Author Archives: Chiuho Duval
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My Friend, John
John Kleptz is a tall, thin, reserved man – a farmer through and through.On his weekly visit to the restaurant to deliver beef, he is likely to show up with a gift of fresh peaches from his father’s tree, or … Continue reading
Garlic Pork
16oz Pork Shoulder ¼ Cup Chili Oil ¼ Cup Light Soy Sauce 2 t Black Vinegar 4 T Garlic, minced Pinch Sichuan Pepper Handful of Chives, finely chopped Handful of Scallions, finely chopped ¼ bunch of watercress Chicken Stock for … Continue reading
Evolution of a Special: Part II
This fall we have seen a couple of new specials: Pumpkin Scallops and Curry Apple Pork. I love to incorporate what is available locally to go along with the seasons. I found a few miniature locally grown pumpkins and I … Continue reading
Beijing Street Noodle
Beijing Street Noodle 9 oz Canton wheat noodle (cooked and drained) Half bunch of watercress, roughly chopped 2 cloves garlic, sliced 1/3 Beijing sauce (please see below) 2 scallions, green part only, cut into strips. Beijing Sauce 5 C … Continue reading
The Evolution of a Special: Part I
There are many aspects to Chinese Cuisine that are as reliable and consistent as a carved stone statue. There is an elemental harmony to every dish: they balance each other like yin and yang. Many recipes are tried and … Continue reading
Notes from Scotland
My recent trip to Scotland and to the Isle of Skye reminded me of the aspects of food that I love so much. I love the stories that food can tell. Scotland is a wonderful setting for a great story. The … Continue reading
Ants Climbing a Tree
Ants Climbing a Tree 9 oz cellophane noodles 6 tree ear mushrooms 4 oz ground pork Pinch each of chopped garlic, scallion and ginger 3 Tbls soy sauce 1 Tbl sugar 1 Tbl hot bean sauce Dash dark … Continue reading
From Lincoln
Graham & Daphne Pringle I believe food connects people. Because of food I get to meet many customers who come in to dine, and some of them had become my friends. One sunny Sunday afternoon, I went to visit … Continue reading
How would you celebrate your Birthday?
I was very fortunate to be invited to birthday party for one of our patrons, Tiff. Tiff has been one of A Single Pebble’s regular customers since 2002. Every Tuesday, as long as she and Liz, her partner, are in … Continue reading
Featured Staffs
Megan Hoffman Meghan started at A Single Pebble six years ago as a dishwasher. Since then she has worked almost every position in the restaurant, except for line cook. She has been a dumpling maker, a bartender, a host and … Continue reading
