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
Dinner at Elements- Chefs without Restaurants
I wanted to share a little bit of info about the recent dinner I had at Elements in Princeton, NJ. The dinner was loosely referred to as chefs without restaurants and featured dishes from Curtis Duffy, John & Karen Shields, Alex Talbot, Aki Kamoza…
Competition- The Wrap Up
Culinary competition featuring Frederick, MD chef Chris Spear
Competition
Competition week is finally here. If you’ve caught any of my posts lately, you might know that I’m one of three chefs participating in a cooking competition this Thursday. I don’t normally do this kind of thing. Frankly, I don’t know how chefs who…
Baltimore
I don’t know if you’ve been to Baltimore lately, but the food scene is really kicking. When I moved to Maryland 5 years ago, I would tend to go to DC more than Baltimore, but now all my favorite restaurants are there. I have spent many evenings th…
Keep It Simple
When you have the best ingredients, let them shine. Having spent this past weekend in New England, I had some great seafood. We went to what looked like a dive bar on the Cape and had some of the best, freshest seafood I’ve had in a while. Really …
Cochon 555 DC 2012- A Brief Recap in Pictures
If you’re not familiar with Cochon 555, in short, it is a culinary competition and a celebration of heritage pork founded by Brady Lowe. It features 5 chefs, 5 heritage breed pigs and five wineries. The chefs are challenged to use the whole hog an…