After years of living in New York City, I brought my passion for local foods and culinary art to the Black Hills of South Dakota in the fall of 1996. I channeled my NYC training, skills and energy to create The Corn Exchange Restaurant. After years of elevating the food scene across the state thru creating an awareness for local foods, I had put the restaurant on the Culinary Map. My mission when moving here was “you do not have to live … Read More about Foodie Pioneer: a gourmet intent on exploration
What’s on my plate
Print Roasted Hubbard Squash Soup Prep Time 55 mins Cook Time 55 mins Total Time 1 hr 50 mins Course: Appetizer Cuisine: American Servings: 6 Ingredients 96 grams cleaned carrots, cut into medium dice about 3 65 grams cleaned celery, cut into medium dice about 2 stalks 170 grams medium size red onion […]
Print Gazpacho Servings: 6 people Ingredients 1 lb. various colored ripe tomatoes cherry, Roma or heirloom-cut into chunks about the size of a quarter 1/2 small red onion cut into the same size as the tomatoes 1 medium cucumber peeled, deseeded and cut into same size as tomatoes 1 jalapeno deseeded, cut into small […]
Print Peach Galette Free form, flat tart Servings: 8 people Ingredients 4-6 whole peaches ripe and depends on size, I use medium 6 T butter European Style the best 6 ounces all purpose flour plus a little extra for rolling out the dough 2 ounces einkorn flour You could omit this and use all AP […]
Print Blue Cheese and Potato Tart Prep Time 45 mins Cook Time 1 hr Resting Time 10 mins Total Time 1 hr 45 mins A savory tart that I have been making for almost 30 years in my culinary career. I have used many blue cheeses such as Maytag, Point Reye, Northern blue Lights. […]
Seeker of good food and all things magical. Pre-order my cookbook on my website. Due out end of November 2019.