Inspiration can come from anywhere. At a recent used-book sale, I stumbled across this 1936 publication by Culinary Arts Press of the "Pennsylvania Dutch Cook Book: Fine Old Recipes" and decided it was time to try a traditional Sauerbraten which I had been considering for some time. Here is the recipe: I started with a [...]
Month: February 2014
Venison Tenderloin with Dried Cherry Gastrique
A gift of beautiful venison tenderloins from a good friend inspired this dish along with a helping of beautiful dried cherries. I particularly love fruits in a savory sauce with tender meats. The rich, game flavors of venison here are offset by not just the cherries but the tang of vinegar and the sweetness of [...]
The Art and Artistry of Chef Gorman
We've noted in the past the debt of inspiration we owe to Chef Jason Gorman, the current Executive Chef at the Art Institute of Chicago. In his former role as the executive chef of the Dream Dance concept in Milwaukee, he offered a unique take on "New Wisconsin" cuisine, which became the genesis for our [...]
Great Lakes Cuisine 