1. A gap or interruption in space, time, or continuity; a break: “We are likely to be disconcerted by . . . hiatuses of thought” (Edmund Wilson). 2. Linguistics A slight pause that occurs when two immediately adjacent vowels in consecutive syllables are pronounced, as in reality and naive. Blogging is calling me in a … Continue reading HIATUS
Here is what Bon appetit magazine said while placing husk on top of their list of great new restaurants: “Brock isn’t reinventing Southern food or attempting to create some citified version of it. He’s trying to re-create the food his grandma knew — albeit with the skill and resources of a modern chef. As a … Continue reading Sean Brock and HUSK on top of the world…
Just a few tattoos from friends and people that i came across that “wear” the colors proud … The one really missing is Chefs Sean Brock Tattoo that i seen in 3 parts before it was actually completed a while ago. Its an impressive art piece that really spell all about Sean and worths a … Continue reading Chefs tattoos…
I will be the first one to tell you : Not everything works all the time … Sometime back a while ago i started this blog to record the journey and the people i came across ,the great culinary adventure into the north and the south , hopefully the east and west… But like i … Continue reading Cameron winery Dinner with John Paul @ Local roots….
Chefs Collaborative is the leading nonprofit network of chefs that’s changing the sustainable food landscape using the power of connections, education and responsible buying decisions. First a few things about Chefs Collaborative as stated in their website…. chefs collaboratives goals are as follows: Cultivate a vibrant community to develop and share best practices. Provide educational … Continue reading Local Roots & Chefs Collaborative Earth day dinner ….
Another genius way to utilize some salvaged materials that came to our attention… This is hard pine hand rubbed and treated with mineral oil to preserve its natural beauty … We are very happy with the way these turned out and looking into incorporating even more organic elements and natural materials as vessels or elements … Continue reading Presentation is important…
We have been working on our garden to get this project going for a while and we are very excited to work on this project as it allows as to have a more round knowledge of all the steps in the process and care that goes into our food . In the next 2 weeks … Continue reading LR Garden…
We have been curing meat and making sausage for a few months now and its a really exciting time for us as we have started seeing more projects coming to beautiful results. Here is a list of all the things we have on the works back to back… Chorizo Our first batch of house cured … Continue reading CHARCUTERIE ….
We have been working hard but also having tons of fun in the kitchen , cooking , meditating, exchanging ideas, plating food …. Working at Local Roots is a lot of collaboration, communication and interaction along with a few challenges ,none other than good old restaurant fun… Here is a selection of dishes we been … Continue reading Dishes from the LR Kitchen…..
Is was gonna be a really easy post .. A post about how Gabrielle Hamilton came to Roanoke on this book tour , saw old friends and ate the lamb we put on the spit and charcuterie from our cellar and all these little things but right now , today, at this moment that i … Continue reading For Blood Bones and Butter (or why we really like Gabrielle Hamilton) …
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