Author: Matthew Riley

I have always loved to cook. I started working in restaurants when I was 12 and I graduated from the Culinary Institute of America when I was 19. I was a chef for several years after graduating and I worked at several prestigious restaurants including The Hollywood Roosevelt Hotel restaurants, Bel-Air Sands Hotel restaurants, Rex il Restaurant, and Judies La Petite. I was finally able to achieve my dream of opening my own restaurant at the Paso Robles airport, I called it Matthew’s at the Airport. The pilots voted my restaurant the best in the country at an airport, seven years in a row! During this same seven years, I was also a Professor of Culinary Arts at Cuesta Collage. Next, I moved to lovely Ferndale, CA and opened my next restaurant, Farmhouse on Main. The restaurant was enjoyed and maintained a consistent five star rating on TripAdviser and was featured on a 30 minute cooking show for PBS called North Coast Cuisine. I created this page because feel it is time to share some of my culinary knowledge. I believe that food is nutrition and should be prepared utilizing raw ingredients when possible. I enjoy taking my time and care on the presentation to bring the wow-factor. I prepare dishes with flavors to dazzle the taste buds and color and textures to delight the senses. I will show photos and videos to help walk you through the processes. I hope you enjoy as we grow forward with this site. Cooking is simple, fun and beautifully delicious. Cheers!

Dry Rubbed Pork Ribs

There are many ways to cook ribs, this is over Grape Vines. In the video we cook them in the oven.

Polenta

Italian dish served either creamy or solid. Made of corn meal. other grains may be used.

Fillet of Beef saute a la Normandy

This dish got it’s name because it utilizes the ingredients from the Normandy region of France. Mushrooms, apples, Brandy and Cream in a Veal Glaze.

Wagon Wheel Potatoes

This came to me as an epiphany when I was writing the menu for Farmhouse on Main. I did not want to offer French Fries, but I needed something for a side.

Sourdough Bread

Sourdough bread from start to finish. Using a starter and Biga makes a great bread that last longer then store bought bread without all of those unreal ingredients and preservatives.

Sourdough Biga

Biga is the leaven this sits out for 1 to 3 days. It is thicker than the starter.

Almond Brittle

Originally posted on Home on the Range:
Easter Basket with Spun Sugar ready for your chocolates and Easter Eggs !!! Other Creations to be made with Almond Brittle !!! Almond Brittle: 2# sliced Almonds 3 Cups Granulated Sugar the juice of 1 lemon if it is a juicy Lemon Spread the Almonds out on a…