The Cowboy Chef

07/17/2024

https://www.youtube.com/watch?v=tCrB0CmZQ74

for anyone that prefers the youtube version of the podcast

In today’s episode, we speak with our guest Mason Snyder, an Escoffier graduate currently serving as the Executive Chef at Feast Your Eyes Catering. Some mig...

12/15/2021

Still playing with the new menu!

Trying a little more posh approach.

Pan seared trout with lemon dill yogurt, pine nuts, and chives with asparagus garnished with pickled mustard seeds

And Maple bourbon Elk tartare including capers, cornichons, parsley, shallots, chives,and Maple bourbon sauce(Dijon, Worcestershire, maple sugar, and bourbon) topped with an egg yolk and mustard seeds with a side of bread

Let me know your feedback

12/15/2021

Stuffed Elk Loin with apple butter, honey glazed carrots and radish, and sauteed mushrooms

Stuffing-bread crumb, dehydrated apple, spinach, radish, onion, mushroom, and an egg as a binder

Seasoning: nutmeg and mushroom powder, salt and pepper

12/12/2021

Started working on the new menu:

Burnt Onion Seasoned Elk Filet Mignon with Blackberry and Pine Demi, garnished with Blackberry Giardiniera, scorched vine tomatoes, fried kale, and pickled mustard seeds

The goal is to move my menu to more Colorado native animals (elk, bison, turkey, quail, trout, etc) and less domestic animals although I will keep the rouge beef and chicken for the less adventurous bunch.

Let me know your thoughts, opinions, critics!

11/18/2021

It said that in the US "we eat to live, and other places around the world live to eat", our thought process in food is incredibly sad to me, because when you see food as just a sustaining thing, you lose respect for it, it something you simply have to do to survive, and in that process we lose respect for the animal and plants that are killed and harvested, exacerbated by our disconnect in the harvesting process facilitated by grocery stores in the US, and eventually it becomes a disrespect and disservice to ourselves because we become so disconnected that we lose the connection to the nutrition and our bodies suffer for it and then our dependence on a medical solution is increased rather than a self reliance. It's why it so important that all of us are familiar with the process whether through hunting or agriculture that we understand when we buy those things that it's connected to a life, and that life may take a year or two to grow to a level where it can be butchered or harvested, then there's entire supply chain of people and fuel to get it there, it's estimated we throw away 31% of food we purchase in the US, it certainly wouldn't be as easy if you grew that tomato yourself, or raised that sheep, or hunted that deer to simply throw it away, but instead maybe if we took time to understand the food chain as a part of it rather than apart from it we would learn the only way to respect that life is to make it the best we possibly can and take time savor and enjoy it so that it's life is given meaning. It all happens on a plate of food.

08/15/2021

From blue jeans, saddles, and big mountains to chef whites, tongs, and condos and back in 48hrs

Another "simple" filet mignon, mashed potatoes, and honey glazed carrots, buy here's the thing when you cook simple, your customer is well informed on what it should taste like and you can't hide any mistakes especially when it's a Texas family and this is "all they eat" and to hear it's one of the best filet they've had is a huge compliment not just to me but to the amazing provider I have at Lombardi Brothers and the Rocky Mountain Ranchers that grow it!!!

07/30/2021

Colorado Certified Angus Filet Mignon, Pea and sunflower seed pesto,and palisade peach demi

Keeping it Colorado

Let me know your thoughts!?

07/27/2021

My Monday: Drive through the night to arrive at the historic Diamond Peak Ranch built around 1924 and still one if the largest Colorado ranching companies. cook for an awesome couples wedding, Congrats Jessica and Travis!, one of the first people to ever book me as a new company, and found some native rock art! Heck ya good day!

07/23/2021

Taco... Thursday?! Sure why not

07/22/2021

Little Flan preview

06/25/2021

Bison Ribeye anyone?! 🤤🤤🤤

Tonight's Menu:

Palisade Peach and Goat Cheese Crustini Appetizer

Summer Salad with Maple Poppy Vinaigrette

Bison Ribeye with Sage Miso Butter and Grilled Asparagus and Summer Squash

06/21/2021

Now that's a win! Long live the Colorado ranchers and farmers!

05/28/2021

Bringing home dinner!

05/24/2021

Weekly meal prep getting ready for delivery, no where close to all of it pictured, but being looking for next week's menu by tomorrow morning!! And get on the email list [email protected]!!

05/23/2021

I am always in love with the marbling on these Certified Angus Filets from Lombardi Brothers Meats !!

05/23/2021

Now we're having fun...first test of a Miso!!! Thanks for talking me through while you were heres to hoping it turns out with a fun new funky flavor, Apple Miso cause why not!

05/22/2021

I think one of the oddest things when you grow up in the heart of Amish country Pennsylvania, whether PA Dutch or not is the lack of preserved food in the rest of the US, seriously go in southern PA grocery store, the selection of preserved foods, pickled, jams, jellies, fermented, distilled, etc would be baffling probably to most,we even pickle out eggs and can our venison. I don't know if it we live in fear of another blizzard of ' # # (trust me we all have one) or if it's "we grew this dang food we'll be darned if it goes to waste" because another weird thing about that area compared to the rest of the US from my experience is how many people have gardens, no not little flower gardens, but some that push toward farm status but that's just the grandma's garden and so we can and save, and prepare. So when I had a significant amount of apples leftover I went to work, apple butter, dehydrated apple chips, apple relish, and in six months you might even see a Miso if it turns out.

05/21/2021

Also in case you wanted an outtake, when a turkey decided to show up right during filming.