I’ve had the opportunity to work with several well-known publications and websites, and have been featured on numerous podcasts. You can find links to those features below.
The Street Corn Sour on the Garden & Gun magazine website
Noggin Knocker cocktail on the Imbibe magazine website
The Rusty Rudolph cocktail on the Imbibe magazine website
My potlikker ice cubes were written about by John T Edge in Oxford American magazine
Mahon & Grits Croquettes with Pecan Romesco Sauce as seen in Culture magazine
Chilled Magazine’s Featured Mixologist
My cocktail, Mysterious Ways, was voted Best Summer Cocktail by Frederick Magazine
I did some tests with the gluten-free flour blend from Ideas in Food
I was featured in Frederick Magazine in the article Crock-Pot Confidential. My recipe was included in the print edition, but not online.
I helped plan the Frederick Wine Festival. Here is the preview in The Frederick News Post, and the wrap-up in Edible DC.
I am a featured chef in the book Knives & Ink
The Frederick News Post ran this feature on me after I was featured in the book Knives & Ink
The Frederick News Post ran an article on my business
Cured Meats Have Left the Sandwich on the Taste Website
Take-Home Taste, a cover story in Frederick Magazine
A Different Kind of Food Network, as seen in Vulture
Catering Chef Cooks Up Private Meals – A Feature of Chris Guillebeau’s Podcast Side Hustle School
‘They Said it was a Wonderful Opportunity’ – A Feature of Chris Guillebeau’s Podcast Side Hustle School
Eat Your (Beef) Heart Out – The Frederick News Post
A TikTok Video Showing Frying Food in Parchment Paper Just Went Viral. Is it Safe? – The Today Show
Chefs Without Restaurants to Bring Food and Fun to Frederick – The Frederick News Post
Strength in Numbers: Local Caterer Launches ‘Chefs Without Restaurants’ – The Washington City Paper
Independent Chefs Share Referrals, Constructive Criticism, Support – Voice of America
Charleston’s Personal Chefs Find Robust Demand for Dining In – The Post and Courier
Feeding Pro Athletes, Cooking for Kids: A Restaurant Isn’t the Only Place for a Chef – The Washington City Paper
A Year After Its Debut. Chefs Without Restaurants Works to Expand Culinary Opportunities in Frederick – The Frederick News Post
You Can Be a Chef Without a Restaurant – Plate
Capture Pawpaw Season and the Fruit’s Tropical Flavor While You Can – Plate
Paw Paw Bread with Walnuts and Golden Raisins – Recipe in Plate Magazine
The Livelihoods of Food-Service Workers Are Completely Uncertain – Eater
How to Design an Outdoor Kitchen – Tips from 40 Interior Designers and Chefs
18 Entrepreneurs Explain How They Use Their Podcast For Business– CB Nation
I have written a number of editorials for the StarChefs website including Controlled Heat and Cooking in a Charcoal Oven, The Plating Process with Johnny Spero, Feed the Beast, and Like Chitlins for Chitterlings
