks never master. It’s said that the folds in a classic Chef’s Toque represent the 100 ways to cook an egg. […]

San Fran
November 17, 2013

Inspiration…

 Whenever I can I like to go out and about and experience new things.  Restaurants, Bars, Inns, Hotels, Sites and Sounds…   Last week I got to do some traveling like I hadn’t done in years.   In Boston I ate Oysters and Cherry Stones at the Raw Bar in Boston’s oldest restaurant then went […]

Hen of the Woods Mushroom
October 9, 2013

King of the Fall Mushroom

As the mushroom season comes to an end, one last big treat awaits the forager because if you’re lucky you may find a fruiting of hen of the woods as big as 40 or 50 lbs! Look for this fabulous flavor to appear on our menu all week in Chef Matt’s tasty treats — pastas, […]

photo-28
October 3, 2013

Giant Puffball!

Giant Puffballs are here!         Don’t kick ‘em, eat ‘em!                 Slice it…                       Fry it…                   Eat it!     This was fried in Pork Butter! […]

photo-21
September 27, 2013

Did you know?

That you can roast a spaghetti squash whole? Well you can!  Just turn your oven up to 400, spray some non-stick on it, put it in a pan and bake for about an hour.                       That’s it!!!  Let it cool a little, peel the skin […]

photo-14
September 3, 2013

Pork Belly!

C’mon! It’s Pork Belly!  Fatty and delicious, the belly is the King of pork for me.  Surprisingly simple to prepare!  Dry rubbed or marinated then slowly cooked until the meat is tender and the fat will melt in your mouth.  Chilled then seared and warmed through… Good Stuff!!!       I marinated The Dorset […]

photo-8
August 18, 2013

You say tomato I say tomato!

It’s high season and the tomatoes are popping! I saw many different varieties at The Dorset Farmer’s Market today too!  I decided on some cherry tomatoes.  Besides being great eaten out of hand I like to halve or quarter them and make a quick fresca.  By simply adding some basil & chives from our own […]

chives
June 4, 2013

Thyme… Is on my side!

Standing in our garden at The Dorset Inn and soaking up the sun this morning I was reminded of how lucky I am to be here in Vermont!  The growing season is upon us.  Our herbs are flourishing, our berries are blossoming, our tomatoes are tomato-ing!     Farmers Markets are open again with fresh […]

pate
April 8, 2013

What Came First…

What came first?  The Chicken Liver Pate or the Egg?  Frankly, I don’t care!  Fishing season is almost here and with that memories of sitting on the banks of Danby Pond with my Chefs sharing Chicken Liver Pate and Crusty Bread after a morning of catching pike from our kayaks… My mother called and asked […]

All you need!
March 20, 2013

Dressing Down Salad Dressings

Why is it that we spend so much money on Salad Dressings that have such lackadaisical taste? Have you read the ingredient lists for these mass produced and mass marketed monsters? Mono-di-what? Hydrogenated who? M. S. Gee Whillikers, no thanks! Theres enough poison floating around in the air why would I put it in my […]