Leslie Bartosh, CEC, AAC, FMP

  Stream and Field. Steelhead trout and escargot. Saut éed Riverence Steelhead trout, escargot in velouté with garlic and parsley, steamed spinach. Will do this one again. #Steelheadtrout, #Riverence, #Escargot, #Spinach Chris Barry, Stephen Felsenthal

  Rustic Apple Tart. Having some extra puff pastry on hand led to this rustic apple tart. A great way to use some dough that would have rested in freezer for long time!  Not too sweet. Just right! Since, I do not do too much on the dessert side, it was good learning curve.  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Apple #Apple_Tart #Rustic_Apple_Tart

 Escargot en vol-au-vent Escargot in a rich sauce of heavy cream, glace, Côtes du Rhône reduction and garlic. Yes please! I need more practice on making vol au vents! As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh   #Escargot, #Vol_au_vent, # Côtes_du_Rhône

One of my favorite meals is osso bucco.   Tender veal, braised in stock with mirepoix and tomato.   Served on risi e bisi, it is a dish that was a holiday tradition with us for some years.   As time and life went on, we stopped making it.  Shame on us. I am glad to say that this holiday tradition was revived nicely this year.   I am hoping that we will keep track of it.   As always, your question or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Veal #OssoBucco #Tradition #Risi_e_Bisi

 Back to basics. Chicharrones aka fried pork rinds. For some reason making of this item has never quite worked out for me until this year. They have been too dense, or tough, or did not puff right. Part of the issue has been that I only have one shot at these each year. Making these, revolves around when I make ham or in some cases bacon. This always happens when it is cold enough for cold smoking. A relatively narrow window of time where I live. The process is simple. Boil the pork skin until it is tender. Dehydrate the pork skin. Deep fry the fried pork skin. I just never got the combination right. Finally! This year success!  Now, to see if I can replicate the process next year! As always your comments or questions are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Chicharrones #FriedPorkRinds #NoseToTail

  Mahi-mahi, Coconut, Kale and Porcini. Seared, Riverence ,wild caught, Ecuadorian mahi-mahi on braised kale, coconut milk with onion, ginger, fish sauce, lime, porcini mushroom and Thai basil. Chili oil and Thai basil flower garnish. Yes please!  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all Chef Leslie Bartosh #MahiMahi , #WildCaught , #Kale , #CoconutMilk , #ThaiBasil , #Porcini , #ChiliOil , #Riverence , 

Sausage and French Fries in the style of Birdie’s in Austin. House made bratwurst, crispy French-fried potatoes, roast pork glace. The delightfully, simplistic, nature of this dish belies its great flavor and savoriness. WOW!  Thank you Birdie’s for the inspiration!  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all. Chef Leslie Bartosh #Bratwurst , #FrenchFriedPotatoes , #Glace , #Birdie’s