Chef Taylor Slaughter

Mini sourdough loaves! Each tasting basket comes with three flavors of your choice. Head over to cheftaylorcooks.com to shop the cottage collection.

Pictured here: Smoked Gouda & Spice, Parmesan Herb, and Rosemary Sea Salt. 🤤

Fried durian.

I have actually worked with durian before, but I’ve never eaten it. It smells like a combination of actual death from the plague mixed with feet and it tastes like it too. 🤢 My companions loved it though (including my 3yo daughter).

Try strange things. Eat new foods. Push your boundaries. Even if you have to go to the restroom to, well, you know…🤢🤢🤢.

Ribeye, broccoli puree, potato, carrot, scallion, mushroom demi glace. 🤤

Deux Pâtes.

Spinach ravioli, lemon herb brown butter, basil, hazelnut, Parmesan.

Mushroom tortelli, lemon mornay, crispy prosciutto, Parmesan, chive

Poulet a L’Orange. Chicken roulade with chicken mousse. Caramelized fennel. Chicken mousse croquettes. Celeriac rice. Ginger beet purée. Spiced orange jus. Chive oil. Celery.

Farro salad. Citrus herb vinaigrette. Fennel, zucchini, apple.

Humble beginnings. Basic pasta dough is easy to do and will make your next meal special and it’s kid friendly! What better way to make core memories? This turned into fettuccine with slow roasted pork shoulder steak, white wine sauce, broccoli, and toasted pine nuts.

Recipe:

2c 00 or AP flour (you can get 00 at any supermarket and it results in silkier pasta, but regular AP flour will work)
2 whole eggs
4 egg yolks
Salt
Drizzle of olive oil
Splash of water

Put eggs/yolks, water, salt (pinch), and oil in the well of flour. Mix with a fork until you need to use your hands. Combine until dough comes together. Knead for a few minutes. Wrap in plastic wrap and let the dough rest for about an hour.

After resting, quarter your dough. Form quarters into balls and roll out until it’s thin enough to fit into the largest setting on your pasta roller (if it’s too thick, the dough will break). Roll through the widest setting a few times. Fold the ends towards the middle until they’re almost touching and then fold in half. Roll out with hand roller to press it and make it thin enough for the pasta machine. Start at the widest setting again and work your way up from there. I always pass it through the thinnest setting 2-3 times.

Boom. Handmade pasta!

So tired, but it’s all worth it when you love what you do. Saffron tortelli stuffed with scallop mousse, squid ink cauliflower puree, charred Brussels and scallion, spiced jus, pistachio almond dukkah with cherries and bacon.

Just a little bite I whipped up. Lobster, lemon garlic brown butter, chive. And I love this plate! Not usually a fan of black plates, but it was perfect for this dish.

PC: Chris Joriann Photography