Back in the summer of 2001, Fox & Friends was hosting a Labor Day Cookout show and they invited three chefs to prepare outdoor recipes and somehow or another I made the cut. So I reached out to Bell & Evans Chicken and they wanted in so...
"Tonight's special is a fresh flounder filet, served on top of a mix of Roasted Vegetables from Parson's farm including Swiss Chard, Baby Carrots, Garlic Scapes, Napa Cabbage and Sweet Onions, finished with Bagna Cauda and Fried Leeks." This week we received some amazing produce from...
My family is away for the weekend. I get home about 11:15. I lingered at the restaurant, looked for little things to do before leaving but eventually the boss chased me out. I take my time driving home then have a slow drive through our...
"Tonight's special is Rainbow Trout, it's two boneless filets of Sunburst Farms Trout with a Scallop Mousse filling, the mousse has been seasoned with shallots, garlic, parsley and chives then the filets are wrapped in two slices of Benton's Ham and it's oven roasted, served...
[caption id="attachment_473" align="aligncenter" width="300" caption="I was curious if an empanada style doughnut turnover would work, so I placed a bit of the cream on this one, folded it over"][/caption] Jason asked me to make some banana cream filled doughnuts for a private party so I tried...
Jason Scholz, Chef/Owner of Stella's Southern Bistro loves a good fried green tomato, and we serve plenty of them. It's a year-round staple because it's what the customers want. Yet Stella's also serves the finest charcuterie in the South. You heard me, the South. Charcuterie...
“I’ve got to get you to the doctor.” Amy was shaking her head as she read the thermometer. “A hundred and three, damnit, come on John, can you get up?” I was drained, sweating and shaking from the chills and weak from two days without food. ...
Thomas Torrey, the web and video genius for Senior Living Communities, shot this video of me hosting a Pinto Noir tasting in the dining room of my former place of employment. I loved getting out of the kitchen and doing fun events such as this. ...
January 16th. My birthday. I had turned 33 years old eight hours earlier and I’m going to celebrate by winning a NORBA sanctioned mountain bike race at Manchester State Forest near Sumter, SC. Amy and I left the warm confines of our home at six...
[caption id="attachment_418" align="aligncenter" width="300" caption="Carrots, onion, garlic, shallot, red peppers tossed in olive oil, seasoned with salt and pepper then oven roasted, 350 degrees"][/caption] Every day, every shift, we make a meal for the staff. It's usually made from scraps, leftovers and tidbits and it's always...
