Chef Jeff · Colorado Springs
He cooks.He pours.
Restaurant technique for your home kitchen and your home bar, from a chef who has worked every station from the dish pit to the bar program.
Now serving · through Thanksgiving
Fall Soup Series
Fall soups · 06 High protein
White Chicken Chili
38 grams of protein. No cream cheese.
330 cal38 g protein35 min
Fall soups · 03
Zuppa Toscana
The restaurant copycat, with half the cream.
335 cal18 g protein40 min
Fall soups · 02
French Onion
The baking soda trick that cuts caramelizing in half.
345 cal16 g protein1 hr
Fall soups · 05 Colorado
Olathe Sweet Corn Chowder
Don't throw out the cobs.
245 cal10 g protein40 min
Fall soups · 08 High protein
Chicken Gnocchi
Let the gnocchi thicken it for you.
380 cal34 g protein35 min
Menus
Thanksgiving, the chef's way
Eight sides that keep the classics recognizable and add the move a professional kitchen would make. Plus a make-ahead plan so the day itself is mostly reheating and plating.
See the full menuGreen Bean CasseroleBlistered Green Beans, Miso-Mushroom CreamMashed PotatoesBrown Butter Potato PuréeCandied YamsHasselback Sweet Potatoes, Gochujang Hot-Honey ButterBrussels SproutsCharred Brussels, Chili Crisp Honey & LimeGlazed CarrotsHarissa Honey Carrots, Whipped FetaLast-Minute GravyMake-Ahead Roasted Wing Gravy
Hacks
What the pros know
A pinch of baking soda cuts caramelizing time in half. Deglaze with a splash of water every time it browns.
From French OnionRice, never blend. A blender breaks the starch and turns potatoes to glue. Warm dairy keeps them fluffy.
From Brown Butter Potato PuréeSave parmesan rinds in the freezer and drop one in. Free umami that tastes like it simmered all day.
From Tuscan White Bean & Kale