lemon thyme vinaigrette
June 5, 2010 by Garrett Schack
¼ cup extra virgin olive oil 2 Tablespoons fresh lemon juice 1 teaspoon grated lemon zest 2 cloves garlic, minced 1 teaspoon dijon mustard 1 teaspoon kosher salt fresh cracked black pepper to taste 1 Tablespoon fresh thyme, minced Place all ingredients in blender or food processor and pulse to emulsify. Chill until needed.
just another saturday night
June 2, 2010 by Garrett Schack
The crazy pace of the restaurant industry is infamous. Nobody is more aware of this then the executive chef of a large high end, busy dining room like Vista 18. Last Saturday my work day started with an early morning phone call from one of my cooks informing me he was sick and wasn’t going to [...]
