“A person who never made a mistake never tried anything new.” — Albert Einstein It’s two days before Thanksgiving and the beginning of what can be one of the warmest or loneliest times of the year in America, depending on whether you’re surrounded by people who care about more than themselves or not. First of…read more

I love oysters, and one of my favorite summer snacks is oysters on the half shell with a crisp, “minerally” white wine like Muscadet, Dry Riesling, Sauvignon Blanc or unoaked French Chardonnay. If you enjoy oysters on the half shell or just like to use the freshest most flavorful oysters possible for your fried oysters or…read more

“Biology is the least of what makes someone a mother.” What does Mother’s Day mean to you? One doesn’t have to be a Mother or even have a living mother to appreciate Mother’s Day. Sure, having a biological mother to celebrate this day with is indeed a privilege. I am eternally grateful to my mother…read more

It Wouldn’t Have Been the Same Without YOU! This time last Wednesday we were gathering for The Consortium for Graduate Study in Management’s Summer Engagement Series New York Event! Wonderful networking among Consortium alumni, education partners, corporate partners, Consortium Fellowship recipients and friends. Guests enjoyed  hot and cold hors d’oeuvres while chatting and sipping on great…read more

  Made a Caribbean dinner of jerk chicken, rice and peas and a shaved Brussels sprouts salad tonight. I marinated the chicken in Walkerswood jerk marinade, before grilling it in a cast iron grill pan and finishing it off in a 250 degree oven to ensure it was cooked all the way through but not dried out. Conversely,…read more

The blacker the berry, the sweeter the juice… Whoever first said this was really onto something. It’s true that the deeper colored foods tend to have more flavor and nutritional value. Think of sweet potatoes versus white potatoes, brown rice versus white rice and dark leafy greens like collards and kale, compared to iceberg lettuce.…read more

It’s warming up outside and everyone is starting to think about summer. When the temperature goes up, we have to be careful to stay hydrated. One of my favorite summer snacks to hydrate and provide sustenance, without slowing me down is Gazpacho. I sometimes like to have a bowl before a workout. It gives me…read more

A Summer Living Recipe and Wine Pick Those of you who know me well know how much I love music. I frequently speak in musical metaphors. I also love to cook and put my own spin on traditional recipes. I call this dish “Hot Buttered Soul,” as a tribute to Isaac Hayes Some time ago, I…read more

Father’s Day is this coming Sunday. Let us help you put together a Father’s Day gift for the Father Figure(s) in your life. HELP DAD ENTERTAIN IN STYLE THIS FATHER’S DAY   WITH A   “SMOKE, SPIRIT & SAVOR” FATHER’S DAY GIFT BOX   CUSTOMIZED WITH ANY COMBO OF THE FOLLOWING:   * BARBECUE RUB * *…read more

A quick dinner of salmon fillets Preheat oven to 450 degrees. Rub 8 to 10 oz salmon fillets with just enough olive oil to cover the top and bottom of the fillets. Put on a foil-lined baking sheet skin side down and sprinkle with salt, pepper, fresh minced garlic, dried cilantro and dried parsley to…read more

Fried chicken is a comfort food that reminds me of my daddy. It’s his favorite meal, and as a bachelor he learned to perfect it. Daddy likes fried chicken so much that his friends nicknamed him “Yardbird.” Here’s how to make Daddy’s famous fried chicken: What you will need: A large skillet or Dutch oven 2…read more

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On the final day of Uptown Uncorked, we enjoyed a “Sips and Savors Chef Demo” led by Chef Roble and Adam Banks who generously shared this recipe with me for Chef Roble’s mother’s decadent potato salad made with King Crab, Tobiko and a Beurre Blanc. Serves 4 People Ingredients: 4 ea- Cooked king crab leg, taken out of the…read more