Chef Roger Black, the new chef de cuisine at Ten Ten, an American bistro, gave us media types a sneak peek of his slow food approach to cooking, making as much in house and from scratch culinary slant for Ten Ten seasonal menus. Black earned his taller toques as he worked in kitchens in Maryland and Arizona, one being the executive chef of Severna Park’s Woodfire Grill and at Baltimore Country Club.
Part of the Bagby Restaurant Group, Ten Ten takes advantage of their own Cunningham Farms produce, eggs from their chickens and soon their own farm raised pigs and lambs. Committed to local sustainability, all their seafood falls within the “good” or “good alternative” categories of the Monterey Bay Aquarium’s Sustainable Seafood Watch.
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