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Andrea

Andrea
Andrea has been with The Chopping Block for over 12 years in every role from Chef Assistant to General Manager to Private Event Coordinator and now Public Relations. Her journalism background and culinary school education from Le Cordon Bleu in Chicago give her the know-how to spread the word about The Chopping Block's mission to get people to cook. She'll never shy away from a music festival, hot yoga class, beach read, dinner out with friends or a good glass of Pinot Noir, especially when cuddling on the couch with her terrier, Bosworth.
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Recent Posts

Buddha Bowls: A Blank Canvas for Healthy Eating

  Like many of you, I'm starting off the new year on a healthy kick. Dry January (a pledge to not drink any alcohol for 31 days) in combination with a healthy diet and a continued commitment to ...

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Stuff Meat for Impressive Dishes

This is the time of year to go all out with your cooking, whether you are hosting elaborate holiday parties or small family gatherings. A lot of people, myself included, look for something different ...

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Smoke Some Cheese

When I first got my Weber Smoky Mountain smoker this summer, I envisioned eating lots of smoked brisket, pulled pork, ribs, salmon, shrimp and tuna. That's definitely happened to my delight, but I ...

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Amaro: What's Old is New Again

The world of cocktails mimics fashion - there are trends and styles reappear from time to time. What was once your grandmother's favorite dress is back en vogue and what was once your grandfather's ...

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The Power of Black Garlic

  I first heard about black garlic a few years ago when a chef friend gave me a few cloves to try. I thought it was interesting, but I didn't really do a deep dive into the product because you ...

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Instantly Mediterranean

If you love your Instant Pot and air fryer as much as I do, or even if you haven't even taken your appliances out of the box yet, today is a big day. Instantly Mediterranean by Emily Paster is here, ...

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Edible Cheeseboards for All Parties

I love a good food trend, especially if it involves carbs. I jumped on the Garden Focaccia bandwagon as well as Pretzel Focaccia last summer, tested the no-churn ice cream trend a few years ago, ...

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Smoking Seafood

My favorite food is seafood, so naturally that would play a big part in my summer project to learn how to use a charcoal/wood smoker like a pro. Some of my first smoking experiments were ribs and ...

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Cooking from the Farmers Market

    I love farmers markets. Not only do you get access to the best tasting, seasonal produce picked at its peak of flavor, but it has traveled just a short time between the farm and market to get to ...

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Fancy Figs? Make this Ice Cream

If you have a fig tree (or access to one), you know the season is short and sweet. It's literally about two weeks during early July where I live in Florida. During those couple of weeks, anyone who ...

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