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Who Really Ever Listens to Thier Mother
My first piece of Food writing from college! Photo courtesy of 72ppi.us Who Really Ever Listens to Their Mother By Brenden Darby Food Thinker Friday, April 3, 2009 The history of the late night...
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Where To Next?
So as we embark on the last month in the Basque Stage we will be starting in a new restaurant and we will be doing new things. The question is what will happen after? I am not quite sure what the...
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Bread and Love Making
The a supple roundness that makes even the slightest touch of the satin membrane something not many hands can resist. Moving harder and stronger warms your blood with every push, but the rhythm must...
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Blogging is Better than Therapy
So today I noticed that I have 6,666 views on my blog. I know this is a very low number for having started really tackling my blog consistently about six months ago, but that number feels perfect....
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Pin Some Wings To My Shirt Pilot
I keep pretending to tighten my red clip on tie with my hands that barely peek out of my navy blue two piece suit. Behind rolls a two cubic foot batman roller suitcase and a matching backpack high on...
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2012 on BrendenDarby.com
The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog. Here’s an excerpt: 600 people reached the top of Mt. Everest in 2012. This blog got about 6,900 views in 2012. If...
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Early Spring Vegetable Garden
Planting some early spring vegetables is a really good way to start you garden out for the coming growing season. These vegetables insure you have some cool weather vegetables growing come summer...
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A Citrus Collective
There is something about citrus as it carries with it great depth and complexity surrounded by various skins of bitterness. It is hard to find the right words to describe a kumquat let alone a...
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Arzak
Arzak is a name that either brings fear into the eyes of cooks or smiles on the faces of anyone who has actually met an Arzak. This is not some Dr. Seuss creature. However Arzak restaurant my have a...
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Meat
Americans on average consume over 270 pounds of meat every single year. Yet we are also distant from how that meat is processed. It is brutal, vicious, animalistic and intense and part of the circle...
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Cook Book to Come!
So I am putting together a cookbook. I plan on printing it myself and binding it myself. However the recipes and writing I am not doing myself. I have reached out to every young and up and coming chef...
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Goat Brie and Garden Tomato Sauce
Here is a fun recipe from a series of eight videos we did at Love Apple Farms.
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Prosciutto and Mozzarella
Here is the recipe for the handmade pasta I use in this Tomato Sauce Series. It is super easy and the taste compared to store-bought is insane. You can also dry it yourself if you want to do large...
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Butternut Squash and Pasta
Here is the recipe for the handmade pasta I use in this Tomato Sauce Series. It is super easy and the taste compared to store-bought is insane. You can also dry it yourself if you want to do large...
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Sushi: Dashi and Nikiri
This Saturday I had the privilege of teaching and awesome group of people how to make sushi at Love Apple Farms. We went over the basics of making rice and rolling colorful and tasty rolls. We dove...
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Noma Restaurant: Addictive and Odd
Ouch! As the sun blares through the white lace curtains and the howling wind blows over the boat filled canals outside the framed waved glass windows. Every muscle, bone, and hair follicle feels as if...
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Noma: Saturday Night Projects
Saturdays at Noma Restaurant are extra electric as it is the last day of our work week. The way these weeks are ended is what keeps people so excited to come back the next week. Saturday night projects...
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9 Tips for Becoming a World Traveler
One question that comes up a lot is “How do you manage to travel so much?” It may seem difficult to save money and get out there and actually travel the world but there are a few tricks of the trade...
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Excessive Kale Consumption: Kelp the Cure
Kelp the new Kale It was very surprising to see such a heavy use of Kelp based products at Noma Restaurant. It is fermented, dried, put into oils, and even used as a baste in the form of kelp...
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Mom Don’t Read This: Berlin
I read the note stuck with a piece of gum to the cold metal door “Brenden come into Toms Bar to check in! Tom.” Wondering around I go into the bar next door which is packed full at half an hour past...
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