We can't keep it a secret any longer.   Today on Michael Klein's Blog for the Philadelphia Inquirer, it all came out.   Todd and I are pleased to announce the future opening of our restaurant, The Pickled Heron.   It will be located on the Frankford Arts Corridor in the Fishtown section of Philadelphia.   We plan to utilize local and seasonal goods in our bistro style food.   The decor will be warm and inviting and the food will be polished versions of our favorite bistro cuisine.   We will post updates as the space evolves.   Feel Free to check-out Michael's blog with the link below.

 http://blogs.phillynews.com/inquirer/foodanddrinq/2008/08/heron_things_in_fishtown.html

On Thursday, May 1st, Todd and I had the pleasure of touring Hudson Vally Foie Gras.   In Philadelphia, foie gras has been a very controversial ingredient.   If you have ever tasted it, you know that it is amazing but the production turns some people off.   I suggest anyone who is on the fence about how foie is made, should call Marcus Henley, the operations Manager at Hudson Valley, and arrange a tour.   They have an open door policy and when I say open door, I mean that when you are walking the farm any door that is closed or locked, will be open for you if you ask.   We had to leave with some of of Hudson Valleys wonderful products.  Luckily, we had the chance to share some of those product with Todd's Family.   His father celebrated his 75th birthday by having all of his children camp with him for the weekend.   However, the weather did not cooperate.   The high temperature for the weekend was 50 F and it rained all weekend so it makes the photos of us cooking over an open fire are that much more amazing.   The first night we grilled a whole chicken, butterflied and rubbed with thyme, olive oil, and lemon.   We served it with roasted potatoes and grilled asparagus.   The next day we roasted the confit duck legs from Hudson Valley and shredded them.   Then we braised swish chard and white beans and added the duck to it.  We grilled sausages and mixed it all together.   It was a great dinner for a cold night.   One after noon we made grilled flat brad with chorizo, roasted peppers, shredded leftover chicken, and cheddar cheese.   It goes without saying that this was not a beef jerky and hot dog kind of camping trip.   Todd and I would like to take this chance to thank Marcus from Hudson Valley Foie Gras.   Our tour was informative, entertaining, and surprising.   We would also like to wish Todd's father, Ron Braley a happy 75th Birthday.   The next camping trip will be when the weather is a little warmer, and hopefully, a little dryer.    

Todd and I would like to thank everyone who came out and supported us tonight at Celebrity Kitchens, in Wilmington, DE.   We had a great time showing off some of the dishes we are working on for our restaurant.   We look forward to having some "news" of our new place to pass on.   We hope to see you all again soon!