Welcome to Perfect Little Bites

The Best Restaurant in Town is in YOUR HOUSE

With Perfect Little Bites, I bring the restaurant experience to you. My name is Chris Spear. I work as an in-home personal chef and culinary instructor. While my business is based in Frederick, Maryland, I provide service within a 70-mile radius which includes Baltimore, Washington D.C., northern Virginia and parts of southern Pennsylvania and West Virginia.

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Recent Posts

Make Cheese With Miso

Make Cheese With Miso

Learn how to make cheese using miso. This recipe is from Rich Shih who co-wrote the book Koji Alchemy with Jeremy Umansky

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Pastrami Sandwich Dip

Pastrami Sandwich Dip

Have brisket trim and scrap? Make pastrami sandwich spread. I chopped up some cooked brisket trim and tossed it with pastrami spice and chopped dill pickles. Meanwhile, I put cream cheese, Swiss cheese, mayo & Dijon mustard into a mixer and paddled it until...

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Guest Posts Starting Soon

Guest Posts Starting Soon

I'm excited to announce that I will be occasionally featuring guest posts on this site. Over the past few years I've met a lot of people who are doing some really interesting things with food. I thought it would be great to let them share a recipe or technique here....

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Scrapple Dip

Scrapple Dip

A recipe for Scrapple Dip from Frederick, MD chef Chris Spear. It’s like Maryland Crab Dip, but with scrapple.

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Mysterious Ways- A Play on a Whiskey Sour

Mysterious Ways- A Play on a Whiskey Sour

I love a good whiskey sour, and have been making a lot lately using the Bittermilk #3 Smoked Honey Whiskey Sour Mix. A few nights ago, I wanted to mix it up a bit, so I thew some green chartreuse into the mix, as well as splitting the whiskey portion between bourbon...

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Ribeye Cap Roulade

Ribeye Cap Roulade

Everyone knows the rib cap is the most delicious cut of meat, right? Serious Eats even says so. Last week we were breaking down a large amount of ribeye and wanted to work on a roulade. We took the cap off and trimmed it up. It was salted and left uncovered on a rack...

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