Picture this: you’re the chef of a restaurant where you have a steamed mussels dish on the menu. You got your shipment of mussels on Friday, and the restaurant had a slower weekend than expected. ...
There were all of three sommeliers in Chicago back in the 1980’s, but we were a feisty bunch and took on the challenge of getting our customers to enjoy dry Rosè with the gusto of their European ...
Cooking professionally allows you to constantly taste new flavors, experience new combinations and techniques and develop your palette, but this doesn’t end with food. That is why many chefs find ...
There is one thing most everyone I know has in common: they love potatoes! Fried potatoes, creamed potatoes, baked potatoes, steamed potatoes, mashed potatoes, boiled potatoes, potato pancakes and ...
Braising and slow cooking are among my favorite cooking methods. These dishes are full of deep rich flavor, typically come together in one pot, and utilize an array of inexpensive cuts of meat. When ...
Swiss meringue buttercream is always my go-to buttercream for cakes, cupcakes, cookies, and everything in between. It has a silky smooth, soft, fluffy texture, which makes it so easy to work with. ...
As a research chef, I've always been fascinated by the evolution of culinary trends, especially when it comes to beverages. One particular trend that has been making waves recently is the rise of ...
Seeds in the Dirt, Grow Grow Grow; Help Me With My Garden
It may be hard to believe, but spring is nearing. Hard to believe, not because it feels like winter just began, but because (at least where I live) it feels like it never began at all. Here in ...
