Those of you who know me have probably figured out that I am really into food. I hesitate to label myself as a foodie, as I see that term as mildly pretentious, but I have sometimes described myself as a “hobby chef.” My restaurant, Chez Teak, is located on the south end of The Hill, perhaps the last authentic Italian neighborhood in the United States.
While I love Italian food, there’s only so much pasta and veal a guy can take. Most of the food I cook at Chez Teak (my wife is my only regular customer, since it’s just one table and our dog is always nosing up to it) is inspired by a variety of cultures and techniques. Increasingly, wild game has become the foundation for the entrees. But that’s only because I’ve just now gotten to the point where I can kill my own food with any consistency. Click to continue »