It’s sort of a shame I can’t share things with you as they are happening. Instead I have to upload compile and edit my experiences, sometimes days after they’ve occurred. I’m dreaming of an on-site photographer and a copy edit team so I can crank out multiple posts a day about the happenings in my kitchen and the kitchens I’m invited to. For now though, you’ll just have to read about my Sunday suppers and evening experimentation after the fact. I’ll get no sympathy from fellow bloggers I’m sure.
Case in point, my Easter dinner; A holiday meal you’ve probably long forgot yet I’ve only gotten started. Luckily I think the menu has applicability all summer long… Or maybe it just influences that Kentucky Derby party you were thinking about throwing. So here, if only for a teaser is my Easter Sunday ham. We’ve become good friends this ham and I, and I’ll let you read about it soon. At 15 pounds you might have to read about it often.
I’ve got other exciting things in the hopper as well. A wokery session with the source chef Scott Drewno. Bread baking at 2941. And a kitchen session with the power house of chefs at the newly opened Inox.
Stay tuned.
Benton's Ham
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Hi Scott, Just saw your comment on my blog. I haven’t read Ratios yet, but I plan to pick up a copy and check it out soon.