Crust in the Kitchen

Where I stay in Van

Crust — Tue, 12 Mar 2013 17:28:29 +0000

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This space feels so much like home to me, I been lucky enough to stay here a few different times. The apartment is full of amazing books, beautiful plants and sunlight, preserves, healing herbal oils and tinctures and of course bourbon. I could spend hours in there listening to records, looking through books and dreaming up whimsical plans for the future. This time it acted as a comfortable home base for not only Kyle and I but also our sous chef Dylan. We were all in town to stage at different restaurants. I went to Wildebeest, Dylan to Hawksworth (where Bryan is the sous chef) and since Kyle staged at Hawksworth last time we were in town he went to Cibo to expand his pasta knowledge. Bryan showed Dylan how the big boys do it and I learned so much and was truly inspired by the time I spent inside the Wildebeest.

Trout Fishing

Crust — Wed, 07 Nov 2012 05:41:42 +0000

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Picking beets and parsnips

Crust — Tue, 02 Oct 2012 03:40:53 +0000

Kaitlen is a dear friend of mine and she has moved from Vancouver to manage The Hollows for the busy season coming up. It is so nice having her along on our crazy days adventures. Her, Jennie and I went out early before work to harvest some vegetables from a garden outside of town. Now we have beets for all winter long, and parsnips for the rabbit stew.

The fountain of youth

Crust — Tue, 02 Oct 2012 03:23:04 +0000

A beautiful day off. We found a natural spring and collected some water. We also went to an apple orchard and bought apple chips, bags of red apples, and apple cider vinegar. The smell of the apples and the forest were so amazing. The cold spring water was delicious.

shots

Crust — Fri, 14 Sep 2012 20:19:27 +0000

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Pictures Only

Crust — Wed, 05 Sep 2012 04:31:37 +0000

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Dandelion Fritters

Crust — Tue, 12 Jun 2012 20:44:58 +0000

I am very happy to add dandelion fritters to our spring menu, they are tempura battered and deep fried. They are served with spicy mayo and a small mixed salad that includes dandelion greens. They are delicious with a mild flavor and a crispy and chewy texture. I know it’s weird but they are seriously good with beer. Super easy to forage and highly sustainable. They also have medicinal properties as well as beta carotene and vitamin C.

My Cellar

Crust — Wed, 16 May 2012 05:53:03 +0000

I’ve always wanted a cellar, and it is cool and humid enough to cure charcuterie and keep wine. I also keep my chocolate down there, I am very lucky.

Hat Day!

Crust — Thu, 15 Mar 2012 05:53:35 +0000

What can I say?

Crazy Glue

Crust — Mon, 12 Mar 2012 04:13:01 +0000

Throughout the opening we were worked to the bone and often tired and clumsy. The ultimate bandaid on the go for us has really become crazy glue. I’ve always joked about using it and heard rumors about cooks using it because it was invented for cuts in the army, but until now I’ve never really used it for cuts. Kyle tried it and it sealed his cut immediately with no need for a bandaid or a glove. Now our cooks use it and it’s great how well it works. Should keep some in your knife roll.