My family is away for the weekend. I get home about 11:15. I lingered at the restaurant, looked for little things to …
“Tonight’s special is Rainbow Trout, it’s two boneless filets of Sunburst Farms Trout with a Scallop Mousse filling, the mousse has been …
Jason asked me to make some banana cream filled doughnuts for a private party so I tried several different techniques. I made …
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 …
“I’ve got to get you to the doctor.” Amy was shaking her head as she read the thermometer. “A hundred and three, …
Thomas Torrey, the web and video genius for Senior Living Communities, shot this video of me hosting a Pinto Noir tasting in …
January 16th. My birthday. I turned 33 years old eight hours earlier and I’m going to celebrate by winning a NORBA sanctioned …
Every day, every shift, we make a meal for the staff. It’s usually made from scraps, leftovers and tidbits and …
http://the52weeks.com/2012/04/what-is-a-baritone/
We have a guest bathroom in our house. It’s on the first floor, just a small bathroom with a toilet, sink, a …
Jason Scholz, the Chef/Owner of Stella’s Bistro is one of the hardest working chefs I have ever known. Yet he has also …
Three or four times a week I make yeast rolls for the customers at Stella’s. I usually look around for some sort …
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COOK WITHOUT A TATTOO, A WRITER WITHOUT A PEN
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A Side of Hospitality
The go to model in today’s restaurant business typically features counter service, no matter how grand their culinary aspirations. The restaurant industry …
“Too many broken hearts have fallen in the river Too many lonely souls have drifted out to sea You lay your bets …
The sweat is stinging my eyes, rolling across my lips, drenching the back of my neck, and clouding my glasses. My heart …
When we lived in the suburbs, I really enjoyed cutting the grass and maintaining the landscaping. Our previous homes in Greenville had …