LIFE

At home with Beans and Cornbread chef John Arnold

Chef John Arnold, of Beans and Cornbread, starts planning his famed grilled salmon with beurre blanc sauce, sauteed broccoli rabe, and primavera rice from his Redford home kitchen on March 11, 2015.
Chef John Arnold, of Beans and Cornbread, starts planning his famed grilled salmon with beurre blanc sauce, sauteed broccoli rabe, and primavera rice from his Redford home kitchen on March 11, 2015.
Max Ortiz / The Detroit News
Chef John Arnold seasons his fresh salmon with salt and pepper before grilling on his backyard grill in Redford.
Chef John Arnold seasons his fresh salmon with salt and pepper before grilling on his backyard grill in Redford.
Max Ortiz / The Detroit News
Chef John Arnold, of Beans and Cornbread, cooks a mixture of thinly sliced green onions and a carrot peeled and diced for the rice primavera.
Chef John Arnold, of Beans and Cornbread, cooks a mixture of thinly sliced green onions and a carrot peeled and diced for the rice primavera.
Max Ortiz / The Detroit News
Chef John Arnold prepares the sauteed broccoli rabe at his Redford home kitchen.
Chef John Arnold prepares the sauteed broccoli rabe at his Redford home kitchen.
Max Ortiz / The Detroit News
Chef John Arnold turns the broccoli rabe in his Redford home.
Chef John Arnold turns the broccoli rabe in his Redford home.
Max Ortiz / The Detroit News
Chef John Arnold, of Beans and Cornbread, adds chicken stock to the primavera rice.
Chef John Arnold, of Beans and Cornbread, adds chicken stock to the primavera rice.
Max Ortiz / The Detroit News
Chef John Arnold starts with making sure his backyard grill has cooled to a medium heat and places the salmon steak face down.
Chef John Arnold starts with making sure his backyard grill has cooled to a medium heat and places the salmon steak face down.
Max Ortiz / The Detroit News
Chef John Arnold carefully flips his salmon skin down and places them away from direct heat.
Chef John Arnold carefully flips his salmon skin down and places them away from direct heat.
Max Ortiz / The Detroit News
Chef John Arnold removes the salmon from his backyard bbq grill where he cooks even in winter.
Chef John Arnold removes the salmon from his backyard bbq grill where he cooks even in winter.
Max Ortiz / The Detroit News
Chef John Arnold, of Beans and Cornbread, is all smiles as he sautes the broccoli rabe from his Redford kitchen.
Chef John Arnold, of Beans and Cornbread, is all smiles as he sautes the broccoli rabe from his Redford kitchen.
Max Ortiz / The Detroit News
Chef John Arnold, of Beans and Cornbread, places the primavera rice with sliced red bell peppers at his Redford home.
Chef John Arnold, of Beans and Cornbread, places the primavera rice with sliced red bell peppers at his Redford home.
Max Ortiz / The Detroit News
Chef John Arnold, of Beans and Cornbread, pours the cbeurre blanc sauce on the grilled salmon.
Chef John Arnold, of Beans and Cornbread, pours the cbeurre blanc sauce on the grilled salmon.
Max Ortiz / The Detroit News
Chef John Arnold puts the finishing touch on his grilled salmon as he pours the beurre blanc sauce.
Chef John Arnold puts the finishing touch on his grilled salmon as he pours the beurre blanc sauce.
Max Ortiz / The Detroit News
Chef John Arnold, of Beans and Cornbread, stands at his Redford home with his grilled salmon, sauteed broccoli rabe and primavera rice.
Chef John Arnold, of Beans and Cornbread, stands at his Redford home with his grilled salmon, sauteed broccoli rabe and primavera rice.
Max Ortiz / The Detroit News
Chef John Arnold, of Beans and Cornbread, surrounded by his family, from left, Vyktorya Williams, Blanca Arnold and Andrea Arnold at their Redford home.
Chef John Arnold, of Beans and Cornbread, surrounded by his family, from left, Vyktorya Williams, Blanca Arnold and Andrea Arnold at their Redford home.
Max Ortiz / The Detroit News
Chef John Arnold, of Beans and Cornbread, displays the finished grilled salmon with beurre blanc sauce, sauteed broccoli rabe, and primavera rice.
Chef John Arnold, of Beans and Cornbread, displays the finished grilled salmon with beurre blanc sauce, sauteed broccoli rabe, and primavera rice.
Max Ortiz / The Detroit News