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Here comes summer (whew! Spring went by fast!). And it’s the time of year to enjoy the virtues of one of the quintessential foods of spring and summer: the blue crab. Though live blue crabs are … more
The coming of spring is a magical time of year. For some peculiar reason, this season brings out the inner poet in us all (corny, I know). The themes of reawakening, rebirth, new life and new hope … more
Getting really cool product samples is one of the big perks of seeking out or sourcing new purveyors for my biz. It’s quite a process to source any new products these days, especially if … more
Many people associate tzatziki sauce with the Greeks, but I am of the opinion it’s actually the most popular sauce on the planet. My opinion is based on exhausting, extensive, unbiased, … more
The other evening I was scrolling through a few old pics. As you might’ve guessed, these were pictures of food, specifically of dishes I had created and served from my restaurant at the … more
“There was a farmer had a sauce and pesto was its name-oh, P-E-S-T-O, P-E-S-T-O, P-E-S-T-O. And pesto was its name-oh.” Bet you can guess the topic of this week’s column: … more
I’m a huge fan of the concept that nature  always repeats itself. Examples are all around us. Have you ever seen rivers from the air? They tend to look quite similar to serpents. Or how … more
This week, I was totally pumped to write  a column on the virtues of barley. I was inspired, of course, by the kickin’ chicken and barley soup which I hand-crafted recently in my … more
Celery … have I ever written about celery? I don’t mean just mentioning celery as part of a mire poix, or diced in a shrimp salad. No, I’m actually wondering if I’ve ever … more
Not to offend (not true–don’t care–I’m a chef) don’t get me wrong, I’m not trying to be mean … but I’ve never met anyone named Brie who was even one … more
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