My love of food goes back to some of my earliest childhood memories. I have two specific memories I can recall: One, watching my Jewish grandmother making fried matzo, the garlic wafting from the pan and filling the room. Such a simple recipe, about 5 ingredients. And yet I have never been able to master making it as she did.
Two: coming off the beach to the pizza restaurant other grandmother co-owned in Harvey Cedars, Long Beach Island, NJ. The fresh pies coming out of the oven, sauce and cheese dripping and combining into a molten lava-like mess. An ice cold Coke served in an old-school bottle to wash it down and help alleviate the scalding on the roof of my mouth.
What both grandmothers taught me about food: keep it simple. Don't let the fancy get in the way. And most importantly, the best ingredients in any food you make are always passion and love.
Over the last 20 years I've worked in a variety of food establishments. I've been a cook in highly-rated restaurants. I've prepared baby back ribs for thousands, and worked in a smokehouse. I've had the privelege to travel around the world and sample cuisines form Hong Kong, Mexico, Germany, and India.
While all of these experiences have broadened my palette, the one flavor I crave more than anything is the joy of quality, slow-smoked meats. Pulled pork in South Carolina, or baby-back ribs in Austin are my choices any day over the most exquisite French fare.
In an incredible twist of fate, I've found partners with as much passion for food as my own. Located in the heart of Pennsylvania, we are amazed that despite the love of great meats, there is no company focusing on just making great bacon. it is our goal to create something special and give the region a fantastic bacon experience.