Why not?

It'd be great to wrap this around the meat loaf from the other post.

Dumplings... enough said.

Most of my favorite types of snacks are the ones that I used to have when I was still living in Thailand. I personally think that the Asians have the best street snacks out all of the other nations. I love to munch on a bag of chips as much as anyone else, but I would much rather eat some freshly prepared dumplings from a street vendor while making my way through an open air market. To me, dumplings are the perfect snack because they pack so much flavors into each little one-bitter size meat filled dough pouch. (quite a description there) Plus you can have them hot, cold steamed or deep fried. And the best thing about dumplings is that they are so easy to make at home and they freeze really well.

My 1/12/10 Tasting Menu.

Mushroms: mushroom crepe, sun chokes, redwine redux, micros.


Tomato: organic tomatoes, our own ricotta, baby artichoke, cress, ciabatta crisps, pine nuts and balsamic.


Beef: local strip loin, carrot, baby turnips, red wine soaked parsnip, natural jus and crispy parsley.

Repackaged

Potato Salad.

I think that food these days has become so much less restrictive as far as cooking techniques, methods, and paring goes. Today’s chefs do not have to use the classical techniques in order to achieve something that has the same flavors, textures, appeal as a dish that was done classically. Not to say that old school dishes are bad, I am just happy to have the opportunity to work in a professional kitchen in this modern day and age. One does not have to reinvent the classic, but I think we can definitely present it in a new way.