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Day #8: Seared Tofu
How in the world can “seared tofu” be something I love about my job? Because it is! Tonight I hosted one of our signature Chef’s Table events at Bombay Spice Grill & Wine in Chicago’s River North....
View ArticleDay #9: The People
One of the best things about owning your own business is that you can choose your colleagues. Since the majority of your time is spent working, especially when you’re an entrepreneur, sharing those...
View ArticleIt’s Been A Long Time
It’s been a long time since I’ve thought about being in an abusive relationship. It’s not that I’ve ever forgotten. Even though the last time I was hit by a man who supposedly loved me was fourteen...
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Pick A Peck Of Roasted Peppers
Here in Chicago we have a produce store called Stanley’s. I don’t know who Stanley is and I don’t know where he gets his fruits and vegetables, but it’s a rare visit that I spend more than $11 or $12...
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Roasted Pepper & Feta Garlic Spread
After I roasted those peppers last month I decided to make a spread with them. It turned out pretty well, but as I usually (always) do, I didn’t measure and I didn’t write down what I did, despite...
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Deviled Eggs: Better With Bacon
I’m of the belief that bacon makes everything better. Chocolate? Better. Burgers? Better. Wrapped around scallops or figs or water chestnuts? WAY better. And since bacon and eggs is the quintessential...
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Ginger Shrimp Stacks
Shrimp is one of those appetizers that just seems classy. Personally I can’t afford to serve jumbo prawn cocktail when I have guests, but a good alternative are these Ginger Shrimp Stacks. They’re...
View ArticleUnabridged
My high school graduation present wasn’t a car. It wasn’t luggage, or a vacation, or a huge party. It was an unabridged dictionary. It was a beautiful, glorious, six-inch-thick Second Edition Newly...
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Don’t be chicken of chicken
I used to be afraid to cook a whole chicken. I guess I wouldn’t really say “afraid”, I just didn’t want to put in the effort. I cook our family’s Thanksgiving turkey every other year and that is easy...
View ArticleA Value Proposition
There seems to be an ever-increasing feeling of entitlement these days. I see it while people are driving; at the grocery store, on the train, even walking down the street. Unfortunately, the place I...
View ArticleDo Not Disturb
I love staying in a hotel. Doesn’t matter if it’s in my own city. I love big beds with unlimited pillows and the option to get room service, despite rarely taking advantage of it. I love the ice...
View ArticleThe Culinary Cycle
I spent the evening enjoying a fabulous dinner across from some people who had apparently had a really bad day, maybe a really bad life. They found problems with everything. That is, until I waxed...
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Ooh-la-licious: French Onion Soup
Whenever I want to feel like I’m making a fancy-schmancy meal I think of two dishes: French Onion Soup and stuffed mushrooms. I think it hearkens back to my days waiting tables in steakhouses. Those...
View ArticleThings I Love
It’s Valentine’s Day! While I fully believe that love should be shared every day of the year, just like thanks should be given, it can’t hurt to take a day to honor it. I’m not a big one for...
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Gnocchi’s Easy – Gno Kidding!
I’ve always loved gnocchi. I love the richness, the flavor, and the texture. I’d never really thought of making it, though, until a recipe popped up randomly on my computer. (If you have Windows 8, you...
View ArticleClock’s Ticking
Tomorrow at 9am Eastern we start our trek to Miami from Asheville. We’ll spend the night in Port St. Lucie and board the ship on Saturday afternoon. I have eleven and a half hours to complete the rest...
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How to turn Rump Roast into Prime Rib
Red meat and I go way back. For ten years of my life I worked in steakhouses. Cattle Company was my high school job, Steak & Ale put me through college, and Kinzie Chophouse and Sullivan’s...
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Iron Skillet Chorizo & Chicken
I’ve never cooked with chorizo before, but when I saw some on sale I thought “what the heck?” Precisely because I’ve never cooked with it before I didn’t want to make a dish solely with the spicy...
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Don’t be chicken of chicken
I used to be afraid to cook a whole chicken. I guess I wouldn’t really say “afraid”, I just didn’t want to put in the effort. I cook our family’s Thanksgiving turkey every other year and that is easy...
View ArticleA Value Proposition
There seems to be an ever-increasing feeling of entitlement these days. I see it while people are driving; at the grocery store, on the train, even walking down the street. Unfortunately, the place I...
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