Eric Feltman

Thank you for your kind words.

They are not difficult to make, but they do require patience, mostly in preparing the butter and stuffing the shells. I hope you have the chance to try them one day.

Merci! My children as well.

“Thank you for your kind words. They are truly appreciated. I do have a few vegan recipes, though most clients do not request them, so the well is not deep. Here are two I have posted before, with the pancakes taken from a larger plate since they were the only vegan component. Enjoy.

🐌
Classic Burgundy snails baked in their shells with herb‑garlic butter, shallot, and parsley, served bubbling in the traditional escargot dish with warm baguette to soak up every drop. #TheOutpost #Cooking #Cooksky #Foodsky #Recipe

Click here for recipe

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Thank you very much.

Thank you! It's my pleasure to offer these dishes for continued enjoyment past their restaurant lives.

🐓
Shawarma‑marinated chicken caramelized to tenderness, served over buttery vermicelli rice with pistachios and fire‑charred vegetables. A multi‑step, multi‑method plate built on smoke, spice, and history. #TheOutpost #Cooking #Cooksky #Foodsky #Recipe #Dinner

Click here for recipe

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Thank you. Did this for a wine bar that had a weekly menu. Seldom did anything repeat except the core items. Those that could be produced from fresh ingredients available year round.

I'm glad you enjoyed it. The plate looked delicious!

Nummy! Everything goes better with a pickle!

🥖
Bright pea pesto made with fresh sugar peas, basil, mint, garlic, Parmesan, and a touch of heat, spread on toasted baguette and topped with sliced grape tomatoes. A crisp, green bite that tastes like early spring. #TheOutpost #Cooking #Cooksky #Foodsky #Recipe

Click here for recipe

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🦀
Bright lump crab folded with lime, mint, and green onion, served on crisped pita with mini‑pepper brunoise. A cool, citrusy bite from the early days of my kitchen notebooks: simple, fresh, and still a knockout. #TheOutpost #Cooking #Cooksky #Foodsky #Recipe

Click here for recipe

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They’re like gremlins. Don’t feed them after midnight.

I love your story of plants that follow only their own agenda. Thank you for adding this to the journey; it made me smile.

Wolves, foxes, bears… whoever shows up hungry gets a plate. Everyone’s welcome at the hearth.

🍄
Pan‑seared gnocchi in a thick Romano cream with baby bellas and oyster mushrooms, brightened by dry white wine and finished with a rubbed garlic‑herb Parmesan that perfumes every bite. #TheOutpost #Cooking #Cooksky #Foodsky #Dinner #Pasta

Click here for recipe

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You know I keep it real in that smoke. 😎

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Baby backs smoked with guascas sazón, brushed in passion fruit BBQ, flame‑charred to a bubbling lacquer, then glossed at service. Mahogany bark, tropical perfume, and smoke rising off a whole slab. #TheOutpost #Cooking #Cooksky #Foodsky #Recipe #SmokedMeats #BBQRibs

Click here for recipe

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It's an honor to know your heritage. Thank you.

That's lighter fluid. Jet fuel. Even Everclear tastes better!

I saw those in your photos. Malört - Chicago’s Holy Water.
Tabasco Vodka and Sweet Revenge? Now that’s a trio you don’t see every day.

Happy tippling.

Oh, Midori. You sly fox. This one gets better with age. make it. let it sit in the fridge, a week, ten days. GAH! It's guaranteed not to last past the first day you taste it.

Have fun. Maybe Eric has some ruby port in that bar of his.

I appreciate that, truly, but I’m actually proud to wear “old.”
To me it means I’ve lived it, cooked it, burned it, fixed it, and kept going.

“Experienced” always feels like a polite way of saying I’m set in my ways, and I’m anything but.

My thanks to you and your neighbor for giving it a try. Even with a recipe I’ve worked and tested, there’s always a small question that lingers when I’m not the one guiding the process in person.

Knowing it rose well on your end genuinely made an old chef smile.