Once a week, Chef Francis and I get together to catch up on life, discussing the business and swapping recipe ideas over some good food and drinks. This week's meeting happened to be at my place, which meant after a week full of experiments, there was likely to be some good Irish butter in the pantry and wine in the cellar.

We started in the cellar and pulled a wine that captured the mood. A 2007 Savennieres-Roch-Aux-Moines from Domaine aux Moines. Produced from 100% Chenin blanc by a mother-daughter team who are making some outstanding wines. Read More...

Donovans Cellar - Deviled Egg Display from Donovan's Cellar on Vimeo.

When making a basic relish, you start with a foundation of chopped cucumbers, peppers, or other vegetables and fruits.

When making an exceptional relish, you take the base and tweak it, using non-traditional ingredients, unique cooking techniques, and give it time to mature.

Our approach to relish, adapts a sous-vide technique (French for under the vacuum) to pickling. Rather than using the traditional raw and hot packing method, we have taken the cooking process a step further, extending the rolling water bath and lengthening the aging process. In time, these added steps will help achieve the desired creaminess within our relish, and ensure evenly cooked vegetables, ample texture and, most importantly, a consistent product.

We have only scratched the surface with relish’s versatility. What is typically designated as a topping for hot dogs, now serves as a fundamental addition to brighten up your tuna and chicken salads, and spice up your grilled pork chops and steaks. Today, we have taken our relish and have put our own twist on the classic deviled egg. With just a little imagination and creativity, you can turn a relish into an everyday cooking essential.  Read More...

Here we are in Williamsburg, Brooklyn at Custom American Wine Bar. Owners, Stefan Mailvaganam and Dan Lathroum, who were kind enough to let us use their kitchen, to stain their cutting boards and make some Ginger Spiced Beets Read More...