Well Fed Network

As a newly appointed Chef Ambassador to the Wisconsin Milk Marketing Board, I’ve been working overtime incorporating a variety of Wisconsin cheeses into my menus. It’s been great to have this collection at my fingertips to go through and see what has already been created utilizing the wonderful flavors and […]

Every now and then, a movie comes along that showcases food, culinary techniques or simply makes fun of “mystery meat.” This book spawned a movie that came into its own without any such hype, and thus Julie and Julia was born and is quite enjoyable to watch. So after watching the movie several times, I […]

I got this amazing book for Christmas. It’s called Artisan Bread in Five Minutes a Day. It has changed my life.
Here’s the simple concept: A batch of high moisture doughs sit in the fridge in a lidded container so that all you need to do is rip off a grapefruit-sized hunk of it, shape it, […]

The first time I read a book by Amanda Hesser, it was Cooking for Mr. Latte: A Food Lover’s Courtship, with Recipes. I fell in love with her writing and how her relationship evolved through her love of food. I felt a connection to the way she tells stories right away. When I received a […]

After taking two classes at the CIA, Soups, Stocks and Sauces and Cooking Principles 1, I’ve come to appreciate the well thought out planning and research that went into the Professional Chef 8th edition. My two culinary instructors Chef Kanner and Chef De Shetler both taught from the heart and gave excellent examples of why […]

This is not a typical cookbook that you prop up or lay off to the side when scanning recipes or working your culinary magic in the kitchen. The weight and size alone lends itself readily as a club to kill a moose as well as a collection of recipes.
One reviewer wrote that they needed large […]

A typical line cook just starting out is often thrown to the wolves in making sandwiches. I myself remember the day when I first stepped up to the line and made my first turkey club sandwich. I was so proud that I put it together correctly without burning me or the bread. Just one little […]

1682, 12th April: I went this afternoon with several of the Royal Society to a supper which was all dressed, both fish and flesh, in Monsieur Papin’s digesters, by which the hardest bones of beef itself, and mutton, were made as soft as cheese, without water or other liquor, and with less than eight ounces of […]

All things glorious and delicious often start down the path of being dipped into something scrumptious and wonderful. This book goes the distance in bringing forth some of the best put together recipes I’ve ever run across.
From the real Onion dip on page 16 to the simple put together Tex-Mex dip on page 74, each […]

Aside from my recent mishap with a new metal spatula and the loss of some skin off my right thumb all things have been very busy in my neck of the woods. However, I’ve been given some time to write so I am sitting down to discuss my latest find in the way of […]