Competition- The Wrap Up
Culinary competition featuring Frederick, MD chef Chris Spear
Competition
Competition week is finally here. If you’ve caught any of my posts lately, you might know that I’m one of three chefs participating in a cooking competition this Thursday. I don’t normally do this kind of thing. Frankly, I don’t know how chefs who…
Baltimore
I don’t know if you’ve been to Baltimore lately, but the food scene is really kicking. When I moved to Maryland 5 years ago, I would tend to go to DC more than Baltimore, but now all my favorite restaurants are there. I have spent many evenings th…
Keep It Simple
When you have the best ingredients, let them shine. Having spent this past weekend in New England, I had some great seafood. We went to what looked like a dive bar on the Cape and had some of the best, freshest seafood I’ve had in a while. Really …
Cochon 555 DC 2012- A Brief Recap in Pictures
If you’re not familiar with Cochon 555, in short, it is a culinary competition and a celebration of heritage pork founded by Brady Lowe. It features 5 chefs, 5 heritage breed pigs and five wineries. The chefs are challenged to use the whole hog an…
Why Do Grits Have All the Fun?
I admit that I’m relatively new to the grits scene. Being a New Englander, they weren’t ever served in my house. Now, grits are all the rage. I’ll admit it, I love Shrimp & Grits. But what about Cream of Wheat? Here’s my recipe: Cream of Wheat 1 C…
Coffee Coffee Coffee
I love coffee. There was a (brief) time in my life when I thought I could give it up. What’s the point? It’s comforting, delicious and gets you going when you need a burst in the morning. Being from Massachussetts, I was practically raised on Dunk…
Texas Style Leg Of Lamb (aka Skip the Mint Jelly)
My absolute favorite recipe for lamb. It’s served with brandied currant jelly gravy. Perfect for Easter dinner.
Renewal (In Pictures)
I love Spring. I feel invigorated and the herbs & veggies start growing. We got a nice jump on it this year. A lot of last year’s crop made it. Here’s where I am so far. Where are you? Oregano peeking through the dried lemongrass New growth of bay…
Know Your Farmers, Know Your Food
I can’t wait. It feels like Winter passed us by and we jumped right into late Spring. Much of my garden from last year survived. I currently have ample stock of rosemary, thyme, oregano, bay, chives, scallions, anise hyssop and rainbow chard. My f…