Newton saw the events of our everyday world as being strange and novel. He didn’t simply look at an apple falling to the ground as an incident unremarkable. He observed that there was something drawing the apple to the earth, much in the same way that we are held to our chairs as we type,… Read more »
Cuisine
Just say yes to life, bacon mac ‘n cheese
Between work, travel, logistics and the excitement of extra-curricular competitions, it’s more than my old bones can bear. I can still work a 15-hour day, but it definitely takes its toll on me and my spirit, as evidenced by the difficulty with which I wake up this morning. My aching bones, rusty joints and creaking… Read more »
Best-laid plans often don’t go as planned
I love it when a plan comes together, and sometimes it’s even enjoyable when the plan does not in fact go – well – as planned. In the words of the early chef Antonin Careme, “The recipe that I am going to sketch for you here is quick and simple: my life has not gone quite as planned.” Profound words from a… Read more »
Blackened salmon with mushroom risotto
Reprinted from Bayside Gazette Feb. 25, 2015 issue Sometimes I feel like I just need to slow down a bit. With all the extracurricular activities with the kids, work, writing, snapping pictures and trying to keep the house straight, I don’t get much sleep. Now that the season is creeping up on us, I’m also… Read more »
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 »