It was during this process that I had a moment of real awakening and contemplation. Why had I not carved into a pumpkin or squash before today? I have a restaurant overflowing with squash and pumpkins. Why had I not yet made a soup or roasted the wonderful seeds for a salad garnish? It became clear to me that I was not living up to my potential as a chef but , more importantly, as a father. It dawned on me that if I was not taking advantage of opportunities to expand my skills and traditions there must be other chefs and families who might feel the same way...
My goal is to visit area farms, meet the people who work the land and share recipes but, also, engage my family in enjoyable and nurturing traditions. If along the way we make the world a better place, or find deeper meaning in the simple things- Great! However, at the very least, I hope to learn more about where I live.
Sage + Brown Butter Roasted Pumpkin Seeds
Olive oil + Fresh black peppercorn + Sea Salt
Chefs tip: Use newspaper to dry out seeds, the seeds will not stick to it!