Hot Stones or Deep Tissue?
A friend of mine recently gave me one heck of a present, a massage. So I made my reservation and at the appointed time I introduced myself to a lovely young woman and proceeded to get undressed. She offered me the choice of deep tissue or hot stones and naturally I answered “Yes please!” After […]
Watermelon Mojito
I believe I read somewhere that watermelon is the most popular fruit in the world. Embraced by all cultures, all ages and all nationalities, watermelons were first grown by the Egyptians almost 5,000 years ago. And aren’t the early Egyptians the same guys that first brewed beer? Genius. Once you cut into an average size watermelon, good […]
It’s Just a Peach
It’s just a peach. I lift one up; allow my thumb to gently fondle its skin. I spin it in my hand and admire the warmth of its color, the soft creamy yellow that fades into sunny orange, dappled with crimson blotches. It’s His own summer fireworks show, right here in my hand. This delicate […]
Social Media that’s actually Social
Another solo lunch; I poked at my plate, mixing the green beans into the risotto and wished for my wife’s company. For seven years we shared lunch at our tiny, dinner-only restaurant. I always cooked extra because even in a small restaurant, there were plenty of visitors: wine reps, food brokers, friends or other chefs […]
Vegan Doughnuts and Artisan Dogs
Laura Huff of Carolina Epicurean is the sweetheart of the Carolinas! Here’s her lead story for this week…by none other than your humble servant. Enjoy!
Hand cut Fries for Amy
My wife loves French fries (OK we all do) but we rarely eat them. When we do, they’re usually homemade. Ever had soggy fries from a burger joint that makes their own? Yeah, they can be pretty worthless if done improperly. Making fries at home isn’t hard but it can be a bit time consuming […]
Doughnuts for Chapel Hill
Months ago I convinced Marilyn Markel, the director of the cooking school at A Southern Season to host me for a demonstration class. Amy and I decided to celebrate our 25th at the same time so we turned it into a long weekend, sans kids. I surprised her by trading favors with a friend and he […]
“Chef, what if you don’t have an Iron?”
New Orleans in August is damn hot and the air-conditioner in this 40 year-old building was struggling. There were 45 of us crammed into a class room designed for 30. Eager, arrogant, excited and cocky but most of all we were sweaty. The first day of culinary school at Delgado Community College, dressed in our […]