Author Archives: Geoff Rhyne

Five tasty reasons to get to know us better

If you know food, you can read the description of a menu item and know right off the bat how well the dish will eat. Flavors and textures that compliment, acid to balance and the right cooking technique all play … Continue reading

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Seeing Stars

The big news this week was that the Michelin stars were given to Chicago restaurants. Every food writer, restaurateur, cook, foodie, etc weighed in on their predictions, and of course, the fallout. For chefs, garnering Michelin stars is a pretty … Continue reading

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From autumn comes apples and a memory-making dessert

It’s a cool (pun intended) time of year when apples begin showing up at the market. It signals the ending of a season and the beginning of those heartier, feel good dishes. I am a big fan of apples and … Continue reading

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Blue Hill Day Five: a reflective finale

Today, I went in to do pastry work. Sunday’s are all day affairs here—the crew all works lunch and dinner, so the pastry kitchen wasn’t in its normal production. Thus, the last day began with just baking off some flatbreads, … Continue reading

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Day Four: Farm-tastic, weed burning and rare pigs

I was amped to get to work. The plan was to walk the farm, check out charcuterie, and then see how the Blue Hill kitchen executes a wedding. Big agenda, and damn if it didn’t deliver. The farm is amazing. … Continue reading

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Blue Hill Day Three: New Day, New Station

Today I wanted to check out the cold side, and desserts. Called garde manger, this station has three to four people, each with specific tasks. The menu is set up so that the guests receive a lot of the farm … Continue reading

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Of Fishheads, Eggs and Chicken Mushrooms

Spending time at another restaurant – what the French call a “stage” (pronounced “staahg) – is all about learning. The fish head that caught my eye the first day – cod or stripped bass – is served to guests sans … Continue reading

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