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Stir It Up

  • Blueberry Pecan Strudel

    By Chef David “Smitty” Smith on March 11, 2015
    By Chef David “Smitty” ·   The last article I wrote was the Chicken wrapped in Phyllo dough and I have received a few questions about the dough. I was asked about ideas regarding the leftover dough. Of course, as long as you wrap it well, it can be refrozen and used at a later date. I’ve had luck using […]
  • Apple Strudel

    By Chef David “Smitty” Smith on March 11, 2015
    By Chef David “Smitty” Smith ·   While I was doing my apprenticeship, the resort I was working at had not only Master Chef Anton Flory, but for six months had one of the top pastry chefs from New York City working there. It was a great opportunity to learn as much about pastries and desserts as I could, so […]
  • Chuck’s Chicken in Phyllo Dough

    By Chef David “Smitty” Smith on February 25, 2015
    The last time I worked in Stowe, Vt., was the summer of 1997. I was passing through town saying hi to friends on the way to Cape Cod to find my summer job. When I stopped by the Mountain Company to see friends, management asked me if I would stay for the summer and run their fine dining restaurant at […]
  • Quinoa Salad with sweet potatoes and apples

    By Chef David “Smitty” Smith on February 11, 2015
    By Chef David “Smitty” Smith ·  It’s Super Bowl Sunday and I’m writing this article before going out to find a quiet seat. I mention this because when you think of Super Bowl Sunday and food, what comes to mind is fried chicken wings, big plates of nachos, and lots of other greasy appetizers that are great in moderation but […]
  • Cream Soup

    By Chef David “Smitty” Smith on January 28, 2015
    By Chef David “Smitty” ·  In my last article, I talked about broth soups and chowder (visit TheTahoeWeekly.com to read the article). With the cream soups, the group that I didn’t get to in the last edition, there can be room to add to the menu, such as a grilled cheese sandwich. This group is the most versatile because it […]
  • Basic soups

    By Chef David “Smitty” Smith on January 14, 2015
    By Chef David “Smitty” Smith   Now that the holidays are over and we are all essentially trying to get back to a somewhat normal schedule, one of the biggest areas we concentrate on is our eating habits. Over the holidays, there is one basic truth and that is that all of our eating habits and schedules are thrown so […]
  • Using holiday leftovers

    By Chef David “Smitty” Smith on December 30, 2014
    By Chef David “Smitty”     I’m not quite sure why it is, but have you ever noticed how there are a lot of people that look forward to leftovers more than the main meal? Growing up, we were all excited for the holiday turkey dinner. It meant real mashed potatoes, mushroom gravy, stuffing, seconds and sometimes even thirds. The […]
  • Sugar Cookies

    By Chef David “Smitty” Smith on December 17, 2014
    by Chef David “Smitty” Smith · I knew that this article is for the Christmas edition, so I wanted to write about some kind of Christmassy food. The problem was that as I went down the list, I couldn’t think of anything I hadn’t already written about: turkey, stuffing, cranberry sauce, gravy (probably more than once), mashed potatoes, green bean […]
  • Pork Tenderloin

    By Chef David “Smitty” Smith on December 3, 2014
    By Chef David “Smitty” ·  There I was, trying to relax a little, trying to keep my face with a somewhat neutral state, showing smiles that just may have been slightly forced. I was sitting there, leg trussed up like a Thanksgiving turkey while the electric pulse zapped the knee under the heating pad. My face was in deep concentration, […]
  • Garlic Rosemary Pork Loin

    By Chef David “Smitty” Smith on November 19, 2014
    By Chef David “Smitty” Smith ·  Cooking a pork loin is about the same as cooking a beef loin, but there are a few minor differences on how I go about it. Think of a whole pork loin and a whole beef loin next to each other. The loin is the section of the animal between the ribs and the […]