Frederick, Maryland chef Chris Spear discusses his project Chefs Without Restaurants with Voice of America news
A transcribed interview between Eric Verdi of Frederick Advice Givers and personal chef Chris Spear
Starting in January 2016, I will be doing a few cooking classes at The Kitchen Studio in Frederick, Maryland. On Sat Jan 30th, I’m going to be holding a class called The Ultimate Southern Dinner Party. We’ll be making and eating Quick Pickles, Pimento Cheese, Wedge Salad, Shrimp & Grits and Chess Pie. Come learn how I like to make them. Under my guidance you’ll make the food, and then we’ll all eat together. The event is BYOB (bourbon, anyone?) and only costs $68. You can get more details here, and reserve a spot.
Sometimes things don’t work out the way you want them too, but take a delicious detour instead. One of my cooks was making Maple Pecan Muffins, but overcooked them. They weren’t burnt, but we couldn’t serve them as muffins either. Not wanting to waste all these muffins, we decided that croutons might work. When they… Continue reading Maple Pecan Croutons
If you’re not using pork collar, you’re missing out. It has a great meat to fat ratio, is pretty inexpensive and is almost idiot-proof to cook.One of my favorite ways to cook it is to roast it. For this one, I made a simple spice blend of kosher salt, sugar, smoked paprika, granulated garlic &… Continue reading Pork Collar
Rye and pumpernickel heels & crusts become crumbs. One fine, one coarse. Where to next? Maybe mixed with some rendered, smoked tallow/brisket fat and pastrami spice? This is just the beginning. 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… Continue reading Crumbled
For the past two weekends there was a maple syrup demonstration in Thurmont, MD. Always a good time, I’ve gone the past few years. If you’re a maple addict like me, you definitely need to pick up the Sugar Shack cookbook by Canadian chef Martin Picard of Au Pied de Cochon fame. I’ve had it since it… Continue reading Maple Syrup Demonstration