Spring Vegetable Sauté
This is a seasonal recipe I anticipate all year, and prepare only when the first of the local spring asparagus appears in our markets – in early to late March…
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!
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…
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
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My Soul’s Purpose “The meaning of life is to find your gift. The...
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Meet Kathy Kearns and Her Cassoles For our upcoming December 2nd Cassoulet class with Georgeanne Brennan,...
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