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Discussion in 'Professional Chefs' started by cape chef, Jul 11, 2012.
Nice! Where are you opening the Bistro? On the island?
That is what freshness is all about, just superb.
Your herb garden is lush.
So your opening a Bistro ? Have you found a name yet ?
As always you reinvent yourself all the time. Look forward to more news on it.
Very nice - i really have to move out of the ice and snow... would kill (almost) for a garden and vineyard.
I am actually in CT on the shoreline.We are opening at Chamard Vineyards pretty soon. I am also doing all the catering on the property, 40 acres, 20 planted.I'll keep you posted.
Adding some grape stock to the spit. Field House Farms baby chickens.
When complete, this will be our lounge.
My girls surprise me on fathers day
Getting ready for a farm to table dinner benefit
Setting up a small private lunch outside
Menu I cook off the 56 Dodge pick up. I change the menu every week.I do this outside until the bistro opens
Vanilla ice cream I finished with a touch of a creamy farmstead goat cheese,blueberries from the vineyard & candied walnuts
how beautiful! Congratulations!
'working the Vineyard' takes on a different meaning here on the Cape LOL
Hi Liza,You are on the Cape? That's why I call myself "Cape Chef" I love the cape.Stayed in Eastham for many years in the summer.Have enjoyed the wine at Truo (sp) vineyards
Yes, I'm 'here' LOL
Can't say that I've tried the local wine, but the Cape Cod Beer Company Growlers have met their demise on more than one occasion
Nice looking place Chef, Congrats! The lounge looks awesome but don't you need to get those herbs in the ground?
OMG! You have your own vineyard?!? It's been awhile man. I'm so happy for you.
Hey Chef Dave, the herbs are happily planted and doing very well. Kuan, it's not my vineyard /img/vbsmilies/smilies/chef.gifIt's owned by Jonathan Rothberg, google him.He's quite the individual.
Cape Chef, so good to see you living the chefs dream with great local food and wine! Please keep us posted dude and by the way those pics are just awsome. One of my cooks came to my office while I was looking at the pics and man was he floored by your beautifull creations and weekly menu! Good to hear from ya. Doug............
Please keep us posted as things progress Chef and more photos!
I'm going to try your ice cream and cheese idea just so I can get a taste of what's happening.
Getting ready to make people happy with great food, wine & music! Beautiful day today. Finally under 90
Scored some chicken of the woods from a local forager
Beautiful shiitake soon to be consumed!
congratultions! place looks beautiful and not that far away. just curious - wines have added sulfites or naturally aged?
What a wonderful place !
And what a lot of great ideas combined !
The last post is from half a year ago; how are you doing, sir !??
I thought all wines in Northern America had added sulfites in ?
Even the wines imported by worldwide guru Kermit Lynch, which most of the time are from all natural winemakers, have sulfites added when the bottles have to go to the USA, where I in Amsterdam can drink the same wine without any additives.
Drinking an all nature gamay this evening, and salute you all,
Dealing with an oyster man whom farms kelp. This is a salad with baby sugar kelp, 4 sauces and a beautiful specimen of tuna.
A little foie
A tasting of last summer