Blog
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...
Chesapeake Chip Dip…aka Tartar Sauce Dip – A Recipe
Here’s a recipe for Chesapeake Dip. It’s like tartar sauce, but made for potato chips. Once you start eating it, you won’t be able to stop.
Pork Schnitzel with Mustard Cream, Spรคtzle and Cabbage & Apples
Pork Schnitzel with Mustard Cream, Spรคtzle and Cabbage & Apples
Precautions and Best Practices During Covid-19
I wanted to answer some common questions about COVID-19, and how I’m handling it in my personal chef business.
Brown Sugar Cake, Cake Batter Ricotta, Blueberry/Strawberry/Mezcal Sauce, Edible Flowers and Chili Worm Salt
๐๐ซ๐จ๐ฐ๐ง ๐๐ฎ๐ ๐๐ซ ๐๐๐ค๐, ๐๐๐ค๐ ๐๐๐ญ๐ญ๐๐ซ ๐๐ข๐๐จ๐ญ๐ญ๐, ๐๐ฅ๐ฎ๐๐๐๐ซ๐ซ๐ฒ/๐๐ญ๐ซ๐๐ฐ๐๐๐ซ๐ซ๐ฒ/๐๐๐ณ๐๐๐ฅ ๐๐๐ฎ๐๐, ๐๐๐ข๐๐ฅ๐ ๐ ๐ฅ๐จ๐ฐ๐๐ซ๐ฌ & ๐๐ก๐ข๐ฅ๐ข ๐ช๐จ๐ซ๐ฆ ๐๐๐ฅ๐ญ
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”
Whole Wheat Bread Recipe
Here’s a recipe for 100% whole wheat bread from Washington DC personal chef and caterer Chris Spear of Perfect Little Bites
Everything Beer Focaccia
Here’s a recipe for focaccia made with beer, and topped with everything spice and smoked paprika
White Trash with Matzo
A Recipe for White Trash with Matzo, Cheerios, Pretzels and White Chocolate
Kimchi Focaccia
This is a recipe for kimchi focaccia. It’s a traditional focaccia bread, but is topped with sauteed kimchi, and has drained kimchi juice in the dough.