by Chef Todd | May 14, 2013 | fresh cooking
“Go check the scantenuity level on the stove,” I told the kitchen rookie. Looking around, the new prep cook only saw all other staff members nodding. “Yes, yes, scantenuity level must be off,” they all agreed. “Take this special tool and adjust the scantenuity level,”...
by Chef Todd | Apr 20, 2012 | fresh cooking
I’ve gathered three types of eggs for today’s Great Egg Test. If you missed the last blog post, there’s still an opportunity for you to see the Farm Eggs Challenge from the Downtown Baltimore Farmers Market. I’ve just returned from there after interviewing two egg...
by Chef Todd | Apr 18, 2012 | fresh cooking
I love fresh farm eggs! The first time I saw and tasted the difference between a local product and a national producer’s egg, my eating habits were changed forever. This tremendous revelation motivated me to create another FREE webinar, How To Cook Fresh In 5 Simple...
by Chef Todd | Feb 16, 2012 | fresh cooking
Hawaiian drinks don’t begin and end with a Mai Tai. There are an endless number of fresh ingredients, fruits and liquors to use on Hawaii that don’t have to end up in a Tiki Bar. When I travel to Hawaii, I’m always excited to take advantage of the best local...
by Chef Todd | Feb 7, 2012 | fresh cooking
A Gelato recipe was not what I expected to find when searching Hawaii for the freshest, most wholesome ingredients that support the local community, economy and agriculture. However, Marck Shipley at Papalani Gelato on the island of Kauai is accomplishing all those...
by Chef Todd | Jan 19, 2012 | fresh cooking
Organic beef tastes nothing like the Styrofoam tray grocery store beef. Humanely cared for, naturally fed animals give you beef that is healthier than Salmon! Today, I’ll tour the Maui Cattle Company where they do it right. An old pineapple processing plant now...
