I’ve had the opportunity to work with several well-known publications and websites, and have been featured on numerous podcasts. You can find links to those features below.

The Street Corn Sour on the Garden & Gun magazine website

Noggin Knocker cocktail on the Imbibe magazine website

The Rusty Rudolph cocktail on the Imbibe magazine website

My potlikker ice cubes were written about by John T Edge in Oxford American magazine

Mahon & Grits Croquettes with Pecan Romesco Sauce as seen in Culture magazine

Chilled Magazine’s Featured Mixologist

My cocktail, Mysterious Ways, was voted Best Summer Cocktail by Frederick Magazine

I did some tests with the gluten-free flour blend from Ideas in Food

I was featured in Frederick Magazine in the article Crock-Pot Confidential. My recipe was included in the print edition, but not online.

I helped plan the Frederick Wine Festival. Here is the preview in The Frederick News Post, and the wrap-up in Edible DC.

I am a featured chef in the book Knives & Ink

The Frederick News Post ran this feature on me after I was featured in the book Knives & Ink

The Frederick News Post ran an article on my business

Cured Meats Have Left the Sandwich on the Taste Website

Take-Home Taste, a cover story in Frederick Magazine

A Different Kind of Food Network, as seen in Vulture

Catering Chef Cooks Up Private Meals – A Feature of Chris Guillebeau’s Podcast Side Hustle School

‘They Said it was a Wonderful Opportunity’ – A Feature of Chris Guillebeau’s Podcast Side Hustle School

Eat Your (Beef) Heart Out – The Frederick News Post

A TikTok Video Showing Frying Food in Parchment Paper Just Went Viral. Is it Safe? – The Today Show

Chefs Without Restaurants to Bring Food and Fun to Frederick – The Frederick News Post

Strength in Numbers: Local Caterer Launches ‘Chefs Without Restaurants’ – The Washington City Paper

Independent Chefs Share Referrals, Constructive Criticism, Support – Voice of America

Charleston’s Personal Chefs Find Robust Demand for Dining In – The Post and Courier

Feeding Pro Athletes, Cooking for Kids: A Restaurant Isn’t the Only Place for a Chef – The Washington City Paper

A Year After Its Debut. Chefs Without Restaurants Works to Expand Culinary Opportunities in Frederick – The Frederick News Post

You Can Be a Chef Without a Restaurant – Plate

Capture Pawpaw Season and the Fruit’s Tropical Flavor While You Can – Plate

Paw Paw Bread with Walnuts and Golden Raisins – Recipe in Plate Magazine

The Livelihoods of Food-Service Workers Are Completely Uncertain – Eater

How to Design an Outdoor Kitchen – Tips from 40 Interior Designers and Chefs

18 Entrepreneurs Explain How They Use Their Podcast For Business– CB Nation

I have written a number of editorials for the StarChefs website including Controlled Heat and Cooking in a Charcoal Oven, The Plating Process with Johnny Spero, Feed the Beast, and Like Chitlins for Chitterlings