Change is good, change is bad, change is easy, or change is hard: we've all muttered some variation of this mantra depending on our point of view on the topic.READ MORE. . .
Food For Thought
Change: An Absolute
Quality, Price. Speed
When it comes to bicycles the old saying is light, strong or cheap, pick any two. Apparently being all things to all people is pretty hard. In the food world we focus on speed, quality and price. It's hard to get all three in harmony. Not for lack of trying, it's just hard. Think about your personal life and mealtime. You make this call every day...READ MORE. . .
Mid Season Food Goals Check-in
We just passed the halfway point of the ski season. Let's take a look back and see how we're doing on some the goals we had for this year...READ MORE. . .
My Mt. Ellen Ski Day
My cooking skills outweigh my skiing skills, but I'm working on it. Follow me around the grocery store, and I can show you the best deals, quality ingredients and some cool stuff you might overlook. Follow me around the mountain, and I might still make a good guide, if not as good. I've been skiing awhile at Sugarbush and like to think I know my way around at this point. Here's a look at my favorite ski day at Mt. Ellen...READ MORE. . .
New Food for the New Year
Since we're crossing over into a new year, I think it makes sense to run through all the new things we have going on in the food and beverage world. They're mostly little things, but when you add them all up, I hope you'll notice some nice improvements in your everyday dining experiences...READ MORE. . .
Re-Learning to Be Better
Some formerly accepted best practices in the kitchen now cannot be supported with data. We always thought that basting a turkey would keep the breast meat moist. Wrong: the skin of the turkey is a protective barrier that repels water. Basting will make for better gravy and keeps you in touch with the bird while you monitor its progress...READ MORE. . .
The Hungarian Goulash Recipe
These are some heady times in our Valley. Reflections, observations and at times, body-numbing emptiness abound. There are few absolutes in this world, but I'm sure of this one: a thoughtful meal with friends at the table helps everything, always...READ MORE. . .
History and Transformation of the Glen House
Some of the attributes I look for most in my co-workers are courage and transformation. It's easy to get caught up in doing the same thing year in and year out. It takes courage to make a change, to transform...READ MORE. . .
Things That Grow Together Go Together
Mother Nature is pretty clever. She has an uncanny knack for having the natural world blossom at just the right time...READ MORE. . .
The Human Touch
I have smart friends. One of my highly-educated peers (she’s a PhD) wrote a nice piece on her blog after the tragedy in Orlando. It focused on the power of the human touch and how we have backed away from this once common practice. She also gave fair warning to all that a lot more hugs will be coming from her starting now...READ MORE. . .
Where did all the lunch places go?
Hogan's Pub at the golf course and Castlerock Pub at Lincoln Peak. Both have quick, fresh and healthful lunch options as well as spectacular surroundings courtesy of Vermont's Green Mountains. I dare you to find a better view than Hogan's Pub for food and drink (outside of hiking)...READ MORE. . .
Planning vs. Right Here, Right Now
Professional cooking is packed with pressure. It's mostly short term: knock out these tickets, clear the board and worry about tomorrow later. It's a character trait that's pretty consistent in the industry. Way better than when my wife was selling high-end luxury cars and she had the agony of waiting weeks before a client made a decision...READ MORE. . .
A New Path for Culinary Communication
We’ve decided to shift directions with our culinary communications. Many of you used to receive our Timbers Newsletter, but we’ve decided to open it up to everything food and drink at the resort. I’ll be talking everything culinary, telling you about events and deals, and giving you some classic Gerry Nooney advice for sifting through the food world. This should be a fun time.READ MORE. . .
Where do recipes come from?
Recipes are not easy to come by. We professional cooks spend years perfecting techniques. Let me take you through my thought process, as I created a condiment / side dish to go with our dinner the other night. I even managed to use ingredients my wife doesn't care for, yet I still got her to eat it...READ MORE. . .
Food with Friends and Family
Any of you who’ve attended one of my cooking demos has heard me talk about how cooking is all about sharing with family and friends. Nothing is better than that. Grilled cheese with loved ones beats a lobster tail with strangers any day of the week...READ MORE. . .