Held's Kitchen

05/12/2025

https://www.facebook.com/share/p/1BaatWTLPe/

"You can always tell when a person has worked in a restaurant.

There's an empathy that can only be cultivated by those who've stood between a hungry mouth and a $28 pork chop, a special understanding of the way a bunch of motley misfits can be a family.

Service industry work develops the "soft skills" recruiters talk about on LinkedIn — discipline, promptness, the ability to absorb criticism, and most important, how to read people like a book.

The work is thankless and fun and messy, and the world would be a kinder place if more people tried it.

With all due respect to my former professors, I've long believed I gained more knowledge in kitchens, bars, and dining rooms than any college could even hold."
Chef’s life basic knowledge

05/09/2025

Well, it's been quite a while since I posted here. I'm usually posting on my other page, but I thought I would start tonight by posting something fun. Had a long but good day and decided to come home and make a wild mushroom risotto, which I have not done a long time with slivered almonds. And very traditional white wine reggiano, parmesan. And just a splash of truffle oil, the real thing, not the fake stuff.... lol. All washdown with a lovely cabernet. Cheers and Bon Appetite

12/25/2024

Merry Christmas From Held's Kitchen to yours!!!

12/18/2024

So I haven't posted much here in recent months, largely because I have been laying low since March, however if you choose to go to my personal FB page, I have been posting foodie pix there and will reactivate this page daily soon. Also sneak preview, back by popular demand on top of my NYC Life, including my return to my Producing activities, I will be starting up my CWK (Cooking with Karl) classes both in Manhattan and Gettysburg and much more after the new year. Stayed tuned and hungry! PM me to learn more if interested.... Cheers and Bon Appetit!!!!

11/09/2024

Very Productive Day followed by a fun evening out with old friends and Smart Cocktails...now home having a wonderful and needed quiet Dinner of Wild Mushrooms sautéed in Madiera, Garlic, Italian Parsley and fresh sage and Butter over Wild Mushroom Ravioli from Zabars in NYC -- all washed down with a favorite, Josh Winery Cabernet ....decidedly a great way to kick off a Holiday Weekend....Cheers and Bon Appetit!

09/23/2024

What does a Chef do when he cant sleep? He gets up and cooks! So, Not the best picture at this hour, but its all ready for Lunch tomorrow after resting 24 hrs in the fridge.....a Roasted Herb Chicken breast Curry Salad with chopped fresh California Figs, Scallions, Cornishons, whole grain Dijon, Celery and 2 secret ingredients I've used for over 27 years... 🤣 to be served on a pan Toasted French Brioche bun.....
Now off to try to get some sleep...💤💤💤 Cheers and Bon Appetit!🥂🥂🥂

03/25/2024

Last night I had a fabulous surprise meal from friend and fellow Chef Brandon Johnson, Blue and Gray. He had made a Lenten Friday Fish Special of Broiled Salmon over Garlic and herb mashed potatoes with a Creamed Spinach "Mornay" sauce....well I missed it, it sold out before I could order one this Iast Friday..... So last night Brandon made me the exact same dish only with an Herb grilled Chicken breast. It was Fabulous!!!This needs to be on the regular menu. Bravo Chef!

11/26/2023

And afterwards.....

11/26/2023

So many have asked me what I cooked for Thanksgiving this year...well I actually had a wonderful quiet Day for the 1st time in 6o years, not by dedign, i was invited out but since i dont drive presently. I had no way to go and enjoy their wonderful hospitality.....however, I had the good fortune to chef for an old dear friend and his family on Friday....so here it is..Turkey. Gravy, Stuffing. Maple Glazed Brussels with Bacon and Granny Smiths. Decadent mashed potatoes. Stuffed Mushrooms, and brandied Cranberry sauce......hope everyone had a grand Holiday with friends and fanily....

10/08/2023

Excellent Sunday Brunch at The Sign of the Buck with Leslie Trew Magraw and Andrew Johnson. Wonderful Bacon, Onion, Cheddar Omelet accompanied by a crisp Italian Pinot Grigio. What a great addition to Gettysburgs Culinary Landscape, and IMHO, a much needed Sunday Brunch!!!! Highly recommend you check it out! Cheers! And Bon Appetit!!!

07/27/2023

A Fabulous soft opening last evening at The Sign of the Buck, Gettysburgs newest addition to the Culinary Landscape located at The Union Hotel, 29 Chambersburg Street. Congratulations to Owners Leslie Trew Magraw and Andrew Johnson, Executive Chef Brent and their staff. The food and Smart Cocktails were amazing!!! A wonderful evening. Cheers and Bon Appetit

07/22/2023