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  • The Chopping Blog

Alex H.

Alex H.
Alex is a Class Assistant who loves soaking up culinary knowledge from her fellow colleagues. Originally from the Gulf coast of Florida, her first favorite foods include conch fritters and key lime pie. When she is not hibernating during winter, she is sailing on Lake Michigan or exploring Chicago’s many parks with her dog, Gidget.

Recent Posts

A Taste of Old Florida

  While some of you were shivering through the polar vortex earlier this month, I was home in Florida. Before you get all jealous know that I made the last minute trip home for a family emergency. ...

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Avocados + Chickpeas = “Hummole”

  Try thinking of foods that are good for you and that you also have little to no guilt eating obscene amounts of. Did hummus and guacamole cross your mind? Gun to your head: which would you choose ...

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Caramel is Liquid Gold

Drizzled over cheesecake, stirred into coffee, mixed into brownies, served with Pot de Creme or dunked with apple slices, caramel sauce is a versatile and fun way to turn any treat into an event, and ...

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More Mojo Please

  My favorite green sauce of all time is Cuban Mojo. If you’ve never had it, know that it is a very popular marinade for all kinds of meat, especially pork used in the famous Cuban Sandwich. My ...

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Honey and Jalapeños

  A few weeks ago during an event at The Chopping Block, I encouraged a group of guests to drizzle some of our jalapeño honey on their cheese tray. I could tell by the looks on their faces that this ...

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Your Secret Weapon for Movie Night: Clarified Butter

  When a summer storm rolls through leaving me trapped at home, there are few things I love more than curling up on the couch to watch a movie or binge-watch my favorite TV show (again). It’s a ...

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Summer Corn Salad for Picnic Season

One of my favorite things to do with out-of-town visitors in the summer is to take them to a concert in the park. There is nothing better than sipping wine and listening to music on a summer night ...

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Dressed Up Grits

  I am a big fan of grits. Growing up, my dad would make them at least a couple of times a week with bacon and eggs. Today, I keep them in the pantry at all times as an easy and versatile ingredient ...

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