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How to make asparagus with poached eggs

The Simplicity of Spring BY TOM YATES   Hope springs eternal when the Farmers' Market opens after a long sleepy winter. While a few of the overwintered...

CHEERS: A Toast to Bourbon Month 

By Tom Yates Twenty minutes before service, I left the controlled chaos of the kitchen to gather my thoughts and take a quiet stroll through...

How to (deep) fry corn to perfection

BY TOM YATES In my book, summer kicks off when roadside corn trucks dot the rolling country roads and  flat bed trucks, stacked high with...

New ideas: Chef Tom serves up new take on Easter

  My father, brother, and I left Ethiopia for our final return to America in 1966. Although we typically flew across the Atlantic on our...

Shrimp, grits and spring by Chef Tom

Although it’s early in the season, nibbles of Spring (baby arugula, baby kale, and wild mushrooms)  have saddled up next to the familiar hardy...

Grilling corn on the cob: Fun and downright fabulous

Fire. Heat. Smoke. It’s summertime and the grilling is easy. Can anything possibly be better than grilled locally grown fresh corn on the cob slathered...