by user | Feb 8, 2011 | Recipes
Lovely. What a wonderful word for February. I’m thinking lovely thoughts to chase away the winter doldrums, and a recipe which happens to be a favorite. To most, Valentines Day is a day to celebrate (or maybe not) your loved ones, showering them with an array of...
by user | Jan 24, 2011 | Recipes
One of the many benefits of growing up in Ohio was the bountiful gardens of my relatives. My Aunt Dolores’ garden was adjacent to our yard and I spent countless boyhood hours with her as she tendered to her plants, savoring all of her fresh vegetables – peas, green...
by user | Jan 18, 2011 | Recipes
8 servings 2 each rotisserie chickens, skin discarded, meat removed from bone and meat diced 8 cups prepared chicken broth 1 pound carrots, peeled and diced 3 ea. Celery stalks, diced 3 cloves garlic, minced 1 cup turnips, diced 3 tbsp. Parsley, minced 1 ea. Sweet...
by user | Jan 18, 2011 | Food for Thought
Twas the season to celebrate and now is the season to recuperate! Unfortunately, the cold and flu season has descended upon us and I am a fallen victim. Not to over dramatize the situation but as a chef it is truly unbearable. We rely so heavily on our senses of...
by user | Jan 10, 2011 | Food for Thought
Morning Star School for special needs children in Orlando, Fla., is enjoying a culinary experience they’ll never forget thanks to First Lady Michelle Obama’s “Chefs Move to Schools” initiative and local Chef Jamie McFadden. Click here to read the full...
