Monthly Archives: May 2010

Why Diver Scallops Are So Special and So Delicious

By admin | Published: May 10, 2010
Harvested by Hand in the Frigid North Atlantic Just recently I read some confusing and misleading information regarding diver scallops, and upon further discussion with some of our hotel staff, realized that many people do not understand much about why these scallops are special. At Vernona we buy from a fish company called Browne Trading at [...]
Posted in Chef's Blog, Food Ingredients | Tagged , , | Comments closed

Our Secret to Sumptuous Meat: Sous Vide Cooking

By admin | Published: May 3, 2010
Cooking in a Vacuum at a Constant Low Temperature Gives Consistent Results Although a cooking process that has been used for decades, sous vide has really only made into the American restaurant kitchen in the last ten years. The problem is, it really requires specialized equipment to do it, and up until recently, this equipment [...]
Posted in Chef's Blog, Cooking Methods, Recipes | Tagged | Comments closed

  • Early Temptations

    chicken salmoriglio
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