when i was at the store buying bacon for my last tasting blog, my friend suggested we might want some blts after we were done tasting. now there was no way that after all of that bacon goodness i was going to be able to consume a blt, but it did spark my next tasting. mmmmayo. i personally can not enjoy a sandwich without the creamy goodness of mayonnaise. something about biting into a big club sandwich and having mayonnaise dribble off your lip. how else you gonna get your bread to stick to your meat and cheese. mustard, sure i go for mustard too…but the combo of the two makes me quite happy.
 read more »

just got back, and still recovering, from a great week down in the bahamas at club med’s columbus isle. chef erik peters, executive chef of club med, invited a group of us down to participate in a food and wine week at the village. having grown up going to club med every year with my family, i knew i was in for a fun week, but this exceeded my expectations.
 read more »

it is no secret that i am huge fan of bacon. well of the pig in general. when you take that belly and rub it with spices, salt and sugar and a little maple, let it soak up the flavor for a while then smoke it until it is just right…..that is one of the world’s perfect foods.
 read more »

Just starting to recover from a great weekend down in South Beach with my chef friend, Roger, at the annual Food and Wine festival. I have flown through Miami a number of times but this was my first time outside of the airport, and is now sure to be an annual stop.
 read more »

I have to admit that although over time I have consumed many bottles Evian water, I never really thought about where exactly it came from. For the past week I was lucky enough to stay in the beautiful small town where it is bottled….Evian, France on the Southern shore of Lake Geneva. I won a trip to the Evian Royal Resort through Bravo when I won the show and really had no idea what to expect. Being my first trip to Europe, I was just excited to get over the Atlantic.
 read more »