ÔRKid Food

A space for Foodies and Cooks

Recipes 1-2-3

A simple easy way to freshen and brighten any dessert. This will pop on your taste buds and really get you into the summer swing on things!

Chef Chats 

We had the pleasure to chat with Chef Tabor Erskin about Food and Life. His obsession and drive for great food.. game meat, fermentation and his love of cauliflower.

Consultancy 

ÔRKiD LLC has worked with numerous restaurants from Coast to Coast, We assist in curating simplistic menus and art directions. Connect with us!

ORE HILL Reopening 2023

Chef Bolivar Hilario X Chef Matthew Neele

Chef Bolivar Hilario and Chef Matthew Neele recently held a collaboration Dinner Series at Ore Hill in Upstate Connecticut. Both with a mission to promote local and organic food from the restaurants nearby farms and focus on cooking sustainably. Chef Bolivar has a passion and deep background understanding of Japanese cooking while Chef Matthew’s classic techniques and simplistic dishes were put forward. Ore Hill offered a 7 course dinner with wine pairing. Emma Terhaar executed all wine pairings for the series. Emma’s palate is clever as she played with each dish to highlight true potential on the menu.

Starting with a cleanser of last years currant sorbet then straight into a tartlet of brown butter poached crab, concasse cherry tomatoes, tosazu vinegar gelee it gave a the mouth a playful acidic start to the meal. Onto a heirloom carrot dish with raspberries, kabocha squash, then wild caught cod with parsnip puree, green apple and horseradish paste to mimic a wasabi.

Rock Cobble Farm was highlighted throughout the menu with the very local beef, their preserved currants that were used in the jus and on the plate. A sunchoke cream dish also made use of Rock Cobble’s fantastic in-house Alpage cheese served with a drizzle of raspberry gastrique.

This collaboration Dinner Series was set in motion to highlight the official reopening of Ore Hill - this April, as a fine dining experimental establishment in the Connecticut Berkshires.  It was wonderful as chefs to bring our unique backgrounds and techniques to the table while also incorporating locally sourced, organic ingredients to promote focus in sustainable cooking. The menu highlights of kabocha squash with burnt cream, squash seed gremolata and buddha hand confit was a stand out dish. The menu was finalized with a deconstructed carrot cake and cream cheese milk cloud. Every item on the dessert course was scrapes, trim and waste from a previous dish on the evenings menu down to the carrot reduction that was turned into a dulce - all while keeping in line with its classic Americana flavors.

® Allison Mitchell Photog

Highlighting Ore Hill as a space to put on your radar for fine dining food in northern Connecticut. Be sure to keep an eye out for Chef Bolivar Hilario, he recently became its newly appointed executive chef, and we are sure to see great thing coming from this space in the very near future under his watchful eye. Fostering connections with the local community through visits to farmers, potters, Rock Cobble Farms, mycologists at Murphys Mushrooms and other local spaces. Being able to work closely with the team at Ore Hill and Swyft with additional culinary students for support from the Culinary Institute of America. It was was a wonderfully luminary experience.

Chef Matthew Neele and ÔRKiD want to thank every individual at Ore Hill and Swyft for the work they put into it to execute this great weekend Dinner Series. We look forward to watching Chef Bolivar and his team grow and push boundaries in cooking in this beautiful tucked away corner of Connecticut.

This was a very memorable weekend and was wonderful to cook along side our friend and chef, Bolivar Hilario.

Check Out the Restaurant

Special shout out to:

Briana Genarelli for your hospitality and comfort. We love you. This wouldn’t have been possible without your grace.

Allison Mitchell for your assistance in planning and beautiful photography @allison_mitchell_photog

stories and MEMORIES about kitchen life and food. 

ÔRKiD Chef Chat 

Tabor Erskin

Golden, the hour and the song. We sit on a back porch in northern Minnesota as a cool summer breeze comes up over the lake. The record player he brought hums a riff or two into the the settling dust of dusk. Tabor Erskin stares up out into the darkness and states solemnly ‘this’ taking it all in, simpering. His demeanor of someone who’s already lived a lifetime, uncrossing his leg to get up from the rocking chair, ‘ I have to get up early.. to cook.

Tabor Erskin has been cooking since he began making bread at his grandmothers bakery in a small rural town in Michigan. Kneading, fold and a second he just like the doughs, proofed. This gave him a passion for cooking, a space to practice and learn at the young age fourteen.

He grew up in a large farming community outside of Carson City, Michigan. Working on a handful of farms de-tasseling corn or bailing hay Tabor has always had a close connection to mother earth, the supplier of food. It shows, in the way he handles food and cooks with it.

Starting in a pastry training program he took the dive and added the savory elements. While obtaining an associates degree from The Culinary Institute of Michigan he met numerous chefs that impacted him, finding new skills and gaining new found perspectives on cooking. He even won a few awards while being part of a culinary team in school yet he says ‘those are not very important... I like to stay humble and not reflect too much on past successes. you know I don’t like talking about myself in these terms’. Its understandable, we cook, we are of service and often us kitchen misfits don’t like that kind of complimentary attention no matter how good you are at what you do. Yet here at ÔRKiD we showcase talent.. even on a small scale, its a thank you of sorts. A thank you, to our tribe.

Tabor is just that. His career has led him to numerous local bakeries and also larger establishment working along side chefs at Hyannis Port Country Club, the Minnesouri Angling Club and is currently cooking at The Søvengard in Grand Rapids Michigan. He has delved deep into the world of food fermentation and pickling. Erskin values game meat above any other and we believe that may have to do with his families love of hunting deer in rural Michigan. Ambition is in his nature, having future plans to travel more often to find the fresh and new ways to cook with wild food, real food.

We like to always ask our ÔRKiD Chef Chats what their current food obsession is. Tabor with no doubt in mind states cauliflower which is in season right now! The obsession is almost a childhood nostalgia.. yet hearing his excitement over a batch of freshly homemade spicy giardiniera and plans to ferment or pickled the leaves and stems later on you can not deny his mania. Smiling at the humbleness of such a vegetable it represents him well. In a matter of fact way he mottos ‘ Although I’m not a chef, find what you love and enjoy it as much as you can. Yes, we agree some cauliflower and yoga never hurt no one.

As the season comes to an end and the sun is now gone. Loons yodel over the lakes surrounding us. He packs up his records into a milk crate and nods, yes I need to cook tomorrow.

This is Tabor Erskin.

Photography and Styling By

- PassionFruit Gelee -

A simple recipe to lighten and lift a pastry to new heights for those warm days ahead.

Passionfruit Glaze

1000gr Passionfruit Puree

300gr Sugar

13 Sheets Gelatin

METHOD |

Sponge the Gelatin - set aside

Warm the Passionfruit Puree and Sugar in a medium pot.

Add the Gelatin. Stir till fully dissolved.

Pour over a preset mousse or cake.

Place in fridge till set.

ÔRKid Services

ÔRKiD App - The Restaurant Recipe App | Restaurant Consultancy | Commissioned Art

ÔRKiD is here, so let us know what we can do for you!

Ôrkid Services

We strive to assist restaurants new and old. Helping them into the twenty first century through a digital format the ÔRKiD App - a common digital space for all your restaurant recipes and internal restaurant communications. The ÔRKiD App will streamline your kitchen, lower food waste and help reduce costs in your establishment.

ÔRKiD LLC is also available to work one-on-one with you, your brand, and your food business to develop menus with fresh, cost efficient and high selling approachable ideas.

We have worked with numerous restaurants creating fresh food items, cost cutting concepts, and innovative ideas. We offer a hand with menu designs, put you in touch with the right PR and digital persons needed for your establishment and brainstorm ideas for interior design proposals.

ÔRKiD LLC is focused on creating a more fluid, up-to-date digital restaurant work environment while finding new ways to maintain cost effectiveness in each food establishment.

Bloom with us!

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