This year Lori and I made some of our favorite recipes for fellow chefs, friends and clients. In the table scape photo, my favorite steak and meat “Smokehouse” spice blend. The Blackberry Bourbon Sauce pairs well with everything BBQ. The Vadouvan spice is great as a marinade, rub or enhancement of dressings or dips. Green Tomato Chutney is a go to condiment at my house and in my restaurants over the past 20 years. My favorite combo is….Smokehouse Blackened Salmon brushed with Blackberry BBQ and a spoonful of the Green Tomato Chutney….Booyeah!!
- Music City Live Fire
- Platform Staffing