Pizza, Pizza, PIZZA!

Hot Dog Pizzas, Woodburning Ovens and Homemade Mozarella and Dough. Chef’s Note: Bacon by definition in this country only needs to be cured. People then do smoke it after curing,…

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Nose to Tail

Chef’s Tip If you are throwing away your vegetables after you do a braise, you are making a mistake. They are not only flavorful but have something to offer you…

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You Ferment What?

We recently held a class here at Lockeland and taught the art of fermentation. I was joined by Leslie Garbis, who is an avid fermentor of sorts. I have been…

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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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