the_maestro
Comparing Impossible and Beyond Burgers
I confess I was a shameless ridiculer of the new meat-substitute products that have flooded the market and taken even fast food...
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the_maestro
Jan 25, 20225 min read
The Chef in Charlotte – Bolognese
I am lucky to have family nearby––if I'm ever feeling lonesome in Charlotte or need a change of pace, it's an easy 90 minute drive up to...
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the_maestro
Jan 16, 20228 min read
The Chef in Charlotte – Soup Billi-Bi
I excitedly watched the weekend weather forecast for the Charlotte metro area develop over the past week––a massive winter storm was set...
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the_maestro
Dec 31, 20219 min read
The 2021 Variant of the Big Drunk Gay Awards
Perhaps it was the sense of impending doom resulting from waking up every day in this pandemic, now again in a terrible phase, that...
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the_maestro
Aug 12, 20214 min read
Quarantine Cuisine: Jamaican Jerk Chicken
Unless you've been living under a rock, y'all know that things are getting bad out there again with the virus. For this and mental health...
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the_maestro
May 4, 20214 min read
Inspired Ingredients – Ramps
You may have heard a bit of hubbub about ramps in recent years. Or maybe you haven't––I myself hadn't heard of them until five or six...
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the_maestro
Mar 29, 20213 min read
The Chef in Charlotte: Shiitake Larb
I wasn't planning to double down on my Lao food posts, but holy shit people... this recipe. Larb has been called the national dish of...
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the_maestro
Mar 25, 20213 min read
The Chef in Charlotte: Lao Khao Poon
My sister signed me up for a monthly spice delivery service, Spice Madam, for my Christmas gift, and I have thoroughly enjoyed getting my...
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the_maestro
Mar 23, 20212 min read
Wasting food waste: Broccoli Stem Hummus
Here's a quick post for a quick, healthy, easy-peasy, and super ethical snack to inaugurate a new series about various ways to reduce our...
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the_maestro
Mar 6, 20218 min read
Unboxing the Farm: a week with Stone Barns' "resourcED" Grocery Box
My mini-crusade to improve my choices and shift my life toward a more ethical food trajectory has involved a multitude of little...
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the_maestro
Feb 26, 20215 min read
Quarantine Cuisine: Sea Urchin Pasta
Today I present another of my neglected posts from back in the early parts of quarantine in Iowa, with the hopes that you, too can find...
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the_maestro
Feb 24, 20218 min read
Inspired Ingredients – Hakurei Turnips
Something I learned from my first visit to Stone Barns is how corporatized and streamlined our food experience has become. There are...
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the_maestro
Feb 22, 20214 min read
Table X @ Home – Salt Lake City, UT
One of the cooler trends we've been seeing emerge during the pandemic from restaurants are take-home, heat-and-eat style dinners. These...
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the_maestro
Feb 20, 20217 min read
Quarantine Cuisine: Xiao Long Bao
Despite writing it up, I'd never posted this gem from back in the depths of Iowa quarantine in March 2020, but figured no time like the...
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the_maestro
Jan 30, 20213 min read
The Chef in Charlotte: Tom Kha Gai
This short and sweet blog post is dedicated to the impending first week of classes, a time when I need short and sweet (and comforting!)...
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the_maestro
Jan 9, 20216 min read
The Maestro's Big Drunk Gay Awards – 2020 Dumpster Fire Edition!
I really enjoyed issuing a series of absolutely meaningless "Big Drunk Gay" awards last year, highlighting the very best things I ate,...
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the_maestro
Sep 30, 20203 min read
The Chef in Charlotte: Cacio e pepe
Like much of the country, I woke up on Wednesday morning feeling pretty darn terrible. Not just because of the amount of rum I drank the...
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the_maestro
Sep 19, 20203 min read
The Chef in Charlotte: Moroccan Chicken
I always love exploring the various cuisines of the world, but know relatively little about African culinary traditions. I have, however,...
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the_maestro
Sep 13, 20203 min read
The Chef in Charlotte: Salmon and grits
Now that I am back in the south, some of my memories of the south come back from time to time, and my discovery of the wonders of grits...
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the_maestro
Sep 11, 20203 min read
The Chef in Charlotte: Bison tenderloin
Ah, we have a new series to inaugurate! "Quarantine Cuisine" no longer seemed quite right, since I am, for all intents and purposes, not...
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