The Wandering Chef

I may or may not be making a batch of matzoh ball soup today. If you’re in Sac and interested, shoot me a DM 😀

I wouldn’t call these cravings so much but as a cook I’d say I have ideas for meals that I just can’t shake. The beef bourguinon for dinner falls in to that category. It takes a long time to cook but the end result is usually worth the effort

Loaded baked potato soup, pancetta, crispy baby potatoes, green onion and sour cream with ham and gruyere “grilled” cheese on poppy seed kaiser roll

with Tokyo turnips, baby carrots, baby gold potatoes and shallots over creamy polenta

dining

Client is back so back to 3 meals a day! It’s hard to get back in to the groove of things but the kitchen is a familiar and comfortable space for me so it doesn’t take long to be in my happy place making good food for good people

Breakfast “skillet” with bacon, sausage, potatoes, bell peppers, onions and broccolini with cheesy scrambled eggs and roasted garlic and Asiago toast

Grass fed bacon cheeseburger on roll with cavatapi pasta salad (spinach, shaved red onions, tri color bell peppers, balsamic and evoo

Grass fed NY strip from olive oil whipped potatoes and roasted cauliflower and Broccolini tossed with chili flakes and Parmesan

dining