My new friends, Ben Hartman and Rachel Hershberger, are passionate about food in the same way that I am. They hold strong conviction about what is in the the food we eat, how it is grown and handled after harvest, and ultimately how it is prepared. Their passion is clear within just minutes of speaking with them.

As a chef, I always enjoy sharing my love of food with others and celebrating this revolution of fresh, seasonal, local, and sustainable food that is transforming our culture. What better way to celebrate this than a "Farm to Table Dinner?" The concept is to use seasonal ingredients, grown locally and create a communal dinner to support local agriculture. I Love It! And I have no problem tranforming these ingredients to present at the "table." But what about the "farm?" Sure I can grow tomatoes and herbs, but that's about it. 

Back to my friends Ben and Rachel…they've got the "farm" part covered. That's how we met in fact. They are the owners of Clay Bottom Farm, an artisan farm located just eight miles east of downtown Goshen, IN.

I was buying produce from Ben for a wedding last summer when he asked me if I would consider providing a meal for some of his CSA (Community Supported Agriculture) customers. I loved the idea and started scheming how we could make this happen. Ben sent me a list of produce that would be available the week of the dinner and I set out to craft a menu to showcase the best of our area's farms and artisans. I sourced meats, cheeses, and even coffee, all locally…it was all the best of the best.

The dinner was a success! We had a great time sharing what we do with others and enjoying all this land had to offer. Contact me via my e-mail form under the 'contact viand' tab, and I will add your name to my email list for this year's exclusive Viand dinners, by invitation only. Photo Credit: Cyd Gallery

The concept of underground restaurants, elite supper clubs, and farm to table dinners first sparked my interest a few years ago. Through various sources, I began hearing and reading about this culinary trend which has been flying just below the radar for many years.

Groups of fun loving foodies gather in warehouses, basements, lofts, and gardens waiting patiently (sometimes late into the night) for course after course of this "underground" food. The ingredients are selected by caring hands and prepared with passion and conviction. The goal being to cook food they can be proud of; food so good the diners will hardly speak of much else.

I love the idea, personally! In the realm of my business, the idea of someone hosting a meal, just to eat, is awesome. Usually catered meals are provided for events with a purpose, e.g., "We are having a meeting and need some food." I don't mind catering those functions. People need to eat. I cook food. This is a fact. However, when someone requests a meal, just so they can get together and eat my food, I am thrilled!

Watch for a future post with details and photos from my "Farm to Table Dinner" on 9/22/11. The photos in this post were taken at the Saint Regis Club in March 2011. Photo credit: Lindsey Jones.

I have a new obsession! I was already in love with the cuisine of Vietnam. I was fully hooked on Pho and Bun, two classic noodle dishes for which 'Nam has been credited. I have been partaking of the crisp, cool, refreshing virtues of "Spring" rolls for at least a decade.

My most recent fixation, however, is in the form a baguette sandwich. Banh Mi, which is literally translated into English: "Flour Biscuit," is the name for the bread itself rather than the sandwich, despite the common connotation.

Made either from a blend of rice and wheat or simply rice flour, the consistency is quite airy yet surprisingly substantial. They can be filled with a variety of meats; commonly grilled or roasted pork, chicken, and meatballs. And of course, the famous Banh Mi Dac Biet or "special combo," which contains Vietnamese ham, sausage, head cheese (look it up), and liver pate. It sounds creepy, but it is classic for a reason.

The sandwiches are then topped with pickled vegetables (daikon radish and carrot), sliced fresh jalapeño, cucumber, and cilantro. Sometimes mayonnaise is also spread on the bread.

Banh Mi is a perfect example of blended cultures positively contributing to the world of food. French influence is evident in the use of mayo, baguette, and liver pate. Talk about fusion...it doesn't get much better than this!

If you are wondering where you can try these delicious Viet-treats, I have some bad news. Short of driving to Chicago, making them at home is really your best bet. The Internet is a wonderful resource for just such a task. With a few hours advance notice and minimal preparation, you can enjoy these wonderfully exotic "subs" with family and friends.

Two days ago I attended an underground communal dinner in Chicago called "Tuesday Night Dinner." Our 25 hour trek to the city was only one part pleasure and two parts business, as I hope to begin a supper club in this area. However, I do love to experience culinary adventure with my foodie wife, Bethany, so it was a win-win. I had never attended nor taken part in anything like this.

The locale was a loft in a three story walk-up on N. Lincoln Ave. The "decor" was eclectic and chaotic yet surprisingly warm. The space was partitioned by hanging velour stage drapes which set the tone for the show which would last nearly five hours. This has been TND's home, I gather, for a couple of years, after moving around a bit in it's early days (three-four years ago.)

As the name suggests, they meet once every month on a Tuesday. The facilitators refer to their little group as a clandestine dining society. As for the chefs who plan the menus, they are skilled craftsmen, carefully designing each course to showcase the seasons best produce. Oh...did I mention it was entirely vegan? Meaning absolutely no meat or animal products are used. They do this at the request of Mike, the host. It has been a great challenge for those involved in the preparation. A challenge they welcome and master by unveiling complex and sophisticated flavor profiles using simple ingredients derived from the earth.

I was thoroughly impressed and feel lucky to have gotten the opportunity to participate in this extraordinary event by the invitation of my friend and fellow chef Andrew H. Check out some great photos on facebook by searching "Tuesday Night Dinner" and learn more about this unique event @ tuesdaynightdinner.tumblr.com.

As a human, I suppose I am unusual. As a Chef, I am quite odd indeed! You see, a desire in me for sweet treats, of any kind, is practically nonexistent. I do not have a "sweet tooth" and that goes for chocolate especially. That is not to say that I do not enjoy the occasional dessert or candy. I have definitely partaken in my share over the years, usually to taste something I am about to serve to others. But I rarely suffer the slightest hint of a craving...for sweet that is.

The realm of savory victuals is a different story entirely. Salty, cheesy, buttery...these craving assault me daily. I would much rather enjoy a hot bowl of chicken soup for breakfast than a sugar filled Krispy Kreme. My utter distain for the sugar-high inducing frosting of wedding cake resulted in my wife and me enjoying a much less sugary cheese cake at our wedding reception.

And so this is my dilemma. I hunger for the savory while coexisting with a world full of "sweet teeth." As this dilemma carries over into my profession, I often turn to my wife and my mother (two self professing chocoholics) for suggestions and critiques. I am constantly on the prowl for desserts that offer my clients the kind of sugar fix they desire while still appealing to my more savory palate.

As a result: the double chocolate breakfast bread (above) served with peanut butter cream cheese. For someone who doesn't really eat chocolate much at all, I inhaled several thick slices. It proved to supply an extremely satisfying sweetness without making my teeth hurt. I am hooked! 

I know we are already more than one week into the new year. But I am going to address our most beloved, yet dreaded January tradition...resolutions. Most of us have probably failed in our quest for a new and better life, already. Right? We set our sights so high, what did we think would happen? 

"I am going to work out three hours a day, five days a week!" Really? "This year I am not going to eat any fat or carbs!" Seriously? "I am determined to learn Russian fluently in 2011!" Come on! 

I am not saying goals are not a great idea, but we need to know ourselves. We should lower the bar a bit to practical and attainable goals. Because when we fail (yes, I said when) we are only discouraged and more likely to fail again. Sure, some of you are thinking, "Hey I did learn Russian last year!" Well then, I am not speaking to you. For the rest of us average achievers though, use common sense. Instead of the usual crazy resolutions, try: "I am going to eat pizza once a week." Done. Now that is one mighty attainable goal. I am kidding, but you get the point.  

Here's one that we all can achieve: "I will eat five meals, made from scratch in my kitchen, each week." Now if you simply do not cook, don't worry. That is where I come in. Check out my Personal Chef service under Viand Services, above. Your delicious, freshly made meals are prepared in your kitchen and stored for your convenience. Just contact me for more information. 

I absolutely love Christmas. I adore every aspect of the holiday and each joy filled day leading up to it. The myriad of traditional and goofy carols that we look forward to hearing for the 300th time. The sights, smells, and sounds of Christmas as they fill the cold brisk air. And most of all the family traditions passed down generation to generation. 

The beloved Christmas traditions of my youth are too many to number...but here are a few. Watching and singing along with White Christmas and Its a Wonderful Life while drinking eggnog. Enjoying our "custom" felt advent calendar hanging at the foot of the stairs, complete with three birthdays! And of course, smoked oysters and cream cheese on Townhouse crackers.

One of my favorite traditions dating back as far as I can recall, is carefully selecting and cutting down a fresh christmas tree, with my family. It was always a great adventure to find "the one." We were in search of the perfect tree to fill every vertical inch of our 10' 8" living room.

Now that I have a family of my own, I am carrying on the tradition! My boys help as we comb over row after row of white pines, douglas firs, and of course scotch pines, in search of our perfect tree. We typically gravitate toward the tall, skinny Charlie Brown varieties. Then we strap that sucker on the roof of the van and head home. That evening is usually wrapped up with one of my least favorite past times: attempting to set the tree in the stand. Thankfully, for my kids, I forget the trauma by the following year.

All in all a great time is had by all. For me, there is nothing like bundling up and heading out on a conquest that will invariably end with a piney smelling bundle of Christmas cheer!      

With the holiday season right around the corner, I am gearing up for holiday parties. I've been creating great new menu items and clearing my social calendar. I know what you are thinking: "Isn't it a bit early to be considering such things?" I agree... it seems crazy! "Why do we have to worry about that already?" I know, I know... social injustice! But let's face it... denial won't soften the blow of holiday chaos. "Now is the time for all good men (and women) to take action." Thanksgiving is a mere four weeks away and Christmas, less than nine.

"But, I don't know what to serve," you say. "How will I cook for so many guests?” Not to mention, "What am I going to give my wife for Christmas?" And, "Why does this blog post contain so many quotations?" The answers to your questions (the last one excluded) can be found by contacting Viand Chef Services.

I am accepting reservations now for events of all kinds. No party is too big or too small. I also have great gift ideas for those friends and family that deserve something truly spectacular. Try my Personal Chef service for a week, an intimate dinner for two, or hands-on cooking lessons. Simply call or email to discuss the details of your next special occasion or gift-giving crisis. Because, in the words of Benjamin Franklin: "You may delay, but time will not." 

With the Autumnal Equinox nearly one month behind us and the weather falling right in line, it's time to celebrate all that Autumn has to offer. Cool crisp evening air causing child-like cravings for hot apple cider. Pumpkins in all shapes and sizes just waiting to be carved and filled with the flickering light of votives. And of course, the ultimate in festive fall dining. Root vegetables.

Most of you have found comfort in the most ubiquitous varieties such as carrots, potatoes, and onions. But there is a world of unearthed potential and versatility just below the surface. Roots can be prepared in dozens of different ways. Boiled, baked, grilled, or steamed; sliced, shredded, chopped, pureed. Your imagination is the only boundary in the preparation of these flavor-rich gems. This time of year, I believe, offers the most wonderful option. You just can't go wrong with "roasted" root vegetables. 

A little olive oil, some fresh herbs, a selection of your new favorite roots, and now you're cooking. Crank your oven up high...maybe 450° or so, and you have a most satisfying side dish, delicious served hot or room temperature. A great make-ahead dish too!  

"But which roots are best?" you ask. Well, start with the basics. Fingerling potatoes (instead of the usual reds or bakers), carrots, shallots, and beets. Look for some odd varieties and unusual colors, if you like. Locate a Farmers Market and ask about golden beets or red carrots. Then throw in something you've never had: turnips, parsnips, Jerusalem artichokes, rutabaga, or yucca. For a real flavor burst throw in some garlic, leeks, ginger, or fennel.

Now I don't mean to imply that you can just pick these up at the local grocery. You may need to really search for some of these. But what better way to spend an Autumn weekend, than with a family "root vegetable scavenger hunt?" Enjoy!  

Udon, pho, soba, ramen...the list goes on and on. I cannot get enough of the warm savory splendor. I enjoy them all. Noodles...Asian noodles in particular. Mmmmmm, I am making myself hungry.

There are hundreds of types of noodles from all over Asia. They are a staple in many cultures and have become just that in my home as well. Made with rice, wheat, tapioca, sweet potato etc., they are used in soup, salad, and stir-fried in a variety of popular dishes. A few of my favorites are lo mein, pho ga, fresh ramen soup, pad thai, and bun heo xao. Over the last few years, I have developed a deep appreciation...a love, some might say, for these tasty delights.

While visiting New York City with my wife three years ago, we ate at the most amazing little noodle shop: Momofuku Noodle Bar, the "freshmen" restaurant of famed Manhattan chef, David Chang. It was everything we had read and dreamt about. The "Momofuku Ramen" was outstanding! Each ingredient (probably twelve in all) dynamically complimented the subtle broth and slow roasted pork shoulder. It is still at the top of our "future travels" list. 

In semi-rural Indiana, if can be rather difficult to locate a quality bowl of noodles. Many of our favorite dishes I have perfected at home, much to my family's delight. But sometimes I just want a bowl of noodles that I didn't slave over. Fort Wayne offers just such a fix. On South Calhoun St. there is a great little hole in the wall, a dive of sorts, that offers amazing noodles for $6/bowl. Saigon Restaurant. The exterior is a little on the scary side, enough so that we passed by it for years before we got up the nerve to venture in. The interior offers no solace from your fear of food poisoning, that is until you eat the noodles. Simple, subtle flavors fill every affordable bowl. I haven't had a bad meal there, nor have I gotten sick.  

So put down your burger, grab a pair of chop sticks, and sample some of Asia's finest cuisine: noodles!