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
A preview of the upcoming Frederick Wine Festival on August 6th in Frederick, MD.
Frederick Maryland Chef Chris Spear in Discussion with Frederick Chamber of Commerce President Elizabeth Cromwell
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.
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 How to Have an Amazing Restaurant Experience in the Comfort of Your Home
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
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