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