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Sunday
Aug072011

Inspire 08 :: Grits & Squid Ink

Photo Credit :: Adrian Franks

I don't want to see grits flavored with squid ink, but more important, I want to put a stop to wasted food. Maybe we should scale back on our portions and spread it around. There is so much hunger in the world that I resent being served more than I can eat. ~Jessica B Harris

Sunday
Aug072011

Print and The Summer Bounty :: Episode 78

Photo Credit :: Robyn Lee via seriouseats.com
Last week on Hot Grease, Nicole is joined by Heather Carlucci Rodriguez of Print Restaurant . They taste out Print's heavenly while discussing pro-farming politics and restaurant foraging. Later on in the show they are joined by Marina Berger who talk about community supported agriculture and how exactly you cook a kohlrabi. Listen here.
Thursday
Jul282011

Discover-James Boyce Collection By Voluspa

 Photo Credit :: Nicole A. Taylor

I discovered the Black Chanterelle & Cardamon Flower kitchen candle.  Hands down, Voluspa is one of my favorite luxe candle brand.  The wooden keepsake packaging is gorgeous.  Chef James Boyce's  fragrant collection is inspired by fresh locally grown food and includes candles, professional hand lotion, soap and hand scrub.  Purchase items in this collection and make your home 5-star.

The product mentioned was a gift from James Boyce. Foodculturist.com was not compensated to post about the product.

Thursday
Jul282011

Inspire 07 :: Age Ain't Nothing

Photo Credit :: Adrian Franks
I was thirty-two when I started cooking; up until then, I just ate. ~Julia Childs
Thursday
Jul282011

Sweet Home Alabama :: Episode 77

Photo Credit :: chefjamesboyce.com

Cool down on this week's episode of Hot Grease with Chef James Boyce. Hailing from Huntsville, Alabama and owner of several restaurants in the area Chef Jimmy dishes his view on ice cream trends as well as his favorite desserts to serve at his restaurants. Later on they discuss the finer points of Alabaman cuisine and farm-to-table ethics. Click here to hear the scoop on this NYC trained culinary professional.