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What's Cooking: Greensbury's Culinary Director

August 21, 2017

Everyday we make choices about what to eat, so why not choose food that tastes great and is better for you? When I shop for my family I listen to the questions people are asking at the meat and seafood counter: Is it free range? Is it hormone free? Is it organic? Is it sustainable? Is it raised humanely? The list goes on and on.

Greensbury takes out the guesswork. Instead of embarking on an investigative search everytime you go shopping, why not order from a trusted source that can supply you with the necessities through a seamless delivery process.

This is one of the many reasons I’m excited to join the Greensbury team as Culinary Director: I believe in the product. Also, I get to do everything I love -- cook and eat! The Greensbury team and I are crafting simple recipes for our customers to prepare at home with ingredients that can be easily sourced. We are introducing a new web series as well, which focuses on cooking techniques. Cooking technique is actually more important than a recipe. Techniques allow home cooks to experiment rather than follow a list of step-by-step instructions. If you learn how to properly sear a Filet Mignon, you can apply the same cooking technique to our NY Steak, Ribeye, Pork Chop and even finfish like our salmon or tuna.

Learning how to zest a lemon is the same technique for a lime, orange or grapefruit. Once you learn a proper cooking technique, you can add or change an ingredient to create more recipes for your personal recipe box. You are now a creative cook.  

I can’t wait to be in touch with more simple recipes, techniques, tools, and ingredients. In the meantime, I hope you'll enjoy my video on making your own compound butter:

Thank you,

Chef Scott Leibfried

Culinary Director

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