Chef Cameron Talley, Talley’s Private Chef
Chef Cameron Talley is ascending through the culinary-sphere in Houston, Texas.
His trajectory is smooth and steady and he’s aiming at a client base that is quickly emerging in the Lone Star State.
Sure Texans love their beef and won’t be breaking up with it anytime soon or perhaps ever. But in Houston they are falling in love with the lighter and healthier dishes created by Chef Talley. Continue reading
From my little kitchen in Los Angeles, California, Collard Greens and Caviar – the blog – was created.
It’s a modest concoction of a little this and that and a few other things. It’s not serious journalism which I’ve practiced most of my career, but it seriously fulfills my journalistic need to write about a subject I love without boundaries or limits. This has been a whirl wind adventure and I’ve never left my laptop or stove top.
Collard Greens and Caviar is certainly the “little blog that could” travel all over the world. It’s gone to countries I’ve never visited and countries I could have never imagined. Continue reading
It’s summertime in the City.
From now until Labor Day (September 1st for my international readers) it feels as if we have just entered one big, carefree summer holiday season.
The 4th of July kicks off the season as America pauses to celebrate the anniversary of our nation’s independence from Great Britain with fun, fireworks and food.
Summer also signals the barbeque season. It’s the time of year we love to get our “que” on whether it’s Memphis, North Carolina, Kansas City or Texas style. Continue reading
Alison Ball Kilmer, creator of “Ali in the Valley”
Alison Ball Kilmer may live in the valley – an area nestled northwest of the Los Angeles Basin – but her epicurean influence spreads far and wide.
Talk about a digital imprint – she has a pretty significant one from her YouTube video series to her writing endeavors. Her wildly successful blog Ali in the Valley: Home grown cooking, down to earth living has an impressive following. It’s shaking up millennium thinking by demonstrating the value and virtue of getting back to the basics of wholesome food. Continue reading
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