"Stay Hungry"-Don't just feed your stomach, feed your mind too but why not have fun while doing it.
About Eric Preuss
Being a sustainability enthusiast, I decided to start trying different concepts and trends. A couple of those concepts would be Farm to Table, this is where the products I use are from local farmers or my very own backyard. This isn't just limited to produce like tomatoes, lettuce, or cucumbers but also chicken, beef or pork. This variation concept is Nose to Tail cookery. Combining these two concepts is where I thrive. If I have scraps from my produce/meats ( yes this includes the organs as well) I use it either in stock or repurpose it in things like terrines and pate. All inedible waste goes to my compost for further nutrients for future ingredients.
I love sharing my knowledge and providing Chef consultations and private/group teachings to those of whom want to learn how to cook healthy meals for busy on the go families while keeping a budget. Feel free to contact me about what type of experience you want to have. We can chat and I'm sure we can get you headed in the right direction.
Chef Eric's Experiences
Buffalo Braised Oxtail with Salsa Verde
$ 29.99 per Household
We will start by getting that oxtail nice and GBD and braising in Franks redhot. While the Oxtail is cooking we will create our Salsa Verde to kick things up. Finally finishing with a beautiful plating presentation...
Cast Iron Pan Pizza
$ 19.99 per Household
Together we will make a beautiful dough and watch it rise to the occasion for creating a finished decadent pizza with your choice of toppingsWhen making the dough it is important to weigh your ingredients in order...