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Well, the cat’s outta the bag.Pun intended.I’m super excited to announce this crazy idea I had a few months ago to open a sourdough bakery that uses flour and grains from PA and the tri-state area.Once I met the wonderful folks at @lit610 , I knew I had found a home and the realization of that crazy dream.So, starting next week, I’ll be slinging breads and pastries on the Southside.Soon after, there will be egg sandwiches, bagels and all kinds of naturally leavened goodies.Thank you @monocacycoffee and @from.lino for creating a very special place here in Bethlehem ✌🏻❤️🥖

Follow @bubs_breads for updates!

Logo: by @hrbu

KOREAN-FRIED CHICKEN OF THE WOOD MUSHROOM SANDWICH!

This sandwich represents everything I love about @boleterestaurant …community & collaboration.

@lguensch12 and me put together this killer sandwich that puts the chicken of the wood mushroom in the spotlight.
Fermented chili pepper aioli (🌶️ cred: @epicacrefarm ) and ramp kimchi that I made back in the spring.Brioche bun and @libertygardens baby bok choy seal the deal.

So freakin’ good 🔥🔥🔥

A few months ago, @writercarrie asked me if I was interested in writing an article for the inaugural @edible_lehigh_valley issue. Asa longtime fan of the Edible community and supporter of local foods, I immediately said yes!

As the editor, @writercarrie gave me the space to write about my experience discovering farming, the pandemic, composting and balancing it with my love for cooking.

It was an extremely challenging but immensely enjoyable process that proved to be surprisingly therapeutic.

Thank you to everyone involved with this project, especially @writercarrie for her guidance and @raquez for his amazing pictures.

Super proud and over the moon to have been part of the @edible_lehigh_valley first issue!

Go out and grab an issue and support the amazing patchwork of farmers, producers, and artisans that make up the vibrant Lehigh Valley food scene. ✌️❤️

A few months ago, @writercarrie asked me if I was interested in writing an article for the inaugural @edible_lehigh_valley issue. Asa longtime fan of the Edible community and supporter of local foods, I immediately said yes!

As the editor, @writercarrie gave me the space to write about my experience discovering farming, the pandemic, composting and balancing it with my love for cooking.

It was an extremely challenging but immensely enjoyable process that proved to be surprisingly therapeutic.

Thank you to everyone involved with this project, especially @writercarrie for her guidance and @raquez for his amazing pictures.

Super proud and over the moon to have been part of the @edible_lehigh_valley first issue!

Go out and grab an issue and support the amazing patchwork of farmers, producers, and artisans that make up the vibrant Lehigh Valley food scene. ✌️❤️

A few months ago, @writercarrie asked me if I was interested in writing an article for the inaugural @edible_lehigh_valley issue. Asa longtime fan of the Edible community and supporter of local foods, I immediately said yes!

As the editor, @writercarrie gave me the space to write about my experience discovering farming, the pandemic, composting and balancing it with my love for cooking.

It was an extremely challenging but immensely enjoyable process that proved to be surprisingly therapeutic.

Thank you to everyone involved with this project, especially @writercarrie for her guidance and @raquez for his amazing pictures.

Super proud and over the moon to have been part of the @edible_lehigh_valley first issue!

Go out and grab an issue and support the amazing patchwork of farmers, producers, and artisans that make up the vibrant Lehigh Valley food scene. ✌️❤️

A few months ago, @writercarrie asked me if I was interested in writing an article for the inaugural @edible_lehigh_valley issue. Asa longtime fan of the Edible community and supporter of local foods, I immediately said yes!

As the editor, @writercarrie gave me the space to write about my experience discovering farming, the pandemic, composting and balancing it with my love for cooking.

It was an extremely challenging but immensely enjoyable process that proved to be surprisingly therapeutic.

Thank you to everyone involved with this project, especially @writercarrie for her guidance and @raquez for his amazing pictures.

Super proud and over the moon to have been part of the @edible_lehigh_valley first issue!

Go out and grab an issue and support the amazing patchwork of farmers, producers, and artisans that make up the vibrant Lehigh Valley food scene. ✌️❤️

I’ve been making this sourdough everyday for the past year but it wasn’t until this week that I finally felt really happy with the bake. 📸: @lguensch12

Super excited to again help out my good friends @taprootfarmpa in developing recipes for their 2022 CSA season!

#eatlocal #supportyourfarmers #CSA

Swiss Chard & Ramp Frittata.Both humble and elegant from all the great product thrown into it.@taprootfarmpa Swiss chard, @primordiafarm cremini , @milkhousecheese Marigold and ramps foraged by @mike__endres (which you can find @riverwardsproduce ) Recipe is up on the @taprootfarmpa website.Link in bio.#buylocal #supportyourfarmers

New recipe up on the @taprootfarmpa website.If you know me, I’m a little nuts for savory oats.They are a great pantry item that you can put just about anything on, but don’t forget the egg.Link in bio.Catch @taprootfarmpa at the Chestnut Hill Farmer’s Market on Saturdays.Preorder only.#supportyourfarmers #quarantinecooking

I’m helping my good friends @taprootfarmpa with recipes for their weekly CSA.The first one is up on their site.Red Russian Kale Caesar using products from some my favorite Philly area producers.Link in bio.You can find them at the Chestnut Hill Farmers Market.Preorder only.
#cookinginthetimeofcovid19 #supportfarmers #buylocal

This past Sunday, I had the unique privilege to cook a meal at @plowsharefarms with @gwsabatino and my crew at @barbuzzo .Although it was an incredibly hot and long day (typical for Teddy and his crew), many amazing people, producers and artisans came together to share a really special meal at a very special place. ——— Teddy and Faith have not only created an important farm, but also a community that I am honored to be a part of and support. ——— Just a quick example.Teddy grows Floriani Red Flint corn which he harvested last year and dried out over the cooler monthes.We took some of that dried corn to @mightybreadco , who graciously let us use his grain mill to mill the corn into polenta for our meal.Chris the had the idea to make a porridge to add to a sourdough for our dinner.The result was, quite literally, mind altering.That bread was then served with whipped Lardo made from the fat from one of Teddy’s lovingly raised pigs. ——— Support your local farmer and be a part of a community for change. “ ——— “You, as a food buyer, have the distinct privilege of proactively participating in shaping the world your children will inherit.”
- Joe Salatin

#nofarmsnofood #buyfreshbuylocal

This past Sunday, I had the unique privilege to cook a meal at @plowsharefarms with @gwsabatino and my crew at @barbuzzo .Although it was an incredibly hot and long day (typical for Teddy and his crew), many amazing people, producers and artisans came together to share a really special meal at a very special place. ——— Teddy and Faith have not only created an important farm, but also a community that I am honored to be a part of and support. ——— Just a quick example.Teddy grows Floriani Red Flint corn which he harvested last year and dried out over the cooler monthes.We took some of that dried corn to @mightybreadco , who graciously let us use his grain mill to mill the corn into polenta for our meal.Chris the had the idea to make a porridge to add to a sourdough for our dinner.The result was, quite literally, mind altering.That bread was then served with whipped Lardo made from the fat from one of Teddy’s lovingly raised pigs. ——— Support your local farmer and be a part of a community for change. “ ——— “You, as a food buyer, have the distinct privilege of proactively participating in shaping the world your children will inherit.”
- Joe Salatin

#nofarmsnofood #buyfreshbuylocal

This past Sunday, I had the unique privilege to cook a meal at @plowsharefarms with @gwsabatino and my crew at @barbuzzo .Although it was an incredibly hot and long day (typical for Teddy and his crew), many amazing people, producers and artisans came together to share a really special meal at a very special place. ——— Teddy and Faith have not only created an important farm, but also a community that I am honored to be a part of and support. ——— Just a quick example.Teddy grows Floriani Red Flint corn which he harvested last year and dried out over the cooler monthes.We took some of that dried corn to @mightybreadco , who graciously let us use his grain mill to mill the corn into polenta for our meal.Chris the had the idea to make a porridge to add to a sourdough for our dinner.The result was, quite literally, mind altering.That bread was then served with whipped Lardo made from the fat from one of Teddy’s lovingly raised pigs. ——— Support your local farmer and be a part of a community for change. “ ——— “You, as a food buyer, have the distinct privilege of proactively participating in shaping the world your children will inherit.”
- Joe Salatin

#nofarmsnofood #buyfreshbuylocal

This past Sunday, I had the unique privilege to cook a meal at @plowsharefarms with @gwsabatino and my crew at @barbuzzo .Although it was an incredibly hot and long day (typical for Teddy and his crew), many amazing people, producers and artisans came together to share a really special meal at a very special place. ——— Teddy and Faith have not only created an important farm, but also a community that I am honored to be a part of and support. ——— Just a quick example.Teddy grows Floriani Red Flint corn which he harvested last year and dried out over the cooler monthes.We took some of that dried corn to @mightybreadco , who graciously let us use his grain mill to mill the corn into polenta for our meal.Chris the had the idea to make a porridge to add to a sourdough for our dinner.The result was, quite literally, mind altering.That bread was then served with whipped Lardo made from the fat from one of Teddy’s lovingly raised pigs. ——— Support your local farmer and be a part of a community for change. “ ——— “You, as a food buyer, have the distinct privilege of proactively participating in shaping the world your children will inherit.”
- Joe Salatin

#nofarmsnofood #buyfreshbuylocal

This past Sunday, I had the unique privilege to cook a meal at @plowsharefarms with @gwsabatino and my crew at @barbuzzo .Although it was an incredibly hot and long day (typical for Teddy and his crew), many amazing people, producers and artisans came together to share a really special meal at a very special place. ——— Teddy and Faith have not only created an important farm, but also a community that I am honored to be a part of and support. ——— Just a quick example.Teddy grows Floriani Red Flint corn which he harvested last year and dried out over the cooler monthes.We took some of that dried corn to @mightybreadco , who graciously let us use his grain mill to mill the corn into polenta for our meal.Chris the had the idea to make a porridge to add to a sourdough for our dinner.The result was, quite literally, mind altering.That bread was then served with whipped Lardo made from the fat from one of Teddy’s lovingly raised pigs. ——— Support your local farmer and be a part of a community for change. “ ——— “You, as a food buyer, have the distinct privilege of proactively participating in shaping the world your children will inherit.”
- Joe Salatin

#nofarmsnofood #buyfreshbuylocal

This past Sunday, I had the unique privilege to cook a meal at @plowsharefarms with @gwsabatino and my crew at @barbuzzo .Although it was an incredibly hot and long day (typical for Teddy and his crew), many amazing people, producers and artisans came together to share a really special meal at a very special place. ——— Teddy and Faith have not only created an important farm, but also a community that I am honored to be a part of and support. ——— Just a quick example.Teddy grows Floriani Red Flint corn which he harvested last year and dried out over the cooler monthes.We took some of that dried corn to @mightybreadco , who graciously let us use his grain mill to mill the corn into polenta for our meal.Chris the had the idea to make a porridge to add to a sourdough for our dinner.The result was, quite literally, mind altering.That bread was then served with whipped Lardo made from the fat from one of Teddy’s lovingly raised pigs. ——— Support your local farmer and be a part of a community for change. “ ——— “You, as a food buyer, have the distinct privilege of proactively participating in shaping the world your children will inherit.”
- Joe Salatin

#nofarmsnofood #buyfreshbuylocal

This past Sunday, I had the unique privilege to cook a meal at @plowsharefarms with @gwsabatino and my crew at @barbuzzo .Although it was an incredibly hot and long day (typical for Teddy and his crew), many amazing people, producers and artisans came together to share a really special meal at a very special place. ——— Teddy and Faith have not only created an important farm, but also a community that I am honored to be a part of and support. ——— Just a quick example.Teddy grows Floriani Red Flint corn which he harvested last year and dried out over the cooler monthes.We took some of that dried corn to @mightybreadco , who graciously let us use his grain mill to mill the corn into polenta for our meal.Chris the had the idea to make a porridge to add to a sourdough for our dinner.The result was, quite literally, mind altering.That bread was then served with whipped Lardo made from the fat from one of Teddy’s lovingly raised pigs. ——— Support your local farmer and be a part of a community for change. “ ——— “You, as a food buyer, have the distinct privilege of proactively participating in shaping the world your children will inherit.”
- Joe Salatin

#nofarmsnofood #buyfreshbuylocal

This past Sunday, I had the unique privilege to cook a meal at @plowsharefarms with @gwsabatino and my crew at @barbuzzo .Although it was an incredibly hot and long day (typical for Teddy and his crew), many amazing people, producers and artisans came together to share a really special meal at a very special place. ——— Teddy and Faith have not only created an important farm, but also a community that I am honored to be a part of and support. ——— Just a quick example.Teddy grows Floriani Red Flint corn which he harvested last year and dried out over the cooler monthes.We took some of that dried corn to @mightybreadco , who graciously let us use his grain mill to mill the corn into polenta for our meal.Chris the had the idea to make a porridge to add to a sourdough for our dinner.The result was, quite literally, mind altering.That bread was then served with whipped Lardo made from the fat from one of Teddy’s lovingly raised pigs. ——— Support your local farmer and be a part of a community for change. “ ——— “You, as a food buyer, have the distinct privilege of proactively participating in shaping the world your children will inherit.”
- Joe Salatin

#nofarmsnofood #buyfreshbuylocal

This past Sunday, I had the unique privilege to cook a meal at @plowsharefarms with @gwsabatino and my crew at @barbuzzo .Although it was an incredibly hot and long day (typical for Teddy and his crew), many amazing people, producers and artisans came together to share a really special meal at a very special place. ——— Teddy and Faith have not only created an important farm, but also a community that I am honored to be a part of and support. ——— Just a quick example.Teddy grows Floriani Red Flint corn which he harvested last year and dried out over the cooler monthes.We took some of that dried corn to @mightybreadco , who graciously let us use his grain mill to mill the corn into polenta for our meal.Chris the had the idea to make a porridge to add to a sourdough for our dinner.The result was, quite literally, mind altering.That bread was then served with whipped Lardo made from the fat from one of Teddy’s lovingly raised pigs. ——— Support your local farmer and be a part of a community for change. “ ——— “You, as a food buyer, have the distinct privilege of proactively participating in shaping the world your children will inherit.”
- Joe Salatin

#nofarmsnofood #buyfreshbuylocal

This past Sunday, I had the unique privilege to cook a meal at @plowsharefarms with @gwsabatino and my crew at @barbuzzo .Although it was an incredibly hot and long day (typical for Teddy and his crew), many amazing people, producers and artisans came together to share a really special meal at a very special place. ——— Teddy and Faith have not only created an important farm, but also a community that I am honored to be a part of and support. ——— Just a quick example.Teddy grows Floriani Red Flint corn which he harvested last year and dried out over the cooler monthes.We took some of that dried corn to @mightybreadco , who graciously let us use his grain mill to mill the corn into polenta for our meal.Chris the had the idea to make a porridge to add to a sourdough for our dinner.The result was, quite literally, mind altering.That bread was then served with whipped Lardo made from the fat from one of Teddy’s lovingly raised pigs. ——— Support your local farmer and be a part of a community for change. “ ——— “You, as a food buyer, have the distinct privilege of proactively participating in shaping the world your children will inherit.”
- Joe Salatin

#nofarmsnofood #buyfreshbuylocal

Super excited to cook with @gwsabatino for our @barbuzzo farm dinner at @plowsharefarms this Sunday the 21st!Teddy and his crew pour their hearts and souls into growing food and acting as stewards of the land.
Come join us on their beautiful farm for an evening celebrating the seasonal bounty of this area featuring local beverages and cheese.
Tickets are still available.Link in bio.

Super excited to cook with @gwsabatino for our @barbuzzo farm dinner at @plowsharefarms this Sunday the 21st!Teddy and his crew pour their hearts and souls into growing food and acting as stewards of the land.
Come join us on their beautiful farm for an evening celebrating the seasonal bounty of this area featuring local beverages and cheese.
Tickets are still available.Link in bio.

Super excited to cook with @gwsabatino for our @barbuzzo farm dinner at @plowsharefarms this Sunday the 21st!Teddy and his crew pour their hearts and souls into growing food and acting as stewards of the land.
Come join us on their beautiful farm for an evening celebrating the seasonal bounty of this area featuring local beverages and cheese.
Tickets are still available.Link in bio.

Super excited to cook with @gwsabatino for our @barbuzzo farm dinner at @plowsharefarms this Sunday the 21st!Teddy and his crew pour their hearts and souls into growing food and acting as stewards of the land.
Come join us on their beautiful farm for an evening celebrating the seasonal bounty of this area featuring local beverages and cheese.
Tickets are still available.Link in bio.

Super excited to cook with @gwsabatino for our @barbuzzo farm dinner at @plowsharefarms this Sunday the 21st!Teddy and his crew pour their hearts and souls into growing food and acting as stewards of the land.
Come join us on their beautiful farm for an evening celebrating the seasonal bounty of this area featuring local beverages and cheese.
Tickets are still available.Link in bio.

I’ve been having a lot fun @barbuzzo these days.These 3 dishes represent the food ethos I have worked hard to create over the years....seasonal, locally sourced, environmentally conscious and the constant struggle to lessen the amount of waste generated by our restaurant.
Longline Albacore Tuna crudo with fermented fennel and castelventrano olives
Charred Broccoli with fermented Swiss chard stems and Albacore tonnato sauce
Castle Valley oat risotto with Swiss chard, Royer Mtn, green garlic and a fried egg

All 3 dishes are linked in way that is deeply satisfying and rewarding as a cook.Thank you to all the amazing farmers and producers that pour their hearts intotheir craft.
Also, thanks to my amazing crew @barbuzzo for crushing it everyday.
Grazie Mille 🙏

I’ve been having a lot fun @barbuzzo these days.These 3 dishes represent the food ethos I have worked hard to create over the years....seasonal, locally sourced, environmentally conscious and the constant struggle to lessen the amount of waste generated by our restaurant.
Longline Albacore Tuna crudo with fermented fennel and castelventrano olives
Charred Broccoli with fermented Swiss chard stems and Albacore tonnato sauce
Castle Valley oat risotto with Swiss chard, Royer Mtn, green garlic and a fried egg

All 3 dishes are linked in way that is deeply satisfying and rewarding as a cook.Thank you to all the amazing farmers and producers that pour their hearts intotheir craft.
Also, thanks to my amazing crew @barbuzzo for crushing it everyday.
Grazie Mille 🙏

I’ve been having a lot fun @barbuzzo these days.These 3 dishes represent the food ethos I have worked hard to create over the years....seasonal, locally sourced, environmentally conscious and the constant struggle to lessen the amount of waste generated by our restaurant.
Longline Albacore Tuna crudo with fermented fennel and castelventrano olives
Charred Broccoli with fermented Swiss chard stems and Albacore tonnato sauce
Castle Valley oat risotto with Swiss chard, Royer Mtn, green garlic and a fried egg

All 3 dishes are linked in way that is deeply satisfying and rewarding as a cook.Thank you to all the amazing farmers and producers that pour their hearts intotheir craft.
Also, thanks to my amazing crew @barbuzzo for crushing it everyday.
Grazie Mille 🙏