Leslie Bartosh, CEC, AAC, FMP

  Pulled Pork Sandwich? Yes please! Mesquite and pecan smoked, pulled pork, spicy Korean style BBQ sauce, on steamed Bao Bun. Cucumber and cilantro to cool things down.  Thank you, O’Foods / Daesang America Inc , for the great Korean BBQ sauce to use in this dish. As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh   #PulledPork , #KoreanBBQsauce , #BaoBun , #O’Foods #Jonggausa ,  Ray Wall

I am a big believer in the use of product as a differentiating agent.   By differentiating agent, I am referring to what differentiates your operation from one just down the block.   What can the customer find at your operation that they cannot find at another. This coarse ground Dijon style mustard is a case in point.   It is made from black mustard seeds and white wine, hence the Dijon style moniker.   The aroma and flavor belie how simple it is to make!    As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Mustard #DijonStyle #BlackMustardSeed  

 Sautéed mahi mahi with vegetables. Wild caught, Ecuadorian mahi mahi, sautéed; carrot; green bean; red potato and daikon. Roast pork glace.  The roast pork glace was an interesting sauce for this dish. It was strong but was balanced out nicely by the vegetables and fish. An ultra rich dish!  Thank you Riverence for the great mahi mahi to use in this dish. Thank you Diversified Ceramics for the great bowl to showcase this dish in.  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all Chef Leslie Bartosh #MahiMahi , #PorkGlace , #Riverence , #DiversifiedCeramics

  Some days it is back to the basics. This batch of spicy, sage, pork breakfast sausage links is a good example.  The pork butt used for this needed to be broken down and ground. The bind needed to be created when the spices and seasoning were mixed in. Last, but not least, was stuffing the sheep casings. Simple tasks. But each is important to the quality of the final product. Each step requires the appropriate level of diligence to ensure the quality of the final product.   As always, your questions or comments are welcome. Until next time, Bona Appetit Y'all! Chef Leslie Bartosh #Breakfast #BreakfastSausage #SageBreakfastSausage #SpicySageBreakfastSausage

  Some days all you need is a perfectly crisp, cornmeal encrusted, fried fish, sandwich. House made tartar sauce and sesame seed bun, fried steelhead trout with the usual accompaniments. Thank you, Riverence , for the great fish to work with! #FriedFishSandwich, #SteelHeadTrout #Riverence   As always your comments or questions are welcome. Until next time, Bon Appetit Y'all Chef Leslie Bartosh

  Tropical fusion. Bao bun; Huli huli chicken with sauce; sweet onion; bean sprouts; cilantro and Thai basil. My idea of fusion cuisine:   Chinese bread, Hawaiian style grilled chicken, mixed herbs, being supported by a taco holder. As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all Chef Leslie Bartosh #BaoBun, #HuliHuliChicken, #BeanSprouts, #SweetOnion, #Cilantro, #ThaiBasil

 Amongst all the savory food, one needs bread!     These demi baguettes fit the bill nicely.   The recipe is based on one by Daniel Leader.   Our “daily bread”.  As always your comments or questions are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Baguette, #DemiBaguette, #bread, #1000TearsOfABaguette

 Variation on the theme of Stream and Field Steelhead Trout on shrimp risotto.   Broiled Riverence steel head trout, seasoned with kimchi powder, shrimp risotto with asparagus, Broccoli microgreens, crispy skin. Thank you, Riverence , for the great fish to work with. As always your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #SteelHeadTrout, #USATrout, #KimchiPowder, #Shrimp, #Risotto, #Asparagus, #CrispySkin, #Riverence,

 Pasta primavera, sans cream. Angel hair, garlic, onion, mushroom, asparagus, green peas, Thai basil, cherry tomato. Thank you, Diversified Ceramics , for the great bowl to use with this dish.   As always, your questions or comments are welcome. Until next time, Bon Appetit Y'a'll! Leslie Bartosh #PastaPrimavera, #LactoseFree #Vegan #DiversifiedCeramics