Archive For July 21, 2014

More video on the creative economy (Video 3)

More video on the creative economy (Video 3)

Third in our series on how the culinary arts participate in the creative economy.  

A sound now sweet

A sound now sweet

About fifteen years ago I was asked by Dan Blumenthal to help cook at the March of Dimes Star Chef event. Star Chefs is a gala that features a dozen or so chefs cooking signature dishes and participating in a culinary auction. At the time, I was not in the foodservice business. I was an…

Tan, rested and ready. (not really tan, but peeling)

Tan, rested and ready. (not really tan, but peeling)

It had been a while since my last real “vacation,” a real long while. So when Kitty’s boss suggested that she take off the week after July 4th, we jumped at the notion and — initially — planned to take the boys up to Chicago and eat at a bunch of great restaurants. At the…

In the pit

In the pit

My “day off” is Tuesday. Usually that means that I only work about 8 hours because I suffer from the hubris that I “need” to be there. I check on how the specials are progressing. I have breakfast with the managers. I drink coffee and feel like I’m helping. I ask leading questions like “You…

More on the creative economy (Video 2)

More on the creative economy (Video 2)

This is the second video in a series about how the culinary world contributes to the Mississippi creative economy. Kudos to Damien Blaylock and Maris, West & Baker for making me look cool (or partially cool).

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