Ready for the grinder

Cod Loin with Chermoula

Radish harvest from the chef's garden 

Preparing hosta shoots for a unique side dish - they taste like asparagus.

Pizza crust innards

Making preserved lemons

Crisp flatbread with cumin and flaked sea salt

Not just hummus. Great hummus!

Ciabatta

Cinnamon bread, because I can

Sourdough and homemade cultured butter from local cream

Buy pita? Never.

Rabbit Paté

Mango Gelato

Lamb Kofta, Broad Beans, Sumac Onions

Early Stage of Red Cabbage in the Chef's Garden. Oh, and Mr. Slithers 

Oregano. Some to use, some to dry.

Chili Peppers are an essential part of my cooking, that's why they're always in my garden

Prawn, beans, artichoke

Garlic sausage, lentils, onions

Hand-rolled garganelli with proscuitto and peas - Nothing beats fresh pasta

Elk loin being basted with butter and rosemary

My essential tools. Custom made by Saratoga Native Knives

Perhaps my favorite dish. Prime beef, duck fat fries, bone marrow butter.

Timpano! Watch Big Night, a great food movie.

Venison loin ready to sear.

A sea of  handmade tortelloni

Pizza Margherita from my homemade terra cotta oven

Turkish style lamb. One of my favorites.

Pasta, Pasta, Pasta

Clams and chorizo, a beautiful combination.

Resting lamb racks waiting to be carved

Eggplant and 4-Cheese Pizza

I love ribs

Making a harissa paste

Lemon tarts

Manchego crackers

Chocolate-cardamom cake with sweet homemade yogurt

Orange olive oil cake

Hand-shaped orechetti, pancetta, rapini, and broth