For almost 30 years, Hiro Sone captivated enthusiastic diners at his Napa Valley restaurant, Terra. There was a time between the early 1990s and late 2010s when one could often find Chef Sone on the cover of Gourmet, Bon Appetit, Food and Wine, or any restaurant journal. I was a fan of his cooking, his […]
In mid-July, the corn fields of Newberry, SC stand tall. The stalks are but a couple of weeks from harvest and when a slight breeze traveled through, their leaves rustled with a paper on paper sound. In the 95 degree/105 heat index heat somehow the fastest cyclists found a way to average 23 mph. They […]
Restaurant for sale in Greenville, SC, and beyond.
It’s Mardi Gras season in my hometown of New Orleans.Mardi Gras is not one single day, rather an entire season beginning on Twelfth Night, the 12th day after Christmas and continuing up until Fat Tuesday, the day before Ash Wednesday. As the town draws closer to that Tuesday, the celebrations, parties, balls, and parades get […]
Many Christmases ago I spent 18 months at the Executive Sous Chef at Charleston’s glorious Mills House Hotel. I adored working there as I had a fabulous culinary team, there were occasional ghost sightings, our customers were global, and the hotel’s management was smart, clever, and also loved being a part of the Mills House. […]
This is a post I’ve made for my Greenville Tech Culinary students so we may discuss the origins of spices and the varieties of different fruits and vegetables.
The exuberance of yesterday’s finish of the Ride to End Alzheimer’s was gone and in its place was the gentle flow of high tide at Alhambra Hall. As a young couple, this was our home away from home. Our former employer, a six-bedroom inn, the pinnacle of the Mt. Pleasant’s Old Village, now goes by […]
The dining room door burst open, and Buddy Clay bolted into the kitchen. His eyes practically jumped out of their sockets, and he looked like he had just seen a ghost.“Malik! Hanford! Get in here. We’re in deep shit!”Chuck and I turned off the burners, checked the ovens then joined Buddy at the bar where […]
Your favorite Chef recorded a few interviews with my fellow WCK volunteers and here there are in the latest episode of the Tin Roof Farm Radio Show. If you enjoy then please share with someone you love.
That means “Thank You” in Polish and its pronounced “Jen Coo Ya Chee” and the J in Jen needs a buzzing Zh sound at the end of the J. Say it quickly three or four times and you’ll realize how pleasant it sounds and feels as it comes off the tongue. Before I came here, […]