I'm an Arizona transplant and opening up a restaurant soon. It shall be called Heritage House Eatery after my great grandparents (William A. & Harriet{Collins} Lingham)who purchased it in 1917. It has been passed down through the generations and now will be an extraordinary place to nosh. I haven't changed the house much, it's like a museum inside, full of interesting first edition books from the likes of Twain, Hawthorne, Dickens, Stevenson, Cooper, Dumas and many many others. Antiques and tidbits abound. It's been a lot of hard work but more like a labor of love. I also run a hunting operation on 4000 pristine acres of private land near Telluride. Talk about beauty in nature... The views never fail to excite! Humbling...
I grew up in Phoenix and graduated from Central High School in 1986. After attending Phoenix College and Arizona State, I moved up to Flagstaff to check out NAU and studied business and HRM (hotel & rest. mgt). It was In Flagstaff that I started working in the food and beverage world. After moving back to Phoenix in 1997, I worked for The Fish Market where I started exhibition cooking at the their oyster bar. Learned a ton and moved on. About the same time that I burned out on cooking/serving, I purchased an old Harley. Shortly thereafter I started school at Motorcycle Mechanics Institute and over a year later I had my certification in all things H-D. I moved to Colorado in 2003 to start renovating a 110 year old house. I've been working on it better than four years.
I started cooking in high school and it slowly developed from a hobby to an interest then a profession. I have NOT been to culinary school and I am NOT a chef. My culinary education came from restaurants (that I've worked in and visited), Great Chefs, America's Test Kitchen & Iron Chef America(TV Shows), and lots & lots of experimentation. I have loads of drive and ambition. The menu is pretty basic. Homemade soups and chili, sandwiches (hot and cold) made to order with premium meats and cheeses, Nathans hot dogs, brats and polish sausage made many different ways, and old fashioned ice cream floats, shakes/malts, banana splits etc.I'm starting small and working up from there.Layout made by
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Lingham7 wants you to check out a photo on MySpace in the VEGAS trip08 album
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