DB Food

First Batch Of Aged Sheeps Cheese

2011-05-03T08:24:00.000-07:00

Soo Excited to be Making Cheese full time now!!! It is in addition to my other job as full time Preservasionist but that is okay cheese making is an amazing thing. This is my first batch of our Aged "Pecorino" style Cheese fresh out of the press and about to go into brine we will see how it is in a year???

Finally time

2011-02-25T15:30:00.001-08:00

I am so excited to use these dried peppers in everything. One is an espellette variety but grown here in Tennessee.

Heston Terre Busby

2011-02-15T08:48:00.000-08:00

My Boy is Here!!!

Belly ( pig project)

2010-10-30T06:03:00.001-07:00

So we have broken the pigs down and now it's time to compare

Tamworth

Meishan/Berk

Berkshire

Mangalista

Pig project

2010-10-26T03:31:00.001-07:00

So Micheal Sullivan and I have started the pig project for the fall. We are taking four different breeds of pigs and comparing and contrasting. We plan on curing all of them and comparing the way they cure as well. We will be video recording most of it forArtofthebutcher.com(cochon555 and Primal) which is a awesome company that Brady has established and " the reverend of fat" Micheal Sullivan will have more to do with in the near future.

All four together starting in upper left Mangalista, Berkshire/Meishan cross, full Berkshire and a Tamworth

Tamworth

full Berkshire

Berkshire/Meishan

Mangalista

Worm composting

2010-10-22T07:06:00.001-07:00

Jeff Ross and I have had this project on the back burner for to long and finally have gotten to work on it. We started with an old apple crate and Lined it with a pond liner and a spout to be able to tap the "compost tea", we then put milk crates in to separate the feeding cycles and lined it with newspaper. We took some food scrapes and old hay and distributed it into a few of the milk crates and added the worms. We keep the top covered with a blanket to keep it dark and to insulate.

Location:W Millers Cove Rd,Walland,United States

True Hoe Cake

2010-10-08T07:17:00.001-07:00

Hoe cakes done the old fashion way over a fire on a hoe!!!

Smallest "popcorn"

2010-09-29T12:27:00.001-07:00

This is another Jeff Ross amazing find he grew this popping sorghum and had some hilarious times popping it in the air popper.

Sassafras

2010-09-22T08:53:00.001-07:00

Another great foraged item here in the mountains. Jeff Ross and I dung a few sassafras roots for a little R & D. First up sassafras mustard I will let you know how it comes out.

Onion Jams

2010-09-08T04:56:00.001-07:00

New project Onion Jams
Not sure if you can read my labels but they are

Hickory, anise
Lemon, Fennel, Vanilla
Caraway
Lemon, thyme

In that order as my favorites as well

Never to young to start

2010-08-25T15:33:00.001-07:00

My daughter, my wife and I making veggie pizza from our garden. She loves playing with the dough.

Gotta love the mustache.... And the pigs

2010-08-25T03:34:00.001-07:00

Barley finished pigs for 100% curing

Mobile Chicken House

2010-08-23T09:04:00.001-07:00

I have had the pleasure of helping my buddy Chris Burger ( Century Seed Farm) on his farm. The latest project is this mobile chicken house. When it is finished it will have two runs one on each side and will be pulled daily for the chickens to have a rotational grazing cycle with the cows

Romesco Research

2010-08-22T06:12:00.001-07:00

Working on a new product in the larder a "Tennessee Romesco" these are just a few of the peppers coming out of the garden with a lot more to come. I fell so lucky being able to pick jeff and john's brain about a million different veggies.

Pickled Okra before and After

2010-08-18T13:00:00.001-07:00

Getting closer to the end of pickled okra

Elderberry Capers

2010-08-14T13:37:00.001-07:00

This is a great way to preserve locally forged elderberries

Whole Barley Feed Pigs completly Cured

2010-05-30T11:16:00.000-07:00

So these Pictures have been collected over the past few Months But we started with 6 amazing Barley Feed Pigs and used every piece for charcuterie.

Bladders and Stomaches For Stuffing!!!!

A whole bunch of Pepperoni snap sticks and Culletello in the stomaches

Stuffed Coppasatta and Some regular Coppa

All the Coppas and some Lomo in the Background getting ready for stuffing

Suckling Pig and Crispy Blue Prawn Heads

2010-04-10T21:30:00.000-07:00

So I am Still Working on my Suckling Pig dish it is slowley coming. Marc-Jean Was helping me get there the other night and also our Crazy Butcher Sully Came in to Eat so I had To throw some things together he has Yet To see.

Blue Prawns with Benton's Ham, Local Aspargus Pickled Garlic Mingonette, Red Bud Flowers and the Wonderful Crispy Prawn Heads

So We Recieved this 35 lb suckling Pig From Sylvia in PA and naturally you have to use the whole thing. So I decided to Make Porchetta using the Loin, and the Belly, then Individual "Pot Roast" Using the Shoulders then every other part of the Pig was then Skined and all meat and Organs Ground. Braised the Skins ( using stock from the bones Naturally) and Sulley Deboned all Four leggs and We had to Make Cottechino and Stuff them right back into the Trotters and Braise them in the Hoof. So Far we have Finished the Dish With simple Spring Potatoes, Our Gardens First Spring Onions, Arugula Puree From Last Years Arugula and the Flowers of the Arugula Plants. Still Coming Together but I really do like the Direction it is Going.

Spring is Finallllyy Here

2010-04-04T19:01:00.001-07:00

Spring is here and sorry I haven't been keeping up on the blog butttt....

This is a Spring " Gazpacho" made up of a bunch of fresh Vegetable juice, Sauteed spring onions, Ramps and Fennel. We then mix it with an Arugula and fresh Herb coulis to make it nice and spring green and to add the nice pepper flavor that you have to have in a well seasoned Gazpacho. We put the soup under a silver cloche using magic naturally and fill the bowl with every vegetable I can play with. It really is a fun dish and welcomes Spring and guest are usually surprised to see soup fall out of the cloche. I must apologize for the bad picture it came off my phone.

Little Baby Pigs and Squab On the Coals

2010-03-02T03:17:00.001-08:00

I love Suckling Pig and I love using this method my Big Brother Tarver King taught me.

Whole Suckling Pig, Roasted Marble Pot Arugula Puree, Tobacco Onions, Glazed with Hickory Gastrique ( Another Tarver OG)

The Only Way to Cook Squab

Trying To Wait For Spring

2010-02-20T06:22:00.001-08:00

Chestnut Ravioli, Parsnip, Rye Air, Caraway Scented Red Cabbage and Celery ( Sorry for the bad Pic I was in the Weeds)

Pinenut "Pate de Fruit" Playing around for a new Pine Dessert

One Thing we do not have a short of is unbelievable wines and when the whole bottle doesnt get finished ( did not know you were even allowed to do that I thought it was a law to finish) but I get the benefit of being able to make some amazing vinegar I call it million dollar vinegar I cover it with a chifonade of hundred dollar bills.

James Beard House Dinner

2010-02-09T12:10:00.000-08:00

First Off Sorry For the Absence. Second I was lucky enough to Travel To New York with The Blackberry Crew and cook at the Famous James Beard House. We had to ship all kinds of things that seem funny to ship (eggs and grits from the Farm) but everything arrived saftly and we had an amazing dinner. I will Post Some Pictures that the James Beard house Has sent me but you can check out more on the James beard house Webpage.

Some New Summer Dishes

2009-07-19T18:11:00.000-07:00

Apricot and Sunchoke Salad with Foie Torchan

Squash Veloute with Stonington Lobster and Summer Squash

Watermelon Salad Balsamic Vinegar Noodles and Olive Oil Jam ( Adam Cooke Creation)

First Taste of Summer

2009-06-15T20:39:00.000-07:00

Some New Dishes starting to open the door for Summer

Hickory Grilled Lamb Loin from our Property with The First sign of Chantrelles, Baby Fennel from the garden and fennel Puree and a local farmers first zuchini of the year

Roasted Beef, Garden Carrots, Summer Truffle Roasted New Potatoes

Roasted local Squab with Local tart cherry garden Cabbage Agri Doux, Pine Nut Mouselline, and Tart Cherry Glazer

"Corned Beef on Rye" Rye marinated Garden Cabbage with Corned Veal Tounge

Cucumber "Tagatelli" Braised Heart of Palm, American Caviar and tons of garnish from the garden, and some of the micros one of our servers is growing for us we are recruiting everyone to start growing

2009-06-05T21:23:00.000-07:00

Pasta and Fresh Veggies

We are getting Fresh eggs everyday now and using the hardwheat flour from Anson Mills I just cant make enough pasta definitly my favorite part of the day

We have a local farmer named Chris Burger who has started a farm and we are loving everything he is bringing us he is going to be the next big thing in the farming world Olivia Loved his carrots right out of the ground She chewed on it the whole time we were there.

Some Pictures of the Great Day on National Escargot Day

2009-05-24T21:43:00.000-07:00

We Start with Some Pictures of the Garden and Go on To The Escargot Tasting Menu The Garden is in Full Force with No Sign of Stopping

The 5:45 Garnish Garden Grab

Little Baby Carrots

Some of the Walking Onions used all over the Menu

One Big Shitake Growing on the Logs

Me Checking all the Logs for Mushrooms

Pictures From The Escargot Tasting Menu A Copy Of the Menu is Below

National Escargot Day

2009-05-24T21:32:00.000-07:00

National Escargot Day Tasting
Menu
Sunday, May 24, 2009

Salad of Pine Oil Marinated EscargotPine Nuts, Garden Lettuce and Hemlock Seasoning

Jayer Gilles ∙ Bourgogne ∙ Aligoté ∙ 2004

Green Pea and Garlic Scape RisottoSautéed Escargot with Benton’s Bacon and Garden Onions

Tablas Creek Vineyard ∙ Esprit de Beaucastel ∙ Blanc ∙ Paso Robles ∙ 2006

Grilled Onion SoupEscargot Persillade on Toast with Roasted Garlic Butter

Faiveley ∙ Champ Lalot ∙ Givry ∙ 2005

Gratin of Escargot and PecorinoCaramelized Onion Parfait and Aged Balsamic Vinegar

Chateau Rayas ∙ La Pialade ∙ Côtes du Rhône ∙ 2004

Ham Wrapped Saddle of Rabbit Stuffed with Wild Mushrooms and EscargotSautéed Chanterelles and Rosemary Mustard Jus

Lamborn Family Vineyards ∙ Serendipity ∙ Zinfandel ∙ Howell Mountain ∙ 2006

Farmstead Brebis CheeseRed Onion Jam and Herb Salad

Sheep’s Milk Yogurt ParfaitHoney Kumquats

Chef De Cuisine Adam Cooke
Executive Sous Chef Dustin Busby
And The Blackberry Farm Culinary Team

Truffles in the snow

2009-01-31T17:08:00.001-08:00

Truffles are at their peak here in tennessee with the first real snow and what better time to go digging. Stephanie, Olivia, Adam and I joined Tom Micheals at his home and orchard of oak and hazelnut trees. Tom and Lucy (truffle dogs Tom showed Above) did there work in the snow, showing no signs of fatigue from the ice. We brought in 10-15 pounds. There is nothing better than a fresh truffle coming right out of the ground.

Tennessee Truffles and Hot house lettuce

2008-12-26T18:37:00.000-08:00

Lucy was hanging around the Kitchen and We just got the years first truffles from around the cornor they are amazing and there local thats unreal and now the lettuce is coming up in the hot house great time to be in the kitchen

Spring weather in Charleston

2008-12-26T18:32:00.000-08:00

Went Down to Charleston for Christmas and the weather was 80 F Rosemary Blooming and Roosters Crowing in Trees i cant wait for spring already

New Food

2008-12-12T20:30:00.000-08:00

Tuna tartar, Viognier Poached Hearts of Palm, Red Naval Oranges