Latest Post · Travel
In 2014, Starbucks launched the Starbucks Reserve Roastery and Tasting Room in Seattle. Located nine blocks from the modest, original Starbucks location, this 15,000-square-foot flagship tasting room serves as a love letter to coffee and a shrine for rare and small batch offerings that are difficult to find elsewhere.
February 28, 2017
New Orleans is one of the greatest food destinations in the world, and the muffuletta sandwich is one of the most quintessential foods in New Orleans. Although many imitations exist, there’s nothing better in my book than the original Central Grocery muffuletta recipe. Here’s my take on the muffuletta sandwich recipe, inspired by Nola Cuisine, which has been my go-to source for a decade.
February 27, 2017
In the movie, “Swingers,” Trent attempts to charm a woman by bragging that his buddy is “the guy… behind the guy… behind the guy.” Applied to the iconic New Orleans muffuletta sandwich, the olive salad is most certainly “the guy… behind the guy… behind the guy.” It’s the integral piece of puzzle. Or… as long as I’m quoting movies… it’s the rug that “really ties the room together.” Here’s an inspired-by Central Grocery olive salad recipe.
February 24, 2017
The King Cake is an essential part of any Mardi Gras celebration. Honoring the Three Kings who brought gifts for the baby Jesus on Twelfth Night, King Cakes are generally consumed between Twelfth Night (King’s Day) and Mardi Gras.
February 10, 2017
It was the middle of February up in Leelanau County, and we were facing a week of hurricane-strength winds and several feet of snow. Knowing the roads would be terrible in the impending blizzard, we hit Hansen's to stock up on food and snacks, before hunkering down in the Modern Farmhaus to get our hygge on.
February 9, 2017
Whistler is in my top 5 favorite getaways. I’ve spent a couple weeks there and barely even scratched the surface. Here are some Whistler photos from 2016’s visit, courtesy of my telephone and Instagram.
February 3, 2017
Monticello’s naturalization ceremony stands on top as the most memorable for me. Observing it on any other day would have been a special experience, but seeing it on Independence Day, through the eyes of 75 college kids from around the world, made it truly remarkable.
January 20, 2017
Eight years ago I sat alongside 1.8 million people in the before-dawn darkness on the National Mall. Temperatures were in the low 20s (°F), and sitting on the ground made it even colder. It was so chilly that we were huddling together, packed tightly like sardines, strangers alongside strangers, teeth chattering and barely saying a word, trying desperately to keep warm.
January 12, 2017
If you’re traveling to Whistler in the winter and staying for an extended period of time, you’ll soon discover that hotel rates for overnight parking in Whistler push beyond $39/day. That’s ~$300 bucks for a week’s worth of parking you could otherwise spend eating waffles and feeding Whisky Jacks! Boooo!
May 6, 2015
After a decade+ of working in the wedding industry, I’ve occasionally had my hands in pretty much every non-photography task that occurs on a given wedding day. Heck, this year I even officiated my first wedding ceremony. But this was definitely the first time I had ever made a bride’s bouquet. In the crash course of doing so, I learned more than I ever expected.
May 3, 2015
I don’t think there’s anything in the world my girlfriend loves more than the combination of chocolate and peanut butter. She likes either one just fine by itself, but mix them together and get outta the way because she’ll knock your ass to the floor when she pounces.
April 15, 2015
It’s the heart of asparagus season, so here’s a quick and easy asparagus recipe you can serve at room temperature or chilled. The original recipe calls for P’tit Basque, a sheep’s milk cheese from the Basque region of France. And while I’m sure P’tit Basque tastes magical, like 10,000 unicorns dancing merrily across your tongue, you’re probably not going to find it without some considerable effort.
April 5, 2015
I planned to make lamb for Easter, but didn’t have a solid idea for side dishes — so I went to the market to inspect their produce for inspiration. As soon as I noticed they’d received some beautiful heirloom carrots, I knew I had to use them. I opened up my phone, googled for a few ideas, and landed on this simple, delicious recipe.
