Where food and history meet
Charleston, we need to chat. I have for some time had a growing misgiving about our fair city. We continue to enjoy the blessing of the spotlight of national culinary focus. The Upper King Street Design District continues to develop unabated with killer eateries like The Grocery, The Macintosh and Mike Lata's as yet un …
My buddy Chef James Clark is arguably the most avid outdoorsman I know this side of Rene Redzepi, and probably a whole lot more fun. While you can imagine Rene truckin' around the woods outside Copenhagen looking for edible lichens to pair with a cardamom - milk skin, Chef James would much rather spend time …
Continue reading "Maillard Reaction, with Apologies to Chef James Clark"
"What," I asked flatly "did you say?" The elder brother replied. "May I try some of that also?" ...and then there were none. The morning smells of pecan - laced smoke, caramelizing onions, malt vinegar and muscovado sugar grafted to crispy taters and shredded porcine goodness had done the job. It was the nudge needed …
This blog begins with a cheeseburger. Due both to the fact that it is first and foremost the primary focus of my younger step son's diet, and to its iconic status in American foodways, I wanted to weigh in. As the previous Executive Chef at Gaylord Opryland, the 17th largest hotel and convention center in …