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Recent Posts
The Bitter Bird- A Rob Roy-ish Cocktail
My favorite cocktails are the ones that are interesting twists on the classics. I've been enjoying the bottle of Suze I recently picked up, and wanted to work it into a new cocktail. Suze is a French aperitif with gentian. It is both sweet and bitter. I've been on a...
Ted Talk: Ricardo Semler- How to Run a Company with (almost) No Rules
While this is not food related, I thought it was worth sharing. It's a great look at how business and schools can be run. You don't have to have a one-size-fits-all model for either. What ideas do you think are worth sharing? Please comment below. [ted id=2182] If you...
Bësk Yet
As my wife would say, "If you like drinks that taste like cough syrup or poison...". But, I'd like to think of this as a more interesting play on a Negroni, which is where I started. If you're not familiar with a negroni, it's equal parts of gin, campari and sweet...
Molecular Gastronomy Demo at Stratford University
On Monday I had the opportunity to lead my first college workshop. When I was first approached by a chef at Stratford University in Baltimore, I was a bit skeptical. Public speaking has never been my thing. Like many chefs, I’m much more comfortable grinding it out in...
How to Have an Amazing Restaurant Experience in the Comfort of Your Home
https://youtu.be/4cBwGOqQouY How It Works Prepare to be wowed by Perfect Little Bites, where we bring the restaurant experience to you. I’m Chris Spear, an in-home personal chef with more than 30 years of experience in the food industry. Based in Frederick, Maryland,...
Innovations in Cream Cheese
Why has there been so little innovation in flavored cream cheese? I'm sure that some would argue that we don't need it, but I would find find it a welcome change. Having eaten them for more than 20 years, its always been the same cast of characters: everything, chive...