May 15, 2016
Update on my Lacto fermented fiddlehead this is day three and as you can see this are fermenting nicely#somcharleysplace #springveggies (at Yale School of Management Hospitality)
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Update on my Lacto fermented fiddlehead this is day three and as you can see this are fermenting nicely#somcharleysplace #springveggies (at Yale School of Management Hospitality)
Here are the rest of the test batches a total of 5 batches #somcharleysplace #chefR&D #springveggies #cheflife (at Yale School of Management Hospitality)
Chickpea water and sugar this will make the lightest meringues you every tasted #somcharleysplace #yalehospitality (at Yale School of Management)
Pasta cooked in red wine with shaved garlic, shaved Parma rocca cheese and Italian parsley #somcharleysplace #yalehospitality (at Yale School of Management)
Lasts nights dinner for 160 guest on the second floor concourse #somcharleysplace (at Yale School of Management)
The start of roasted goat tacos for lunch #cincodemayo #somcharleysplace #yalehospitality (at Yale School of Management Hospitality)
50 pounds of Sofrito for lunch tommorow #somcharleysplace #cincodemayo #yalehospitality (at Yale School of Management Hospitality)
The five gallon of chill chocolate mole for lunch at Charley's place tommorow #cincodemayo #somcharleysplace (at Yale School of Management Hospitality)