Okay, I have to get better at this blogging thing…and it is ironic that here again I find myself writing about an old cook. John Shelsta came into my kitchen knowing nothing about cooking, as green as could be. Here he is now making bread that I couldn’t even dream of producing. He’s using a sourdough starter, that he loves and nurtures daily, mixing it with a bit of wheat flour, for that added nutty flavor. John has the patience and attention to detail of a Buddhist Monk. He carefully measures, feels and crafts every step of the process. The three day result is a rustic loaf that is to die for. I believe he’s gone through over 200 pounds of flour in the past months, perfecting this bread. I hope we can one day see Johns passion turned into a productive business, but for now only a few have the privilege of savoring this tasty loaf…I’m glad to be one of them.
Why GB ChefingWhether opening a restaurant as a consultant, cooking private dinners or working on my own projects, this site will be used as a medium for sharing my experiences.
- Pork loin & belly - Brussels - apples - turnips - maple - sherry - winter spice - lots of love… instagram.com/p/vuZU_kvTJX/ 4 hours ago
- @CarolynJung thank you for such a generous write-up. It's mornings like these that re-inspire us #teamzola 1 day ago
- Happy #beaujolaisnouveau day! #zolapaloalto @kermitlynch @ Zola instagram.com/p/vpL2i0vTAk/ 2 days ago
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- Zola gift cards now available for the holiday. #comeandgetit @ Zola instagram.com/p/vjtHDvPTJ0/ 4 days ago