Connections
At year’s end, I collect the names (name tags) of all those who have visited my kitchen over the past year to make way for those expected…
At year’s end, I collect the names (name tags) of all those who have visited my kitchen over the past year to make way for those expected…
(Beef Stew in Red Wine with Potatoes and Carrots)
The world’s most insane sporting event. A chaotic medieval-style horserace that takes place twice a year in Siena’s Piazza del Campo…
Sweet Corn Risotto 4 – 6 cups chicken stock4 ears corn, shucked and kernels removed, cobs reserved1 – 14-ounce can...
I recently turned 60, and have been thinking a lot about my life – my past, present and, of course…my future – the remaining act of my life’s performance …
The soufflé earns its name from the French word soufflér – to puff. It was perfected in the mid-1800s by Marie-Antoine Carême who, in cooking for the newly rich in Paris, was aided by updated ovens that were heated by air drafts rather than…
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.
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@Charles-Vollmar
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