Archive for the ‘ Uncategorized ’ Category

Three Berry Bread Pudding Recipe

the following is a very simple bread pudding recipe i use for the farmers market. I sale many variations of this same bread pudding but it was recently said that this incarnation was the best bread pudding ever had and so  i have developed a certain fondness of it as well.


  • 1 1/2 stale loaves of bread
  • 3 eggs
  • 4 cups milk (if eating healthier)/heavy cream (if totally indulging)
  • 1/2  cup sugar (again if being healthy) or 1 cup of sugar if totally indulging)
  • 1 pint of strawberries rough chopped and macerated
  • 1 pint of blueberries macerated
  • 1 pint of blackberries macerated

note: macerated is a fancy term for broken down using liquid or sometimes just sugar in the case of our softer fruits being used for this dish



  1. 1. crack eggs into a bowl
  2. add sugar and whisk well
  3. either chop or by hand break down the loaves of breads into crumbs or bite size pieces and combine with liquids
  4. add all the fruit after they have been macerated
  5. then by hand toss the bread and fruit until all are combined and equally distributed
  6. finally butter a 8×8 inch square pan and pack mixture inside
  7. bake at 350 degrees for about 20 – 30 minutes or until a nice crust forms on the top of the bread pudding.






Appetizers 4 the Quinn’s Xmas Party






Raspberry Bread Pudding



Banana Panna Cotta

I dont have access to Siri so this is what says about panna cotta:

Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish used boiled fish bones in place of gelatin; sugar, later a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this treat evolved into what is now a gelatin dessert, flavoured with vanilla and topped with fruit or spices, and served chilled.

I recently did a dinner at Memphis Italian Festival and here is the recipe to the banana panna cotta that is a modified version of the one here. Also you may find, if you live in the south, that many people might just christen your panna cotta banana pudding and how important is a name really when you are amongst friends and enjoying company?

  • 1 cup Heavy cream
  • 1 cup  milk
  • 2 ripe bananas
  • 1 – 1/4 oz. gelatin envelope
  • 1/2 cup of sugar
  • 2 tablespoons of banana liqueur

Combine milk, heavy cream, and banana liqueur and sugar in a pot over medium heat until it reaches a simmer and sugar dissolves.  Once the sugar dissolves sprinkle the gelatin across the top of liquid. Whisk in the gelatin and continue to heat for a minute to dissolve gelatin.  mash the banana with a fork if you are okay with some texture to your dessert or puree until smooth if you would prefer a smoother dessert. Makes four – 5 oz servings.

Serve with salted caramel and nilla wafers.

Sustainability defines sustainability as  the quality of not being harmful to the environment or depleting natural resources, and thereby supporting long-term ecological balance. now who can say in earnest that this is not a worthwhile cause. i have seen bags, and farmers markets, and composting, and lists but i have not really thought about my own position on the subject. at 26 years old and as a college student with a full time job i thought other things were more important. i thought that it was silly. maybe i didnt think at all. but after a long conversation with one of my mentors Marissa Baggett i knew i had made a terrible mistake.i thought that it was something that did not need my attention. that i didnt need to speak on. surely everyone knows that we only have one earth… right? one person can make a difference. my efforts no matter how small will catch the attention of that bagger who puts my groceries in a reusable bag or the farmer that i support at the market. and if nothing else the look of joy on my future child’s face when the world is as it was meant to be and not marred by irresponsibilty and depleted. so what can you do? i hope thats the question you are asking at this point and i hope to get you started by sharing some links below with ways to go green and promote sustainability today!

there is this site which focuses on seafood sustainability

this site discusses recycling
and then finally this government site which aids in sustainability

Tsunami Winter Market

so i haven’t been posting lately, it has been a crazy few weeks for me. so i have been involved in the midtown winter market. this is a farmers market where a few farmers bring their produce or product directly to the consumer. this cuts down on price, this builds relationships and this increases food knowledge. farmers markets allow you to get information directly fromt the source. also processing is taken out of the process. most farmers at the markets are organice if they arent certified. So you get the best product for the best price by going out and supporting the farmers markets.

i have been taking part in this farmers market for three weeks now. it has been great and i have been well recieved. i sell:
Black Eye Pea Hummus
Cornbread Crostinis
Pasta Salad
Tomato Jam
Broccoli Slaw
Chow Chow mild and spicy

so i know i have been absent but i have been working the entire time. also i plan on posting some recipes really soon, so stick with me and together we shall show the world the power of one.

Wine Dinner

so dinners are my target area at the moment and i have completed my first. in fact this post comes two weeks after me completing my first wine dinner. cayce pappas contacted me about providing food for her guests and i happily obliged. i have a menu that i emailed her, she emailed back with request, i had a sommelier work on wines for this dinner and we came up with the perfect menu. since i cannot lay claim to the selection of wines i will just list my menu,

1st course
Coconut Shrimp in Mango Tomato Sauce with Bok Choy Slaw

2nd course
Carmelized Onion and Roasted Garlic Potato Soup with Smoked Paprika Sour Cream

3rd course
Apples and Carrots over Mixed Greens with Walnut Honey Thyme Vinaigrette

4th Course
Petite Filet over Whole Grain Mustard and Horseradish Cream with Asparagus, Sauteed Shiittake Mushrooms and a Potato Croquette

5th Course
Black Pepper Ice Cream over Strawberry Wontons with Balsamic Redux

I was happy with the quality of food and proud of my newly minted staff, my lovely wife stacy and my close friend gabriel, and i dare to say a good time was had by all.