Stephanie Myers
“None of us had to shop, cook, or clean up the kitchen, which meant we could relax, enjoy each other’s company, and truly celebrate the occasion.”
Kelly Laderoute
“Chris was friendly, professional, and happy to answer our questions throughout the evening, making it feel personal and relaxed without ever being intrusive.”
Lauren Judd
“He was very easy to communicate with, was super responsive and the day of arrived right on time.”
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Recent Posts
Dried Fruit Jam & It’s Spin-Offs
A few years ago I found a recipe for a red wine fruit jam. I've been sitting on the recipe for a while, having never made it. I honestly can't remember where I found it, but decided to finally give it a go. Making a few adjustments, the base recipe is cabernet wine,...
Lowcountry Eggnog
Eggnog recipe using bourbon and amaro from Charleston’s High Wire Distilling
Southen Dinner Party at The Kitchen Studio
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.
Food Bank Dinner 2015
A brief recap of the charity dinner held to benefit a local food bank in Maryland. Canned goods, pantry staples and inexpensive items were used.
Prune Caramel
This week I've been working with canned prunes. Prunes get a bad rap. They're generally considered to be something old people eat to keep themselves regular. They have great flavor and are actually pretty versatile. This week I'm working on a Prune, Dried Cherry &...
More Adventures in Vinegar
As you've seen on my site before, I really hate wasting products. Recently, I made Concord Jelly Vinegar, but that's only one of many vinegars I make. Technically, this is infusing as opposed to actually making, which I also do. One of my rules is that if you strain...