As the weather starts to really warm up we start to look for ways to cool down and food is no exception. Summer food is lighter and seems fresh and bright compared to the heavier meals of the winter season. When the mercury starts to approach the red line, these hot season favorites will be a hit around the pool, out on the patio or under a beach umbrella. A couple of these great dishes and a cool breeze is all you need to make a hot, lazy day just about perfect. Here are my picks for the coolest foods to enjoy during the dog days of summer.

10: Snow Cones

Snow cones are brimming with cool flavors and a satisfying crunch. You don't have to be a kid to love them, either. Head to any fair or recreational food court, and you'll see plenty of grown-ups standing in line for a snow cone or Hawaiian ice of their very own. In fact, these summer sweets are so popular that you can pick up crushed or shaved ice makers and syrup through most food supply outlets and make your own at home. And they can have adult flavors as well ...

Pork is the top consumed protein in the world with over 99 million tons consumed last year. And there is good reason. It’s absolutely delicious. It’s also incredibly versatile in the things you can do with it. Different cultures all over the world have all taken to finding their own ways to get the most from the beautiful pig and from that we get today’s topic. Today we are going to discuss Ham. Not just ham but the complete A-Z of ham. So without further adieu let us dig in.

Traces of production of ham has been found in Tuscany, in the Etruscan civilization and dates back to the fifth century BC. In De Agricultura Cato described the process of making cured ham, in Latin called perexutus, that meant “without any liquids”.

In the interview he spoke of how the restaurant started by cooking classical French cuisine using some local ingredients and then evolved to its current ultra-local philosophy over the course of its 10 years in existence. We at Flying Fish have kind of begun this way as well...

My last article was kind of a tongue in cheek piece about what it takes to be a chef. Today we’ll take a look at the other side of the restaurant: the service side. At Flying Fish we have a set of rules to live by; we call them the Cardinal Rules Of Service. We have them posted in the kitchen and the front of house team is expected to know them. I’m quite sure there are quite a few of the rules on this list you will read and say “I hate when that happens to me!” and we agree with you. That’s why we try our best to live up to the rules. It makes everyone’s experience better and makes the restaurant run smoother by default.

2. Thank the guests as they leave. Last impression!

Every once in a while someone I talk to at the restaurant makes a comment about the food while we’re talking and likens it to art. Is it really art or is it simply craftsmanship? Most chefs would likely say the latter. I’m not quite sure where I stand. I was for a very long time a professional musician. That is someone most people would consider an artist. However, for me the transition to cooking high-end food was based almost entirely on my ability to continue being creative while doing something that I loved. My entire life has been the battle between musician and cook and even though the cook seems to have won, I don’t really believe I’m less of an artist.

Usually the single thing that defines art to most is the ability to see into the artist’s thoughts or passion by looking at the piece and making your observations. I would argue that I can do the same with food. When I’m in a good mood and feeling creative the food can be very playful and avant garde, but when I’m tired or stressed, I look to create comforting food that makes me feel better. The problem with being a chef is similar to being an artist; everyone has their own personal opinion based on style or content as to whether it was good or not. ..