the_maestro
Comparing Impossible and Beyond Burgers
I confess I was a shameless ridiculer of the new meat-substitute products that have flooded the market and taken even fast food...
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the_maestro
- Jan 25, 2022
- 5 min
The Chef in Charlotte – Bolognese
I am lucky to have family nearby––if I'm ever feeling lonesome in Charlotte or need a change of pace, it's an easy 90 minute drive up to...
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the_maestro
- Jan 16, 2022
- 8 min
The Chef in Charlotte – Soup Billi-Bi
I excitedly watched the weekend weather forecast for the Charlotte metro area develop over the past week––a massive winter storm was set...
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the_maestro
- Dec 31, 2021
- 9 min
The 2021 Variant of the Big Drunk Gay Awards
Perhaps it was the sense of impending doom resulting from waking up every day in this pandemic, now again in a terrible phase, that...
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the_maestro
- Aug 12, 2021
- 4 min
Quarantine Cuisine: Jamaican Jerk Chicken
Unless you've been living under a rock, y'all know that things are getting bad out there again with the virus. For this and mental health...
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the_maestro
- May 4, 2021
- 4 min
Inspired Ingredients – Ramps
You may have heard a bit of hubbub about ramps in recent years. Or maybe you haven't––I myself hadn't heard of them until five or six...
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the_maestro
- Mar 29, 2021
- 3 min
The Chef in Charlotte: Shiitake Larb
I wasn't planning to double down on my Lao food posts, but holy shit people... this recipe. Larb has been called the national dish of...
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the_maestro
- Mar 25, 2021
- 3 min
The Chef in Charlotte: Lao Khao Poon
My sister signed me up for a monthly spice delivery service, Spice Madam, for my Christmas gift, and I have thoroughly enjoyed getting my...
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the_maestro
- Mar 23, 2021
- 2 min
Wasting food waste: Broccoli Stem Hummus
Here's a quick post for a quick, healthy, easy-peasy, and super ethical snack to inaugurate a new series about various ways to reduce our...
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the_maestro
- Mar 6, 2021
- 8 min
Unboxing the Farm: a week with Stone Barns' "resourcED" Grocery Box
My mini-crusade to improve my choices and shift my life toward a more ethical food trajectory has involved a multitude of little...
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the_maestro
- Feb 26, 2021
- 5 min
Quarantine Cuisine: Sea Urchin Pasta
Today I present another of my neglected posts from back in the early parts of quarantine in Iowa, with the hopes that you, too can find...
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the_maestro
- Feb 24, 2021
- 8 min
Inspired Ingredients – Hakurei Turnips
Something I learned from my first visit to Stone Barns is how corporatized and streamlined our food experience has become. There are...
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the_maestro
- Feb 22, 2021
- 4 min
Table X @ Home – Salt Lake City, UT
One of the cooler trends we've been seeing emerge during the pandemic from restaurants are take-home, heat-and-eat style dinners. These...
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the_maestro
- Feb 20, 2021
- 7 min
Quarantine Cuisine: Xiao Long Bao
Despite writing it up, I'd never posted this gem from back in the depths of Iowa quarantine in March 2020, but figured no time like the...
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the_maestro
- Jan 30, 2021
- 3 min
The Chef in Charlotte: Tom Kha Gai
This short and sweet blog post is dedicated to the impending first week of classes, a time when I need short and sweet (and comforting!)...
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the_maestro
- Jan 9, 2021
- 6 min
The Maestro's Big Drunk Gay Awards – 2020 Dumpster Fire Edition!
I really enjoyed issuing a series of absolutely meaningless "Big Drunk Gay" awards last year, highlighting the very best things I ate,...
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the_maestro
- Sep 30, 2020
- 3 min
The Chef in Charlotte: Cacio e pepe
Like much of the country, I woke up on Wednesday morning feeling pretty darn terrible. Not just because of the amount of rum I drank the...
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the_maestro
- Sep 19, 2020
- 3 min
The Chef in Charlotte: Moroccan Chicken
I always love exploring the various cuisines of the world, but know relatively little about African culinary traditions. I have, however,...
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the_maestro
- Sep 13, 2020
- 3 min
The Chef in Charlotte: Salmon and grits
Now that I am back in the south, some of my memories of the south come back from time to time, and my discovery of the wonders of grits...
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the_maestro
- Sep 11, 2020
- 3 min
The Chef in Charlotte: Bison tenderloin
Ah, we have a new series to inaugurate! "Quarantine Cuisine" no longer seemed quite right, since I am, for all intents and purposes, not...
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