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  • About the Chef
  • Notes from the Chef
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ModernChef.com

Executive Chef John Greeley
  • Photos
  • About the Chef
  • Notes from the Chef
  • Events / Demos
    • James Beard Events
    • Pressed Duck Demo
    • James Beard 2
    • Private Dining
  • Culinary Travel
    • Italy
    • Raymond Blanc
    • Peru
    • Africa
    • New York Spots
  • Skateboards
  • Contact
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Had my last visit to WD-50, one of my favorite and most respected places in the city. I hope they just re-locate, but who knows. I guess his upcoming book will have to do.

John Greeley October 14, 2014
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Daily goods!

John Greeley June 7, 2014
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Let corn season begin! This is some of our farms corn simply roasted over oak. I usually serve this with lime-chili butter.

John Greeley June 6, 2014
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More foraging

John Greeley June 6, 2014
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The foraged flowers and blossoms look and taste amazing!

John Greeley June 6, 2014
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And these??

John Greeley June 6, 2014
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Don't know what these are but stay away uless you are sure.

John Greeley June 6, 2014
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Pulling up some radish early to pickle and sauté

John Greeley June 6, 2014
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These too?

John Greeley June 6, 2014
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John Greeley June 6, 2014
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Saw these on a walk...

John Greeley June 6, 2014
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awesome......

John Greeley September 26, 2013
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here piggy....

John Greeley September 26, 2013

Possibilities with meat glue are endless......

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Some dishes I need to get to.....

John Greeley September 26, 2013
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Raw Buckwheat Honey and Lavender Duck...

John Greeley September 25, 2013

Fooling around with this....the honey from Upstate New York is awesome....maybe chestnuts in this dish... 

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Wild Boar time....

John Greeley September 25, 2013
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Something I did for Bill Clinton....Beet Tartare.

John Greeley September 25, 2013
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Some vegetable sauces for Autumn.

John Greeley September 25, 2013
Vegetarian's look out!!! More items in development.

Vegetarian's look out!!! More items in development.

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Thank You James Beard House!

John Greeley September 25, 2013
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Welcome.

This area I hope to add content from my mobile device as often as I can. Feel free to share any thoughts and comment at will.

 

 

jghoboken@aol.com  | (201) 456-9522