Epicurean-Global-Exchange is a source of information and inspiration pertaining to cooking, travel and an array of lifestyle topics. Each post is an opportunity to learn, grow and engage with our world through food and culture; people and places; art, writings and music, and thoughts and ideas that together make up our shared global experience.
Recognizing that we each possess unique talents, we will strive to showcase the work and passions of our friends, colleagues and the greater global community. Additionally, recognizing that we all possess a desire to personally learn, develop and thrive, our posts will strive to inspire, teach and encourage growth in understanding both ourselves and each other.
In the end, it is our hope that what you see and read here will make you a bit wiser and smarter; will be exchanged with others, and make us all feel fulfilled, more connected to each other and with a greater appreciation of the world around us.
I use salts to enhance hidden flavors and essences, balance acidity, and create length and finish (just as you would expect in a fine wine). Do not under-estimate the important use of salt in cooking – it matters…
On our European tours, we often see displays of a large variety of fresh mushrooms in the markets throughout Europe, including the Marché Forville, near the waterfront in Cannes…
I served these sweet potatoes recently for one of our meal deliveries, and the feedback included: “My kids normally don’t like sweet potatoes, but these were a hit!” and…
As our international culinary tours are mostly centered around food, we strive to present the most iconic foods and preparations […]
Here, I present an easy, delicious, comforting recipe that is my daughter’s favorite pasta dish since she was 6. Most of my best cooking was developed as a dad, and I had a lot of practice with the twins…
The three-martini lunch was a common occasion during from the 1940’s through the 1960’s. A 30-year-decline, led to a resurgence in the late 90’s at a number of New Orleans establishments, including Antoine’s, Café Adelaide and the Swizzle Stick Bar and Commander’s Palace…
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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