"Last year Andi perfected a recipe for chicken taco lettuce cups. It is a dinner that has become so desired by myself that I ask for it at least once a week when we do our weekly dinner menu planning. After my latest attempt to get this into our weekly dinner menu was denied, I [...]
"On a recent weekend, we were invited to a potluck party to celebrate four birthdays in the month of May. The main dishes and veggie sides were already spoken for by other guests, so we were asked to bring something along the lines of an hor d’ourves. Work and other commitments prevented us from pulling [...]
"As a traditional southern girl, I will say my favorite homemade condiment of them all is a decadent remoulade. I will put remoulade on anything and everything. This recipe originated from my old sous chef from California and friend of ten years, Ken Naron. He, being from Mississippi as well, makes the best remoulade around. [...]
"The arrival of sunny spring days has me eyeing our gas grill. The thought of firing it up and laying plump green asparagus or the first of the years corn, then a nice juicy ribeye while enjoying a cocktail out on the deck brings a smile to my face. The steak is going to have [...]
"When Andi and I are developing dish ideas for new menus, we try them out at our house before we present them to Chef for approval. To make sure we can execute it at the restaurant, we take the core concept of a new dish and adjust it as necessary. Often the dish is just [...]
What to do with a surplus of strawberries...
"The inspiration for this recipe an unexpected source. I saw Chef making a special course of beef tartar for a guest that was celebrating a birthday. Lucky for Joe and I, he happened to have to leftover tartar patties. Joe grilled them off and we ate them for staff meal. They were perfectly seasoned and [...]
"Brunch is easily our favorite meal to go out to eat and explore new restaurants in the local dining scene. However, we also like to stay in and make brunch for ourselves. When we do not feel like venturing into public on Sunday, we split the cooking duties and collaborate on a delicious biscuit breakfast [...]
"The spring equinox may have come and gone, but Mother Nature still has the majority of the country thinking the warmer weather is still be months away; however, the longer days have us chomping at the bit for spring ingredients. Very soon restaurant menus will be filled with dishes containing ramps, morels, fava beans, and [...]
Where were you when you tried non-Americana food for the first time?
"This meal came from the question, "What are we going to do with a pint of leftover carrot top pesto from last week?" I had the genius thought that I could make a healthy green pasta dish. This is a perfect thirty-minute meal that just so happens to be healthy. Rachael Ray would be shook. [...]
"Sunday suppers are a longstanding tradition at my father’s house. With my stepmother’s Italian heritage, the extravagant weekend meal reflects her upbringing. A hearty lasagna or a light scampi with fettuccine and fresh basil usually graced the table, although a slow cooked pot roast or roasted ham were known to make an appearance on more [...]
