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This one was inspired by my time in the kitchen at Le Bernardin and my love for spicy tuna. On Le Bernardin's Menu, the first course is titled "Almost Raw" and it lists the tuna in this way: Tuna - layers of thinly pounded yellowfin tuna, foie gras and toasted baguette shaved chives and extra virgin olive oil.
It was Sunday and I knew Monday was going to be a doozie, so I picked up some Alaskan King Crab legs, a kilo of Asparagus, and a four pack of Kerrygold Grass Fed Butter. Have you ever used food as motivation? This is just what I did yesterday. I would take whatever was thrown my way as long as I could indulge in my favorite meal that evening. 
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    While working as a private Chef, there was a family I would cook for regularly. One of their favorite meals was rack of lamb and I'd prepare it almost once per week. Sometimes I'd sear it, sometimes I'd grill it and other times I'd roast it from the start. Whichever way you choose, this video will give you an...
Hey guys. I put this dish together last week and want to share it with you. I will make a video of this at my next shoot, but this one was too good to wait to share...  Here are some pics to help walk you through the process: Starting the meatballs hot will achieve carmelization and rendered fat.
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    An awesome option for a Post Workout Meal, this dish provides three distinct textures; beets cooked 'al dente', the crispy seared lamb, and the buttery mouthfeel of the parsnip puree. This was one of my favorite meals while doing the shoot. Pics Sunlit Beets Nice Sear! Although I only reheat the parsnip puree in this video, we learn how to prepare it here....