Chef Greg Baker

Got nothing against strawberries, but I get more excited about strawberry onions every spring. The difference between an onion only a couple hours from the field and those that you find in the grocery store is night and day.

More menu testing today. Polpettini and fagioli. Something tells me I’m into something good.

Been fighting with this recipe for over a week. “Perfect” is an unattainable illusion, but you can find “really, really damn good” on the journey.

Working on the glamorous stuff, today. Testing for a client. Now we wait for 18 hours.

Sunday afternoon cookout. W/

Winter Swiss Chard.

Ever wonder what all the little nubbins on broccoli are?

Mustard flower.

Florida winter purple cabbage to the horizon.

I talked to some very insightful folks about where upscale restaurants might be when this pandemic is over, The After Times.

Viewpoints vary. I wrote about them, here......

https://www.foodandwine.com/fwpro/fine-dining-future-predictions

What Fine Dining Might Look Like in the After Times Chefs mull some possible scenarios for post-COVID fine-dining restaurants, but the data might tell a different story.

Even though I'm not in the direct production area anymore, I won't stop promoting sustainable fisheries. I fear that humans are becoming the voracious, consumptive, alien society that so many Sci Fi novels featured as the destroyers of worlds.

Population of prized tuna species decline as protections ease in the Gulf of Mexico The recent easing of tuna protections in the Gulf of Mexico and fishing restrictions elsewhere in the Atlantic Ocean may be contributing to rapid and widespread declines for one of