Chef Flaga

08/07/2024

Gift from my client. He enjoyed the way I prepared his mallards.

11/12/2021

here

11/12/2021

11/19/2019

11/23/2018

Lake Heron hunt club catering.

11/09/2018

My new baby...

09/12/2018

Looking forward to fall, but sad to see tomato season come to a close. I had eight varieties of heirloom tomatoes this year. I took all the green tomatoes that don't have time to ripen, and made a little piccalili. Should be enough to last a month or so.

05/16/2018

Look at the marble on these cross cut short ribs that are about to get some charcoal lovin.

12/15/2016

12/15/2016

Christmas porchetta.

05/06/2016

30 pounds of pork shoulder, dry rubbed for two days, applewood cold smoked for one day, and sous-vide 147 degrees for 36 hours.

03/18/2016

To Whom It May Concern:

It is with great pleasure that I write this recommendation for Chef
Michael Flaga. Our family had the pleasure of utilizing Chef Flaga’s
culinary expertise during the 2015 baseball season. During this time,
he was able to prove himself to be not only a talented chef, but also
an accommodating chef without sacrificing the quality of his food.

The major league baseball life has an atypical schedule that includes
long road trips mixed with short road trips, night games, and day
games. In addition, the cooking skills needed for a professional
athlete on a strict calorie intake diet that is both fresh, organic,
and healthy is a feat on its own. Chef Flaga was able to cook for an
athlete with maximum calories that didn’t sacrifice healthiness and
taste, but also cook for the rest of the family who were on calorie
restriction diets, again without sacrificing taste and freshness.

We were also impressed with Chef Flaga’s ability to be unique in his
culinary skills. The techniques he utilized were interesting for our
palates and everything still tasted at “restaurant” level. He was
also able to cook a variety of cuisines that were internationally
authentic. A highlight during our time with the Chef was a night in
which he carefully curated wines paired with a well-aged steak and
sides. His knowledge of why things should be prepared as they are,
always made conversation interesting as he would plate the food for
the family.

Finally, Chef Flaga’s personality and temperament made him easy to
work with. He was able to adjust to last minute cancellations, and
last minute preparations without losing patience. He was also always
accommodating and pleasing to speak to when there were requests made
by the family. All of these skills combined make a recommendation for
Chef Flaga easy to write. We strongly recommend the Chef and wish him
luck in his future endeavors. Please feel free to contact me with any
further questions.

Thank you,

Aliya Fowler

12/06/2015

Parmigiano and herb crusted pork loin roast with sugar snaps and creamed sweet rudies (rutabaga/sweet potato).

11/21/2015

Thanksgiving practice with a turkey roulade.

11/09/2015

Smoke up Johnny!

10/04/2015

Pulled pork frittata with cucumber yogurt sauce.

10/02/2015

https://instagram.com/p/8T1-yXpg2q/

“Flat iron, dry rubbed 2 days, hickory cold Smoked 12 hours, and sous vide medium rare 12 hours.”