This is from the Arizona Republic, good info, it's how I make them (except I shape by hand)
Avoid discoloration
This is one dish where doing the prep work the night before can ruin the meal. When peeled potatoes are exposed to air, "oxidation turns the potatoes gray," says Don Odiorne, vice president of food service at the Idaho Potato Commission.So get everything else ready (line up your equipment and prep your other ingredients) before you start peeling, slicing and shredding the potatoes.Onions can help block oxidation by coating some of the potato cells, Odiorne said. That's why some cooks alternate adding potatoes and onion to the mixture rather than doing all the potatoes first.
Get the water out
"Potatoes are typically 80 percent water and 20 percent solids or starch," according to Odiorne.To avoid soggy latkes, take the potato-onion mixture a handful at a time and literally squeeze the water out, the way you would wring out a wet washcloth. Sure, you could get fancy with a strainer and a cheesecloth. But squeezing them in your fist works just fine.Then add the eggs, flour and salt.
Shape your patties right
To shape the latkes and keep them from falling apart, use a large, long-handled oval metal spoon to shape your patties, cupping each patty with the top of your hand. They will have a slightly rounded dome.Then gently slide the patty off the spoon into the pan of sizzling oil, and gently pat down with the back of the spoon to flatten the oval pancakes into circles. Each latke will be about the size of your palm.Don't crowd them. This cools the oil (resulting in oily latkes) and makes it hard to get the spatula in the pan.
Go golden, not greasy
There's nothing more disgusting than a grease sponge pretending to be a latke. But if you cook them right, latkes come out golden-brown without being oily.Before you put the patties in the pan, the oil should be hot enough so that a drop of water bounces or a shred of potato sizzles. If the oil is smoking, it's too hot.Cooks differ on how much oil to use. Some say a few tablespoons; others say the oil should be 3/4-inch deep in the pan. If you use too little oil, the latkes will stick. Use too much and the latkes will soak up the oil.Bottom line: There should be enough oil to reach the halfway point up the side of each latke - between 1/4-inch and 1/3-inch deep in the pan.Opinions also vary on the type of oil. Odiorne says canola is a popular choice because of its heart-healthy properties. It also is less expensive than peanut or olive oil, and it can handle higher temperatures than olive.
Knowing when to flip
Latkes need about four minutes per side (sometimes less on the second side). You'll see them browning at the edges, and when the bottom crust is formed, the spatula should slide under them easily. If you peek and they're not golden, leave them another minute or two before flipping.But keeping latkes crispy also depends on what happens after they leave the pan.Of course, you'll set them on paper towels to drain the oil. But if you put a layer of newspaper underneath the paper towels, the oil has somewhere to go when it seeps through the paper towel.And if you're expecting a crowd for your Hanukkah party, you may not want to serve the latkes until you have a dozen or two ready, or until most of the guests arrive. But how do you make sure the early batches don't get cold and soggy?Easy. After blotting the latkes on paper towels for a minute or two, transfer them to baking sheets in a 300-degree oven. The oven time will crisp the edges even more while keeping the insides soft and hot. And that's the ultimate in latke perfection.
Thursday, November 29, 2007
Wednesday, November 14, 2007
Thanksgiving Turkey Tips
Turkey time! Of course, roasting a turkey, especially a fresh or heritage breed, is a wonderful thing any time of year. That being said, next week is definitely the big week!
A few tips, no rocket science here, just good cooking principles for a great bird.
Thaw properly. This is a safety as well as quality issue. Thaw in refrigerator whenever possible but plan ahead, this may take up to three days for a large bird. If you need to do it quicker, you can thaw under running cold water but the turkey needs to be covered with water. A sink or large bucket works.
Brine. Brining imparts flavor and results in a juicier finished product. Brining should happen overnight for a turkey, absolutely keep it cold. If you have a refrigerator large enough, perfect. Otherwise, a cooler will work if you can put in ice packs wrapped in plastic, or use ice as part of the brine. Add to the brine whatever flavors you want to impart to the bird. Herbs, citrus, fruit, chipotle peppers, garlic, etc. can be added to the brine and punch up that flavor. Here is a basic recipe
For the brine: 1 cup kosher salt 1/2 cup light brown sugar 1 gallon water1 tablespoon black peppercorns 1/2 tablespoon allspice berries 1 gallon iced water
Bring 1 gallon water to a boil, add sugar, salt, and spices, stir to dissolve. Remove from heat and stir in ice water to cool down. Brine turkey overnight (8-12 hours). Rinse and pat dry before roasting.
Stuffing. I like to keep the dressing on the side. To flavor the turkey and keep moist, I stuff the body cavity with aromatics, usually fresh herbs from the garden, apples cut up, onion, garlic cloves, bay leaves, black peppercorns all mixed together. This will not be eaten, so no peeling and it doesn’t have to be pretty. Big chunks are OK.
Cooking. You can cover the wing and leg tips if you like with foil, I usually don’t bother. I do baste, though. Every 20 minutes or so, use a spoon and spoon the pan drippings over the turkey. Sometimes early on there is not enough fat to do this, I throw in a chunk of butter to get it started.
Rest. Let it rest for 20-30 minutes before carving, on the stovetop or counter is fine, just tent with foil to keep warm. This will allow the juices to equalize in the meat, so they don’t all flow out when you cut into it.
That’s the basics, I hope everyone has a great and safe Thanksgiving.
Ciao,
Kurt
A few tips, no rocket science here, just good cooking principles for a great bird.
Thaw properly. This is a safety as well as quality issue. Thaw in refrigerator whenever possible but plan ahead, this may take up to three days for a large bird. If you need to do it quicker, you can thaw under running cold water but the turkey needs to be covered with water. A sink or large bucket works.
Brine. Brining imparts flavor and results in a juicier finished product. Brining should happen overnight for a turkey, absolutely keep it cold. If you have a refrigerator large enough, perfect. Otherwise, a cooler will work if you can put in ice packs wrapped in plastic, or use ice as part of the brine. Add to the brine whatever flavors you want to impart to the bird. Herbs, citrus, fruit, chipotle peppers, garlic, etc. can be added to the brine and punch up that flavor. Here is a basic recipe
For the brine: 1 cup kosher salt 1/2 cup light brown sugar 1 gallon water1 tablespoon black peppercorns 1/2 tablespoon allspice berries 1 gallon iced water
Bring 1 gallon water to a boil, add sugar, salt, and spices, stir to dissolve. Remove from heat and stir in ice water to cool down. Brine turkey overnight (8-12 hours). Rinse and pat dry before roasting.
Stuffing. I like to keep the dressing on the side. To flavor the turkey and keep moist, I stuff the body cavity with aromatics, usually fresh herbs from the garden, apples cut up, onion, garlic cloves, bay leaves, black peppercorns all mixed together. This will not be eaten, so no peeling and it doesn’t have to be pretty. Big chunks are OK.
Cooking. You can cover the wing and leg tips if you like with foil, I usually don’t bother. I do baste, though. Every 20 minutes or so, use a spoon and spoon the pan drippings over the turkey. Sometimes early on there is not enough fat to do this, I throw in a chunk of butter to get it started.
Rest. Let it rest for 20-30 minutes before carving, on the stovetop or counter is fine, just tent with foil to keep warm. This will allow the juices to equalize in the meat, so they don’t all flow out when you cut into it.
That’s the basics, I hope everyone has a great and safe Thanksgiving.
Ciao,
Kurt
Tuesday, November 13, 2007
Ah, the pleasures of Fall!
One of my favorite times of year to cook, the flavors are bold and earthy, the textures silky and smooth. Stop by your favorite farmers market and try a few of these.
Exotic or wild mushrooms. Trumpet Royal, Hon Shimeji, Maitake, Shiitake, Porcini, Matsutake, or Chanterelles are wonderful. Sauté, roast, mix in a pasta, make a duxelle, or how about a savory bread pudding?
Braised meats. Lamb shank is a favorite, veal shank (or osso bucco), or any tough cut of meat.
Fruit cobblers or crisps. Wonderful apples are available this time of year, and I have been seeing some great local pears as well. They lend well to savory applications too, braised pork shanks with apple sage demiglace anyone?
Hard squashes. Roast a butternut or acorn squash with butter, bacon, and brown sugar for a simple treat. Squash soup is great, apples and curry make a great addition.
A pot of soup or chili is always a beautiful thing as well.
We'll talk turkey next time, I have to go, the kitchen is calling!
Ciao,
Kurt
Exotic or wild mushrooms. Trumpet Royal, Hon Shimeji, Maitake, Shiitake, Porcini, Matsutake, or Chanterelles are wonderful. Sauté, roast, mix in a pasta, make a duxelle, or how about a savory bread pudding?
Braised meats. Lamb shank is a favorite, veal shank (or osso bucco), or any tough cut of meat.
Fruit cobblers or crisps. Wonderful apples are available this time of year, and I have been seeing some great local pears as well. They lend well to savory applications too, braised pork shanks with apple sage demiglace anyone?
Hard squashes. Roast a butternut or acorn squash with butter, bacon, and brown sugar for a simple treat. Squash soup is great, apples and curry make a great addition.
A pot of soup or chili is always a beautiful thing as well.
We'll talk turkey next time, I have to go, the kitchen is calling!
Ciao,
Kurt
Monday, November 5, 2007
Cooking Heritage Breeds
Hey all, just got back from Celebrity Dairy in Silar City, NC where I was cooking for a Slow Food USA picnic.
I met lots of great people, including Jenny from Slow Food USA, Shane from the area, Brit and Fleming from Celebrity Dairy (the hosts), Angelique from ALBC, and many others. This is a group of very passionate and dedicated folks, and I was honored to work with them.
We cooked some things that I had not worked with before. Buckeye Chicken was a wonderful fowl, reminiscent of fresh pheasant, it had long lean legs, flat breast, and rich color and flavor. We did a simple braise in rich chicken stock to accentuate it's natural flavor profile.
Pineywoods beef was wonderful, grass fed and very full flavored. We made a simple meat loaf from that, and it was marvelous.
Tennessee fainting goat was turned into meatballs with a cream sauce. The meatballs had goats milk and curd mixed in, which produced a tender and very flavorful product.
Black turkey was brined and roasted. the meat was nutty and juicy, much more flavor that supermarket birds.
Finally, we did a crisp with staymen apples, accompanied by goats milk ice cream, simply amazing.
Seek out and try some different meats in your area. Local harvest is a good source, or go to my web site for more links http://www.chefkurt.com/, you will be glad you did! Ciao for now, Kurt
I met lots of great people, including Jenny from Slow Food USA, Shane from the area, Brit and Fleming from Celebrity Dairy (the hosts), Angelique from ALBC, and many others. This is a group of very passionate and dedicated folks, and I was honored to work with them.
We cooked some things that I had not worked with before. Buckeye Chicken was a wonderful fowl, reminiscent of fresh pheasant, it had long lean legs, flat breast, and rich color and flavor. We did a simple braise in rich chicken stock to accentuate it's natural flavor profile.
Pineywoods beef was wonderful, grass fed and very full flavored. We made a simple meat loaf from that, and it was marvelous.
Tennessee fainting goat was turned into meatballs with a cream sauce. The meatballs had goats milk and curd mixed in, which produced a tender and very flavorful product.
Black turkey was brined and roasted. the meat was nutty and juicy, much more flavor that supermarket birds.
Finally, we did a crisp with staymen apples, accompanied by goats milk ice cream, simply amazing.
Seek out and try some different meats in your area. Local harvest is a good source, or go to my web site for more links http://www.chefkurt.com/, you will be glad you did! Ciao for now, Kurt
Thursday, September 27, 2007
Stocks and Bonds
Stocks and bonds
Alright folks, a great stock is not hard to make. The base of soups, sauces, sautéed or braised dishes, having stock in the freezer will make you a better cook! Bonds you ask? I will talk about what makes a great co-worker at the end of this dialogue.
Here are the basics on the three most useful stocks.
Beef stock. Buy beef bones and, if possible, some oxtail. You want to roast these to deep brown, 400 F for 45 -60 minutes. I like to season with salt and pepper, it is better to season at each step when making something because it will taste more fully seasoned when finished. Once well browned, “paint” on tomato paste with a pastry brush, then return to oven for 15-20 minutes. Meanwhile, chop your mire piox, 2 parts onion, 1 part celery, 1 part carrot. Throw them in a large pot and caramelize. Add a good amount of red wine, a few bay leaves, black peppercorns, garlic cloves, and fresh herbs (thyme works especially well). Add bones and cover with COLD water. Slowly bring to a simmer, stove on medium. Simmer for four hours or more, skim and discard fat and scum while simmering. Strain and remove all fat from the top. Freeze in pints.
Chicken stock. Restaurants use chicken “shells”; basically the bones after the breast and legs are removed. Lots of cartilage (good) and plenty of small pieces of meat. If you buy whole chickens and bone them yourself, this is what you will get. Otherwise, you can use bone in thighs and wings. Do the same thing as above, but use white wine and skip the tomato paste. This is a roasted chicken stock, which I prefer
For a blond chicken stock, skip the roasting step.
Shrimp or fish stock. If you live anywhere near the coast in the south, you should be buying wild caught American shrimp because they are AWESOME and we need to support our shrimpers. I have a pound I bought today for dinner tomorrow can’t wait, but I digress. When you peel those shrimp, save the shells. When you have enough, make a stock with spices, mire poix, white wine, and tomatoes if you like. Simmer 30 -45 minutes. Strain and freeze. It’s that simple. Fish stock? Use fish bones and heads if you like, but remove the gills because they give the stock a strong flavor.
Alright, you are a stock master, what to do with all this stuff? Well, homemade soup is great, beef barley, chicken noodle, seafood bisque… What will you do with that chicken breast you pulled out for dinner? Dredge in flour, sauté, add garlic, chicken stock, capers, wine, butter, fresh lemon juice, viola - chicken piccata. Or sauté, then remove chicken and add shrimp stock, reduce to a glaze, put chicken back in, whisk in butter and fresh herbs, magnifique!
Now the bonds part. Why? Well it has been on my mind lately, as I hire for several new restaurants, and it sounded good with stocks. In this business, this is what makes a great number 2. It may be the same in your business.
Challenge, not in a pushing to see how far you can go, but in a collaborative way. Create, bring things to the table. Listen, hear and know what is happening and what the focus areas are. Anticipate, don’t wait to be told to do everything, be proactive. Ask, know your boss. You should be of one mind, know what they would say without having to ask.
Know your place, don’t argue, especially in the heat of battle. Be trustworthy, immensely important as a boss, employee, or human being. Have your bosses back, what can you do to help him succeed? If you have a good boss, it will come back to you!
Well, that’s it. Ciao for now, more soon. If you enjoy this entry, please let me know.
Chef Kurt
Alright folks, a great stock is not hard to make. The base of soups, sauces, sautéed or braised dishes, having stock in the freezer will make you a better cook! Bonds you ask? I will talk about what makes a great co-worker at the end of this dialogue.
Here are the basics on the three most useful stocks.
Beef stock. Buy beef bones and, if possible, some oxtail. You want to roast these to deep brown, 400 F for 45 -60 minutes. I like to season with salt and pepper, it is better to season at each step when making something because it will taste more fully seasoned when finished. Once well browned, “paint” on tomato paste with a pastry brush, then return to oven for 15-20 minutes. Meanwhile, chop your mire piox, 2 parts onion, 1 part celery, 1 part carrot. Throw them in a large pot and caramelize. Add a good amount of red wine, a few bay leaves, black peppercorns, garlic cloves, and fresh herbs (thyme works especially well). Add bones and cover with COLD water. Slowly bring to a simmer, stove on medium. Simmer for four hours or more, skim and discard fat and scum while simmering. Strain and remove all fat from the top. Freeze in pints.
Chicken stock. Restaurants use chicken “shells”; basically the bones after the breast and legs are removed. Lots of cartilage (good) and plenty of small pieces of meat. If you buy whole chickens and bone them yourself, this is what you will get. Otherwise, you can use bone in thighs and wings. Do the same thing as above, but use white wine and skip the tomato paste. This is a roasted chicken stock, which I prefer
For a blond chicken stock, skip the roasting step.
Shrimp or fish stock. If you live anywhere near the coast in the south, you should be buying wild caught American shrimp because they are AWESOME and we need to support our shrimpers. I have a pound I bought today for dinner tomorrow can’t wait, but I digress. When you peel those shrimp, save the shells. When you have enough, make a stock with spices, mire poix, white wine, and tomatoes if you like. Simmer 30 -45 minutes. Strain and freeze. It’s that simple. Fish stock? Use fish bones and heads if you like, but remove the gills because they give the stock a strong flavor.
Alright, you are a stock master, what to do with all this stuff? Well, homemade soup is great, beef barley, chicken noodle, seafood bisque… What will you do with that chicken breast you pulled out for dinner? Dredge in flour, sauté, add garlic, chicken stock, capers, wine, butter, fresh lemon juice, viola - chicken piccata. Or sauté, then remove chicken and add shrimp stock, reduce to a glaze, put chicken back in, whisk in butter and fresh herbs, magnifique!
Now the bonds part. Why? Well it has been on my mind lately, as I hire for several new restaurants, and it sounded good with stocks. In this business, this is what makes a great number 2. It may be the same in your business.
Challenge, not in a pushing to see how far you can go, but in a collaborative way. Create, bring things to the table. Listen, hear and know what is happening and what the focus areas are. Anticipate, don’t wait to be told to do everything, be proactive. Ask, know your boss. You should be of one mind, know what they would say without having to ask.
Know your place, don’t argue, especially in the heat of battle. Be trustworthy, immensely important as a boss, employee, or human being. Have your bosses back, what can you do to help him succeed? If you have a good boss, it will come back to you!
Well, that’s it. Ciao for now, more soon. If you enjoy this entry, please let me know.
Chef Kurt
Friday, September 7, 2007
Umi wins award
Umi Pacific Grille has just found out that it won most innovative restaurant, Southeast region from Sante' Magazine 2007 Restaurant Awards. This is a great honor, this region includes Charleston, Atlanta, Charlotte, and many other great food cities. We are very proud!
Website is up!
The website is up, much more to do on it. It is at www.chefkurt.com. I will be adding more recipes, pictures, and cooking tips in the days to come.
Wednesday, August 29, 2007
work in progress
apologize for the lack of posts, I am working on a website to be open soon. I will move this over when I get it running, hopefully by the end of this week. It will be www.chefkurt.com. Ciao and eat well!
Saturday, August 18, 2007
Crabs, Italian meats, and life in the restaurant
Just a few random thoughts.
I was reading about blue crabs in Edible Low Country, great magazine by the way, I wish we had an Edible Grand Strand. I think the Grand Strand does not get the culinary respect that it deserves, which is understandable because we have been home to the dreaded Calabash seafood buffet, but that is changing, We have some great restaurants and chefs working here. I think some of these places, including City bar, Umi Pacific Grille, Sea Blue, and a few others are ahead of their time, but the clientele are coming and more eclectic, fine dining restaurants are sure to follow. But I digress. I was reading about blue crabs, peelers, holding tanks, and soft shells. Looks like work but fun work. The "peelers" are held until the shed their shell, then 3 hours later are pulled and shipped. A large number go to New York City or other metropolitan areas. The ones I buy may come from down the coast a little ways, but go to Atlanta and back more often than not. I would love to see a coastal delivery system that could get fish, shellfish, produce, locally grown products, dairy, cheeses, grass fed beef, etc. to the restaurants. I know an infrastructure exists in Charleston, but not here. We will keep working on it.
Italian wine dinner at City Bar this upcoming Tuesday. As a former Yankee, I know a good bit about Italian style salumi, or cured meats. They can be difficult to find around here, though. I ordered a few through Lee's Farm Market down in Murrell's Inlet, they usually come through for me.
I am a firm believer in local and sustainable foods. If you are too, I would recommend joining Slow Foods http://www.slowfoodusa.org/. For the professional, there is also the Chef's Collaborative https://www.chefscollaborative.org/ and the Carolina Farm Stewardship Association http://www.carolinafarmstewards.org/. I encourage you to buy local whenever possible, find and visit your local farm market, food shops, and producers. The food will be better, fresher, and you will be supporting your neighbors.
Eat well!
I was reading about blue crabs in Edible Low Country, great magazine by the way, I wish we had an Edible Grand Strand. I think the Grand Strand does not get the culinary respect that it deserves, which is understandable because we have been home to the dreaded Calabash seafood buffet, but that is changing, We have some great restaurants and chefs working here. I think some of these places, including City bar, Umi Pacific Grille, Sea Blue, and a few others are ahead of their time, but the clientele are coming and more eclectic, fine dining restaurants are sure to follow. But I digress. I was reading about blue crabs, peelers, holding tanks, and soft shells. Looks like work but fun work. The "peelers" are held until the shed their shell, then 3 hours later are pulled and shipped. A large number go to New York City or other metropolitan areas. The ones I buy may come from down the coast a little ways, but go to Atlanta and back more often than not. I would love to see a coastal delivery system that could get fish, shellfish, produce, locally grown products, dairy, cheeses, grass fed beef, etc. to the restaurants. I know an infrastructure exists in Charleston, but not here. We will keep working on it.
Italian wine dinner at City Bar this upcoming Tuesday. As a former Yankee, I know a good bit about Italian style salumi, or cured meats. They can be difficult to find around here, though. I ordered a few through Lee's Farm Market down in Murrell's Inlet, they usually come through for me.
I am a firm believer in local and sustainable foods. If you are too, I would recommend joining Slow Foods http://www.slowfoodusa.org/. For the professional, there is also the Chef's Collaborative https://www.chefscollaborative.org/ and the Carolina Farm Stewardship Association http://www.carolinafarmstewards.org/. I encourage you to buy local whenever possible, find and visit your local farm market, food shops, and producers. The food will be better, fresher, and you will be supporting your neighbors.
Eat well!
Monday, August 13, 2007
Summer seafood
I am at City Bar tonight, one of our restaurants. Thought I would add some thoughts / observations on seafood, being at the coast
First of all, surprisingly little seafood served in area restaurants comes from area waters. A lot of it is flown in from Russia, Canada, and Asia. Summer, however, is the best time for local seafood. I have been working hard to make headway and find sources for the truly local stuff
Shrimp- right now they are catching brown shrimp, which are a great shrimp! many people prefer whites, which they will start catching in the fall, but the brown are great in sautes, pasta dishes, jambalaya, and other spiced up dishes. They have a fuller flavor, which stands up to sauces and spices well. Look for clear, clean looking shrimp, little to no smell, no black spots on tail. Use within 48 hours.
Mahi- we are seeing some amazing local fresh mahi which lends to grilling or sauteing, with your favorite spice blend and maybe some grilled peaches and sliced avocado. Look for clear flesh, no odor.
Wahoo - we are seeing fresh wahoo from local waters right now. It is firm, somewhat dark colored flesh, great grilled, seared, or lightly smoked.
Triple Tail - great firm white fleshed fish, from Florida waters. We do a piccata with it at city bar, but tempura or sauteed would be nice as well.
Wreckfish or Stone Bass- GREAT fish out of Beaufort, SC, sustainable, fatty white big flaky flesh, like a cross between grouper and sea bass (both of which are over fished). If you can find some of this, TRY IT. Great sauteed or grilled.
Here in the Grand Strand, you can find local seafood at C&C Seafood in Murrell's Inlet, the fish counter at Phillips, and Berry's in Little River. Or call me at the restaurant and I will do what I can!
Have a great day and eat local!
First of all, surprisingly little seafood served in area restaurants comes from area waters. A lot of it is flown in from Russia, Canada, and Asia. Summer, however, is the best time for local seafood. I have been working hard to make headway and find sources for the truly local stuff
Shrimp- right now they are catching brown shrimp, which are a great shrimp! many people prefer whites, which they will start catching in the fall, but the brown are great in sautes, pasta dishes, jambalaya, and other spiced up dishes. They have a fuller flavor, which stands up to sauces and spices well. Look for clear, clean looking shrimp, little to no smell, no black spots on tail. Use within 48 hours.
Mahi- we are seeing some amazing local fresh mahi which lends to grilling or sauteing, with your favorite spice blend and maybe some grilled peaches and sliced avocado. Look for clear flesh, no odor.
Wahoo - we are seeing fresh wahoo from local waters right now. It is firm, somewhat dark colored flesh, great grilled, seared, or lightly smoked.
Triple Tail - great firm white fleshed fish, from Florida waters. We do a piccata with it at city bar, but tempura or sauteed would be nice as well.
Wreckfish or Stone Bass- GREAT fish out of Beaufort, SC, sustainable, fatty white big flaky flesh, like a cross between grouper and sea bass (both of which are over fished). If you can find some of this, TRY IT. Great sauteed or grilled.
Here in the Grand Strand, you can find local seafood at C&C Seafood in Murrell's Inlet, the fish counter at Phillips, and Berry's in Little River. Or call me at the restaurant and I will do what I can!
Have a great day and eat local!
Welcome to my blog
Hey everyone,
welcome to the initial entry in my blog. Let me introduce myself. I am Kurt D'Aurizio, Corporate Chef for the Divine Dining Group in Myrtle Beach, SC. I live and work in the north coastal region of South Carolina, and love the food and way of life here. I started this blog to share sometimes developed, sometimes random thoughts and observations of food and life. I hope you enjoy and visit here often.
Please let me know if you have or know of a food related blog.
Thanks,
Chef Kurt
welcome to the initial entry in my blog. Let me introduce myself. I am Kurt D'Aurizio, Corporate Chef for the Divine Dining Group in Myrtle Beach, SC. I live and work in the north coastal region of South Carolina, and love the food and way of life here. I started this blog to share sometimes developed, sometimes random thoughts and observations of food and life. I hope you enjoy and visit here often.
Please let me know if you have or know of a food related blog.
Thanks,
Chef Kurt
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