April 9, 2013
by ChefJohn
8 Comments
I love the aroma of butter and flour, eggs and sugar, gently mixed together then properly baked. These four simple ingredients offer so much possibility, especially in the hands of my wife. Breads and biscuits, cookies and cakes, scented with … Continue reading
November 12, 2012
by ChefJohn
0 comments
I recently picked up one of my favorite books from my childhood, Edward Jablonski’s Flying Fortress. It’s a highly researched and detailed account of the brave American airmen that flew B-17 bombers during World War 2. I can remember … Continue reading
July 15, 2012
by ChefJohn
4 Comments
When we moved to Greenville in 1994 I had embraced the idea that great restaurant food should have a sense of place. In short order I ended up as Chef at a recently opened bistro that featured a New-American … Continue reading
June 11, 2012
by ChefJohn
2 Comments
“Who the hell’s talking to you , ya goh-dang moe-rahn!?” The words thundered out of his mouth on a vitriolic spray of spit, his bloodshot eyes burning into mine. My heart rate exploded and the bile immediately rose into my … Continue reading
May 31, 2012
by ChefJohn
4 Comments
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 … Continue reading