In Italian, saltimbocca loosely translates: “to jump in the mouth.” The combination of prosciutto, sage, and Marsala wine will do […]
Heirloom Tomato, Nectarine, Mozzarella & Blackberry Salad with Sweet Basil Pesto Presented at my last catered affair – a birthday […]
As most of my readers know, I run cooking school in Orinda, California. Lately, we have been presenting an annual cooking class called “San Francisco’s Winter Classics.” The menu includes iconic dishes from our beloved City…
Lemon – Olive Oil Cakewith Limoncello Syrup & Crushed Pistachios For the Cake:Olive oil spray7 ounces all-purpose flour, sifted2 teaspoons […]
(Beef Stew in Red Wine with Potatoes and Carrots)
Sweet Corn Risotto 4 – 6 cups chicken stock4 ears corn, shucked and kernels removed, cobs reserved1 – 14-ounce can […]
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
