Five Minutes with Hayley Jensen, Beer Sommelier, and Chef Stephen Durley, owners of Beer Barrio:
Stephen and Hayley mesh their wheelhouses at the restaurant, with Hayley managing more than 30 beer offerings on tap and Stephen in the kitchen creating a Mexi-Southern fusion for diners.
Cheese is always a winner. This simple version of baked Camembert is from my Mah Jongg buddy, Jean. Our weekly game night has turned into a minor gourmet feast. Anything cheese is always a winner, and if it’s warm, and savory, all the better. Bake the Camembert in a small oven proof dish that youRead More
Hummus roasted grape tomato flatbread is a simple appetizer that makes a colorful and lively presentation on an hors d’oeuvres buffet. Using hummus as a base for a “pizza” type offering is more elegant than serving hummus dip in a bowl with chips, and with the addition of a few simple ingredients, you can makeRead More
This is a wicked easy appetizer or snack, and they’re packed with protein and flavor. I make a big batch (double or triple this recipe) and break it into single servings, ready to grab-and-go in a snap. Ingredients: 1 can organic chickpeas 1 T white balsamic vinegar 1 T soy sauce 1 t agave nectarRead More
Five Minutes with Steviemack, Owner/Chef at Steviemack’s International Food Co.:
“It’s a trial. You know, it’s hot in the summer, it’s cold in the winter. But I love it. It’s all the joys of running a restaurant and owning a small business and having a big junky car.“
Sweet potatoes are a nutritional all-star. They are loaded with vitamins, minerals, and fiber. These wedges make a great side dish or a perfect mid-afternoon snack. Dip them in ketchup, or curried plant-based mayonnaise, or barbecue sauce…all good! Ingredients: 2 large sweet potatoes scant 1/4 C extra virgin olive oil 2 T cinnamon/sugar mix 1/4Read More