November 03 2020 – Dean Lynch
On my first day at the Culinary Institute of America, I was introduced to my roommate, Joe Weigand. While Joe was an avid Browns and Indians fan from Barberton Ohio, I grew up pulling for the Red Sox and Patriots. Despite our allegiance to different teams, we both had a love of food and beverage which placed us in the same college. During our years at CIA, Joe and I worked evenings at a local restaurant Joe as a cook and me as a busboy.
Post college Joe had a long and successful career in the culinary world as an executive chef in several properties in the U.S. ending up in Cape Cod Massachusetts where he raised his family. I spent time in Miami in my early years working in the local clubs, restaurants and as saucier at the Eden Roc Hotel in Miami Beach prior to returning to Boston.
The cranberry salsa recipe written below is the creation of Joe and a terrific match with Dean Street Taco Chips.