Coming Out of October Hibernation
Have you missed me? I hope so. I wanted to give a quick update on what’s been going on. October is my busiest month of the year, and this one has been a doozy, in a good way. I was a judge for Cochon Heritage BBQ, threw a tiki party for 150 people, was an exhibitor at...
The Core Issue
Pickled cauliflower cores are delicious. If you're looking to reduce waste in your kitchen while simultaneously making something delicious, give these a try. Take your cauliflower cores and slice them very thinly on a mandolin slicer. Toss them in a 3:1 sugar to salt...
Cochon Heritage BBQ DC 2015
A look at Cochon 555 Heritage BBQ 2016 which was held in Washington DC
Thumbtack- Best of 2015 Winner
I'm thrilled to have been given this nod from Thumbtack. I have the best customers. Thank you all. If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD. Get more...
Concord Jelly Vinegar
A recipe for Concord Vinegar made from the remnants of concord jelly.
Autumn is Upon Us
I love the arrival of Fall. I look forward to heading to the farmer's markets and seeing what they have. This week I picked up Husk Cherries, Paw Paws and Concord Grapes. If you're unfamiliar with these items, I'm providing some informative links. I've been working on...
Sweet Potato Flan
Because Autumn is on the way. Now I have to put the finishing touches on the accompaniments. If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD. Get...
Roasted Corn Husk Desserts
Summer is slowly winding down. As I begin to start thinking about Fall menus, I had a bit of a panic attack when I realized that our delicious local corn would soon be gone. I was so enamoured with the roasted corn husk ice cream I had made last year, but hadn't...
Lessons From a Waffle
Last week, we set out to make a Graham Cracker Waffle. It was not the glowing success we'd hoped for, but let's back up a bit. One of my chefs had just found the Serious Eats recipe for The Best Strawberry Ice Cream, and wanted to make it, so he did. And it was...
Green Martini
For this cocktail I started with the idea of a gin martini, but wanted to add Green Chartreuse into it. I knew that I had a lot of hefty botanicals here, and balancing it would be a challenge. I love the Vya vermouth but it doesn't always play nice with...