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
Black Vinegar
I've seen a lot if charred items going into oil, but not as much going into vinegar. Oil is great if you're looking for it to spread less on a plate, but I like the way the flavor stands out in vinegar. I washed a bunch of leeks and threw them on the grill. Then cook...
Cranberries
Last week I traveled up to Cape Cod to see my family. While I was there I stated at my cousin's house. When I got to her new house in Yarmouth Port, I found out that it borders the city owned cranberry bog. While they're still a few weeks away from flooding the bogs...
It’s About To Get Weird Up In Here (or Cooking With Canned Goods)
If you’ve seen my Twitter or Instagram feed this past weekend, you might have seen some funky stuff. I posted a can of Libby’s Corned Beef Hash, calling it the umami bomb. Before people think I’ve given up on good ingredients, I want to explain. I’m currently working...
Sometimes It Works, Sometimes It Doesn’t
Making both churros and spätzle today, I wondered what would happen if I tried frying the spätzle dough and boiling the churro batter. The churro batter didn't work out at all. It was water-logged and almost disintegrated. The fried spätzle dough was slightly more...
Saturday Farmer’s Market
It's Saturday, which means that it's time for the West Frederick Farmer's Market again. You have to get there early to get the best stuff.We like to get most of our meat and eggs from local farmer Danny Rohrer. As you can see by the line, we're not the only ones.
Brisket Fat. The (new) New Fat
Bacon fat? Been there, done that. Schmaltz? They say it's the new thing, but I've been doing that for a decade already. But what about brisket fat? I love brisket and it's a regular menu item for me. If you get a whole brisket, as opposed to just the 1st cut, you get...