Look, I really like chef Colicchio. I think he’s talented, has a great personality and I also like his approach to giving back. This week I posted his top 5 tips on Holiday cooking. They all make a lot of sense and you can watch them right here: Now, as much as I like Chef Colicchio, I really...

I almost feel compelled to start with a disclaimer. Please: do NOT try this at home. I understand that if you landed on this page, most likely what you want to do is knowing how to cook a turkey. Maybe you are busy preparing for Thanksgiving 2009. Or maybe you just want to know how to make the moistest,...

After I posted the article “4 reasons why grass-fed beef tastes better” on Twitter, I had a few fellow chefs & foodies who had a diverging opinion. Well, we value dissent, here. Which is why I am posting the following poll. Please take the poll and don’t be afraid to comment. I’d...

You like to cook at home but you’re missing a little something to put you over the edge. You watch the food network, read cookbooks in bed, and wish that you had that little extra knowledge to make your cuisine a personal work of art. You admire chefs, and study your plate everytime you sit in...

Today, I got invited by Creative Loafing fun and dynamic food crew to record a podcast: Food critic extraordinaire (and tough!) Brian Ries and wine expert and francophone foodie Taylor Eason. I got to the Creative Loafing’s warehouse/office/recording studio early and chit-chated with Brian Ries,...

Gateway Organic Farm presents Dinner in the Garden Sunday October 18, 2009 at 4:00 pm Nine Chefs, one vision – a true farm to table experience - harvesting and preparing a six course dinner with wine in our greenhouse overlooking the garden. Our Gateway Chef’s Tyson Grant of Parkshore Grill, Matt...

Epoisses - photo courtesy of artisanalcheese.com Still to this day, one of my most memorable dining experience revolves around cheese. It occured in Tuscany, where my local friends Giulio and Pierre-the-herb-shepherd prepared an ultra-simple, 6-course dinner only made of local, rustic cheese, SuperTuscan...

Obviously, a top 10 list is by definition a big generalization. But it is fair to say that the following is pretty accurate in the restaurant industry. And of course, the assumptions in the following list vary with the kind, location and standards of the restaurants, as well as the level of professionalism...

I had a lot of fun yesterday with Jaden Hair of Steamykitchen.com. She graciously invited me, along with a couple of other local chefs to her segment on the TV show Daytime. We filmed on the top of the WFLA building in downtown Tampa and it was more like a party than a TV segment, really. We had cold...

Well, I certainly had a lot of fun cooking for some new clients in South Tampa. A small, intimate sit down dinner party of only 8 guests. My client is a wine collector and opened, among other fantastic bottles, a Jeroboam (double magnum) of 1987 Domaine Michel. If you don’t know about Domaine Michel,...