The beginning..........
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| My Daughter Maggie |
My name is Chef Joe Mayhew and I am a Corporate
Chef for Landry’s, Inc.
Chef for Landry’s, Inc.
I began cooking professionally at the age of 14 and
have been an Executive Chef for over 20 years. At
the beginning of my career, my mantra was, learn
at least one new thing about food every single day.
That being said, I have a pretty substantial repertoire
of recipes, knowledge and culinary trivia.
Here’s how it works. I am going to post a blog concerning have been an Executive Chef for over 20 years. At
the beginning of my career, my mantra was, learn
at least one new thing about food every single day.
That being said, I have a pretty substantial repertoire
of recipes, knowledge and culinary trivia.
broad topics. I will define the topic with specific and
historical relevance. Then, I will follow up with several blogs
highlighting dishes that pertain to the topic.
Your comments and questions are welcome at any time.
The Hospitality Industry and the Culinary Arts have been very gracious to me.
In turn, I want to give something back. Now, on to the meat and potatoes
Flavors of Fall
The Flavors of Fall were
inherently dictated by two main influences. Those
influences were 1) the cooking method and 2) the available resources.
Certain cooking methods are associated with certain times of the year. influences were 1) the cooking method and 2) the available resources.
In the olden days, the kitchen was the focal point of the home and in colder
weather, the stone hearth fireplace or cast iron stove acted as the furnace
or heater for the home. Long cooking dishes in the fall and winter months
were common and comfortable. Fall cooking screams stewed or braised foods
as well as long slow roasting. Dare we say, “Comfort Food”?
weather, the stone hearth fireplace or cast iron stove acted as the furnace
or heater for the home. Long cooking dishes in the fall and winter months
were common and comfortable. Fall cooking screams stewed or braised foods
as well as long slow roasting. Dare we say, “Comfort Food”?
Additionally, the on set of a long cold winter also meant it was time to put on
a little bodily insulation in an effort to keep warm. Fall foods are often very
rich and hearty.
a little bodily insulation in an effort to keep warm. Fall foods are often very
rich and hearty.
During this period of cold weather, fresh fruits and vegetables were a challenge.
Pickled, preserved and dried foods were common and also associated with
this season.
Pickled, preserved and dried foods were common and also associated with
this season.
When I think of fall, I conjure visions of Braised Veal Shank, Oxtail Stew,
Boeuf Bourguignon and Stewed Capon. Side dishes or accompaniments
include stewed legumes (lentils and dried beans), root vegetables such as
rutabaga, turnips and parsnips along with homemade canned goods such as pickled
vegetables, stewed tomatoes and preserved fruits.
Keeping these elements of preparation and ingredients in mind will make your
fall menu planning a success.
Boeuf Bourguignon and Stewed Capon. Side dishes or accompaniments
include stewed legumes (lentils and dried beans), root vegetables such as
rutabaga, turnips and parsnips along with homemade canned goods such as pickled
vegetables, stewed tomatoes and preserved fruits.
Keeping these elements of preparation and ingredients in mind will make your
fall menu planning a success.
All this talk is really making me hungry. I’m off to the kitchen now. Check
back shortly for some really great fall creations.
back shortly for some really great fall creations.
Ciao,
Chef Joe
For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:
Big Fish Dearborn, MI - facebook.com/BigFishDearborn
Big Fish Princeton, NJ - facebook.com/BigFishPrincetonNJ
Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR
Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer
Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse
Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon
Meriwether's, Southfield, MI - facebook.com/Meriwethers
River Crab, St Clair, MI - facebook.com/RiverCrab
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