A Chef's Odyssey: Modern Techniques Meets Old Country Delights

While I may not don the chef's hat professionally, I have a deep love for cooking. I enjoy experimenting with a variety of styles, blending the modern techniques with the warmth of old-country home-cooked delights. This fusion of culinary experiences not only satisfies my personal palate but also opens up a world of flavors for those who share my passion.

Exploring Home-Cooked Delights

The joy of cooking lies in the ability to create meals that bring comfort and joy to families and friends. Recently, my son and I embarked on a culinary journey to explore various styles of Pho. My wife found a delectable recipe for a Brie and Bacon Quiche, among others, which we will savor together. At work, I experiment with different vegetables and meats paired with linguine and Alfredo sauce to create sumptuous lunches. It is these home-cooked meals that I am most passionate about.

Catering to a Dedicated Audience

Occasionally, I take on catering jobs, usually for events involving 100-200 people, six to eight times a year. My style of cooking is deeply rooted in the rich flavors of a Spanish/Mediterranean tradition, with a strong nod to Persian cuisine. My approach revolves around the classic Western protein/vegetable/starch combination, with a heavy emphasis on protein, often a mix of meat and seafood. I ensure that at least one vegetable and one starch are vegan to cater to everyone's dietary needs.

A typical menu might include dishes like braised and charred octopus dressed with chimichurri, served with a tomato/arugula salad and charred tomato bread. Main courses could feature Tira di Asado sirloin roast, whole grilled prawns, and garlic mushrooms. Sides might include charred corn or polenta, charred fennel, a shaved raw zucchini salad, charred green onions, and a tomato/cheese salad. Dessert could be diced and charred peaches with chilies, served with vanilla ice cream and caramel.

Television Cooking and Appalachian Roots

For my live television segments, I opted for foods designed for the average home cook, usually for around two people, but occasionally enough for four. The shows I appeared on had a large audience of stay-at-home folks, including retirees and stay-at-home moms. Some medical offices even aired these segments in their waiting areas. My culinary approach as a Southerner, hailing from the heart of the Appalachian region, involves cooking Appalachian-style foods using traditional seasonings and cooking methods, which I complement with culinary touches to enhance the flavors.

I have a unique take on traditional venison jerky that has garnered considerable interest. People have offered serious cash for my recipe and cooking method, as the aroma and flavor are truly irresistible. I have also used my experience to teach young hunters how to cook nutritious dishes from small game, such as rabbits and squirrels, using brining techniques, butchering skills, and various cooking methods, including roasting over an open fire.

The essence of my culinary journey lies in the fusion of modern techniques with old-country home-cooked delights. It is through this blend that I find the most satisfaction, ensuring that every meal I prepare brings a touch of warmth and tradition to the dining table.