One of my favorite appetizers is using our heirloom tomatoes and basil from the garden and make a modified bruschetta with goat cheese. You will need a loaf of french bread or sour dough, some heirloom tomatoes, basil, and goat cheese. It’s a pretty easy recipe. You cut the bread into small slices and butter each side and bake at 400 for 4-5 on each side. Read More
I use this dry rub for my smoked BBQ ribs. You can use this dry rub for chicken as well. I make a recipe and save it in an air tight container for later use. Add fresh herbs from the garden to make it your own. Read More
As stated before I am a Chef at Muffuletta In The Park. At the restaurant we use a brine for all our pork and chicken. We do this to add flavor and moisture to the meat. The fun of a brine is that you can add any herbs or spices you want from the garden. This recipe is a good starting point. I recommend that you keep the meat in the brine for a minimum of 4 hours. We do 24 hours at the restaurant. Enjoy!! Cooking brings family and friends together. Read More
Last Tuesday night it was just Aidan and I. Being a poor Chef at Muffuletta in Park I decided to make dinner with what I had on hand and product from my patio garden. 
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Last Friday, I pulled the first tomato from our Crnkovich Yugoslavian plant. Rareseeds.com describes the tomato as ‘A really productive, big, pink tomato from former Yugoslavia. This variety was brought to the USA by Yasha Crnkovic. Gardeners rave about its rich-tasting fruit that can grow over 1 lb. This variety can produce all summer and well into the fall, being quite vigorous. The fruit are fairly smooth and very attractive for such a large tomato.’ It is the larger of the 3 in the picture on the right. The other two are some cherry tomatoes that I picked as well. Read More
Here is one of the recipes that I really like to eat with jalapenos from the garden. I also use this recipe with jalapenos that I buy from the farmers market or the grocery store. All you need is some bacon, whipped cream cheese, and jalapenos Read More
Here’s a method for preparing corn on the cob sure to please the manliest of men. You only need ten ingredients – corn, salt, pepper, and the last seven are all butter. Read More
Last weekend I found some chanterelles and made burgers with them!
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