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Try ‘old dough’ method out on grilled pizza

This column originally ran in a Sept. 10, 2015 edition of the Gazette. The kids are back in school, the grilling season is over for most (bite your tongue), and as I’m fond of saying, it’s now time to start getting ready for next summer! My wife and kids are thrilled that the season of… Read more »

Pop cultured leftovers into tasty tacos

Every now and then – no, scratch that – rarely are leftovers a welcome sight to me. I generally loathe those plastic containers of gelatinized meat, fish and vegetables, all aging with every passing moment. Like most people, I might nosh on a bite or two of some of it, but let’s face it. Many… Read more »

Lobster is the right amount of self respect

I have two sides when it comes to lobster; the first says “Self, you have way too much self-respect to spend that sort of money on food.” Then the second side kicks in, as though mirroring the first from the other shoulder as you see portrayed in so many devil/angel skits on TV and in… Read more »

Discovering the best in liverwurst mousse

This column originally ran in an Aug. 21, 2014 edition of the Gazette When the sun rises on the last day of travel, we recognize as we open our eyes that we have to say goodbye to our impermanent abodes; the escape intended to inspire and refresh.  The destination typically meant to bring forth a… Read more »

Don’t skirt the issue; let them eat steak

steak cut up and potato in dish

I’m sitting in a small Latin restaurant in Hudson Valley, New York. At least that is how I feel as I read the menu at Our Harvest while grabbing a beer. It never ceases to amaze me how food can transport us back in time as it launches our memories that are triggered by certain… Read more »

Fresh, local ingredients set this BLT apart

Never one to do things the easy way, I decided to get a little exercise before a shift at the Reel Inn for White Marlin week. I figured that I would loosen up the ankles and the knees after the first two days behind the grill. The old joints were stiff, and it seemed like… Read more »

Sous vide or not sous vide, that’s the question

Oscar Wilde once wrote that life imitates art far more than art imitates life, a sound reversal of Aristotle’s millennia-old tenet. Standard irreverence on the part of Wilde, his simple statement (a part of a much grander piece) holds such a profound meaning for me this evening. Fiction is a powerful tool, and in the… Read more »

On Denny’s, road trips, Slim Jims and GMO

I am back from national convention and settled in to the point that I can truly reflect upon the past week-and-a-half of travelling, educational seminars, Disney World, four fidgety kids in the car, southern fireworks stands and chicken fried steaks at roadside Denny’s. I did not eat any of the latter simply because heavy food… Read more »

Grilled steak done well, not steak well done

Years ago I helped open a new restaurant. On the menu, we offered a dry-aged 10-ounce New York Strip for $42 and a 12-ounce CAB New York Strip for $26. We decided on the choice as many people would not want to spend that much on dinner. The soft openings went well, and it was… Read more »

Bacon jam key to ‘the best burger ever’

There is nothing quite like having a place that you can go to just to hang out and enjoy a beverage and a plate of food after a long day of work. No pressure; no incessant need to try to maintain any pretenses. Just you, a couple of bites of food and an ice-cold Narragansett…. Read more »