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100% Grassfed beef is hard to find year-round. Traditionally, farmers only harvest during “green grass” months, which leaves out the entire winter. I’m working directly with a rancher in Montana whose family has… Continue reading
There’s a fine balance in cooking wild duck – if you take ducks too far in cooking they can taste livery. So you either cook it rare or ‘overcook it’ until it becomes… Continue reading
He’s one of my best friends – I introduced him to hunting, and am trying to introduce him to spearfishing but the guy won’t jump in the water with the sharks but will… Continue reading
The other day I got a chance to work outside my element with some more modern techniques and a lot of sauces, and art on a plate for a family in Beverly Hills.… Continue reading
I’ll be doing a post on beef shortly. For now… DROOL at the possibilities of FOOD & WINE pairings ^^ I saved a Robert Parker wine pairing list a while ago. Here it… Continue reading
one of the Catena wines brought home from Argentina Dry Aged Boulder Valley Beef. always a food celebration when my brother comes to town. Trim the outside dried meat…and you get… salt, pepper,… Continue reading