Executive Chef, Bryan Moscatello
Eggs they definitely are not just for breakfast anymore.  More and more eggs pop on dinner menus in many different fashions.  You see them as deviled eggs in or if they are made from quail eggs they make a great little before dinner bite.  I have them on my lunch menus currently in the forms of an omelette and frittata.  You can also witness quail eggs poached on salads.  Then there’s egg yolk ravioli at many an Italian restaurant. 
I had the artichoke heart bruschetta at Ellina last …

Executive Chef, Bryan Moscatello
I went in search of the perfect bird.  Usually I remove the breasts and legs then bone roll and tie the thighs.   Once the meat has been removed from the bones I roast the bones and make gravy.  The breasts and thighs are the seared brushed with butter and herbs then roasted.  The meat rests and is then ready for slicing.  I have always done this because I really want the bones for gravy and I feel that this is the best way to have a moist …

Executive Chef, Bryan Moscatello
I am a firm believer in scratch cooking, I think you should make everything yourself as long as space and equipment permits.  Don’t get me wrong there are a lot of very good artisanal products out there but when you eat house made products compared to their store bought counterparts there is a distinct difference.  That difference may not be a positive one for your product straight out of the gate but the beauty is that you can adjust, refine and tweak until you feel the …

Executive Chef, Bryan Moscatello
I am extremely joyous today because the weather is turning making it easier to design a fall menu. It’s a refreshing break from the development of those lighter weekly summer specials.  Keeping in mind that once you write it you must cook and taste it until you feel that it is right.   As for myself, I believe it to be a welcome break; this is because those autumnal flavors and style of cooking is my preference.  Don’t get me wrong I love a great tomato salad, chilled …

Executive Chef, Bryan Moscatello
I have only a couple of memories of being on a functioning farm from my childhood and they were sufficient enough for me to realize I never wanted to be a farmer, until today.  I am doing an event “Outstanding in the Field” on September 7 (http://www.outstandinginthefield-reservations.com/?p=156) which will feature an outdoor dinner made of all local products, from a fifty mile area, but most being from the host farm.
So I figured lets go see what I will be working with and took a trip to Ayrshire …