So I am officially announcing that this is my new, at least monthly, article called Cooking On The Road To The James Beard House. Been doing quite a bit of cooking around town at farmer’s markets, cooking demos, benefit dinners, and next month will be the World Chef Challenge in Vegas. I’m aiming & hoping that one of the stops coming up soon will be an invite to cook at the Beard House in New York. Maybe if I am victorious the WCC in Vegas I may get that opportunity.
I just wanted to give everyone a quick update. Less than two weeks ago I found out about being selected to compete in the World Chef Challenge. My wife and I quickly launched a crowdfunding campaign to help offset the expenses of the competition. In less than two weeks we managed to raise around $2,000. A huge thanks goes out to all my supporters that I would like to mention; Rutland Place, Tom & Frances Moor, Justhan Inthiraj, Johnathon Humphrey, Mr. Roger, My Oma, Matt & Ashley Corn, Summer Smith, Leah Smith, Karen Tucker, Bev Moser, Brittani Austin, Pam Barton, US Foods, Justin Ely, Mary Crimmins, Donna Ferrel, Frank Trew, James Todd, Betty Elrod, Carter Beach, Nashville Lifestyles Magazine, Chris Chamberlain of Nashville Scene, Laurie Everett of Mt. Juliet News, & the More at Midday Show. Folks, I truly appreciate the contributions and support. It means alot! We are going to Vegas, and I’ll keep everyone updated throughout the trip.
Now back to Cookin On The Road. This past week I had the opportunity to team up with some great chefs in Nashville and put on a benefit dinner organized by Mark Rubin of Second Harvest & Will WItherspoon of the Tennessee Titans. This particular event took place at The Southern at Smith House. I can say everyone created some tight dishes for the dinner all for the cause of raising money for the Children’s Backpack Program. A big thanks to all the chefs who participated. Tabor Luckey, Cory Coleman, Sam Buchanan, Anthony Madriota, Matt Highley, Dustin Starkey, Guerry McComas, and my boy Robert Spinelli. I took on the dessert course and did “Flavors of Carrot Cake” w/ Carrot Ice Cream, Molasses Sponge, & Ginger Curd. Also shot a little video. Check it out ya’ll!