Nothing pleases me more as a chef then to immerse myself into culinary culture. I created these scones to highlight cane syrup, one of the souths favorite but also forgotten sweet condiment. These are aggressively southern, utilizing staple ingredients that would be easily found in any southern farm kitchen. Smoky, salty country ham meets sweet…
Tag: florida
Tarragon Peach Mustard
It was peach season and it was impossible not to pick them up by the pound. But that also meant I had to cook them in everything. And I did. This is a really great condiment you’ll keep reaching for all summer. Tarragon Peach Mustard 1/2 cup white wine vinegar 1/2 cup white wine 1…
Sheet Pan Blueberry Pie
LOVE blueberry season. My Great Grandmother Lola used to get lost in the woods picking huckleberries; a wild blueberry-like cousin. She would come home with bites and scratches all over, but a pile of berries gathered in her dress. I think about her every time I am picking my weight in blueberries at a u-pick…
Food Writing: Hawthorne Creek Creamery
On the back end of Covid I took a trip out to a local creamery where Kevin and Shelby Lussier and their crew have been steadily producing cheese. And they come by it honestly, the family dairy farm sits right around the corner. I wrote an article for a beautiful local publication, Edible, that tells…
The Southern Caper: Nasturtium Seeds
I love capers. The little salty and tangy liquid filled bobbles that burst when bit into. Perfect for balancing a cream sauce or used as a briney addition to a martini, When I discovered nasturtiums I immediately fell in love with its peppery sweet nectar flowers. The seeds are hard to find sometimes on nasturtiums,…
Black Farms, Food Systems Disruptions, and COVID-19
When COVID hit it became glaringly obvious the food system was broken. We knew to some degree it wasn’t working, but it took the gears screeching to a stop in our economy. Overnight, milk was being dumped, produce was being left to rot, animals being killed because there wasn’t room to keep them. It wasn’t…
Honey Roasted Fall Squash with Harissa Studded Ricotta
One thing I am really humbled about is getting to play with food. The byproduct if you will of saving seed is food to eat. Not so ironic why it’s so important to do this kind of work. But it gets really cool when farmers and gardeners become breeders and start designing food. Often times…
Garlic- Finding roots through a bulb
How anyone can hate garlic I will never understand. While it was revered good enough as gift for the gods in some cultures, it was not even worth feeding animals with in others. Im not quite sure why I only learned about garlic that my great grandparents grew a few years ago when I have…
THE FOOD STORIES PROJECT 