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
Dueling Trail Mix Romesco
A recipe for a Spanish romesco sauce made from trail mix. Recipe by Frederick, MD chef Chris Spear
StarChefs ICC 2013
A collection of photos from the 2013 StarChefs International Chefs Congress
Choose Your Own (Pumpkin Risotto) Adventure
We've been tweaking our pumpkin risotto, looking to get the most flavor into the dish. We start by making a pumpkin stock with pumpkin purée (canned or fresh), chicken stock, garlic, thyme, bay & burnt cinnamon sticks. The stock is cooled and strained. The rice is...
Lamb Testicles- Method with Photos
If presented with the opportunity to cook lamb testicles, would you know what to do? Frederick, MD chef Chris Spear shows you how to cook them.
Charred Cottage Cheese
Recently I've fallen for cottage cheese. Not the watery, low fat stuff, but really the really good stuff. I did a post back in January on Kalona's organic 4% fat cottage cheese. Back then I expressed my intent to try char-grilling it like the yogurt on Ideas in Food....
Prime Rib Buttercream
Recently, we’ve been working a lot with rendered fat to see what we can do. When cooking a prime rib, sometimes I trim the fat before cooking and other times I don’t. This week as I was prepping a couple of ribs, I had a thought. I trimmed a lot of the thick white fat...