Call: 706-754-2351
Call: 706-754-2351
Tuesday, December 20th, 2011
Hanukkah begins tonight and the shirt I wore 11 days ago to Ilene and Judi’s Latke Party still smells of oil and onion. My good friends have an annual potato […]
Read moreWednesday, December 14th, 2011
If it sounds Italian, looks Italian and tastes Italian it must be from the South. Not Southern Italy mind you but from the Southern United States from New Orleans. Everything […]
Read moreMonday, November 28th, 2011
There was a time that I was elbow deep in pork fat. I was the charcuterie chef at a trendy restaurant in SoHo. Made scallop mousse, shrimp mousse and salmon […]
Read moreWednesday, November 9th, 2011
What could be easier than making tuna salad? Okay, peanut butter and jelly, but that’s because you don’t have to open a can. Believe me, there were days in my […]
Read moreWednesday, October 19th, 2011
I may have to eat my words. And if I do, will they taste like bacon? In my last video post I said, “Bacon makes everything better.” I may have […]
Read moreSunday, October 16th, 2011
I discovered a new filler to use in this gluten free recipe. I used Rice Works chips for the last recipe but this time I used Grilled Cheese Puffs. They […]
Read moreSaturday, October 8th, 2011
SIXTY POUNDS AND MORE!! Partial Crop of Sweet Potatoes Last week Ginny dug up half a raised bed of sweet potatoes. It weighed in at 60 pounds! We stopped weighing […]
Read moreThursday, October 6th, 2011
If Georgia had a State food it would be Fried Chicken. Followed closely by fried okra, country fried steak and fried pie. Georgian’s love their fat. But it’s not just […]
Read moreMonday, September 26th, 2011
We’ve had a lot of basil this year and I’ve been making a lot of pesto. But I can’t always find pine nuts at the local Ingles, which is 14 […]
Read moreTuesday, September 6th, 2011
I’ve been sitting on this video for too long. I was waiting to get the “Chefs Notes” for the recipe recorded. Hey, things happen. So here’s the video and I’ll […]
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With a style unlike any other, Vinny will be your strategic emcee and event host. With over 20 years in the event business Vinny is your foodservice conference specialist.
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Whether you order Vinny by the slice or the pie he will a produce a fun video that you can use to promote your event or product.
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