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Cuisine

Pot stickers only limited by imagination

As I sit here looking at the maddening schedule that comprises my spring semester, I realize just how much I look forward to summertime. The flurry of student activities, classes, extracurricular events and networking events leaves no time to slow down; no rest for the weary, as it were … Or at least unless it… Read more »

Grass-fed hamburger, served ‘super-rad’

In sharing a few drinks in Milwaukee this weekend among family and new friends, a bike messenger from Chicago (a friend of my cousin) summed it up the best when he lifted up his pint and said “adulting sucks.” This was verily the sentiment in the room as we were celebrating the life of my… Read more »

‘Immerse’ yourself in new way of cooking

One of the great joys of being a professor in culinary arts lies in inviting guest speakers; it’s important to get students in front of other people in the industry in the hopes that they branch out when they head into their journey. This week we were honored to host Daniel Liberson of Virginia’s Lindera… Read more »

Sour notes, for lemon tarts, are good things

Good old English curd. As tart and sharp as British wit, and as subtle and demure as a lonely seaside village. There is something mystical about a good curd that I was not privy to until a mere five years ago. Quite frankly, I never gave a rat’s tail end about the stuff, and I… Read more »

In ‘world gone mad,’ food can be comfort

Lemmy and David Bowie are dead, the market is crashing, OPEC is holding secret meetings, Iran has detained 10 of our sailors, and watching the news is akin to watching the psycho-thriller movies of the ’80s. Do you remember those flicks; the ones that we always thought we’d never live to see? I guess we… Read more »

Et tu Brute? Try this recipe for Caesar salad

Caesar salad. Wow. Where to begin? It was November, 1984. It wasn’t long after I earned my license and started working my first job in Annapolis, the Chart House. But it was the first time that I had experienced one of the truest food-loves of my life; the salad eponymous with the man stabbed on… Read more »

Bone marrow crucial part of serious BBQ

A couple of years ago I spent almost a week in Kansas City, where I lived in a perpetual state of the “meat sweats.” Between Oklahoma Joe’s BBQ, Anton’s Taproom & Steakhouse and Town-Topic burgers (where they cook the fries and burgers in lard), we spent enough time in meat joints to find ourselves on… Read more »

Pork: your New Year’s Day picker-upper

Reprinted from Dec. 26, 2013 Time marches on and the present is no different from any other in terms of paltry temporal matters.   We are once again fortunate enough to be ringing in a new year and in a couple days someone out there will have a monstrous hangover as a result of their… Read more »

‘Snow time like present to steam shrimp

Really? The middle of December and I’m wearing shorts and flip-flops? I could get used to this, but I certainly know that it isn’t going to last. The cold weather will move back in, and I will have to retreat back into my jeans and sweatshirts, but boy this sure feels fantastic. I was speaking… Read more »

Nothing horrific about smoked bluefish

There’s nothing quite like watching the babysitter getting killed by a dead 4-year old while you’re trying to write a scintillating article about smoked seafood. Yes, that is exactly what is happening at midnight as I try to compose a most-enticing piece of culinary literature that would encourage you to actually stop what you’re doing… Read more »