It begins in early 2009. “So, what goes into Gelbwurst, then?” I ask Chef Udo. “No idea,” he replies, which is Chef Udo code for “I know, but I won’t tell you.” He’s smart, he knows things, and he has – as should every chef in this world – no tolerance for fools or people [...]
Loaded Baked Potato
April 19, 2010 By 2 Comments
A playful interpretation of THE American dish – the loaded baked potato. Steamed potatoes are combined with pork, egg, flour, onions, cheddar cheese, and spices, pureed and formed into dumplings. The dumplings are boiled, refrigerated for 24 hours (to ensure the protein relaxes and fluffs), then sautéed and served with venison or beef, red beet salad, and [...]
Ham and Eggs
April 12, 2010 By 2 Comments
