Stories
Case Dighero
MODEL Behavior

Emily ONEMANBANDIT Smith turns heads. When she walks into a room, people can’t help but spill their drinks, shift their attention, and forget about whatever the hell they were talking about. Sure, she has tall, chiseled Ralph Lauren model looks, but it’s really her air of jovial accessibility that makes her so appealing to friends and strangers alike. I mean, she can talk to ANYONE as if they had been life long best friends, even complete strangers; and that laugh that is so big bold and undeniably infectious can make even the most socially awkward person feel tingly warm and accepted.

MODEL Behavior
Crystal Bridges Eats
Case Dighero
Chef Mel Celebrates Whirled Peas

A consummate storyteller, Chef Mel’s life reads like a novel, chock full of deep-sea battles with Moray eels, near-death experiences in the heart of Mexico City, scary and inexplicable ghost stories from the Midwest, and memorable encounters with rock stars such as Debbie Harry, Prince, Patti Smith, and David Byrne.

Chef Mel Celebrates Whirled Peas
Metrobilly Eats
Case Dighero
Simple Baguette, Magical Results

I’m rather well known for my homemade baguette recipe that I’ve been making for years; I frequently take it to potlucks, dinner parties; often tied with twine to be presented to the host of the gathering as a thank you; and who doesn’t love the idea of being gifted a good bottle of wine and a homemade baguette? I honestly can’t think of a better gift I would rather receive, especially when it can be enjoyed at that moment with great friends, family.

Simple Baguette, Magical Results
Metrobilly Eats
Case Dighero
Open Air Coq Au Vin & Volunteers of Joy

Please note that I exclusively use chicken thighs, but you may certainly add legs if you should so desire…however, I would avoid white meat of any kind since it will most certainly result in a drier, less flavorful, less enjoyable experience. Also, if you wish to exclude the croutons I’ve described below, I implore you to refrain from ever looking at this recipe again; and please gainfully, joyfully move onto another source for coq au vin - your kind will not be tolerated, let alone understood whilst on this website or in my general vicinity. Besides, the buttery, satisfying crunch of the toasted bread is nothing short of culinary nirvana.

Open Air Coq Au Vin & Volunteers of Joy
Stories
Case Dighero
The Song Game and Craig's Bar-B-Q

Still, there was something beautiful, endearing about her delicate laughter interspersed with a few short lines of an original song that only she could construct in that car, during that trip, at that time. These are the moments, the rituals that I understand will cross my tattered mind when I’m an old man…hell, they’re the memories I have now.

The Song Game and Craig's Bar-B-Q

#octopus

Let's Get KRAKEN on this Charred Baby Octopus with Olives, Pickled Peppers, and Basil Oil

Viva Al Fresco | Photo Cred:  Kerri McMahon

Viva Al Fresco | Photo Cred:  Kerri McMahon

Spring is in the air, and what better way to celebrate this special season than with an al fresco dinner party with some of your closest friends. 

This season I've devised a “mash-up” of High Southern food standards with slightly elevated, healthier Mediterranean fare to create an entirely new genre of exciting cuisine I'm calling “Medi-South”

High Heat, Quick Char | Photo Cred: Kerri McMahon

High Heat, Quick Char | Photo Cred: Kerri McMahon

Charred Baby Octopus with Olives, Pickled Peppers, and Fresh Basil Oil is used as a salad of sorts, melding sexy, exotic octopus with briny, green and black olives, alongside southern inspired pickled peppadew peppers.  We procure the small, baby octopus from Richard’s Meat Market, then straight into a boiling pot of white wine and chicken stock for a quick poach, let’s say three minutes, before cooling in the fridge with a marinade of fresh lemon juice, olive oil, fresh basil, salt and pepper. 

After at least three hours resting in the chilled citrus bath, we “quick char” the tentacles on high heat, using a heavy press or cast iron skillet to compress the seafood against the grates.

Freedom of the PRESS | Photo Cred:  Kerri McMahon

Freedom of the PRESS | Photo Cred:  Kerri McMahon

Careful not to over-cook here, we only want a tiny bit of char on the arms.  Serve the octopus with an accompaniment of olives from Wholefoods, pickled red peppadew peppers, roasted garlic cloves, fresh basil leaves, and a generous drizzle of pesto olive oil.   

You OCTO-PI my Belly | Photo Cred:  Kerri McMahon Full Thrill of the Grill article:  https://www.citiscapes.com/eats-drinks

You OCTO-PI my Belly | Photo Cred:  Kerri McMahon

Full Thrill of the Grill article:  https://www.citiscapes.com/eats-drinks