Adios, mi Amigo
Owing a single independent restaurant is surely one of the planet’s toughest business models. If you’re good at it there’s a single digit profit percentage at the end of a 70-hour work week. If you’re lacking imagination you won’t bother trying to wow diners but instead will try to capture them with a little bit […]
When the Road was Dirt
I’m afraid you’re dying Yes. I know. I’m too old, too heavy to lie here like this. I wish there was something I could do. I don’t want to lose you. My time has come. There’s nothing to be done. I’ve had a good life and seen many wonderful things. Tell me. What kind of […]
The Road to Jericho
The leaves of Western North Carolina had just started to turn. My Ford hummed along Interstate 26 and its tires sang their steady note. Outside the leaves shimmered in every shade of green, yellow, and orange and in a few more days they would be at their peak. Half a mile further the mountainside bore […]
Three Meals and One Babka in Boston
I love babka, a proper handmade babka, and believe it is one of the most lovely bites of food on planet earth. Imagine something as buttery and rich as croissant dough, rolled out until it’s as thin as a bedsheet, brushed with warm chocolate ganache (cream and chocolate melted together), rolled into a thick cylinder, […]
My Farewell to the Woodlands Staff
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 […]
Busy, Profitable Restaurant for Sale in Greenville, SC.
Restaurant for sale in Greenville, SC, and beyond.
Hail King Shatner
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 […]
Merry Christmas
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. […]
Spices, Fruits, and Vegetables of Belize
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.
Life with Buddy Clay
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 […]