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
Does Knowing The Trick, Ruin the Treat?
Just a thought? Does knowing how something is done make it more or less enjoyable. I’ll use modern cuisine as an example. 4 years ago, I had no idea how to do any of it. Ferran Adria was a genious, and I was in awe. My wife and I live 3 blocks fro…
Modernist Cuisine At Home – Resources & Considerations
Recently, I’ve had a lot of people ask me for resources and suggestions regarding Molecular Gastronomy. If you are a chef who already works with hydrocolloids, there probably won’t be a lot of new information here. This post is for the people who …
Irish Soda Bread Pudding
For our St Patty’s Day meals, I made 54 loaves of Irish Soda Bread (see previous post). I decided to cut off the ends of each loaf and only serve the center cuts. We kept the ends for snacking. Once we were all snacked out, one of my cooks asked “…
Irish Soda Bread- The Home Recipe and the Large Quantity Cheat
Here are 2 recipes for Irish Soda Bread. One is a smaller recipe for home, and the other is a larger recipe for professional kitchens.
What Ferran Adria Taught Me About Coffee…and Myself
I’m sitting here enjoying by cup of dark, black coffee and had a thought. It’s been a long time since I had cream and sugar in my coffee. I had the pleasure of going to Ferran Adria’s Times Talk in NYC last September. During his talk, he brought u…
A Personal Post
If you’re looking to learn something about cooking, this isn’t the post for you. This is an addendum to my first post. I never was big on filling out “About Me” sections. I’ve wanted to keep this space about cooking, recipe development, inspiratio…