Prince’s Farm Stand is back and getting a little Wild! You can buy my Wild Rice Griddles Cakes and support Heather’s new venture.
Check out in the latest issue of Entrepreneurial Chef. Here you can read about my entrepreneurial story along with great advice from many interesting chefs.
Giovanna’s Cafe serves delicious Italian-American food that evokes memories from my childhood. In keeping with that tradition, I will be demonstrating how to make Marinated Rack of Lamb, Asparagus Risotto, and Sauteed Escarole on April 1st, 2017. Please join us.
Every once and a while I like to take a break from the food, recipe and travel posts that I normally blog about. Recently I was contacted by Recoverywell.org out of Wilmington, Delaware. They asked me to share their inspiring message of recovery on my blog. I am a big advocate of recovery programs. These programs save countless lives every day. I am a big advocate! The professionals at Recoverywell.org offer real hope and change for those ready and willing to clean up their lives.
Loantaka Brook Reservation offer a great opportunity to experience all your 5 senses in a stunning open air classroom.
Menus have become a launching ground of advertisement for local growers and producers. Is the local movement a good thing? Yes, you bet it is! Locally grown and made products are the epitome of freshness. Buying them helps to keep local businesses thriving. But, as a chef I feel menus need not describe every local products point of origin and not feel that you are trapped in a local movement.
As a blogger for the Helsinki Secret Residence, I was able to experience, as a local, the food, culture and beautiful nature of this city and its surrounding areas. Here in this post I share my Helsinki highlights with you all.
Jädelino is a quaint, friendly gelateria that serves top quality, homemade Italian ice cream in the the Teurastamo district of Helsinki. The flavors at Jädelino are very creative. I had a peanut butter-olive oil gelato that was extraordinary. The pistachio (made with an imported pistachio base from Sicily) and the tiramisu gelato are fantastic as well. I’ll be back! Once you’ve taste their delicious ice creams, you’ll be back too.
I had the distinct pleasure of working at the event with two very talented and highly accredited Tunisian chefs- Rafik Tlatli and Mounir Le Baroque. The best thing about working with chefs from other cultures beside your own, is the great enthusiasm that can be generated through a mutual admiration toward each other’s cuisine.