I’ve just returned from a trip to the Catalonia region in northeast Spain, as a guest of the EU’s “Taste the Difference: Quality Wines from the Heart of Europe” campaign.
As a chef, I've always believed appetizers are the unsung heroes of dining. These small but mighty plates set the stage for any meal, offering a chance to impress, indulge, and experiment, all before ...
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. ...
Of all the great gigs I’ve enjoyed as a consultant to the culinary industry (including The Chopping Block, of course!), there’s been none better than representing Wine & Food from Spain. I got to ...
Language and parts of speech always fascinate me. I look at words with multiple meanings and get caught up in how they are used in a sentence or how to put action to the word. This interest started ...
Steamed Mussels with Chorizo: Approachable Surf and Turf
When we think of surf and turf, images of lobster dipped in clarified butter and juicy steak typically pop into our heads. That’s an excellent, luxurious and delicious way of uniting sea and land, ...
I remember first trying brandade when I was in culinary school and experiencing a moment of euphoria. Brandade is a Mediterranean dip consisting of pureed potatoes, salt cod, garlic and olive oil, ...
Black food is all the rage right now, from bread made with charcoal to inky cocktails. With Halloween right around the corner, I couldn’t resist stirring up something a little “darker” than my usual ...
