Limoncello
An intensely flavored lemon liqueur and digestive that is served very chilled (stored in the freezer) and sipped at the end of a meal, but certainly can be enjoyed anytime! The recipe is simple: alcohol, lemons, water, sugar, and time…
Spring Asparagus-Brie Tart
This is an ultra-easy, but impressive and guest-pleasing spring appetizer or first-course for your next gathering. Locally grown asparagus is abundantly available and at the markets, and there are so many uses of this spring favorite!
Here I Am
Guests on our New Orleans tours have met Chef Meli – either assisting at Chef Amy’s home in the French Quarter or at NOLA Craft Culture where she hosted a gumbo-making lesson. Chef Meli has been at Georgetown University for 4 years. I encourage you to read about her incredible journey, and I will let her incredible story speak for itself…
Artichokes
Artichokes have just started to appear, coming from the Monterey area. I thought I’d give everyone some great recipe options (beyond steaming) to use when the season actually comes around…
Asparagus-Parmesan Soup with Herb Butter
As a chef, spring is my most anticipated food season. As we emerge from the darkness of winter (and this year has been particularly profound), the food choices brighten, lighten, and the color spectrum moves from orange and earthy-browns to a full-spectrum of green…
Dark Chocolate-Olive Oil Mousse with Spiced Wine Syrup & Raspberries
This past Saturday, March 20, I was invited to collaborate with Livermore’s The Lineage Collection (TLC), home to Lineage Wine, the Steven Kent Winery, and Mia Nipote Wines, to celebrate the launch of their new Cabernet France brand, L’Autre Côte. It was a perfect day…
About Me
Chef Charlie
For over 25 years, I have been an independent chef, cooking instructor, recipe and food writer, culinary travel guide, and owner of Epicurean Exchange Culinary Travel. And NOW, writer and content developer for this new weblog, Epicurean-Global-Exchange. During the challenges of the 2020 pandemic, I began looking for new ways to engage those interested in our usual offerings, of food, travel, lifestyle topics. My work has always been led by purpose: to not just teach, but offer quality, skills and life-affirming moments; to not just travel, but open the world to its personalities and possibilities; to not just inform, but to inspire to learn and grow with knowledge and perspective. To make the lives of our readers better, richer. And in turn, this is paid forward to their families, friends, communities and the places they call home in this world.
Epicurean Exchange Culinary Travel
Inspiration
-
My Soul’s Purpose “The meaning of life is to find your gift. The...
Read More -
Meet Kathy Kearns and Her Cassoles For our upcoming December 2nd Cassoulet class with Georgeanne Brennan,...
Read More -
Join Email List
