Antique Apples in the House

An heirloom apple in Big Jones’ kitchen isn’t news in and of itself – we use almost exclusively antique apples. The one exception to this is the exquisite Williams Pride Apple, a 1987 Midwestern apple that I love for its snow white flesh streaked crimson and crisp, sweet/acid balance. Our typical stock apples are the […]

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Anatomy of a dish: Louisiana Crawfish, Garden Thyme Gnocchi, Lemon, Spring Onions

Monday morning, I was on the phone with one of the crawfish merchants in Louisiana I’ve used from time to time for Big Jones. This time, the occasion was a going-away party for one of our staff, Christa (regular brunchers know Christa) who grew up in Lafayette, LA and enjoys the distinction of being Acadian, […]

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Anatomy of a dish: Char Grilled House Andouille, Hominy, Farm Eggs, Onions

When I was a boy, hominy was one of those foods I thought was flat out bizarre, something that old folks ate. I associated it with my grandparents, older aunts and uncles, people that were not like me. Not to mention that it was supposedly corn, but had a funny gelatinous texture and sweet/earthy flavor […]

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Forging a More Sustainable Path

This week marked the first summit of the Chef’s Collaborative in nine years, and what a great couple of days! Chefs, producers, suppliers, and journalists were in attendance from all over the country as we had workshops, round tables, and lectures on the subject of sustainability. The Shedd Aquarium held a reception Monday evening featuring […]

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