70 pounds of Duck Confit

My friend walked into my kitchen and said, where are you gonna store 70 pounds of duck legs? Um, in mah belly! 37 hour process for great duck confit.  prepare salt, cook low… Continue reading →

Opening of BESTIA!!!

The official opening of our restaurant BESTIA (November 23, 2012) is preceded by 4 weeks of Test Kitchen – a fun social event that brings a different chef every night.  Chefs ranging from… Continue reading →

Sometimes there are no words

Every hunt is different.  Every sunrise and sunset – beautiful.  I LOVE the hunt!!!!!  Whether I come home with something or not.   This was the landscape I saw Monday at sunset.  Bow… Continue reading →

Breaking in the Acunto Pizza Oven from Naples! Pictures and Video (HD) from Bestia

      The Acunto goes to +/- 1200 degrees. It weighs close to 3000kg and is a monumental piece of equipment and a work of art.  We had to use a crane… Continue reading →

Eating with our Hands; Pizza & tonnato(tuna)

“Why do you think I’m getting fat, I eat pizza every day for the last 16 months trying to perfect the dough.” ~Perfectionist & Chef Ori Menashe, Los Angeles in March, 2012 For… Continue reading →

My Toolbox to catch dinner

Welcome to my toolbox 10.1.2012, in pictures These are some of the tools I use to catch, then cut up my dinner.  Sumora is my Spearfishing company.   Sumora Stealth Spearguns (great for… Continue reading →