Sunday, December 18, 2011

The beginning..........

My Daughter Maggie

A bit of an intro, then on to the meat and potatoes.

My name is Chef Joe Mayhew and I am a Corporate 
Chef for Landry’s, Inc. 

I began cooking professionally at the age of 14 and 
have been an Executive Chefor 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 
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.  
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”?

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.

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.

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.

All this talk is really making me hungry.  I’m off to the kitchen now.  Check 
back shortly for some really great fall creations.


Chef Joe

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood!/LandrysSeafood and on our Muer Facebook pages at:

Big Fish Dearborn, MI  -

Big Fish Princeton, NJ   -

Charley's Crab Grand Rapids, MI -

Gandy Dancer Ann Arbor, MI -

Grand Concourse, Pittsburgh, PA -

Gandy Saloon, Pittsburgh, PA -

Meriwether's, Southfield, MI -

River Crab, St Clair, MI -

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