Chili Lemongrass Chicken Salad

Here is a recipe for Chili Lemongrass Chicken Salad by Frederick Maryland chef Chris Spear. This recipe makes use of leftovers from a Vietnamese takeout restaurant

Southen Dinner Party at The Kitchen Studio

Starting in January 2016, I will be doing a few cooking classes at The Kitchen Studio in Frederick, Maryland. On Sat Jan 30th, I’m going to be holding a class called The Ultimate Southern Dinner Party. We’ll be making and eating Quick Pickles, Pimento Cheese, Wedge Salad, Shrimp & Grits and Chess Pie. Come learn how I like to make them. Under my guidance you’ll make the food, and then we’ll all eat together. The event is BYOB (bourbon, anyone?) and only costs $68. You can get more details here, and reserve a spot.

The Hassle of Eating Out and How I Solve It

Going out to eat is a real pain. You have to make reservations, settling for a time you don’t want to eat, if you can get a reservation at all. You have to drive to the restaurant and either waste a lot of time looking for street parking, or pay a ridiculous amount of money… Continue reading The Hassle of Eating Out and How I Solve It

Innovations in Cream Cheese

Why has there been so little innovation in flavored cream cheese? I’m sure that some would argue that we don’t need it, but I would find find it a welcome change. Having eaten them for more than 20 years, its always been the same cast of characters: everything, chive or scallion, cinnamon, lox and maybe pumpkin… Continue reading Innovations in Cream Cheese

A Day on the Bay

Yesterday I had the opportunity to head out onto the Chesapeake Bay on a chefs’ trip, led by Steve Vilnit. Steve is the Director of Fisheries Marketing at the Maryland Department of Natural Resources, and is doing a lot to help educate both chefs, and the public, on the great seafood we have here in the… Continue reading A Day on the Bay