Since he took over the kitchen at Mohawk Bend last December, Erick Simmons has thrown out a few tools from his traditional chef's tool box. "I have no butter in my inventory. I haven't used it here for the last six months. If you told me that before I arrived last year, I would have thought you're crazy."
Facebook/Mohawk Bend Summer root salad
In fact, one of Simmons' first orders of business was to get rid of 15 pounds of butter that had been languishing unused in the kitchen. Olive oil became the preferred oil instead; vegetable oil for the fryer. Chicken and beef stock were swapped for vegetable-based stock, beer for wine.More »