Second Rinse Sunday is my laundry day here in Guyana. With the tropical heat, I go through a mound of clothes in a week. There’s no wearing a shirt and hanging it back in the closet after a mild day. There are no mild days. Temps hover between the low 90s during the day and…

At One Stone, we have lots of vegetarian guests. I never imagined myself as a “vegetarian chef.” When cooking for myself and the question is whether or not I should toss a pig’s foot into a pot of beans, the answer is always going to be “yes.” But I love the challenge of making vegetarian…

For the Santé South wine festival this year, I decided to try a new recipe. Nothing like testing something for the first time when you’re cooking for 800 people, right? Anyway, the recipe sounded bulletproof in concept so I gave it a whirl. Last year I did an event in Evergreen, Colorado and on the…

The Mississippi Children’s Museum does a whole lot of cool things. One of those is their annual birthday celebration of Dr. Seuss. For the past few years I’ve helped the celebration by cooking up Green Eggs and Ham. This year was no different and my secret ingredients were revealed to all the kids in attendance. Over…

For Christmas, Flash the awesome Sous Chef gave Kitty and me tickets to see one of my favorite bands perform at the New Orleans, Lakefront Arena. The Lumineers headlined the bill that also included Kaleo and Susto. Needless to say, the show was magnificent. Thanks Flash. You rock. The concert was the undisputed highlight of…

It used to be that the only mushroom available fresh in the grocery store was the humble button mushroom. If you wanted mushrooms in your dish there were just a couple of choices. You could go canned or you could go button. The canned mushrooms That I grew up with were “B-in-B” brand. The “B-in-B” stood…