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Kitchen Talk With Chef Jeremy McLachlan

It’s Not Easy Being Green
I have been green with envy when I look at dudes with ripped abs or when I have had one too many while celebrating St. Patrick's Day. As Kermit the Frog says, "It's not easy being green ... but green's the color of spring." So in many ways being green is ...
Some things are meant to be together!
In the spirit of February Valentines, it is the perfect opportunity to talk about foods that go well together.
Brainiac Attack!!
It is hard for me to remember all the great recipes and cooking techniques I have learned over the years. Whenever I have the memory game problem I remember that I have to eat foods that help my brain. Just hitting my head against the wall works every once in a while but also gives me drain bramage. The first thing that comes to my mind in helping my cranium is making sure that I drink enough water and get enough sleep. Next I turn to the one thing I trust more than anything in this world, FOOD!! I like…
I'm a Baaad Boy!
This month we are featuring lamb at all Salty's restaurants. Lamb is like our last presidential race, you either love it or you hate it. Throughout my culinary adventures I always wanted my mom to try lamb and she never would.
The Fungus, Among Us
First telltale sign of a great restaurant is the crusty van that pulls up full of hand-foraged mushrooms. Every time I see our mushroom guy pull up at Salty's, I get a pit in my stomach like the first time I asked a girl to dance. These mushrooms are hand foraged which means they are ...
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