Seasonal Flavors
There’s something about the crispness of an Autumn day that somehow makes us crave warmth – and that warmth is often satiated by certain flavors. For me, squash – whether an Acorn or a Butternut – is...
View ArticleAttending Starchef’s International Chefs Congress
For the past several years, I’ve taken an enviable trip to the Starchefs International Chefs Congress. It’s kind of a ‘who’s who’ of chefs from all over the world. This year, the event carried a...
View ArticleVisit to Adrienne’s Pizza Bar
After the Starchefs International Chefs Congress, I took off my badge and hit the streets of NYC – specifically to go visit Adrienne’s Pizza Bar where my brother in law, Master Pizzaiolo Nick Angelis,...
View ArticleThe Braising Technique
It’s wintertime… and it finally feels like winter here in Charlotte, NC. How about that 70+ degree holiday we just had? With the new chill in the air, I often turn to one of my favorite cooking...
View ArticleThinking Sweet Thoughts
The aftermath of Valentine’s Day always has me thinking sweet thoughts… about dessert, that is. I love a dessert to cap off a meal. It’s fun. It’s delicious. And nothing says you treasured spending...
View ArticleHere’s to Spring!
It’s the time of year for tea lights, crisp wine flavors, and bright, fresh ingredients. All this spring fever brings on a tremendous number of people looking to have small events catered… for showers,...
View ArticleDelightfully NEW ~ Salmon Toro
I like to look at summertime as a great time to add new items to our menu at Flatiron. Recently, I’ve added the Salmon Belly (Toro) to the menu. As someone who filets salmon everyday, I know very well...
View ArticleAbout that New Pork Belly Slider!
Last month, I chatted up our delicious Salmon Belly, and I couldn’t overlook our other new addition, the Pork Belly Slider. Just like the salmon dish, I use the underside of the animal – that soft,...
View ArticleWelcome back students and faculty!
Students and faculty, welcome back to one of the most charming, inspiring small towns in America. If you stayed around here, you know summer was a hot one, but a delightful one… and filled, for us,...
View ArticleNEW! Crispy Portuguese Octopus
One of my favorite parts of working in the kitchen at Flatiron is getting creative and switching things out on the menu. I absolutely love it. Right now we’re working up some new Fall menu items...
View ArticleBig News: We have a Sommelier in the House!
Whenever you can brag about a friend’s accomplishments, you may as well do it. And it’s my turn. Our Managing Partner here at Flatiron, Jason Tognarina, has successfully earned his Sommelier...
View ArticleIn 2017, I will… eat more salads!
Happy New Year, friends! We’re so grateful to be a part of this Davidson community and we’re looking forward to a fun-filled 2017… with lots of celebrations, date nights, family dinners, meet-ups, and...
View ArticleBountiful Winter Vegetables
It’s the time of year when we anticipate the farm-fresh veggies that will be coming our way in the spring time… but they’re not ready… not yet! At this time of year, I feel lucky to get to work with...
View ArticleJason’s Trip to Napa and Sonoma
Jason T here to chat about my recent trip to Napa and Sonoma! I was lucky enough to spend the last week visiting Sonoma and Napa Valley vineyards in California searching for inspiration for our next...
View ArticleEat Humanely
It is very important to me to know precisely where the product used in my cooking comes from – whether it is grown, caught or raised. This should be a major responsibility of all Chefs. I recently...
View ArticleWhat’s The Story?
People often ask about the origin of a restaurant concept. “What is the story behind it? What does the name mean?”. I’ll tell you a little bit about our newest adventure – Mandolino’s (Flatiron’s...
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Chef Bill Schutz
Born in Burbank, California, Chef Bill Schutz moved at a young age to the small fishing town of Point Lookout on Long Island, New York. As a teenager, he worked in restaurants as a Dishwasher and...
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Ethical Eating Yields Positive Results
There is a Global shift in recent years in regards to the way we think about our food. We are giving more thought to where our food comes from, how it was raised, grown, slaughtered and what affect it...
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