signing off…

kumomutos with our kimchee and appleOver the last year and eight months I have been posting about voice restaurant and stuff that goes on around it. Saturday is my last day at Voice and since I have been the main author for this blog I will be either closing this blog or turning it [...]

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Euphoria Greenville Cooking Event

Big Nate and I just got back from Euphoria Greenville SC. Great time, got to spend time with some old chef buddies, Sctott Crawford Umpstead NC, Steven and Spencer Devereaux SC, and Frank Lee Charleston SC.

Big Nate and I cooked with Scott Crawford at Rick Erwins West End. Great Menu, Hawaiian Blue Prawns, Alaskan [...]

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28 May 2009 ~ Voice American Craft Beer Dinner

left hand milk stout

For those who missed it here are some pictures from the dinner.  Many thanks go out to Justin Sutherland of Ben E. Keith for his help pairing the beer and coming in to talk to the diners.  Hopefully we can do something like this again soon.

house made bacon ready to be candied [...]

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Last Chance Folks

Tomorrow is it everyone! Your last chance to get in on this rare event featuring craft beer and amazing salumi is tomorrow. Don’t get left out! Five courses and beer pairings for only $75. There are a few last seats to fill, so call now and reserve you spot. We look forward to seeing you there!

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This Thursday Voice American Craft Beer Dinner

Looking to fill some last minute seats for the Craft Beer Dinner.  There will be a 7:00 p.m. reception until 7:30 and then dinner will begin.  Enjoy the best of American craft beers paired with Voice’s award wining food.  The price is $75 for five courses with beer pairing plus tax and tip.  Come and enjoy [...]

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Voice American Craft Beer Dinner

Announcing the May 28th 2009 American Craft Beer Dinner at Voice.  Chef’s Justin Basye, Peter Jahnke and Cody Vasek would like to invite you to the wine vault, located next to the kitchen in the historic Hotel Icon, for a night of craft beer and food.  The dinner will feature in house cured meats, local food and the [...]

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Balance

Every day we strive to achieve balance in the kitchen. We attempt to hit that place where everything comes together seamlessly and our day to day craft can be elevated to an art form. It’s almost funny though, as the nature of a fine dining kitchen is so contradictory to that balance. The play of opinions [...]

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through the looking glass

A few pics from the kitchen and our curing room at Voice.  I am excited to be moving the program forward.  In some of these pictures you will see some new salame being hung which we are very excited about.

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the incredible edible egg

 

27, March 2009, tonight on the tasting we featured farm eggs from bellecreek farms.  Here in this picture we have a 63 degree egg that is poached for an hour, spring onions cooked sous vide, house made prosciutto, heirloom lettuce and gribiche sauce made from eggs from the same farm… enjoy

 

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means to an end

For those who know me or have even talked to me for more than 5 minutes on the subject of food know that salumi is one of my favorite things to eat and make.  The whole process becomes so romantic, from the curing to the drying-hang time, watching it transfrom from a raw product into something [...]

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