Carmyn Buckman – Portfolio

A digital portfolio following Carmyn Buckman's culinary development

03/17/2026

This dish was mostly my design for the main entree on our St. Patrick’s Day menu. It has corned beef brisket, colcannon potatoes, braised cabbage, and whiskey-glazed carrots.
02/08/2026

This is the Colorado lamb shank dish that was on our Winter menu this year. It includes a braised lamb shank, oyster mushroom farrotto, garlic cauliflower, and a lamb demi glace.
03/17/2026

This is a Guinness chocolate cake with a Guinness-coffee syrup and a whipped cream and cream cheese frosting that I made for our St. Patrick’s Day specials menu.
03/17/2026

These eggrolls were an appetizer special for St. Patrick’s Day. They contain corned beef brisket, shredded cabbage, and matchstick carrots wrapped in a traditional eggroll wrapper, and are served with a side of our house mustard aioli used in other dishes.
01/25/2025

This is the black garlic gnocchi from Blue Stag Saloon. It has cauliflower, gluten-free gnocchi, tomato broth sauce, fennel, kale, garlic, and fried eggplant, and is garnished with grated parmesan and fresh basil.