Every so often, things happen at the Corner Kitchen that qualify as mysterious in my book. Not mysterious in a foggy, English countryside kind of way, but mysterious in the “how the heck does this keep happening?” kind of way. Three of the mysteries involve things going missing. An example is the loss of our teaspoons. Every two months or so, I have to buy new teaspoons to complement the
Ah, the legendary Culinary Institute of America. “Harvard on the Hudson”, “The Culinary”, “CIA”, the “Institute”… By any name it is the school to go to if you want to be a really good chef. The graduates include some of the best and most well-known cooks in the country; even Paul Bocuse sent his son Jerome to attend the school. As I think I mentioned, my brother Vin Scully had
I have had some online comments that I should finish the “biography” of myself with another Blog entry and then move on to more serious subjects, like the story of the Corner Kitchen, recipes, cooking techniques, etc. I’ll try to fit it into one entry, but I might need two… Ok…, after about a year in Hackensack, I grew restless (a common theme in my life…). There was a cooking
Until the late 1950’s, Detroit, Michigan was the fourth largest city in the United States. During the first part of the twentieth century, immigrants flooded the city for the jobs provided by the automotive industry. In the city of Hamtramck, which is completely surrounded by the city of Detroit, Polish immigrants settled and comprised 90% of the population until the early 1970’s. Currently about 20% of the city’s population of
When we opened in 2004, our bar business was considered secondary to actually producing food and taking care of our customers. Biltmore Village restaurants, with one now defunct exception, were popular with foodies that liked to have a glass of wine with dinner. There is not really a late night bar scene and Joe and I never really wanted to create one here. We had about 12 wines on our
This being my first blog entry, I think it may be appropriate to give a little background on me. I also feel that this info should not be the boilerplate bromide that is published on our website. I mean, what’s the pay off for making the extra effort to go the blog, right? As you may realize, it takes a special type of person to stay in this business for
This is our first recipe entry. It is a good example of how we do what we do. Fresh herbs, familiar flavors with something of an interesting twist. We will try to put out a recipe each week, but don’t hold us to it! Apple Vinaigrette Ingredients: 1 cups Olive oil 1/2 cups Apple Cider 1/4 cups Cider vinegar 1/4 cups Lemon juice 1 Tbsp. Lavender herb mix 1/2 Tbsp.
For those of you that don’t know, most of my career has had nothing to do with restaurants. I spent several years in retail management, six years in medical settings, and six years working for an information technology company. In those years I saw the advancement of technology in both home electronics and computer technology. I was an early adopter, so I had a first generation laser disc player, a