High Altitude Chopped

High Atlitude Chopped I’ve got at least 20 years of experience under my belt, or in my ski boots, whatever the case may be, but I still think high altitude cooking is a royal pain. It’s like playing an endless game of Chopped. Fresh food ebbs and flows depending on if anyone has gone down into the valley to shop, or has someone passed along some mountain stash, or is it time to break out the frozen vegetables? If we tap into Kevin’s stash of canned goods, then things are dire.

Read More

Tri-Tip Steak in NYC

Tri Tip in NYC Tracking down the elusive Tri-Tip steak in NYC has not been easy. It’s just not an east coast cut. We could learn a thing or two from our west coast friends. Amazing, but true.

Read More

Seeking the Butcher & Discovering the Tri-Tip

  Normally before we head up to the Utah mountains for skiing, I go to the butcher and get a load of meat to bring out here. Skiers eat meat.  Other people pack skis and boots; we pack quail and pork ribs. This year, time got away from me and we came to Snowbird empty…

Read More