Clean Slate Farm

Hello, Dave here. Ever since I graduated from the Culinary Institute of America I’ve been fascinated by the how and why of cooking and baking. What makes a vinaigrette stay together? How does a marinade work? How do I make my chocolate chips chewier/crispier? What’s the best potato for mashing and why? How can you thicken a sauce? (Once you know what causes thickening you’ll have more options.) One thing I learned at C-school is when you know the how and why you’ll be more successful in the kitchen. As a 20-year veteran of the restaurant business, I picked up a few tips as well.

I want to help you understand what is happening when you cook and how that can make you a better cook. I’ll even pass along some tips from professional kitchens.

Have a look and stick around. You may even learn how to fix a tractor, build a chicken coop, and plant garlic. Hey, after all, it is a small farm and it can get a bit eclectic.

So get out your apron and let’s get started.