Release Day! A Southern Gentleman's Kitchen

Well y'all . . . the day is finally upon us!  My new book, A Southern Gentleman's Kitchen, Adventures in Cooking, Eating, and Living in the New South is finally available!  Order a copy online, or run down to your local bookstore to pick up your copy today!

Damn!  I still can't believe it!  It's been such an incredible journey to this point, and I'm absolutely humbled, grateful, and appreciative of everyone's support.  The book is stunning - and I am so proud to have partnered with the South's most respected, regarded, and long-lasting brands, Southern Living, on this release. 

I'd be honored, and owe you a beer or two, if you'd consider picking up a copy for yourself, family or friends (or all three, haha).  Most importantly - don't forget to leave your feedback online at Amazon, B&N, or the other sellers.  It's really helpful for you to share your opinion with others who might  consider purchasing the book.

Cheers y'all!

Be sure to tune in for all the upcoming press surrounding the launch.

May Southern Living Magazine - featuring two new recipes
April 22 WGN Chicago Lunchbreak
April 29th - The Better Show, national television
April 30th - Nashville News Channel 5 "Talk of the Town" segment
April 30th - 6:30 p.m. official launch and book signing at Parnassus books
May 3rd - Fox & Friends national segment
May 4th - VH1 Big Morning Buzz national segment

Don't forget to check out the video trailer for the book!

A Southern Gentleman's Kitchen - PRE-ORDER TODAY

Well gents (and gals) . . .

That day has finally come!  My new book, A Southern Gentleman's Kitchen, Adventures in Cooking, Eating, and Living in the New South is now available for pre-order on Amazon! 

As you know, I've been quite busy putting this lifetime's work together over the past few years - I know, my posts have been slacking - sorry about that.  But that doesn't mean I haven't been busting my tail!

It's been an honor to partner with Southern Living to tell my tales - those of family, friends, tradition, history, and adventure.  My hope is that you will use this book as a template to open your home, set your kitchen table, and share great food with your own friends, family, and yes, strangers.

I believe we can all become better versions of ourselves by spending more time in the kitchen.  It's a place that fosters hospitality, generosity, humility, chivalry, intellectual curiosity, and autonomy.  Cooking a meal from scratch is just as manly as fine tuning a carburetor on a motorcycle.

So come along on the journey with me - from Louisiana to Tennessee to Texas to Florida to the Carolina's.  Together we shall cook, eat, drink, and live gloriously!

Head on over to Amazon and place your order now before the release rush on 4/28.  Follow me on Instagram @MattMooreMusic for behind the scenes on the release, and head on over to MattRMoore.com for more info on what I'm up to.

It's been an incredible journey since the release of my first book - I'm thankful to all of you for your support and encouragement.  Cheers to making this next one a bigger success - to good food and good gentleman!

Very best regards,

Matt R. Moore

CLICK HERE to check out the book trailer below, produced by Wet Paint.

 BOOK DESCRIPTION:

Today, in addition to being chivalrous, honest, and generous, a Southern gentleman is socially connected, well-traveled, and has an appetite for life. In this part-cookbook and part-guidebook, Matt Moore embraces a fresh perspective on what it means to cook, eat, and live as a true Southern Gentleman in the 21st century. Moore takes readers on an entertaining walk through the life of a Southern gentleman using recipes for 150 distinctly simple Southern dishes for every meal of the day, plus tales from family and some well-known friends. Gorgeous full-color photography graces this culinary update on authentic Southern cuisine. Featured recipes include everything from Seafood Gumbo and Gameday Venison Chili to desserts like Grilled Georgia Peach Crisp and favorite cocktails like The Brown Derby and NOLA Sazerac.

ABOUT THE AUTHOR:

The son of a cattleman and the grandson of a butcher, Matt Moore is, for all intents and purposes, the quintessential Southern gentleman. With the philosophy of "Work hard, play harder," this Nashville, Tennessee-based musician, husband, traveler, and entrepreneur cooks the way he lives--simply, honestly and with great gusto. This self-taught chef, who invites friends Luke Bryan, NFL standout Jon Stinchcomb, Dave Haywood of Lady Antebellum and more to join him at the stove, is the go to resource for reliable recipes created for the man's-man. His food-writing has garnered critical acclaim by publications such as The Wall Street Journal, The Chicago Tribune, and the New York Times--who named Moore's first book, Have Her Over For Dinner: A Gentleman's Guide to Classic, Simple Meals, as one of the year's best cookbooks. With national television appearances on the likes of The Today Show, Fox & Friends, BetterTV, and WGN under his belt, Moore, with his camera-ready looks and Southern charm, is quickly and unquestionable becoming a favorite mainstay in the world of food personalities. 

Grilled Flank Steak + Coca Cola Marinade

Sitty's Fried Chicken

Pimento Mac & Cheese

Sweet Potato Cupcakes

Bluegrass, a finely tuned scent

Hi guys -

Hey, hey, hey - it's been a while.  I trust all is well.

Truth be told, it's been a crazy year.  I might have been lacking in my posts this year, but that doesn't mean I haven't been working my ass off in the kitchen.  As relayed last fall, I signed on board to write a new book - A Southern Gentleman's Kitchen - Adventures in Cooking, Living, and Eating in the New South.  Well, that venture proved to be a worthy one to say the very least!

After traveling the South for over a year - eating, drinking, and writing, I turned in the manuscript back in the spring.  From there, I took a bit of a break, traveled to France, and developed what you see at the top of the page.  Yes, that's right.  My buddies and I at EastWest Bottlers have finally released the follow up to MOONSHINE, a gentleman's cologne in the form of Bluegrass, a finely tuned scent.  We're incredibly proud of the result (I can't stop wearing the fragrance).  Moreover - the package pays homage to weathered fences and old blue Mason 13 jars. 

If you are looking for a great gift this holiday season - consider picking up a bottle or two.

Ok, back to edits, reviews, and taking a final pass or two on the new book.  Guys, I can't even begin to tell you how well this book is coming together!  So excited to start this next journey.

Stay tuned - lots more ahead down the road and then some.

MM

The BetterTV Show

Looking for great Summer Dishes for Entertaining?  Tune in to The BetterTV Show today - airing live nationwide for some of my favorite dishes and cocktails!

Bistro Skirt Steak Sandwiches
http://www.better.tv/view/food--amp--recipes2-food--amp--recipes-chef-matt-moore-makes-skirt-steak

Brown Derby Cocktail + RGB Slaw
http://www.better.tv/view/food--amp--recipes2-food--amp--recipes-chef-matt-moore-makes-the-brown-derby-and-red-cabbage--chive--blue-cheese-slaw

Stocking Your Kitchen

I helped collaborate on this piece for The Art of Manliness a few months back, and I wanted to share it with all of my readers here.  In my book, I provide a detailed list similar to what you'll read below, that utilize all of the following types of equipment in my recipes.  I hope you will find this tool useful when it comes to stocking your kitchen!  Full text from The Art of Manliness can be found here.

Know Your Way Around a Kitchen

If there remains a lingering sense among older generations of men that cooking is “women’s work,” I would think it is probably fading greatly among the younger set. True, for much of human history men did the hunting/farming and women did the cooking, and this arrangement continued to work well into the 20^th century. Young men made a quick transition from living with their flapjack-flipping mother, to settling down with a meatloaf-making wife. Or, he lodged at boarding houses that provided victuals along with a bed.

But those days are long gone; accommodations that come with a cook are now virtually non-existent (although it lives on in fraternity houses), and men are remaining bachelors longer - well into their late 20s and early 30s. As all modern men still need to eat virtually every single day, the only choice that remains is either starving…or being completely dependent on restaurant meals and take-out food.

Maturing into a grown man means becoming self-sufficient, so daily dependence isn’t an option. Further, not only does learning to cook help you become more independent, it offers other benefits as well:

Keeps you healthy and strong. When you cook for yourself, you know and control exactly what you put in your mouth. Almost anything you make for yourself, even the same dish served at a restaurant, will have less salt, fat, calories, and additives than the commercially-made variety.

Saves you money. Sure, it is possible to eat cheaply by ordering all your food off the dollar menu, but while fast food won’t clip your wallet, it will take a toll on your health, which will cost you big bucks down the line. When it comes to making real, wholesome food, cooking at home is generally cheaper than eating out.

Impresses the ladies. As a young man, you’re going to be dating, and nothing impresses a gal like a man who can invite her back to his place for a home-cooked meal.

Gives you enjoyment. No, I don’t always enjoy cooking. But when you have time and are in the right mood, it can be very satisfying to create something tasty for you and for your friends/family.
Now, I’m not a home cooking zealot. Sometimes the way I feel about cooking can be summed up in this comic from The Oatmeal; it can seem like it is more hassle than it’s worth, and when you’re super busy and stressed, the convenience of take-out is a lifesaver. The key is striking a balance, and you can’t do that if you can’t cook anything beyond toast and ramen.

The good news here is that while gourmet chef-ery takes a lot of training and practice, simple cooking can be learned by anyone who knows how to read. So in this post, we cover many of the basics a young man who’s never cooked for himself needs to know to get started. First we’ll talk about how to stock your kitchen with equipment and your pantry with staple items. Then we’ll talk about a few basic skills and bits of know-how you need to learn in order to cook edible, hopefully delicious, food. Finally, because you don’t need to amass the kitchen equipment listed below all at once, we’ll talk about some things you can cook when your options and tools are limited.

Let’s get started.

Stocking Your Kitchen: Essential Equipment

For this section, I had AoM’s food writer, Matt Moore, give us the lowdown on how to outfit your kitchen. Here’s what he had to say:

For me, it’s always about quality over quantity. Instead of investing in specialty garlic presses, zesters, or other gimmicks - just give me a killer knife that’ll do all those jobs and not get lost in my junk drawer. Less is always more.

For that reason I’ve put together my list of essential kitchen equipment needed for every guy. You don’t need to go out immediately and stock your kitchen with everything listed here. You can acquire this stuff over time. Be resourceful and check yard sales, flea markets, or online outlets that offer these items at great deals. Meanwhile, improvise and make the most of what you have.

Hardware: Pots/Pans/Baking Dishes

1. (1) Small 2.5-qt Pot with Lid - terrific for making sauces, steaming veggies, or heating liquids.
2. 1 Large 6-qt Pot with Lid - perfect for boiling pasta or potatoes.
3. 9×13 Pyrex Baking Dish - a must have for baking or roasting.
4. 12-Inch Cast Iron Skillet - cast iron cookware is inexpensive and will last a lifetime. On top of that, it cooks evenly, retains heat, and is also believed to keep you healthy by supplying a steady dose of iron to your diet. For more tips on use and care, check out my post from last month!
5. 12-Inch Non-Stick Skillet with Glass Lid - the non-stick surface makes cleanup quick and easy.
6. Dutch Oven Style Pot with Lid - enameled cast iron is the best option; however any pot with a heavy bottom will do the trick.  Great for making soups and braising meats.
7. Grill Pan - a fantastic substitute for a grill.  I prefer cast iron grill pans over the non-stick versions.
8. Non-Stick Baking Sheet - super cheap, and probably one of my most utilized items in the kitchen.

Tools and Accessories: For the Utility Drawer

1. 8-Inch Chef’s Knife with a Sharpening Steel - a chef’s best friend. Don’t go cheap here.
2. Can Opener - I prefer the manual ones - still never figured out the electronic versions.
3. Box Cheese Grater - I like these because it provides several different options in one; a slicer, a rough grate, a fine grate, and an extra fine grate for harder cheeses. Choose one with a large base to provide more stability.
4. Food Processor/Blender - the workhorse of the kitchen. Great for saving time and creating specialized dishes.
5. Pepper Mill - indispensable for any kitchen. Fresh cracked pepper is worth the extra effort, and this tool makes it easy to always have it on hand.
6. Measuring Cups and Spoons - these will be absolutely necessary to make sure you are getting the right measurements when following recipes.
7. Pot Holder/Oven Mitt - because I don’t know anyone who likes to burn themselves. A folded towel will also work.
8. Spatula - my preference is stainless steel slotted spatulas.
9. Tongs - great for when you need a more precise touch.
10. Vegetable Peeler - fantastic for peeling fresh vegetables or shaving cheeses.
11. Wine Opener - I prefer the ones that also have a bottle opener. A drill, drywall screw, and pliers will do the trick if you find yourself in a bind. Trust me.
12. Potato Ricer/Masher - a ricer is a great tool for making silky smooth mashed potatoes. A masher is an even cheaper and more versatile tool that will provide a more rustic consistency.
13. Digital Meat Thermometer - a useful tool to make sure your meat is always perfectly cooked.
14. Cutting Board - I prefer a large wood cutting board over any other surface. Make sure it has a solid footing, so as not to slide while cutting.
15. Whisks - extremely versatile; fantastic for making vinaigrettes, dressings, or even a roux. 
16. Wooden Spoon - heatproof and durable, I like having these in several different sizes.
17. Colander - a must-have for draining, washing, straining, or rinsing.

Serving/Storage Items: For the Cupboards

1. Flatware
2. Assorted Serving Plates or Platters
3. Assorted Mixing/Serving Bowls
4. Storage Containers
5. Storage Bags
6. Plastic Wrap
7. Aluminum Foil
8. Wax/Parchment Paper

Southern Living Magazine

Well - I finally made it Mom!  Excited to announce that my partners and I are featured in this month's Southern Living Magazine - featuring our Moonshine Cologne. 

1) I never thought I'd make it into SL
2) I never thought I'd make it into SL for Men's Cologne - Crazy
3) Now I've got my eyes set on SL for a Food Feature - Right!

Enjoy guys - and thanks to Cory and the staff at SL for such a great piece.  I'm indebted to you all!

Best,

MM

Jezebel Magazine Feature

Back and re-charged after a few solid days cooking at the Common Ground Music Fest up in Lansing, Michigan.  Thoroughly enjoyed my time at the festival - especially hanging out with Jeff, Patrick, Gary, and the rest of the guys in the kitchen.  Thanks for making me feel right at home fellas!

Packing my bags tonight and off to NYC to do the BetterTV show Thursday morning.  Check your local listings for showtimes/stations in your area.

Finally, I was excited to get some love from Atlanta's Jezebel Magazine.  A great piece from Emily making me sound more important, and busier than I truly am!  Seriously, I can't thank you all enough for supporting all of my endeavors.  Check out the full feature here.

Popular Plates Magazine

  

A few "first's" for me this morning.

#1.  I opened up my mail to find the new FALL issue of Popular Plates magazine.  I was excited to be included in this great publication, in fact this is my FIRST time in a NATIONAL magazine.  Sure, I've been lucky to score some great PR on national television and the like, but I am grateful for being a part of this issue.

#2.  I made the front cover!  Well, my food made the front cover . . . and it's pretty small . . . but hey, you've got to start somewhere right?  I suppose I'm most proud that it was my photography that had the chops to be showcased along such other great dishes on the front cover of the magazine.  Pretty cool!

The magazine will be out in the coming weeks at stores everywhere!  Go pick up a copy and make my Gameday Chili.

MM

Wusthof

I was happy to do an interview with one of my sponsors, Wusthof.  Check it out below!

Matt R Moore - Cookbook Author, Writer, Photographer and Country Music Recording Artist

• Country music artist, photographer and food writer; sounds like you are pretty busy guy.  When did you first get into food and realize that it meant more to you than just sustenance?  I suppose I'm always trying to prove false the old saying, Jack of all trades, master of none.  In all honesty, I've acquired most of my skills out of necessity.  Cooking has always been a passion of mine, as my grandmother and mother are both fabulous cooks.  In my youth, I spent my days on the sporting fields and my nights in the kitchen.  Everything in my childhood was a learning experience, and I was exposed to quite a bit at a young age.  I enjoy being 'all over the place' as my friends say.  Spending one day with me is certainly different from all of the rest!

• Where did the inspiration for your books Have Her Over for Dinner series come from? I moved to Nashville first and foremost to write songs.  After a few years of struggling as a songwriter, I jokingly made a comment to an agent friend of mine that I should just write cookbooks instead.  I noticed a lot of my male friends relied on me to provide them with simple, healthy, and affordable recipes - especially when it came to entertaining a date.  About a year later, I self-published the work and within a year The New York Times named it one of the year's best cookbooks!  Sounds like an easy process, but it was definitely a ton of hard work.  I'm grateful and humbled by the success of the book.

• We love your posts on theArtofManliness.com website, in your piece Grilling Basics: Building a Better Burger you focus on the fundamentals.  Are you a burger purist or do you like to mix it up a bit?  Thank you.  I love all of the great things going on at The Art of Manliness - it's such a vital and useful site for men to learn the necessary qualities of becoming a true gentleman.  As one of their regular contributors, it's pretty obvious from my posts that I'm a minimalist in the kitchen.  I prefer quality ingredients over quantity - and that goes for equipment too!  My Wüsthof chef's knife can pretty much tackle all of my duties in the kitchen - there's no need for any other gimmicks or gadgets!

• Did you attend culinary school?  I attended momma's school of hard knocks and tough love!  I'm not professionally trained, however I've always made that quite clear in all of my writings and interviews.  I believe my voice is so well received by novice and home cooks because I speak their language.  Most chefs tend to write recipes as though the reader has thousands of dollars worth of equipment or a kitchen full of ingredients.  Don't get me wrong . . . I'm all about putting in the effort to create great food, but sometimes the expense and the time put into the process is unrealistic for most people.  I prefer to keep things simple.  I think most people appreciate that about my work. 

• When did you first discover Wüsthof - Do you have a favorite Wüsthof knife?  My grandmother always used Wüsthof knives.  In fact, when she passed, I inherited her cleaver - it's definitely my favorite, and I think of her whenever it's in my hands.  

• What's next for Matt R Moore? I just wrapped a week-long stint in Prince Edward Island cooking and performing at one of Canada's largest country music festivals.  It was an incredible experience as it combined two of my biggest passions - cooking and food!  I'll be back up to serve as a celebrity chef for their Fall Flavors festival in September.  I'm also putting the final touches on my next book in addition to working with a few production companies on television shows.  Like I said earlier, never a dull (pun intended) day in my world!

• Finally, we have been talking about keeping it cool in the kitchen during those hot summer months with our Facebook fans.  Serving dishes like ceviche and chilled soups are great when entertaining in the summer.  Our Facebook fans are always looking for fun new recipes that satisfy and keep the kitchen cool.  Care to share a stay-cool and satisfying dish with us? Absolutely!  

Grilled Skirt Steak with Orzo Pasta Salad

1 lb. Skirt Steak 
Extra Virgin Olive Oil
2 Tablespoons Balsamic Vinegar
Kosher Salt
Fresh Cracked Pepper
1 Cup Orzo Pasta
1/4 Red Onion, finely diced
1/2 Cucumber, finely diced
8 Cherry Tomatoes, quartered
1/4 Cup Feta Cheese, crumbled
1 Tablespoon Fresh Oregano, chopped
1 Teaspoon Fresh Mint, chopped
3 Tablespoons Red Wine Vinegar


In a shallow baking dish, season steak with kosher salt and fresh cracked pepper and toss in olive oil and vinegar to coat; set aside at room temperature.  Meanwhile, heat a salted pot of water to boiling over high heat, add orzo and cook until al dente, 3 - 4 minutes; drain and set in fridge to cool 15 minutes.  Heat grill over medium high heat and grill steaks 2 - 3 minutes per side for medium rare; remove from heat and allow steaks to rest.  Remove chilled orzo from fridge and add remaining ingredients along with 1/2 cup of extra virgin olive oil.  Toss well to combine and plate.  Slice steak thin and on the bias and plate next to orzo salad.  Serve immediately.

For more information about Matt R Moore please visit http://www.mattrmoore.com/

The Today Show !!!

Christmas has come early.  I just found out that I'll be doing a segment on The Today Show with Kathie Lee and Hoda on Jan 24th.  More details to come.

Fox & Friends

Howdy Y'all -

Wanted to let everyone know that we just confirmed an appearance on Fox & Friends Weekend Edition on February 12th.  Tune in - nationwide - for some outstanding recipes just in time for Valentines Day!  Hmmm, looks like I'll be spending Valentine's Day in NYC - not a bad gig.

Safe travels to all of you getting an early start on the holidays!

MM

A Few Pictures

Here are a few shots from WGN Chicago.

Yes, I'm trying to emulate Lloyd Christmas putting out the vibe in this last picture.

WGN Chicago

Headed to Chicago tonight to do a spot on WGN Chicago tomorrow at noon.  For those of you wanting to catch the segment on your lunch break, check out it out online.

The segment is all about preparing a fancy steakhouse dinner at home.  Check out the recipe below. 

Lemon-Rosemary Roasted Potatoes

2 lbs Small Red Potatoes, scrubbed and quartered
¼ Cup Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
1 Lemon
2 Sprigs Fresh Rosemary
4 Cloves Garlic, crushed and peeled

Preheat oven to 425 Degrees F.  Add cut potatoes into an oven-safe casserole dish and drizzle with olive oil.  Season the potatoes liberally with kosher salt and fresh cracked pepper.  Next, add the juice from the lemon.  Using hands or tongs, toss the potatoes to ensure an even coat of oil and seasoning.  Finally, arrange the garlic cloves and rosemary sprigs amongst the cut potatoes.  Bake 45 - 50 minutes, shaking pan on occasion, until potatoes are fork tender and browned.  Serve.

Grilled Strip Steaks

2 (6 - 8 oz) Strip Steaks, about 1 inch in thickness
2 Tablespoons Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper

On the stovetop, preheat a cast iron grill pan over medium high heat.  Coat the steaks in olive oil and season both sides liberally with kosher salt and fresh cracked pepper.  Add steaks to grill, allowing to cook undisturbed for 1 - 2 minutes.  Next, turn steaks a quarter turn and continue to cook for another minute or so, creating nice grill marks.  Flip steaks and grill for another 2 minutes for medium/medium rare.  Remove from heat and rest for 3 - 4 minutes before serving.

Arugula Salad

3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Balsamic Vinegar
1 Pinch Kosher Salt
2 Handfuls Arugula
2 oz Parmigianno-Reggiano Cheese, shaved

Whisk together the first three ingredients into a mixing bowl.  Add the greens and toss until evenly coated.  Plate the dressed greens on a serving plate and top with cheese.  Serve.

Taste of Atlanta

Many thanks to all of those who kicked it with me at Taste of Atlanta.  Great weather, great food, cold drinks, and good people.  Much enjoyed.

MM

Tennessee

Spent the day on the farm taking pics for my new book, "And for Breakfast".

I couldn't put it more eloquently than Lloyd Christmas in Dumb & Dumber: "Feels good to mingle with these laid back country folk, don't it Harry?"  Indeed Lloyd, it's the simple things.

I hate to give away all the good stuff (pictures) before the book is published, however here a few pics from a great little country store where I enjoyed a solid working-man's lunch: a ham sandwich, lays potato chips, a Moon Pie, and an Royal Crown cola.

Only in TN.  Love.

Rest assured - my Grateful Dead loving self used the side door.

MM

Childrens Tumor Foundation

My apologies, however I must digress from food for a brief moment.

I'll start with a big thanks to everyone for following this site - We are growing exponentially each month, and I can't thank you enough for helping to spread the word.  Our visitors span the US and pretty much every other country across the world.  So, again a huge thanks for following along, and especially to those for picking up a copy of the book. With that said, I'd like to bring some awareness to a cause that's also close to the heart. 

I've been involved for four years now in creating, performing, and directing a concert (Rock4Research) to benefit the Children's Tumor Foundation - and more specifically family friend Drew Leathers and his fund raising team, The Tumornators.

If you don't ever come back to this site again, I recommend checking out the The Tumornators site just to see why so many people are devoted to raising funds and spreading awareness on Neurofibromatosis and Schwannomatosis.

I realize that most of you are not in the Atlanta area to attend the Rock4Research concert on October 22nd, nor are the majority of you UGA fans interested in this incredible opportunity.  But - for the rest of you, consider making a small donation to CTF in support of The Tumornators.

Preparing and sharing food with others is one of life's simplest, selfless acts.  However, giving time, thoughts, prayers, and gifts to causes greater than ourselves is what brings true happiness.

Keep peaceful!

MM

Now Available for iPhone/iPad

In the words of Slim Mackerel, That's Right!

Now you can access your favorite recipes and meals 'on the go' via your iPhone or iPad.

Books are available through the Apple Bookstore for $11.99.

Download your copy today!

Skip Hopkins Photography

Happy to have finally done some work with friend, and Nashville based portrait artist Skip Hopkins.  We took a few of these shots last week for a new project I'm working on and Skip did a great job.  He'll be relocating to LA in a few weeks, but still booking shoots where needed.  Check his stuff out here.  A special thanks to my good friend Mary Elizabeth for letting us shoot in her incredible kitchen!

Preview

Been a busy few weeks wrapping up some loose ends and doing some traveling.  Always good to get out and enjoy tastes from different parts of the country.  Definitely picking up some inspiration here and there to share in the very near future.

Excited to announce we are taking some new photos for "And for Breakfast" today.  Here's a small preview of some of the stuff I've been working on.

Heading back to the beach tomorrow for several days.  More upon my return.

Keep peaceful!

MM

The Tennessean

For those who missed the July 4th feature in The Tennessean, check it out here including photos and recipes perfect for any summer cookout.

MM