While visiting the coast of North Carolina for a friends wedding, I went out to dinner the night before the wedding; I decided to review this neat waterfront restaurant for y'all. Sorry I've been MIA the last few months, it's been crazy filled with traveling for work and some personal medical things. I promise I will be better about posting more regularly from now on! Anyway, The Boro Restaurant in Swansboro, NC... This restaurant is right on the water, very nice, clean, and

As I sit here typing this I am very troubled. The inspiration for writing this blog was suddenly knocked out of me. I'm at a loss for words, and I'm not sure how to convey the feeling of loss in this cherished community, we call the kitchen. On June 8th, Chef Anthony Bourdain, decided to take his life. This hit the world with shock. A successful chef, an author, TV personality, a travel guide; someone many people connected with through his shows and books. I certainly had a c

To really cook like a chef, you need a few things; fresh ingredients, simple techniques, and few high quality tools. One of the most important tools in a kitchen is a chef knife. I use mine all the time, it's easily the most used tool I have in my collection. A sharp, comfortable chef knife means more control and less slippage which leads to more precise and safer cuts. A good knife will make everything from breaking down a watermelon, to mincing garlic an easier task. Choosi

Sometimes you have to draw inspiration from family recipes as a chef. So, for this one, I'm borrowing my favorite cupcake recipe passed down to me from my Mom, which originally was my late Grandma Carol's. These were my absolute favorite cupcakes growing up, and I still love to make them several times a year now. This recipe makes about 20-24 cupcakes. Preheat oven to 350 degrees, bake time 20-22 minutes. What you'll need: Cream Cheese Filling: 8 ounces softened cream cheese

So, reading the title I'm sure a lot of you who know me are confused as to why I would post a vegan recipe. Well, I have a lot of vegan friends, and it's fun and challenging as a chef to create dishes to fit their diet, that also taste great. There's a bad stigma attached with vegan food that it all tastes bad, and that doesn't have to be true. This recipe makes 4 boats, and I serve it as an appetizer. What you'll need: Olive Oil 1/2 cup rainbow quinoa 1 cups vegetable stock

As a chef, I often get asked for recipes, which is why I decided to start this blog. I get to share my recipes and neat tricks to help make your meals amazing. One thing I get asked all the time, is why steaks always taste better coming from a restaurant, then when made at home. So for this post, I'm going to go through the steps of picking the proper rib-eye steak, and one of my favorite ways to cook it to perfection! Step 1: Choosing the Right Steak When looking at rib-eyes

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Welcome to our blog! I'm Chef Josh, hopefully this blog will give you a little insight into my crazy world of food & music; my two passions in life. I'll be adding posts about my experiences working in the restaurant industry, recipes, reviews about restaurants we visit. Concerts, new & old music reviews, my travel experiences and more! If there is anything you would like us to write about, let us know! We're always looking for ideas to post! Take a look around our website, a