Be sure to check out the Atlanta Food and Wine Festival http://atlfoodandwinefestival.com/
Im still in NYC and its pretty friggin' cold! My Florida blood cant take it much longer hahaha. I had an absolute blast at our media dinner last night. I had a chance to cook with Duane Nutter http://www.oneflewsouthatl.com/ , Sean Brock http://www.mccradysrestaurant.com/ and Andrea Reusing http://lanternrestaurant.com/ the food looked so amazing. I did my Coconut Fried Chicken with Rum and Lime Potato Salad. The dinner really showcased the diversity of the south and the cuisine of southern inspiration. Check these chefs out on twitter and see what they are doing.... super cool stuff. Im inspired.
In case you missed it... here is my latest TODAY show spot, I hope you dig it! woohoo!
I've always loved that scene from "A Christmas Story" where the little brother is floppin' his mashed potatoes around on his plate saying "meatloaf... beatloaf... I hate meatloaf." and for some reason, every time I say the word "meatloaf" I have to quote the movie, its like Im compelled by some inner 8 year old reminiscing about the horror of an ugly hunk of meat. Hahaha no offense mother. She never really tackled the challenge, so I suppose I have a projected image from the cafeterias of my childhood. Fret not amigos, I have tackled the project and have come up with a wicked good lookin' version of "Da' Loaf of Meat." Check it out...
Today it was freezing outside! (Im in Tampa and 40 degrees is wicked cold for me... dont judge me) I wanted to make a wonderful dessert, but my fridge was pretty bare. I had some beer, condiments, some fresh herbs, a bunch of veggies and some leftover white rice from Chinese take-out. I had one of those "Ah-Ha" moments. Not the lets have an 80's party Ah-Ha moments, but a moment of revelation none the less. Rice pudding is an awesome winter time dessert and I had a brilliant idea. I used the leftover white rice as the base of my dessert... so stoked about this one guys! Check it out, Heat up the rice in a non-stick saute pan and add some milk, heavy cream and a splash of coconut cream. I also added a bit of cinnamon, maple syrup, dried Michigan Tart Cherries and dark rum.