I am convinced that white chocolate, the once eschewed, ugly step-sister to the more popular and desirable dark chocolate, is about to kiss the frog, bite the apple or have some other fairy tale-like transcendence out of the dungeon and into the limelight.

Most chocolate lovers maintain that white chocolate is not “real” chocolate... Read More

Have you ever considered taking your culinary aspirations to a country with great food and rich history? I recently had the pleasure of meeting Bill Disselhorst, who not only did just that, but paved the ways for other chefs-to-be to complete part of their coursework in Italy. Disselhorst founded Italian Country Cooking in Casperia, Italy, a school for cu... Read More

At about this time each year, the panic sets in when I realize that it will be nine months before I again get to taste peaches, plums, tomatoes, corn and all of the other delights that the summer months bring. In response, I typically spend these last few weeks buying summer produce in excess and I am never at a loss for ways to use it.

This... Read More

Being a great food server, or waiter, is a lot more challenging than one might expect. When I was in culinary school every student was required to work as a server for one week at each of the four restaurants on campus. It was during that time, my only experience working the front of the house, that I gained real perspective for what it’s like to be a serv... Read More

The other day I was doing my usual hustle through Whole Foods when I came upon something I had never seen before — black garlic. I grabbed a pack and headed over to interrogate the produce guy, but unfortunately, the guy selling the $5.00 a bulb garlic knew little about it. Seemingl... Read More