In addition to being a cookbook author, I co-write cookbooks, and consult with publishers, restaurants, chefs, and authors. I’ve done everything from developing and testing recipes to copy-editing.

Recent Projects

New Restaurants


This spring, I’m opening three restaurants (with more to come) along the beaches of the Florida panhandle, on beautiful highway 30a between Alys Beach and Seaside, with two partners, a great chef, and a growing, talented team. The venue is called the Hub, and the restaurants are Red’s Chicken Shack (fried and roasted chicken, homemade biscuits, house made pickles, beautiful fresh salads), Crave Roadside Burgers (grass fed beef burgers on delicious buns from H&F bread in Atlanta, fries, hot dogs, house made pickles, and vegetarian / vegan options), and Mile Marker Fifteen, a Southwest / Southern spot serving tacos, tequila, and more. Over the past months I’ve been working with our chef, Nick Walton, to develop the menus and recipes, and source the best, hiqhest quality, most flavorful ingredients we can find. To see more and follow our progress, please check us out and like our facebook page at The Hub 30A.

Peninsula Grill: Served with Style

Here’s a belated look at the cover of my most recent cookbook co-writing project. I had the opportunity to work with Peninsula Grill Chef Graham Daily and writer Melissa Bigner on the book, and my role was working with Graham in the kitchen to help develop, write, and test the book’s recipes. It was a challenge translating restaurant-style dishes to recipes for the home cook, but I think we succeeded. The reviews have been all positive, especially here in Charleston. It was great experience working with Graham, Melissa, and photographer Peter Frank Edwards on the book, and good preparation (along with my previous testing and writing projects) for my own cookbook, which will be published in spring 2014.

Cool Inside: Hank’s Seafood Restaurant

The publisher and owner of Hank’s Seafood restaurant in Charleston, SC brought me on board toward the end of this project to consult and edit with chef Frank McMahon on this book’s recipes.

Wicked Good Barbecue

Award-winning pitmasters Andy Husbands and Chris Hart brought me on to test this book’s big time recipes, one of which won first place at the World Series of Barbecue, the Kansas City American Royal competition. After hiring part-time staff, I polished off my grill arsenal (one Big Green Egg, two Webers), and lit some coals.


Modern Hospitality

Whitney Miller was the winner of the first season of Gordon Ramsey’s show MasterChef on Fox Network, and a cookbook deal was part of the prize. The publisher hired me to test and edit the book, which took about three weeks with a part-time staff of three.