Chef's Notes Plus

Running Your Own “To-Go” Show

Article by: Brad Barnes, CMC Over the years, all of us have struggled at one time or another with the idea of making our lunch, the kids’ lunches, camp snacks, or even a great picnic. The actual process of creating and producing a lunch on a daily basis that tastes […]

Chef's Notes Plus

Preserving the Bounty

In addition to traditional canning (which we do when there are lots of tomatoes!), there are several other ways to make the most of your bounty of produce, including pickling; drying and dehydrating; brining, curing, and smoking; and freezing. Today, we’ll talk about freezing. Freezing tips Here are the steps […]

Chef's Notes Plus

Zucchini, Zucchini, Zucchini!

Relatively inexpensive, readily available, and exceptionally versatile, zucchini is the most popular of summer squashes. It is most commonly found with a dark green rind, but at certain times of the year, you can find a variety with a striking bright-yellow-to-gold rind, referred to as Gold Bar squash. The gold […]