We dumped 5 tons of sand in the middle of the street behind PYT at the Piazza at Schmidts. 100 strong we ate clams, lobsters, mussels, crabs and the greatest corn bread ever!

A lot of work went into pulling this madness off and I have a lot of people to thank for making it happen:

• Tommy Up and the amazing staff of PYT for giving us their space for a day and lending a million helping hands.
• The Piazza and Tower Properties for letting us take over for the night.
• JP Boudwin, Zack Driver and Kevin Ludwig for cleaning up the sand when we were done
• Michael Campagna of Ava for making sure we got the goods to make the meal for the masses
• Bart Mroz and Jesse Middleton of Open Chefame for choosing me to film this live monstrosity of an episode (and footing the bill)
• Brian McElaney for filling his nice clean car with  a half ton of live seafood and taking photos of the event.
• Paul Ritchey and Joe Williams for filming and editing the episode
• Leroy Conroy, Jesse MacPherson, Mike Matzik, Matt Phillips, Rebecka Weidman, and Leonard Wimbush: A kitchen dream team that I hope will make my future restaurant a success.
• and especially Dan Platt, who helped me keep my sanity and helped pull the whole thing together

My first experience making sausage of any kind. Doing it in front of people was risky business. Josh and I had a blast stuffing meat with each other and the hot dogs turned out well. I can’t wait to take a charcuterie class in the upcoming semesters.

WARNING: Dick jokes a plenty!

These Cherry Coke Pulled Pork Sandwiches are crazy good. I think this is one of my best creations to date. The spiciness of the pork, with the sweetness of the Cherry Coke based barbecue sauce and the creamy goodness and crunch of the cole slaw makes an amazing combination.

In this episode of Eating Crowe we learn not only how to properly process a lobster and how to make fresh pasta but we also learn some of the pitfalls of making fresh pasta and how to deal with them. The filling for this lobster ravioli is really good, there are few flavor combinations as good as lobster, prosciutto, sage and goat cheese. Enjoy!

The latest episode of Eating Crowe pits regular ol’ russet potatoes against sweet potatoes for a grand fry-off. We also mix up two tasty dipping sauces to bring out the flavor.

In this episode we’re making choriozo empenadas.  We use lard for the dough the way it should be. Frying is the way to go with these bad boys.

In this episode we braise some beef short ribs in a a bottle of chianti, some tomatos, parsnips and onion.  Plated with a potato-parsnip puree and enjoyed by everyone.

Thanks to Ryan and Katie for letting us invade their apartment and use their awesome kitchen. Also Chap, Maura and Jen for joining us for vittles. Thanks Joe at Playskull for letting me use his magical music on the cheap. Last, thanks to Paul Ritchey for hours of his time editing, rendering and most painful of all, watching me over and over again.

In this episode of Eating Crowe we make duck confit salad with roasted figs, caramelized walnuts and blackberry-balsamic vinaigrette. Hope you love my really rough first try at an introduction.

Thanks to Ryan and Katie for letting us invade their apartment and use their awesome kitchen. Also Chap, Maura and Jen for joining us for vittles. Thanks Joe at Playskull for letting me use his magical music on the cheap. Last, thanks to Paul Ritchey for hours of his time editing, rendering and most painful of all, watching me over and over again.