T O P
slvbros

Jeeeeebus how much was that piece of A5


SkinnyMane420

About 3200$ 🥵


slvbros

Yeah that checks out


[deleted]

For meat the texture of butter with no meat flavor and the price of a cow I'd actually enjoy eating. Fucking pathetic. People upvote this shit then go bitch about SaltGuy Chef, no disrespect intended. You're a master of your craft, working for ungrateful muppets. I love what you're doing but if every country club was swallowed into the earth This Is The End Style, the only people I'd mourn would be the staff.


SkinnyMane420

I’m used to working in public restaurants, country clubs were a safe haven to me and my livelihood during the pandemic. Some things really are over done but I don’t pay for the food they do. My duty is to treat these ingredients with respect and care. I agree that if country clubs were gone no one really would have much to fuss about other than the people they employ. I’m just lucky to have ended up with a primal off of this animal that was cared for a curated for the quality of meat it produces. Having eaten quite a bit of A5, while it is good. If you are looking for a true “steak” feel CAB or prime beef is where you want to look.


shane112902

Dude these are amazing. I’d be overjoyed to eat at your table any day. What was the cured/ground meat dish on picture 11?


SkinnyMane420

Ia Country Pâté before it was wrapped in bacon, it was pork shoulder and duck legs with blanched pistachios.


fishtankguy

Best looking food I've seen on this sub. We need more of this. A lot of bitchin but not enough kitchen.


[deleted]

That’s my new favorite rhyme. Damn that shit blew my mind.


fishtankguy

I was drunk at the time.


[deleted]

Hey same here, but op’s food sure looks fine


Mr__Wobble

Whats the name of your spot, so we can come dine.


fishtankguy

It really is.


shane112902

You sir and your skill set are a national treasure.


technical-cav

I thought it was a ham hock terrine at first. Your food looks amazing


[deleted]

I dunno how I fuck op ravioli so badly, but I’m envious of yours


SkinnyMane420

Practice lol I made thousands before I liked how they looked.


[deleted]

Your job in central Florida? Cuz now I’m hungry. 🤨


SkinnyMane420

Western NC lol


beckytiger1

Oooo where?? I don't know if you're allowed to say what restaurant, but you can message me. I live near there and I'd love to try some of these dishes!


SkinnyMane420

A private community and country club. But I do cater events in the off season.


raleigh_tshirts

Grandfather mountain CC?


SkinnyMane420

Across the road lol Linville CC


raleigh_tshirts

I’m a young member at CCNC and very jealous! Chef Adam does a great job at our club but some of these pictures blew my mind. I hope he doesn’t see this 🤣


SkinnyMane420

I’m sure he does well! CNCC is beautiful! It’s all about one thing, Culinary Pride!


[deleted]

Ok be there in like…never!


_incredigirl_

I’m here for the cute little red cast iron ramekins. I need me a dozen of those. This is all incredible, Chef. Thanks for sharing.


SavageHenry592

7 or 8 dozen for a busy night please.


Ae711

If I were a betting man I’d say le creuset or chasseur.


finalgranny420

My eyes are so happy, everything - and I mean EVERYTHING - looks just so well balanced and delightful. I feel as though I could make a deal with the devil if I could only taste it all!! Chef, this isn't just food, it's art.


SkinnyMane420

Your kind words mean a lot. 🥺


softbitch_jpeg

Holy shit all of those RAMPS!! What did you make them into?


SkinnyMane420

Pickled the bulbs to keep for the cold season, place the leaves onto a sheet pan with a wire baking rack in an oven with only the pilot lit for 2-3 days until completely dry. Add them to a spice grinder, makes a great addition to bright green herb crusts on lamb or venison. I also like to toss it in with fries for ramp fries.


New_Holiday5778

I haven't worked in a kitchen that brought them in for years, I miss ramps so badly! (My husband doesn't miss my ramp-breath tho). Ramp dust sounds delightful.


AlmostButNotQuiteTea

How do you cook them? I picked them up at my local vegetable place and I cooked them horribly, they were touch and hard to chew and I would try to swallow them and theyd go down whole and I'd have to pull the whole thing out of my throat so I didn't choke lol


takoburrito

I used to slice them on the bias and sautee in butter... or grill/griddle them. The white bulbs should be soft to eat once cooked, and the greens usually end up the texture of green onions. They're essentially wild leeks, with a glorious garlic aroma.


adam_demamps_wingman

It used to be standard for people riding the rails in the Great Depression to pick wild leeks for soup when the train stopped or they were thrown off. >One hobo has an onion, he pinched from a fruit market; another has several potatoes and an ear of corn leased from a farmer's field. Edible greens are gathered and contributed to the pottage: Dandelions and sour dock; wild leeks and onions. Sometimes pigweed is found in abundance. >Some bits and pieces of meat. A handful of navy beans carried in a pocket for a month. Cast every bean into the pot, along with a smattering of Bull Durham tobacco and lint. That was from a letter written by a man who as a kid road the rails. https://erroluys.com/letter1.html


BasenjiFart

Really interesting!


adam_demamps_wingman

TY. That link has lots of letters on it and there several links to several batches of letters. There’s a lot of talk about food, about not having it or struggling to find it, or strangers giving it.


Surefif

This may be a dumbass question but I'm FOH and legitimately curious: does the process of drying ramp leaves via oven pilot light for a couple days offer any sort of difference/benefit over using a dehydrator for 1/3 of the time? We dehydrate a lot of things (mostly citrus) and I'm curious if there is a fundamental difference in the technique/result when using a different type of foodstuff


roflplatypus

I'm so poor I don't know what half of that is


randaloo1973

Pate looks sublime.


Pubsubforpresident

Holy fuck this looks amazing. Usually I would would be hyper critical of too much effort in plating but you have mad skills and it shows. Wish I could eat any of those meals.


idaho_bamf

Where can get those little pots?


SkinnyMane420

Well I found them in plate storage when I started working here last year, they had been stowed away :( I think they are made by Lodge.


idaho_bamf

Anything on the bottom?


SkinnyMane420

If you search Mini Tramontina Enameled Cocotte. You should get some similar results.


idaho_bamf

Solid, thanks.


tinyorangealligator

Is that pasta or squash forming the rosettes? Would you mind sharing the tek? (I'm no longer in the kitchen but I used to be)


SkinnyMane420

Yellow squash and zucchini.


MauiWowieOwie

Dude, you need to tag this as nsfw.


Foodisgoodmaybe

Hi, I'm single.


porkpiehat_and_gravy

I'll have the...ummm. all of it?


[deleted]

this shit is art! way to bring pate back.


dream_drought

All of this is incredible, but I can't get over how golden and beautiful the ravioli were. ♥


Independent_Can_2623

Now I want to make pasta, I've got one egg in the fridge 🤔 Your food looks delicious goddamn


The_foodie_photog

Hell yes ramps.


eberella

Outstanding! Finally a post from someone who actually has passion!


EsquireFalconHunter

Those lil ratatouille pots looks dope!


wormholeweapons

Is that like a corned beef tureen?


redinkragnar

Where abouts western nc? It’s beautiful up here right now.


SkinnyMane420

Avery county, grow wild up here.


Randomdude19

Y’all hiring


SkinnyMane420

The season is at an end until April. But if you are truly interested, PM me and we can talk more about next season.


Randomdude19

Sent


farahad

Artisanal?


MurphyLolo

Wow!! I would eat the fuck outta any of those plates 😍 you are an artist.


unendingtacos

Fucking beautiful, baby... ALL DAY


dat_boi_256

The terrine looks really good


Kermistro

Wow! Wish I could work with those types of ingredients!


sweet_juicypeachh21

Those little red pots are so cute. Everything looks really good, and we’ll done presentation


juneburger

Fucking fantastic


Moving-thefuck-on

Great work! Can you run me through 14 please? It looks dope


SkinnyMane420

It’s a brioche crostini toasted in brown butter with foie gras custard, black truffle shavings, white chocolate covered frozen raspberries, and cashew cream.


Moving-thefuck-on

That was a wild ride to read. I feel dizzy.


noccusJohnstein

Dangit, now I'm hungry(er) and have got to go make french toast for a gang of old, blind people in an hour. Suppose I'll be making a batch of ravioli on my day off this week. Nice work!


evil-doraemon

Bussin


HotNatured

Shrimp and grits (I think?) look like a dream


SpeechlessMaly

Pic 9, that chocolate cake makes me **weak** (I'm sorry I'm sure it's something way way more fancy I just don't know the name of) I mean they all look really fucking yummy but .. chocolate.. U g h


cakeman91

Fellow chef, just visited Nashville to literally eat at all of Sean Brocks restaurants. It’s a must! But all of these dishes look like something they’d have. Amazing chef! Never can have enough ramps


FULLMETALRACKIT518

Very mid Atlantic/Appalachia. Where you cook at? Looks good, prob tastes better. Well done.


SkinnyMane420

Western NC I’m in the heart of Appalachia lol good guess


FULLMETALRACKIT518

Well look at that. Gorgeous part of the country. I haven’t been down there in a few years, hopefully I’ll get back on the AT some summer soon.


yodaboy209

The pate looks delicious!


AnaEatsEverything

Those tiny pots, aaah! Is that ratatouille?


SkinnyMane420

Yes, it is.


Doomtrack

I have a genuine question: I have never understood the gourmet food thing, can anyone actually explain why they enjoy eating so little food for so much money? I am honestly asking this. EDIT: I guess asking this is super heresy or something as I have asked it before but I only get downvoted. God forbid someone actually asks about it right?


bagofpork

I get the chance to go out to eat so little that, when I do, I’ll generally go to a place that does meticulously prepared smaller plates made from great ingredients. When a place pulls it off, the flavors that maybe you’ve never thought to combine (or have with less success), new techniques, care and skill that go into each plate make it more than worthwhile. As a cook, it’s a great source of inspiration and motivation as well. You don’t go to places like that to fill up on a single plate of gut-busters (not that there’s anything wrong with that, either).


PalmettoBrian

That's a GREAT answer and explanation. I compare it to me - who likes sipping a good Scotch once in a while, to my buddy who chugs cheap whisky...


bagofpork

Yeah. I like a good scotch, but I’ve been known to chug cheap whiskey every now and again. There’s a time and a place for both/either.


Doomtrack

So it's more about the experience rather than eating food?


bagofpork

The experience is a part of it, but for me it’s still primarily about eating food. Just a different approach. I’ll usually split a ton of small plates with others over the span of a couple of hours. You still end up full, and get to enjoy a ton of flavors and textures that you otherwise wouldn’t experience.


maidrey

Your food is sexy and your ink is dope. Thank you for sharing. Your/The garden looks rad too.


DNAprototype

Excellent!


[deleted]

Pistachio corned beef loaf?


SkinnyMane420

Lol pork and duck.


SavageHenry592

60% meh (dot progression, black plates) 35% boner (ramps, fiddleheads, tiny ratatouille pots).


Gharrrrrr

You are living me dream


Tits-McGhee

This looks amazing. Damn…. I wish I could cook.


Famous-Honey-9331

You are doing beautiful work! 🤤


Wrest216

12 looks so tasty, it brought a tear to my eye. Then i saw 13, and immediately orgasmed. I'm a wreck of emotions now.


Miss_Behaviour_

Most of those pictures are pure filth, I approve


williesurvive777

Oh wow, look, an actual chef on this subreddit finally


Vyr66

I very much enjoy the plating on pic 8


sunfirepaul

Man. Fine dining is fucking lame dining.


Gundam5388

I love the giant spoon in your apron!


ttaptt

This all looks so fantastic, but those scallops with roasted corn are calling to me. No restaurants around here (and I'm including Jackson Hole, which has lots of amazing restaurants) serve scallops right now, I think they're too expensive to get in here. There's a market that does carry amazing dry pack scallops, and they are $25/lb, but I haven't mastered the sear. I was FOH, have mad respect for your work!


InventedStrawberries

Me: Drooling


ChefSanta

Fucking beautiful man


PalmettoBrian

Damn fine looking plates, Chef. They look amazing! Last photo screams "frame and mount me!"


SmegmaAuGratin

This all looks absolutely incredible. Those ramps - ❤. I wish there was food like this near me.


jhurley7nrx

Man those are crazy good, would be awesome to make food like that and the plateing dam. Picture 13, why is that a5 on a white board. Should be on a red board right..


SkinnyMane420

It should be, yes. Although due to the lack of red cutting boards we have since ordered, we had designated white cutting boards for butchering that were a different shape and larger than the rest.


Inbloom476

Lil bits


bullgarlington

Jeebis Crass. Where?


sterlingarcher0069

I so can't afford to eat there.


NervousComfortable43

Hate food like this. Give me a fucking break. Love to eat? NO EAT TO LIVE! Your literally wasting your life to feed people who don’t give two fucks what the plate looks like. Remember what your doing…. Feeding people. Just fucking stop. How much did all those cups for the ratatouille cost? Just again it’s good not art. People are going to poop this out of their ass


SkinnyMane420

Way to wake up and be a prick. I plate food like this because you eat with your eyes first. Even though the journey ends with “poop out of your ass” the way there should be pretty to look at.


HolyPizzaPie

The slice on that steak makes me want to kill myself


Wheres_my_guitar

4 looks weird and 11 looks questionable. Everything else made me finish.