Taking a break

Its been a few weeks since I have posted any updates on this site.  So far, I have spent this summer working on a couple new community endeavors, hanging out with my wife and kids and doing a small bit of traveling.  Over the last few weeks, I have been to Northern Wisconsin twice for camping, been white water rafting, saw my Brother-In-Law play (he's a musician) at Millennium Park in Chicago in front of a few thousand fans, nearly got into a brawl (group of boy scout dads vs. seemingly intoxicated restaurant owner) and spent an unusually quiet Fourth of July.  My son and I are busy preparing for a 8 day canoeing trip to the Minnesota Boundary Waters...my first canoeing trip and my longest camping endeavor to date. 

Recently, I was chosen to receive two great recognitions.  I was honored to be chosen as the featured chef in Springfield Scene's Chef Scene section of their current issue.  It is nice to see recognition for your professional actions.  Additionally, I was awarded the Service Above Self award by my Rotary Club.  This is of particular importance to me as I believe it is especially crucial that everyone gives to their greater community in some meaningful way.  While I certainly feel that there are much more deserving people to receive such recognition, I am honored none the less.

I have been working on a few conceptual pieces for new dishes over my absence.  Specifically, I have been thinking of ways to incorporate some of the traditional dishes I have had recently enjoyed into a form that is fitting for my catering operation.  Specifically, I had this wonderful Scotch Egg at an upscale tavern in Chicago.  It was nicely prepared and presented in such a way that I felt the comfort of such a simple dish yet enjoyed the 'modernness' the presentation conveyed.  Accompanied by a rather acidic Mustard Sabayon, it didn't feel heavy at all.

Perhaps in a couple days, I will have some of these new recipes to share...


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