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
Brian Polcyn Plays With His Meat
A few weeks ago I had the opportunity to work with chef Brian Polcyn. If you aren’t familiar with him, he is the author of the books Charcuterie and Salumi with Michael Ruhlman. He is also the chef at The Forest Grill and the charcuterie instructo…
Cottage Cheese, Please!
You get what you pay for. As chefs, we know that. But I feel that cottage cheese gets a bad rap. I was guilty too. It’s that stuff people on diets eat on a bed of lettuce with some fruit, right? I have recently fallen in love with some really high…
How To Do It
Learn your craft, work hard, practice, don’t bitch, develop your style, be humble, network, keep learning, never give up.
Beast & The City
A spin on the classic ManhattanBeast & The City: 2 oz Kraken Black Spiced Rum, 1 oz Vya Sweet Vermouth, 3 dashes Bittermen’s Xocolatl Mole Bitters. Ice, stir & strain
Culinary Relic Hunting at Grandma’s House- A Photographic Journey
This past week I took an unplanned family trip up to Cape Cod to see my family. I got word that my grandmother was in the hospital and she really wanted to meet her great grandchildren. How could I say no. While I was there, I did some relic hunti…
Battling Preconceived Notions
It’s interesting how we form hard-line opinions about things without wanting to ever change our stance. I see this with food. I get a lot of “I don’t eat…” Where does this come from? I’ll throw my wife out there too. She hates bread pudding. On …