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consulting

New Restaurants
Feb
16

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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.

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Peninsula Grill: Served with Style
Jun
03

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.

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