As consumers become more health-conscious, the demand for grass-fed beef has risen sharply. In fact, The Chopping Block is excited to offer an upcoming hands-on class in partnership with Driftless ...
Teaming Up with Driftless Prairie Meats and Market
Farmers market season is finally upon us. One of my favorite parts of shopping at the market is being able to meet the farmers and become familiar with where my food is coming from. I love that The ...
Grilling season is here, and it’s my favorite time of the year! There's something magical about firing up the grill, gathering friends and family, and indulging in the smoky, charred goodness of ...
In all my culinary career, few techniques offer the depth and complexity that burnt allium provides. Burnt allium is the practice of charring allium family members like onions, garlic, and shallots ...
Two common practices that are ingrained into you as a chef are save time and save dollars, without sacrificing quality, of course. Many commercial techniques and technologies have been made more ...
If you read my previous post on breaking down a forequarter of beef you may recall that we put some pieces into a ramshackle dry aging chamber so that they could age for a bit before we cut them. ...
It seems like all my blog posts in winter are about how you should take the opportunity to treat yourself during these dark gloomy months. If the weather can’t help raise your morale, then maybe a ...
The National Restaurant Show just wrapped up last week in Chicago. This great show has been hosted by our city for 100 years, and in 2019, we celebrated the 100-year anniversary spectacularly! This ...
Sous vide is a method of cooking that has gained rapidly in popularity with home cooks in the last five or so years. If you’re not familiar, sous vide is a cooking technique by which food is gently ...
Salsa is America’s most popular condiment and pico de gallo is the fresh version. Both have a myriad of uses, with tortilla chips munched out of hand and as a condiment for Mexican food being the ...
