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Black-eyed Pea & Country Ham Dip

Black-eyed Pea & Country Ham Dip

Black-eyed Pea & Country Ham Dip with Pepperjack, Tomato, Cilantro, Scallion & Pickled Jalapeños ⁣ This is one of my favorite "snacks" right now. I've been making it at home for a couple of years, but it's just making its way onto my menu proposals. If you...

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Everything Bagel & Pilsner Focaccia

Everything Bagel & Pilsner Focaccia

About the recipe This is by far one of the easiest breads to make. I started making focaccia at the beginning of COVID. Thankfully I have a lot of chef friends who kept my pantry stocked with flour and yeast. While I’ve made a similar one before, this was the first...

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Radicchio Salad with Gouda and Cashews

Radicchio Salad with Gouda and Cashews

This is one of my favorite salads right now. If interested, a version of this is currently one of my menu offerings. Radicchio, Gouda, Cashews and Herbs (Sorrel/Nasturtium/Parsely) with Sesame/Miso/Fenugreek Dressing and Furikake.

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The Chefs Without Restaurants Podcast

The Chefs Without Restaurants Podcast

About the Chefs Without Restaurants Organization I've tried to keep my businesses somewhat separate, but for those who don't know, I have an organization, and now a podcast, called Chefs Without Restaurants. Wanting to build a community to help support other food...

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Innovative Uses For Cured Meats

Innovative Uses For Cured Meats

I share an innovative use for charcuterie over on the Taste website this week. Check out my excerpt from the article “Cured Meats Have Left the Sandwich”

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