by Corporate Executive Chef | Jul 22, 2013
We all know that steamed edamame with a delectable sprinkling of salt make a phenomenal appetizer. Pop those babies in your mouth, strip off the pod with your teeth, discard the carnage and reach for another! But given that soybeans are nutrient powerhouses, why not...
by Corporate Executive Chef | Jun 10, 2013
A friend & I decided to walk around downtown Roanoke Saturday evening. I used to go downtown just about every weekend, but it’s been years since I spend any time there. There are all different types of stores-you can get high-end designer clothing, uniforms,...
by Corporate Executive Chef | May 13, 2013
What makes the difference between a good cook & a great one? In my opinion, it’s layering of flavors. You can make a decent beef stew by putting raw beef, water, vegetables & spices into a crock pot & letting it cook all day. The meat will be tender, there...
by Corporate Executive Chef | Apr 30, 2013
I’ve been struggling for a few weeks now on a topic for my next blog post. I’ve thought about sharing some of my current personal struggles, but I’m just not quite ready to do that yet. Instead, I’d like to share my thoughts & admiration for ECO (Eastern Carolina...
by Corporate Executive Chef | Apr 1, 2013
A beautifully written piece on what it means to ‘put the love’ in the food. If you don’t receive the LocalHarvest.org updates on what’s happening in your area, do so now-it’s great information! LocalHarvest Newsletter, March 29, 2013...
