“The care of the Earth is our most ancient and most worthy, and after all our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope.”
― Wendell Berry
For over 20 years, food has been the way I sustain myself. Literally, the food I eat becomes me. Along with this need to consume food, cooking has been the way I make a living. It influences my travels and different aspects of food consume a good portion of my free time. Days off always involve cooking for the family but I may also include foraging, hunting, fishing, or tending to the small garden I keep at home. From there, certain ingredients require additional processing to make them edible, more nutritious, or to make them moe palatable. There are no shortcuts in my diet, nor the cuisine I serve my clients. It is my goal to serve authentic food, purposefully prepared, but not failing to create deep flavors and satiated meals.
Cooking connects me to the surrounding landscape and the seasons, which depict what should be harvested and consumed. Tuning into the natural rhythms of the earth bring about balance and a sense of coexistence. By eating a seasonally based diet, I am able to capture ingredients at their peak freshness, maximum nutrition, and flavor. Simple cooking techniques are then applied to enhance the dining experience. An array of food preservation methods are also introduced to help extend their season, which often times, also enhance the levels of flavor and nutrition.
Time & Place ~
I feel deeply connected to the Maine landscape. As the seasons pass, different ingredients come into season and take up sometimes large portions of my diet. Each ingredient comes to the kitchen with a different quality, flavor, phytochemistry, and influences the way I prepare it. Any bounty will be preserved using a variety of traditional techniques, allowing me to enjoy the taste months beyond the season.