Cooking great food with great ingredients and an abundance of malarkey.
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Open Chefame Clam BakeCreated about 2 months ago
Open Chefame appearanceCreated about 5 months ago
Eating Crowe Going farm to table today and shooting an episode making Coq au Vin. Starting with a live rooster. Extremely nervous about this.
Leslie Wilson Heuer just saw you making compound butter, i am going to do this with my camp fire group! looks awesome!
Lord Beard when're we gonna see anything from the pig roast? or clambake stuff?
Eating Crowe Recipe for Jalapeño-cheddar Corn Bread, the other superstar of the bake.
eatingcrowe.com
Matt Phillips provided the baking chops for the Clam bake. This Jalapeño-cheddar Corn Bread may have been my idea but the recipe was all his, and it was real damn good.
Eating Crowe The Clam Bake was a rousing success. Here are the pictures. Video is coming and a bunch of recipes.
eatingcrowe.com
The Open Chefame, Eating Crowe, PYT, Phoodie, Dining by Design Clam Bake went off without a hitch. Phillies traffic even kept the seafood from arriving until 20 minutes before we started shooting our Clam Bake episode of Eating Crowe, but we could not be kept down! ...
Eating Crowe Stay tuned for MANY posts from the Open Chefame Clam Bake. Pictures an the first recipe to come tonite!
Eating Crowe Check out the newest episode of Eating Crowe. We're making beef hot dogs from scratch. Get a year's worth of prepubescent locker room humor in just 20 minutes!
eatingcrowe.com
My first experience making sausage of any kind. Doing it in front of people was risky business. Josh and I had a blast stuffing meat with each other and the hot dogs turned out well. I can’t wait to take a charcuterie class in the upcoming semesters.
Eating Crowe ANNOUNCEMENT! We're working with Organic Gardening Magazine to bring garden fresh recipes to you! The new show is called "Plant.Grow.Eat."
www.organicgardening.com
Try this unusual grilled appetizer at your next summer cookout.
Eating Crowe We are mere hours from announcing something we have been working on for months. Stay Tuned, I'm very excited!
Brian E. McElaney Let it be known - when the hurricanes came and others cowered under the porch - Eating Crowe stood their ground in three inches of mud and water and roasted a fabulous pig.
Gail Stolp This is the coolest thing I have seen in a while. Would love to come to the next dinner, how does that happen?
Susan Read about you in the Inqy yesterday and checked out a few episodes - I am now oficially a fan. At the closing of "Two Kinds of Fries" whwn you said "Fry sh*t - because it's good", I was hooked.
Eating Crowe Open Chefame was written up in the Inquirer today. There's a wholelotta Crowe in there!
www.philly.com
Crowe's langoustines were a standout, served family style and with heads on, resting on platters like the underwater chorus from an animated Disney movie. Then came his short ribs, served with grilled corn relish. Crowe said his menu accomplished his goal of creating a "visceral" experience, though...
