09/20/2026 This is a charcuterie board I made at the Chalet. This was practice with the art side of culinary arts. I portioned the meats and cheeses, then worked to compose the platter. Later, I added the crackers, but this was part of a set prepped for a late-night group after the kitchen closed.

08/18/2026 This is my first attempt at a whole roast chicken. I stuffed an herb butter beneath the skin on the breasts and basted with butter and the chicken fat from roasting throughout the roasting process. I carved the chicken into a traditional eight pieces and made the drippings and mirepoix from roasting into a…

02/17/2026 This was one of the entrees on our Mardi Gras special menu. It features a cajun shrimp skewer, red beans and rice with andouille sausage, and a cajun trinity salad with a lemon vinaigrette.

04/10/2026 These are the twice-baked potatoes that we serve with our 8 oz. tenderloin and 16 oz. bison ribeye. The tops are trimmed off, the centers scooped out, then I refilled them with a cheesy mashed potato filling and topped with shredded provolone.

03/17/2026 This is the reuben sandwich for the St. Patrick’s Day special menu. It has sliced corned beef brisket, sauerkraut, and house thousand island dressing.