Chef’s Corner

If you’re looking for sage wisdom, check out the Chef’s Corner, an ongoing behind-the-scenes peek at our most eye-popping and mouth-watering creations. Check back often to see what we’ve been cooking up and look for updates on our Facebook page and Twitter stream.

Fine Cooking is Patience

People often ask me for tips in the kitchen or what secrets do I use when cooking (if any?).  “What can I do to be a better cook?”  Honestly, I don’t know what to say when people approach me with that.  “Hot pan, cold oil when …

Duxoup Wine Dinner Recap

Last night we hosted the fantastic winemaker Andy Cutter and his delicious selection of Duxoup wine.  We paired his wines with 5 courses for a sold out event.  It is always such a wonderful and intimate occasion when we can get a great speaker like Andy …

fall pics 2013

I know fall has gone, and the harsh cold and never-ending snow of winter has come.  Sorry for taking so long to put these fall menu pictures up.  The food you see has been inspired by the fall and into winter season.  There is still time …

don’t have a heart attack, they’re just testicles

  It’s ok to be a little grossed out.  Eh. ugh. ahh. ehl.  Alright now that your done being grossed out we can move on. For centuries, human’s have been honoring their livestock  by utilizing/eating every part of the entire beast.  In some cultures, it is an …

Spring Menu

Well, we are well into our spring menu and outside it is finally in agreement that it is spring.  The new menu has taken off quite well, as business has been exceptional.  It is always fun to see our menus go from our minds to your …

Flavors, Portioning & Costing; Making Of A Menu

How do you know your flavors and menu ideas work?  Not only a reoccurring question from teammates and guests, but also one that is constantly crossing our minds as well.  Some ideas sound great on paper but can be difficult to execute.  Other menu items are …

Part 2: Mind to Paper to Plate; Making of a Menu

Over the next few weeks we will source our ingredients, refine our technique, test concepts, cost out each dish,  and choose how we would like the over all menu to read. A study guide will be made so the team can become familiar with each item …

Mind to Paper to Plate; Making of a Menu

Seasonality- We definitely didn’t create the concept, but it is the key driving force behind the menu making process that we share as co-Chefs. Even though the north wind still sends the mercury plummeting and the snow banks continue to grow, winter is winding its way …

A Look at Valentines Day

We know, we know, Valentines Day has come and gone- BUT! We wanted to show you a look at the Prix Fixe Menu that we prepared just specially for that day. Our hope is that these lovely bits of food porn tide you over as we …

Curing Meats: One Day At A Time

Within the last year here at the HoDo we have challenged ourselves and our kitchen to do more from scratch and/or in house made products.  This very much applies to the charcuterie plate we carry on our menu.  Along with the head cheese, rabbit terrine, chicken …