123 Street Avenue, City Town, 99999

(123) 555-6789



You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Kirk's Traveling Kitchen News and Blog

Liverpool House, Montreal, Quebec


I am typically not one to order steak at a restaurant (if you must know I lean toward most things seafood or offal), but when I found myself in Montreal recently at this sister restaurant of the acclaimed Joe Beef, I just had a feeling. Boy was it rewarded, perhaps the best restaurant steak I've ever had, even if you had to go up to one communal chalk board to peruse the menu. I would highly recommend Liverpool House if you're in Montreal:


Here is one of my favorite beef roast recipes:

Simple Beef Rib Roast

Quantity Produced:  Serves 6

Short Rib Roast or Strip Loin                                      4 to 5#
Garlic Cloves, Smashed/Peeled/Slivered                      3 to 6
Kosher Salt or Coarse Sea Salt                         To Taste (about ½ Teaspoon per #)
Freshly Ground Black Pepper                                     To Taste
Small Potatoes, cut into ¼                                            As Needed (optional)

Butter                                                                          2 oz.
Red Wine, For Deglazing                                            1 to 2 ½ Cups
Beef or Veal Demi                                                       1 or 2 Tablespoons
Kosher Salt & Fresh Black Pepper                               as needed

Preparation Procedure-  Preheat oven to 500˚.
Place roast in a 14X12X2 roasting pan, fat side up. Snuggle most of the garlic, if using, under the fat and spread remainder under the meat. Season well with salt and pepper. Roast for 45 minutes. With meat in oven, reduce heat to 325˚ and roast another 12- 25 minutes (about 3 minutes per pound for rare, if want medium roast 5 minutes per pound). Finally, increase heat to 450˚ and roast 15 minutes more. Meat temperature should read 140˚on thermometer (rare) or 160˚ (medium).

Remove roast from oven. Transfer Meat and Potatoes (if using) to a serving platter. Pour or spoon off excess fat. Put pan over high heat and add wine. Deglaze pan well, scraping with wooden spoon. Let reduce by half, add spoonful of demi and combine. Swirl in butter, if using, pour into sauceboat and reserve.

Blueberries are Upon Us


As is usual for this time of year, I'm spending some time on the Michigan lakeshore. However, rather than the usual after-dinner Blueberry recipe, I've decided to share a really vibrant/fun recipe using scallops + blueberries.

Crimson Lentil Crusted Scallops with Blueberry Gastrique

Quantity Produced:  Serves 6 as an appetizer

Sea Scallops, 10/20ct.                          10-12
Crimson Lentil Crust                           as needed/see recipe

For Gastrique-
Dry White Wine                                 2 Cups
Sugar                                                   1 Cup
Champagne Vinegar                            ½ Cup
Fresh Blueberries                                 2 Cups
Lime Juice                                           ½ Lime

Preparation Procedure-
For gastrique, bring wine to the boil and reduce by half. Place sugar in a clean dry pot. Cook over medium heat without stirring. When the sides of the pan begin to caramelize, stir with wooden spoon to even out the color. Off heat, carefully pour vinegar in caramelized sugar. Add reduced wine and berries. Return to heat and whisk until well blended. Bring to simmer and reduce until berries pop and thickens to syrup consistency. Strain through mesh chinois and season with salt and white pepper. Finish with fresh lime juice and keep warm.

For Scallops, crust in Lentils on two sides and sear in hot skillet with small amount of vegetable oil. Cook briefly, about 3-4 minutes per side and serve immediately drizzled with blueberry gastrique.

Red Lentil Crust

Quantity Produced:  2 Cups

Red Lentils, Ground to consistency of coarse cornmeal           2 Cups
Turmeric, Ground                                                                   ¼ Cup
Kosher Salt                                                                              2 Teaspoons
Cayenne                                                                                   Pinch

Preparation Procedure-
Mix thoroughly and keep in cool place. Great crust for scallops or firm white fish.

New Southern Cooking in Miami


Had a great food experience at Yardbird Southern Table while in Miami recently. 'Nouvelle Southern' cooking seems to be de rigueur these days (my French quota is now fulfilled), but rather than simply substitute pork cheeks or heirloom green tomatoes for standard southern staples, Yardbird does a wonderful job of creating delicious (and rather light) and original dishes with just the right patina of Southern authenticity. Really good stuff!

Here it is:
Yardbird Southern Table

Now here's one of my favorite pickles, using watermelon rind (never a shortage of that this time of year):

Watermelon Rind Pickle

Quantity Produced:  1 Qt.

Kosher Salt                                          ¼ Cup
Water                                                  1 Qt.
Watermelon Rind*, Peeled/Sliced      6 Cups (*all red flesh and green skin removed)

Lemon, Sliced Thin                             ½
3” Cinnamon Stick, Broken                1
Cardamom Pods, Black                      ½ Teaspoon
Cloves, Whole                                     ½ Teaspoon
Allspice Berries                                    ½ Teaspoon
1” Piece of Ginger, Sliced                    1
Cheesecloth to Wrap                           As Needed

Water                                                              1 Cup
White Vinegar                                                 1 Cup
Sugar                                                               2 Cups

Preparation Procedure-
Brine prepped watermelon rind for 12 to 24 hours in a plastic container. Strain, rinse and strain rind again. Combine pickle ingredients with sachet and bring to a simmer in a medium sauce pan, cook 5 to 10 minutes. Add watermelon rind and simmer additional 10 minutes, remove from heat and let steep overnight or until translucent. Remove sachet and keep refrigerated with rind submerged beneath liquid (use a small plate or saucer for this). Will keep for 3-4 weeks.

Gelato & Grissini- Dispatch from Verona & Venice


On a whirlwind trip through Northeastern Italy, what started as an exercise in cultural and language immersion for my three-year old (why couldn't she learn the difference between Grana Padano & Parmigiano Reggiano?) quickly turned into a joyous battle for how often she could eat gelato and bread sticks (ie. 'grissini') while eschewing all other food "groups". I think any impartial observer would see how daddy/mommy won this battle, for we also were able to get her to eat gobs of pasta!

From a wonderful wine tasting with the pregnant Tessari sisters of Suavia to the lifetime supply of cuttlefish dishes in Venice there were many highlights from this trip, but my favorite is the new restaurant/inn on the tiny island of Mazzorbo (40min. water bus ride from Venice) called Venissa.

A former monastery, this walled-in compound is now home to a small five-room hotel, less than a hectare of vineyards growing the ancient grape Dorona, and one of the regions finest restaurants. Venissa is truly a gem in the lagoon of Venice.

The restaurant is tiny, maybe 8 tables, but housed in a beautiful new building with a state-of-the art kitchen. We enjoyed three meals here over our short stay, from exquisite hand-crafted pastas and foraged greens from nearby wild meadows to seafood bartered from the docks a few meters away. Not to mention a wonderful server names Stefano who took my daughter on numerous trips to the kitchen for fresh grissini! At some point we all need to concede...

Here's my favorite grissini recipe:

Grissini Bread Sticks

Quantity Produced:  25 Bread Sticks

1 teaspoon active dry yeast (from a 1/4-ounce package)
1 1/2 cups warm water (105-115°F), divided
1/2 tablespoon sugar
1 1/4 cups semolina flour
1 1/2 cups Italian "00" flour
2 teaspoons salt
1/3 cup extra-virgin olive oil

Preparation Procedure- Preheat oven to 450˚.
Stir together yeast, 1/4 cup warm water, and sugar in bowl of mixer and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
Add semolina flour, "00" flour, and salt to yeast mixture along with oil and remaining 1 1/4 cups warm water and mix at low speed until a very soft dough forms. If necessary, mix in just enough "00" flour (up to 1/4 cup) to prevent dough from sticking to side of bowl. Increase speed to medium and beat, scraping down side of bowl occasionally, until smooth and elastic, about 5 minutes (dough will be soft). Scrape dough into center of bowl and dust with 2 tablespoons additional "00" flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours.
Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
Punch down dough and turn out onto a floured surface (do not knead), then cut dough in half. Keeping 1 half covered with plastic wrap, cut other half into 16 equal pieces and roll each into a 15- to 16-inch rope (1/8 to 1/4 inch thick), lightly dusting your hands if dough is sticky. Arrange ropes 1/2 inch apart on 1 baking sheet, then make more ropes with remaining dough and arrange on second baking sheet.
Bake, switching position of sheets halfway through baking, until grissini are pale golden and crisp, 30 to 35 minutes total. Transfer to racks to cool.

Summer Culinary Lab in Session


We're wrapping up another summer of culinary trial/error in Saugatuck, Mich. Some new favorite ingredients: Black Garlic; Truffled Dwarf Peaches (hold over from last summer); Basque Ardi Gasna Cheese; Colatura Alici Anchovy Extract; La Quercia Pancetta; as well as others. I will be back in St Louis by Labor Day, but here is a favorite new summer palate cleanser before I go:

Kaffir Lime-Melon “Shooters” with Coconut Chantilly
Ingredients:                                                        Qty.\Weight         

Cantaloupe, Peeled/Seeded/Diced                                  1 medium
Fresh Lime Juice                                                         4 limes

Simple Syrup, (1/2 water/1/2 sugar)                              1 1/2 cups
Kaffir Lime Leaves (fresh or frozen)                             2
Coriander Seeds (cracked)                                           15
Green Cardamom pods (cracked)                                  5

Coconut Milk                                                              1 cup
Heavy Cream                                                              1/2 cup

Spring roll wrappers                                                    4 sheets
Eggs, beaten                                                                        1
Oyster sauce, Hoisin sauce or soy sauce                        1 Tablespoon
Sesame Seeds (Black and White)                                   as needed

Preparation Procedure:  Preheat oven to 325.

Bring simple syrup, lime leaves, coriander and cardamom to boil.  Remove from stove and allow to steep 30 minutes to one hour.  Strain and chill.

Meanwhile beat heavy cream in mixer until peaks start to form, fold in coconut milk and mix until thick.  Refrigerate.

When syrup is cold pour over melon and lime juice in blender and blend until smooth.  Refrigerate.

Brush springroll wrappers (cut in an appealing shape) with egg wash mixed with oyster sauce or hoisin or soy.  Sprinkle with sesame while still wet.
Lay out on silpat or parchment lined sheet pan, cover with sheet of parchment or another silpat.  Bake 10-15 minutes until brown.

Fill shot glass 2/3 full of melon soup, top with dollup of cold coconut chantilly and garnish with sesame wafer.

Independence Day in NYC


My frequent trips to NYC typically come in Fall/Winter/Spring, so when I ended up there in July it took a little adjusting to (ie. no sport coat/socks/etc.). It was a daring five-day restaurant marathon: Mas Grillade; ABC Kitchen; North End Grill; Prime Meats; Txikito and others lost in the fog. However, my favorite new spot for food + ambiance is the restaurant at the new NoMad Hotel in midtown. Put together by the team responsible for Eleven Madison Park (after USHG/Danny Meyer graciously stepped out), it is a wonderful place to eat. http://www.thenomadhotel.com/

Favorite Miami Hotel


My family and I made a late spring visit to the food/culture capital of Florida, Miami, before heading off to the opposite side of the panhandle to visit a friend. While I typically laude culinary experiences in this blog, I wanted to take a moment to applaud what was a thoroughly exceptional hotel experience. As a young traveler the quality of the hotel was not typically important to me (i.e. 'you just sleep there'), but as I've gotten older my feelings on this have changed. (This is probably best exemplified by the Relais & Chateaux App on my phone.) When I travel I've come to appreciate good accommodations almost as much as good food experiences. That is why I was so pleasantly surprised by The Raleigh Hotel on Miami Beach. Perhaps because my expectations were modest, my memories of Miami Beach hotels were thumping house music and way too many white loafers, I was simply hoping for a place where we could allow my two-year old some pool/beach time without having to worry about her crib vibrating from the omnipresent bass. This is why The Raleigh came as such a pleasant surprise. Right in the center of it all on Collins Ave. on S. Beach, The Raleigh truly is 'an oasis and respite' as their website proclaimed. The staff was overwhelmingly Cuban and thoroughly friendly, in fact the whole experience took me back to images of pre-Castro Cuba (see scenes before Fredo broke Michael's heart in The Godfather Pt. 2). The hotel is recently renovated to accentuate it's Art-Deco strengths and is shrouded in giant palm trees to make it seem like you're secluded on a remote island and not across the street from the W Hotel Miami. My travels have taken us to many nice places over the years, but this is only the second time my wife/I agreed we'd go back to experience the hotel again (Hotel Crillon le Brave in Provence is the other). If you're in Miami it's worth a look.http://www.raleighhotel.com/

Chinese Supper @ Claverach Farm


We took advantage of our mild winter here in the Midwest by throwing a grand Chinese dinner at Claverach Farm & Vineyard to celebrate the year of the dragon. Here's the menu and a copy of my fortune cookie recipe:

Claverach Farm Aperitif

Hors d’Oeuvres & Snacks

Shrimp & Edamame Shu Mai Dumplings with Caramelized Lemongrass Sauce & Micro Cilantro

Wood-Oven Roasted & Scallion Glazed Chicken Wings with Shredded Napa Cabbage

Sichuan-Style “Hundred Year Braised Pork” with Scallion Pancakes & Roasted Sweet Potatoes

Kirk’s Fried Rice with Crispy Claverach Ham & Poached Farm Fresh Eggs

Flash-Seared Asian Greens with Ginger & Cashews

Kaffir Lime Tart with Coconut Shortbread, Candied Kumquat Conserve
& Vanilla Bean Crème Chantilly

Homemade Fortune Cookies

Recipe Card for Item: Fortune Cookies

Quantity Produced: 15-20 Cookies

Egg Whites 4 Large
Vanilla Extract 1 Teaspoon
Almond Extract 1 Teaspoon
Vegetable Oil 6 Tablespoons
Flour, All-Purpose 1 Cup
Cornstarch 3 Teaspoons
Salt, Kosher ½ Teaspoon
Sugar 1 Cup
Water 2 Tablespoons

Preparation Procedure- Preheat oven to 300˚
Write out fortunes on 3 ½ “ X ½ “ pieces of paper, set aside.
In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.
Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula, about 14 - 15 minutes. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

Eleven Madison Park


Eleven Madison Park (EMP) recently changed ownership from Danny Meyer's Union Square Hospitality Group to the restaurant's chef and general manager. As a longtime fan of the restaurant and space (it is one of the grandest restaurants in North America) I decided to swing by for a long lunch on a recent trip to New York. It has always been a hobby of mine to see how eating establishments evolve over time, and EMP should be a case study on how this can be done with aplomb. Fabulous meal, exceptional staff and still the best dining room in Manhattan, it is worth a trip the next time you want a truly special dining experience. And they still serve delectable, tiny, straight-from-the-oven gougeres as an amuse bouche. Here's one of my gougeres recipes:

Recipe Card for Item: Gougeres (Savory Cream Puffs)

Quantity Produced: 3 dozen Gougeres

Water 1 ½ Cups
Butter, Cubed ¼ Cup + 1 teaspoon
Flour 1 ½ Cups
Salt, Kosher Pinch
Eggs 6
Gruyere, Shredded 1 Cup
Fresh Black Pepper ½ teaspoon

Preparation Procedure-

Preheat oven to 400d.. Simmer water, butter and salt. Add flour and cook until shiny, stirring constantly, 5-10 minutes. Remove from heat and add eggs, one by one. Add pepper and gruyere, combine thoroughly. With pastry bag or freezer bag with corner cut off, pipe into little mounds on parchment lined sheet pan. Bake 20-30 minutes or until golden.




Took a couple of days of R&R up to Inverness on a recent trip to California where we stayed at an isolated (for California), but very luxurious spot called Mankas Inverness Lodge not far from the Point Reyes National Seashore. A collection of well appointed cabins and houses scattered throughout the woods and along Tomales Bay, it is a great destination for a quirky escape. Just be prepared to eat a lot of shellfish (the bay is known for its oyster/mussel farms). Here's a favorite mussel recipe:

Recipe Card for Item: Steamed Mussels in a Hot & Sour Lemongrass Broth

Quantity Produced: Serves 6-8

Fresh Mussels, Debearded and thoroughly rinsed 5#

Lemongrass Broth:
Chicken Stock 2 Quarts
Lemongrass, Minced 2 Stalks, Inner Leaves Only
Fish Sauce ¼ Cup
Chile Oil 1 Tablespoon
Lime Zest 1 Lime
Lime Juice 1 Lime
Lemon Juice 1 Lemon
Kaffir Lime Leaf (optional) 1 Leaf

Loaf of French Bread, Sliced on Diagonal 1 Loaf
Garlic Clove, Crushed 1 Clove
Olive Oil ½ to 1 Cup
Coarse Salt as needed

To Garnish: Cilantro, Lime Wedges as needed

Preparation Procedure-
Combine all ingredients for the lemongrass broth, NOT the mussels or bread though, bring to a rapid boil and simmer for 20 minutes. Remove from heat and steep 10 minutes longer. Strain and return to a large pot, with room to spare, bring to a boil and add the mussels. Cook mussels until they open, then transfer to a deep bowl. When all mussels are cooked, ladle broth over them (you may have extra which is great with: rice, noodles, dumplings, shrimp, seafood, etc..). Before ladling broth over mussels, rub the French bread with olive oil, garlic and coarse salt. Briefly cook on hot grill, until marks show, about 3-4 minutes. Serve with mussels, cilantro & lime.

Dispatch from San Francisco


Had a great trip to San Francisco recently, here are some of the food highlights:

Mission Chinese Had some great take out from this quirky Americanized Chinese food restaurant (ie. 'Kung Pao Chicken Hearts'). Look for the awning that reads 'Lung Shan Chinese Restaurant'.

A16 This Marina neighborhood Italian restaurant focuses on the foods and wines of Campania. The food is simply, fresh and delicious, while the wine list offers a master's course on Southern Italian varietals (check out there wine club for a great gift to an Italian wine enthusiast).

Murray Circle Restaurant at Cavallo Point After a refreshing ferry ride to Sausalito we enjoyed a leisurely lunch at the hidden gem of a restaurant at the lux Cavallo Point Lodge. If you have a day to kill in San Francisco, it is a worthwhile excursion.

A Choice of Autumn Farm Dinners with Kirk's Traveling Kitchen and Claverach Farm, September 24 & 25


Autumn Weekend of Culinary Dinners at Claverach Farm & Vineyard
We brought on the summer and now we’re ushering in the autumn with a special weekend of dinners at Claverach Farm & Vineyard. You will have two dinner options to choose from:
Saturday, September 24 at 6:00pm
Join Chef Kirk for an intimate Seven-Course Tasting Menu paired with five of the favorite boutique wines from his cellar.
Produce from Claverach Farm will provide a starting point for this refined dinner, but the overall menu will feature artisanal foods from Kirk’s favorite producers throughout the country, carefully crafted and served in the barn’s rustically elegant dining room. The evening starts at 6pm with hors d’ouevres and bubbly by the fire pit. The cost is $150.00 per person. This small dinner will have very limited seating,

Sunday, September 25 at 5:00pm
Join Kirk’s Traveling Kitchen for the first autumn installment of the Sunday Supper Series ay Claverach Farm & Vineyard.
The evening starts with a wine apertif from the property’s biodynamic winery and farm fresh hors d’oeuvres, at 6pm we’ll adjorn inside the beautifully restored confines of the “Claverach Barn,” St. Louis’ newest, and one of its most unique, special event venues. The multi-course, family-style menu will feature meat, eggs and produce from this working organic farm prepared by Chef Kirk Warner with a focus on simple cooking techniques designed to take advantage of the farm’s pristine raw materials and the barn’s large wood burning oven and roaring fire pit. The cost is $55.00 per person. (Children’s pricing available.)

Please contact Claverach Farm directly for reservations: 314-808-1651 or joannaduley@yahoo.com

Claverach Farm & Vineyard is located near Eureka, Missouri, less than 30 miles from downtown St.Louis. A detailed map with directions will be emailed to you with your reservation confirmation.

Sunny Santa Fe


Took a quick trip down to Santa Fe, NM over Labor Day weekend in order to fill my annual green chile fix. Glad to say the culinary capital of the southwest is going strong. There seems to be a youthful resurgence to many of the mainstay establishments (ie. Coyote Cafe, Harry's Roadhouse, etc.) and a slew of newer restaurants doing some great things with local products (at 7000ft. that's no small accomplishment), meaning that America's oldest capital is so much more than Green Chile Adovada now. Of the 10 or so restaurants visited, my favorite would have to be the small Tapas spot called 'la Boca'. One of my favorite dishes served at this highly recommended spot was a trio of spreads/dips served with grilled homemade tortilla. Here is my version of a red pepper spread that would work well all those local peppers out there now.

Recipe Card for Item: Roasted Pepper-Red Lentil “Hummus”

Quantity Produced: Makes 2 Cups

Sweet Peppers, Roasted/Peeled 2 Peppers
Red Lentils, Split 1 Cup
Roasted Garlic 5 Cloves
Roasted Shallot ½ Shallot
Pistachios, Toasted/Crushed ¼ Cup
Extra Virgin Olive Oil (or Garlic Oil) ¼ Cup
Curry Powder 2 Tablespoons
Honey 2 Tablspoons
Salt, Kosher To Taste
Fresh Black Pepper To Taste
Parsley, Minced (optional) 2 Tablspoons
Feta, Crumbled as garnish

Preparation Procedure-

Combine the roasted peppers (peeled & seeded), roasted garlic, shallot and red lentils in medium sauce pan. Cover with stock or water and simmer until lentils are completely tender, 15-20 minutes. Let cool and puree with remaining ingredients, minus pistachios & feta, until smooth. Stir-in pistachios and sprinkle with feta. Serve cold at room temperature with pita chips or veggies.

KTK's Summer Kitchen Lab


Those of you who work with us on a regular basis know that for many years we've gone north for several weeks in the summer to work with a favorite client from the West Coast who has a home in Saugatuck, Michigan. During this period we prepare a lot of fun dinner parties and cooking classes, but all the while working on new recipes for the coming Autumn/Winter/Spring. I call it the "Kirk's Traveling Kitchen Culinary Lab". Now we're not going all Modernist Cuisine up there, in fact the only foams undoubtedly have something to do with a coffee drink. No, we're tweaking our classic recipes and creating new ones from the most impeccable ingredients we can bring in or find locally (Michigan is quite the agricultural mecca by mid-summer). Here's a recipe we worked on this summer for Coconut Macaroons with Sour Cherries & Sunflower Seeds:

Coconut Macaroons with Tart Cherry & Sunflower Seeds

Quantity Produced: 15-20 Cookies

Sweetened Condensed Milk 2/3 Cup
Egg White 1 Large
Vanilla Extract 1 ½ Teaspoons
Salt 1/8 Teaspoon

Coconut, Flakes, Sweet 3 Cups
Dried Tart Cherries ½ Cup
Salted Sunflower Seeds ¼ Cup

Preparation Procedure-

Preheat oven to 325˚. Combine milk, egg white, vanilla and salt. Mix thoroughly, then add coconut, cherry and sunflower seeds. Bake on parchment lined sheet pan for 20 to 25 minutes.

Cool Start to the Summer in Saugatuck


As the result of an especially cold spring, for the first time in years there won't be fresh Michigan blueberries for the 4th of July weekend here in Saugatuck, Michigan. Although my suppliers are promising the first berries of the season by July 5. I guess we'll have to wait an extra day to make my favorite blueberry tart.

Fresh Blueberry Tart (or Tartlets)

Graham Cracker Tart Shells

Quantity Produced: Makes 12/ 3oz. Tartlets or 2/ 12” Tarts

Butter, softened 1 Cup
Dark Brown Sugar ¼ Cup
Sugar ¼ Cup
Honey ¼ Cup
Flour 2 Cups
Whole Wheat Flour ½ Cup
Salt 1 Teaspoon
Cinnamon ½ Teaspoon

Preparation Procedure-

In a standing mixer, cream butter & sugar and add honey. Add dry ingredients. Form dough into a disk and chill for 1 hour. Form into tartlets, prick with fork and chill additional 20 minutes. If pre-baking shells, bake for 18-20 minutes at 325˚. Let cool and fill with desired ingredients.

Cream Cheese Pastry Cream & Blueberry Topping (Blueberry Tartlets)

Quantity Produced: Makes 2 Cups or enough for 8-10 Tartlets.

Blueberry Topping
Fresh Blueberries 2 ½ Cups
Sugar 1 Tablespoon

Milk 1 Cup
Sugar 5 Tablespoons
Egg Yolks 4
Cornstarch 2 ½ Tablespoons
Cream Cheese, Cubed ¾ Cup
Vanilla Extract 1 Teaspoon
Heavy Cream, Whipped ½ Cup

Preparation Procedure-
To make to blueberry topping combine 1 cup of blueberries in a saucepan, add 1 tablespoon of sugar and cook over low heat until the berries burst. Strain into a medium bowl, discard solids, and toss remaining blueberries with blueberry syrup. Reserve at room temperature.

Combine ¾ cup milk and 3 tablespoons sugar in medium saucepan. Bring to a simmer. In a large bowl whisk together yolks, cornstarch and remaining 2 tablespoons sugar. Whisk ¼ cup milk into egg mixture. Remove milk from heat and temper egg mixture. Return to stove and bring to a boil. Cook until it thickens, then add cream cheese and vanilla and whisk until it’s smooth. Strain through sieve, cover and chill. When completely chilled mix until smooth and add whipped cream. Use as base for blueberry tartlets or anywhere pastry cream would be used.

Inaugural Sunday Supper at Claverach Farm


We had a wonderful time doing the inaugural Sunday Supper at Claverach Farm in Eureka, Missouri. A beautiful venue (and working organic farm and winery) we look forward to working many future events there. In fact we're already in discussions for a dinner series this autumn. Stay tuned! For those who missed the dinner here was the menu:

Sunday Supper Menu for June 12 at Claverach Farm & Vineyard with Kirk’s Traveling Kitchen
Seasonal Apertif from Claverach Vineyard
Assorted Passed Farm Fresh Hors d’Oeuvres
Olive-Oil Poached Tuna with Fresh Fava Beans, Gribiche & Micro Arugula
Wood-Oven Roasted Loin of Missouri Pork with Coarse Bread Crumb Crust & Pan Juices
Crispy New Potato Hash with Spring Onion & Fleur de Sel Pit Roasted Missouri Chicken with Paddy Pan Squash & Salsa Verde Field Greens with Breakfast Radish & Verjus Vinaigrette Hearth Baked Bread with Traditional Garnishes
Fresh Rhubarb Cake with Sweet Strawberries & Clabbered Sweet Cream
Make Your own S’More’s over the Fire Pit: Homemade Marshmallows, Kirk’s Cinnamon Sugar Graham Crackers Milk & Dark Chocolate

Holiday in the Sunbaked Cote d'Azur


From Fayence to Saint-Paul-de-Vence it was sunbaked bliss, and lots of tomato, eggplant & herbs. Here's a recipe we made in the wood burning oven of our rental house (albeit using indigenous Mediterranean sea bass instead of swordfish).

Braised Swordfish with Crushed Tomatoes & White Beans

Quantity Produced: Serves 6

Swordfish or Grouper Fillets 6 / 4-5 oz Pieces
Wondra Flour for Dredging 1 Cup
Kosher Salt & Fresh Black Pepper As Needed

Ripe Tomatoes (Not Soft), Scored 5 Medium
Sweet Onion, Diced 1 ¼ Cups
Red Wine Vinegar ¼ Cup
Garlic, Minced 2 Small Cloves
Sugar ¼ Cup
Freshly Ground Black Pepper and Kosher Salt To Taste

Pancetta or Bacon, Chopped 3-4oz.
Lemon Zest and Juice 1 Lemon
Cannellini Beans, Cooked 2 Cups
Italian Parsley, Minced 2 Tablespoons
Salt & Pepper as needed
Chicken Stock or Water ¼ to ½ Cup
Oil-Cured Black Olives (optional) ½ Cup Pitted

Preparation Procedure- Preheat oven to 350˚.
Make the tomato braise, bring a pot of water to a boil. Prep a bowl of ice water. Drop scored tomatoes into boiling water until skins peel back about 30 seconds to 2 minutes. Transfer to ice water to cool. When tomatoes are cool enough to handle peel off skin and cut into 1/4 . Seed tomatoes, remove cores and dice. Set aside. In a small sauce pan with a tablespoon of olive oil, sweat garlic and onion until translucent, 4 minutes. Add red wine vinegar and sugar, stirring to dissolve sugar. Bring mixture to a boil and add chopped, peeled and seeded tomatoes. Reduce temperature to medium and cook, stirring frequently, until slightly thick 15 to 20 minutes. Season to taste with salt and pepper.

New Programme at Brocket Hall, UK


I delivered a new interactive culinary programme (sp, but when in Rome) at a stunning old manor just outside London. Brocket Hall is a 300 year old private event venue that is famous in recent history for acting as the backdrop for the filming of "Pride and Prejudice" (that would be the Colin Firth version ladies). It is now a very swank boutique hotel and conference center, that graciously allowed us to facilitate two separate culinary programmes over several days. Our In Vino Veritas Wine Challenge opened up the festivities, and we followed that with a new option Just Call Them Small Plates Culinary Challenge: From Tapas & Mezze to Dim Sum. Here's how I describe it:

An exercise in multi-cultural understanding, each team is assigned a table with one or two appetizer recipes specific to a general culinary, and geographic, region (for example: “Asia” or “Europe”). Their task is to complete the recipes, but first each team must align with another group to exchange one of their ingredients. The aim is to balance cultural accuracy and common sense to the recipes (ie. we don’t necessarily want to swap ricotta cheese for soy sauce) with innovation and risk taking.The objectives of the “Just Call Them Small Plates” Culinary Challenge: honing salesmanship and negotiation skills, emphasizing cultural awareness and the ability to work in a fluid environment.