Over nineteen thousand hits on this blog in a little over a year. That got me thinking about what I was doing a year ago. This is where I was one year ago. A small vineyard in Emilia-Romagna where the Trebbiano grape is converted into the the world’s [...]
Archive for June, 2011
19,000 Hits. Heading to Sweden on Thursday. One year ago.
Posted in Uncategorized, tagged Aceto Balsamico Tradizionale di Reggio Emilia., Alma, Baltimore Distinctive Home Dining, Bruno Ruffini, Italian Culinary Academy, Mary Vahl, Pecorino, Renato Brancaleoni, Vahl on June 20, 2011 | 2 Comments »
1000 Water Wells, City Gardening and the Ultimate Potato Salad
Posted in Uncategorized, tagged Baltimore Distinctive Home Dining, Carl Vahl, Chef Calle, French Culinary Institute, Italian Culinary Academy, Mary Vahl, Parma on June 13, 2011 | 2 Comments »
Yes I am working on a relationship that could result on 1000 + wells for Niger. Think big I always say. Meeting in LA on Friday and tomorrow in DC. Wish me luck. Here is a photo of today’s culinary creation. A sweet corn potato salad with basil, avocado, tomato, capers and a homemade creamy [...]
Better than the BLT. Watch the slideshow reciepe.
Posted in Uncategorized, tagged Aceto Balsamico Tradizionale di Reggio Emilia., Baltimore Distinctive Home Dining, Basil, BET, BLT, Bruno Ruffini, Carl Vahl, Chef Calle, Egg and Tomato, Italian Culinary Academy, Mary Vahl, Pumpernickel rye bread, summer seasonal sandwich on June 6, 2011 | 4 Comments »
This is a recipe – assembly slide show of the new, seasonal, summer sandwich named the BET. Basil, Egg and Tomato. This one is on Pumpernickel rye bread and is dressed with Tuscan Extravirgin Olive Oil and Aceto Balsamico Tradizionale di Reggio Emilia.
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Recent Posts
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Chefs, Baltimore
