Chicken coops!

Thats right, a blustery cold day on the North Coast is perfect for building a new Chicken coop, sure I could go just buy one but then where is the sense of pride in creating something that feels soooo good? we love our silly little chickens, they roam around our property in and out of the creek, up the hill in to the pastures dodging Red Tail hawks and the occasional bunch of Turkeys and of course they give us the best, brightest and tastiest eggs we could ever get.

So they get a new house! built of old weathered redwood we have saved for some odd reason and the chicken coop was the reason (I love that when it happens) after all there is a reason for everything. I get to share this with my kids and I know that some day in the distant future they will be talking about the time we built a chicken coop together and every one will smile.

These are moments that life gives us, ya I could just go buy one, but building it means so much more and is so much more fun, so Dad as you smile down upon us today and enjoy watching us having fun with our chickens it is because of you that I have such a passion for food and love for my kids, Thanks pops

This picture is priceless!

The year was 2009-place Il Pizzaiolo del Presidente on Via Tribunali, 120/121Tel. +39081210903 and Ernesto Cacialli arguably the best loved Pizzaioli in the world and the most talented in my opinion, but more importantly then that was his love of his guests, Ernesto was one of the most gracious host I have ever met and this picture is a testament to just that, this pic includes the best of in the business all enjoying a meal created and served by the master himself.

Thank you Ernesto, I will never forget you or what you shared over the years

Ciao

Gluten free what? Hmmm lets see where this is going

As a Chef and Restauranteur I cannot deny the outcry for Gluten free menu items, I can't deny it because I have so many guests asking for it. There are operational issues with providing GF products in a restaurant, cross contamination is everywhere! and my only choice at this point is to find a great crust to serve to my guests, but who has the best crust? can I use the recipe to make GF pasta and at this point the only binder of grain flours that seems to be working is xanthun gum, choices choices.

I am going to take the next week and dive into this issue and come up with some answers for myself my guests and post them up on the blog with pics so you can decide for yourself, let me know what you think, input is appreciated as this is the way we all learn.

Chef Glenn