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.
- Morning porcini #zolapaloalto #wildedibles #fallishere instagram.com/p/ubJql6vTH4/ 1 day ago
- Nice to be in the examiner. Thanks Trevor. Appreciate the kind words. @gbchefing #zolapaloalto instagram.com/p/uWZQfUPTHg/ 3 days ago
- Outdoor seating now available at Zola instagram.com/p/uUCxupvTES/ 4 days ago
- New host stand finally here. instagram.com/p/uMLH_9PTFW/ 1 week ago
- Escabeche with red kuri squash and diver scallops on the menu tonight. #firstoffall #zolapaloalto… instagram.com/p/uBY9IHvTBc/ 1 week ago