Corporate Chef status

Good news...I have been named Corporate Executive Chef of MF Sikora Restaurants, LLC.

New Chef in Town

To all my faithful and loyal readers:  I have been officially "unliked" by the new Restaurant Manager at Hide Away Hills Club. I have been replaced with some unknown person. great news for another restaurant, my potential new employer.

How far would you go?

If given the opportunity to run a new concept restaurant and menu, how far would you travel to take the job? Would you travel 100 miles, move closer, leave the state, or the country to cook abroad?

Almost a Year

I have almost been the Executive Chef at Hide Away Hills for a year. We have had about the same or less customer base, an increase in salt usage, Some new equipment, and much anxiety to make money or break even.


I have learned some new techniques in outdoor brick oven, wood-fired baking. I learned some new techniques in gluten free pizza dough making, and a dough made from pureed pork rinds.


I have been contacted by several entities to consider working in another facility, in other states as well as Ohio. I'll keep you posted.

To know better. Salt will hurt you!

I know that salt in excess is bad for your diet. We all know it. I read where in New York state, politicians are attempting to pass legislation to restrict restaurants from adding salt to all foods prior to service.


At Hide Away Hills Lodge where I am the Chef, I am about to be instructed by my new boss, a non chef, to salt everything. I stand firm believing that every person has the right for their own health to choose salt or no salt, and not to forced to eat salt and risk their health. Funny thing is...I asked the Lodge someone to run the front of house operation. Not to replace me. 


I am still the Chef. But I have prospects.

Is Gluten making us fat

Check out this URL from a recent Yahoo! News story:

http://health.yahoo.net/rodale/MH/is-gluten-making-us-fat

Snow Crab Legs

Hmmmm, I wonder how many snow crab legs people can eat at an "All You Can Eat" dinner? Answer: A plethora. Wow they were eating crab legs like crazy. I ran out of them. I just wonder where the guests were on New Years Eve?

Lesson learned.

Okay here comes spring.

I am preparing a new menu. Do you have a favorite dish I can use for the membership?

It is nearing its completion. I will have a first draft ready soon.

Valentine's Day, Cooking Classes, Ladies Luncheon, St. Patty's Day

The Valentine's Dinner was a huge success and I really appreciate your support. Although a limited menu was offered, the majority of you chose Steak Diane, followed by Salmon with Maple-Ginger Glaze. One of these two will be included on the new spring menu. I will have a lighter fare menu insert which will have smaller portion  and more health conscious selections, such as Orchard Chicken Salad, or a Spinach Salad.


I will soon offer cooking classes for twelve individuals at a time. Our first of many meetings will include soups and breads. You will get to taste all of the selections and take samples home with you too.


HAH ladies luncheon will include an Irish fare. Corned Beef and Cabbage, Irish Soda Bread, Irish Champ or Boxty, Irish Potato Candy, Irish Coffee or an Irish Spritzer. This is also a similar fare to the St Patty's Day limited menu.


Hope to see you there.


Make your reservations early for all our events!!

Happy New Year

I hope you have had the opportunity to look at the Hide A -way Hills website to view our facilities and menu. Since the last post we have held four major events; Thanksgiving Buffet, The Colonial Dinner, Breakfast for Dinner on Christmas Eve, Eve, and New Years Eve Party. The new year brings out some old favorites as well as some new ones which will be.

Call me at The Lodge to schedule your events @ 740-569-7944