A look inside the James Beard House

On April 7 we had the honor of cooking at the iconic James Beard House in NYC. It was an amazing experience. Our crew prepared a 6-course dinner paired with wine for nearly 50 people. The courses included:

  • Popcorn soup with clarified butter
  • Moroccan spiced ceviche with “dahl” tostada
  • Escargot beggar’s purse with rich mans caviar sauce and uni foam
  • Lamb crepinette with yogurt mint sauce
  • Kangaroo chop with hop shock beer demi-glace
  • Corn sorbet, corn “bread” pudding with bourbon corn caramel sauce

For more behind the scenes photos head over to our Facebook page.


How to Prepare and Cook Pork Loin with a Smokey Flavor

There are so many ways to cook a pork loin, and really it’s quite subjective. But, remember that smoked butter we just made last week? Well, it can be used to make a decadent, smoky pork loin. I’ll show you how to do it here.

How to Make Smoked Butter

Love that subtle , smoky flavor in your dishes? I do too.

One easy way to infuse the delicious smoky flavor into nearly any dish is with smoked butter. It’s super simple to make and only requires a couple ingredients. The butter can then be used for cooking meat, fish, added to vegetables, spread on bread…the options are endless. Enjoy!