Sunday, December 19, 2010


So last week was a strange one for Brookville and more specifically me.

We had to close last Thursday because of the snow and yesterday I went to a family wedding, CONGRATULATIONS SAM AND HUNTER, so that only gave me 3 days in the kitchen last week.

Today, when I was walking on the DTM I felt a little off. I could not figure it out right away but then I realized that I did not get to fill my creative development quota for the week.

I realized then and there that in order to be complete, I NEED TO COOK!!!!!

I thought about the idea of the "celebrity chef" and how I CAN'T be one of them. I cant for the life of me imagine not getting to be on the line every day.

Don't get me wrong I DO want to become a great chef, but I am not willing to sacrifice the things that make me happy to do so. I want people to know Brookville because our food is awesome and our dining rooms are warm and inviting.

That being said, I am making the promise that I will be behind the line at Brookville and much as health and family matters will allow me be; if we are open Ill be there. Because at the end nothing brings me more pleasure than getting to cook for all the individuals who come up our stairs and to not get that gratifications leaves me empty.

Hope to get to cook for y'all soon.

Thursday, December 16, 2010

Next few months.

Hey y'all,

Thought I would take the time to let you know whats going on at Brookville the next month.

December 24-25: Closed for Christmas.
December 31: New Years Eve Dinner. (Call now for reservations, 5 course tasting menu for $55, includes a glass of Cava)

January 1-17: Closed for Winter Break.
January 18: Re-Open for New Year.
January 25-29: Restaurant Week!!!!!(Call now for reservations)

Hope to cook for y'all soon.

P.S. Follow us on Twitter @BrookvilleRest




Friday, December 10, 2010

New Web Site

Brookville has a new website up and running.

Check it out.

Friday, December 3, 2010


Well it was bound to happen sooner or later, but we finally got our first bad review.

And you know what, I think that it is a good thing because in life you learn way more from your failures then you do from your successes.

For example, when I am creating a dish and it does not work it forces me to break down every component of every part of the dish. I look and see if the food that I am putting on the plate either (a) needs to be there or (b) needs to cooked in a different way. The outcome is more often then not better and much more satisfactory then a dish that worked the first time because you have more physical and emotional attachment.

So to this reviewer thank you for forcing me to break down what Brookville is and what it needs to be and I promise that I will work every day to make Brookville the best restaurant that I vision it to be.

Yes, some people will not agree with that vision and to y'all I say 'thank goodness we live in a city with so many good food options because there is something out there that suits you pallet'.

But if good honest home cooked food, using the best ingredients that I source from within our great region, cooked using techniques that respect those ingredients and presented in an atmosphere that makes you feel at home then come on down and let us cook for y'all. Nothing would bring me greater pleasure.

And if you do have a concern or comment, let me know because the day I stop learning and striving to get better is the day I should pack up and go.