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Cuisine

Don’t cut out mayonnaise on cold cut sub

Sometimes it just takes a good, swift kick in the arse to remind us that we may not be purging our belongings on a regular enough basis. I will admit it; I inherited my father’s garage. Needless to say, the man did not keep a clean carriage house. Quite the contrary, on most occasions it… Read more »

Do-it-yourself pickling primer, revisited

This column originally ran in the June 25, 2015 issue of the Gazette. It’s nice to see that most stores are carrying pickling cucumbers in the produce section. That part of the culinary world has picked up nicely.  Every site and book out there would be remiss if they were to leave out this old… Read more »

Please, leave out dye in your Key lime pie

The first time that I ever ate Key lime pie was at a restaurant in Annapolis where I worked in 1984-5, a beautiful spot replete with wood-stoked fireboxes and a smoker large enough to cook 500 pounds of product with the single flip of a switch. I learned a great deal while working here. Although… Read more »

How I spent my (2010) summer vacation

In 2010, I was approached to help run the kitchen at the Yacht Club for the summer. I was in between semesters, they were in-between chefs and I was foolish enough to say “yes.” Hadn’t I learned my lesson from my two-and-a-half year stint as the executive chef? Wasn’t I the focus of unwanted attention… Read more »

Smarter chefs, better food – start reading

It seems an eternity since I was a high school teacher. While I still hold many fond memories of teaching at that level, I much prefer being at the college level, where more of my students are further-intrigued about the craft of cooking. Plainly put, I can get some of them to actually read a… Read more »

Just say ‘no’ to TV chefs, ‘yes’ to truffle salt

Food Television: The nemesis to any good chef, and the bastion of misinformation for two generations of viewers and connoisseurs of fine dining. The sanctimonious airs of hosts on the now-many food channels drives me insane, but we have to live with it as it is now a part of our culture. To be fair,… Read more »

Coffee, cheese, more coffee essential

For the love of all that’s holy, someone get me a cup of coffee. Nay, bring me a tankard – a thermos of joe. Just load me up with one of those one-gallon carafes and I’ll be on my way. My body is buzzing, and I can’t figure out why I’m coming unraveled. I’m supposed… Read more »

Beware of bombastic ‘Buckeye’ Zealots

To clarify, she was rude to me first. Maybe she saw the Maryland tags, or perhaps it was the forlorn looks on our faces as we were obviously in the middle of a long road trip. Or in hindsight, had the cashier found herself victim to countless miserable drivers who had to pull off of… Read more »

Take your chances with unconquerable BBQ

There are times in a man’s life when he must face his biggest challenges head-on, or more to the point, incisors-on. Into the bargain, it is in these great times of conquest that he must prepare himself by having a hefty roll of paper towels at his side. Otherwise, all will be lost. I had… Read more »

Feasting on dinner of tasty sirloin filets

(Reprinted from March 6, 2014 issue) I love my children so much that I decided to call a snow day on our youngest daughter’s 13th birthday. Not only was it a great snow day, but it was in March. I’ll do what I can to make my kids happy. I’m sure I’ll have to pay… Read more »