Where’s the Beef?

We didn’t necessarily eat a lot of steaks or beef when I was growing up. We ate meat, but I don’t ever remember my mom having steak night where we…

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Home and the Holidays

with Chef Hal The holidays are obviously a very busy time of year. However, both personally and professionally this year, it’s been even more so. We had, Thanksgiving, then the…

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Sourcing Seasonally, Brining Turkeys and a Holden-Bache Holiday Kitchen Tradition

I recently attended the Farmer/Chef Summit out at Green Door Gourmet. It was an event which is meant to bring Chefs and farmers together and addresses issues important to each.…

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The Chew, The Chimi, and The Cluster

So what do the TV show The Chew, Chef Hal’s Chimi, and a Goo Goo Cluster have in common? Check it out! Four-five months ago a friend of mine, Beth Sachan,…

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A Page From Our Lives

If you would have asked me five years ago, “Do you think you’ll write a book?” I don’t think my answer would have been, “Yes.” I don’t know how this…

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Pizza: Lockeland Style

In our last blog, we talked about the Margherita pizza. If you’ve ever been to Lockeland Table, you know that we have our own wood-burning oven. What guests may not…

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The King of All Pizzas—The Margherita

When we began building Lockeland Table, I knew I wanted a wood burning pizza oven. I love pizza, and it’s been a part of my culinary story. My mom and…

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Guestiquette: Some Do’s and Don’t for diners out.

I was working at Gramercy Tavern in NYC, when my mother came up for a visit. There was a Puerto Rican restaurant about 10 blocks from where my brother and…

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Fashion Forward

Trends come and go…look at clothing or car styles to know that fact. But what most people don’t think about is that when it comes to the culinary world, Chefs…

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Spring Has Sprung

…But you won’t find all of the current season’s bounty in my kitchen. My favorite thing about Spring is how everything pops. We get busier. You can feel it. Whereas…

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