Souvenirs

Some people bring home trinkets and T-Shirts. We bring home food. Here’s what we made room in the van for. 4 pounds of Geechie Boy Grits (2 white, 2 yellow) 4 pounds of Carolina Gold Rice 24 bottles of Blenheim Gingerale (75% of them hot) a case of Cheerwine 3...

Frantzen/Lindeberg becomes Restaurant Frantzén

I don’t usually post breaking culinary news on my site, but I thought this was worth sharing. Just as Frantzen/Lindeberg was named the 12th best restaurant in the world on the San Pellegrino list, it seems that pastry chef Daniel Lindeberg is leaving or has left...

Sometimes the End Resembles the Beginning

Today I was working on desserts. One of my components was a beer syrup. I took a lager, added sugar and heated it until it reduced to a thick syrup. It was sweet and malty, and goes well with our desserts. But today I noticed something. I’m a home brewer and...

Triple Duty

It’s great to be able to get multiple components out of one process.  Today I combined fresh blackberries with white balsamic vinegar and sugar.  The original intention was to make a gastrique for our lamb dish.  While I was at it, I decided to make...