Operation #Cronut
By now the entire food world has heard of and salivated over a Cronut. It’s a doughnut made from croissant dough, says Chef Dominique Ansel, owner of Dominique Ansel Bakery in New York’s SoHo district. Now Chef Ansel is no flash in the pan; for many years he was Daniel Boulud’s pastry chef and if […]
Flours for Amy
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 vanilla bean or cinnamon, orange or chocolate. As a young culinary student she tempted me […]
My 2nd Liebster Award
This one comes courtesy of my good friend KJ Waters. KJ is the author of the upcoming mystery Stealing Time. The Liebster is an informal award given to a blogger/writer as a sign of admiration and it comes with a significant cash award. KJ has promised me that my check is in the mail. 1 […]
Hopping that Blog
My dear friend Shaunda Wenger invited me to participate in a blog hop titled “The Next Big Thing” which is meant to showcase a writer’s work in progress. If you ask me that sort of sounds like a lead-in to an old Godzilla movie. So imagine if you will: Police Commissioner in thick glasses speaking […]
The State of the Market
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 style menu and I set about creating a regional focus. I sought out local farmers […]
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 […]
Making the most of a Leg of Duck
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 is the process and technique of grinding, curing, smoking and […]
A Guest Post on the 52 Weeks Blog
http://the52weeks.com/2012/04/what-is-a-baritone/
A Liebster Award for chefjohnmalik.com!
One of the many advantages of Twitter is the ability to “meet” people from all over the world from the comfort and safety of your pajamas. Not that I wear pajamas, however I have met an incredible group of writers, foodies, bloggers, friends, chefs, etc. through Twitter. And what people like this have done is they […]
I am liking your Spam a Lot
A very short story I fabricated out of the enormous amount of Broken-English spam that I receive from my blog. Janice crumbled up her Starbuck’s cup and tossed it disgustedly into the garbage can. She hated the thought of one more blind date and given her run of luck, why would this guy be […]