Five hundred posts. Recipes for food and drinks, restaurant reviews, and a few adventures along the way. That’s quite a milestone, and one I never imagined I would reach when this all began seven years ago.

Producing one, and sometimes two articles every week is a challenge. Some describe it as feeding the beast, and that beast has a voracious appetite. Especially when writing isn’t my forte. There is writing, rewriting, editing, and writing again until I finally have something that makes sense. Fortunately, all that practice has helped improve my writing skills, if I am to believe the kind words of readers and friends.

But let’s back up for a minute and talk about how this all began.

The Beginning: A Taste for Something Better

If you’ve read the “About Me” section of my website, you know I was fortunate enough to travel throughout the United States and Canada on business, dining on an expense account. I took full advantage of that opportunity, discovering what really good food could be, from hole-in-the-wall cafés to haute cuisine in some of the country’s largest cities.

That education came with a price. It raised my expectations well beyond what I could find at home. Eventually, I reached the point where I simply couldn’t stand it any longer. If I wanted to enjoy those memorable dishes again, I would have to learn to make them myself.

And so it began.

My first lesson was that making a dish and writing a recipe are two entirely different things. You might know instinctively what to add, when to stir, or how long something needs to cook. Translating that intuition into clear, repeatable instructions is another matter altogether.

My first published recipe was Candied Bacon Ice Cream, posted on April 8, 2019. I mean, bacon and ice cream together? Who couldn’t love that?

Looking back, I discovered that I had revised the recipe five times over the years, correcting measurements and refining the methods to make it easier for others to reproduce. Even investing in a new ice cream freezer was a step forward. Apparently, the pursuit of a better recipe is never quite finished.

The next recipe was Benedictine, a hometown specialty and childhood favorite, impossible to find outside Louisville. My wife and I shared many a tub of it with chips while we were dating, so the motivation to get it right was personal. After a dozen attempts, perhaps more, I lost count, but eventually I developed a version that tasted like the real thing.

That was the plan from the beginning: recreate favorites and dishes my wife could help me learn to make, while gradually mastering the fundamentals. The internet and YouTube were invaluable sources to learn technique, although I also had to learn how to separate good advice from the bad.

A simple baked potato is a perfect example. I had experienced what I considered the absolute best in New York and became determined to reproduce it at home. I eventually learned how, and you can read about it, the how and the why, HERE.

Learning the Craft

During that first year, I learned far more than recipes. I discovered the importance of mise en place, the French principle of having everything prepared and in its place before cooking begins. I learned to make hollandaise sauce, notorious for breaking at the most inconvenient moment, along with the other mother sauces that form the foundation of classical French cuisine.

Timing became an obsession. Preparing one dish well is satisfying; preparing several courses and serving them smoothly, at the right temperature and in the right sequence, is an entirely different skill.

In the name of research, I continued to travel, dining at celebrated restaurants and finding opportunities to venture into their kitchens. I quizzed chefs and line cooks about their techniques, ingredients, and secrets. Every conversation offered a chance to learn something new, and every memorable meal gave me another reason to return to my own kitchen.

In May 2021, I published post number 100: Togarashi Cheesecake. It is a recreation of a celebrity chef friend Edward Kyun Lee. I recently served this for the final course in a meal for twenty-three members of the International Wine and Food Society. By then, cooking had become much more than a way to satisfy my appetite. It had become a passion I could share with others.

Post #200: A Little Black Truffle Magic

Recipe number 200 was Gnocchi in Ricotta Cream Sauce with Black Truffle. I managed to coax the recipe out of the executive chef at Spiaggia in Chicago, who happened to be Joe Flamm, later the winner of Top Chef: Colorado.

I had never made gnocchi before. Learning to make those delicate little pillows of potato and flour was the real challenge. Once I had mastered them, preparing the cream sauce was practically a piece of cake.

That experience marked a turning point. My skills had advanced to the point where I could begin recreating favorites from my fine dining experiences with my own recipes.

I also took full advantage of on-line commerce to acquire ingredients I affectionately call unobtanium, those elusive products you cannot find at your local grocery store. Thanks to the internet, specialty purveyors can deliver ingredients that once seemed out of reach. Suddenly, the possibilities expanded considerably.

Post #300: The Chewy Taste of Regret

Corned Beef and Cabbage became recipe number 300, prepared for St. Patrick’s Day in March 2023. The lesson this time was simple: find the right beef, or prepare yourself for the chewy taste of regret.

It was a lesson I had to learn repeatedly. The quality of meat and produce available at local grocery stores often falls short of what fine-dining establishments can obtain through their specialized suppliers. A recipe can be perfect on paper, but the ingredients still have to deliver.

Cooking taught me to pay attention to details I had previously taken for granted. The cut of meat, its marbling, the freshness of the vegetables, the quality of the butter, and even the size of a potato can make the difference between a good dish and a memorable one.

It also taught me that when a recipe doesn’t turn out as expected, the problem isn’t always the cook. Sometimes, it’s the ingredients. Learning to recognize the difference has been an important part of my culinary education.

Post #400: The Best Martini in the World

In December 2024, post number 400 took me to Dukes Bar in London, where I had the privilege of learning under the tutelage of Alessandro Palazzi. There, I enjoyed what he described as “the best martini in the world.”

Dukes opened my eyes to the artistry of the cocktail. Precision, presentation, and an almost reverential attention to detail transformed something as seemingly simple as a martini into an experience. It was a reminder that mastery isn’t necessarily about adding more ingredients or employing complicated techniques. Sometimes, it’s about understanding exactly what matters and executing it flawlessly.

My London adventures continued behind the scenes at The Bar With Shapes For A Name, along with visits to several other world-class cocktail establishments. Each bartender and bar master introduced me to something new, beautiful, and delicious. I returned home with a head full of ideas and an even greater appreciation for the craft.

Those experiences have influenced my own cocktail creations, from carefully balanced classics to original drinks incorporating techniques I learned abroad. The journey from home cook to cocktail enthusiast has been every bit as rewarding as the journey through the kitchen.

Post #500: Better Late Than Never

Somehow, post number 500 slipped by before I knew it. Between new sponsorship responsibilities involving some of the finest local restaurants, a busy travel schedule, and the ever-important activities of grandchildren, I simply lost track of the milestone.

So, rather than let the occasion pass without a proper celebration, I decided to look at three recent recipes that rank among my favorites and make me particularly happy.

First, there are Fondant Potatoes. These dreamy, creamy-centered beauties are a spectacular side dish, but getting them right is trickier than you might imagine. It took numerous attempts to develop a method I was confident enough to share. The result is worth the effort, but the journey from first attempt to finished recipe was a reminder that patience is often the most important ingredient.

Then there’s Burning Bush, an entirely original cocktail created from scratch. It combines techniques I learned in the United Kingdom with fiery ghost peppers tempered into a syrup. Chili threads provide an aromatic introduction to that first sip, promising a little heat before the flavors unfold. It’s the sort of creation that reminds me why I love experimenting behind the bar with the opportunity to take what I’ve learned and turn it into something entirely my own.

Finally, there’s my recipe for oysters Rockefeller. I’ve never been much of a fan of the original, so I decided to develop my own interpretation. I call it Million Dollar Oysters because, in my humble opinion, they’re worth every penny. Sometimes, the best way to honor a classic is to challenge it.

These represent what the journey has become. I’m no longer simply trying to reproduce something I enjoyed in a restaurant. I’m using years of experience, lessons from talented professionals, and a willingness to experiment to create something worth sharing.

And that, perhaps, is the most satisfying part of all.

What’s Next?

Five hundred posts seemed like an impossible destination when I started in 2019. Now, with more than 700,000 monthly web views, a million is the next number on my radar. Six hundred posts are within sight, new collaborations with accomplished chefs are on the horizon, and opportunities to learn more abound.

Before going further I must thank my wife, family and friends for their patience and support while being constantly told to wait, I have to get a photo! Thanks to all the chefs and bartenders that helped train my palate and inspire me to better things. Thanks to everyone at every restaurant and bar for your openness, honesty and unfailing hospitality all over the world in any language.

There’s still so much to explore. More ingredients to discover, more techniques to master, more restaurants to visit, and more recipes to create. I have no intention of slowing down anytime soon.

Along the way, I’ve learned that a culinary journey is never really about reaching a final destination. It’s about the people you meet, the meals you share, the mistakes that teach you something, and the satisfaction of finally getting a recipe right. It’s about curiosity and persistence.

Most of all, it’s about sharing the results with people who appreciate good food, a well-made cocktail, and the pleasure of gathering around the table.

Life is good. I thank God for my blessings, and I thank you, my readers, for following along, trying the recipes, offering encouragement, and being part of this adventure.

Five hundred posts down and…

The best is yet to come!