As the sweat trickled down my saucy brow, I wondered "was I forgotten"? Than Chef Dan called The Sauced Chef up to the podium and began a decent rambling about my culinary prowess (or lack there-of) and even sported a mention of one of my "peculiar, yet entertaining" videos. OCC, I love you! Thank you for not forgetting me and thank you for teaching me the skills to pay the bills (buy my stuff!). Adios ...

[caption id="attachment_482" align="alignleft" width="224" caption="A batch of B cubed Ava Rae IPA "][/caption] The Sauced Chef and Ballews Basement Brew will be joining forces soon.  We will be collaborating on an exciting new product that will take advantage of my sauciness and David Ballew's vast beer knowledge.  So, I say to you my little Saucies, the day of reckoning may soon be upon us! Let's just say ...

A great way to bring in St. Paddys Day is to have some traditional Irish starch to soak up all that beer. Check out this recipe! Colcannon - http://pulsene.ws/14K6R ...

So my boss looks at the peach cobbler I made and asks "what are those green specks in there?" I tell him that I added tarragon to the peach cobbler. It was actually a decadent success with our patrons. Tarragon peach cobbler with ginger, cinnamon and a little rose wine. He seemed perturbed. Thats where the old world vs the new world comes into play. For a long time there were classic dessert spices and clas ...

Beer Pairings: What to Drink with tv Caramelized Orange Cheesecake - http://pulsene.ws/10PEf ...

Lawmakers Tackle Genetically Modified Salmon - http://pulsene.ws/G5qi Its all about labeling people! This decison could make a huge impact in the culinary world ...

Dictionary.com defines the word locavore as "a person who attempts to eat only foods grown locally."  The concept is far from new in the culinary world, but the attention it's getting has started a trend within the foodie world. Each day more restaurants boost the regional economy by featuring dishes with fresh, in-state ingredients. Typically, it's not the big chains that locavores favor, but the one-shot, ...

Brad Dahlhofer brewed his first batch of mead for his wedding in September of  2005. He wanted to do something different for the traditional champagne toast. Everyone loved it, everyone, that is, except for Brad. "I thought it was just okay," he explains. "It was like your kid showing you the first picture he ever drew.... You kind of have to like it." The fact that his mead generated such a unique buzz, co ...

[caption id="attachment_433" align="alignleft" width="300" caption="Hopefully this fucker will be arriving at YOUR door"][/caption] "I had an a-ha moment," says Rifino Valentine as we sit on the plush couch in his newly purchased distillery and tasting room in Ferndale, MI. As we sip the vodka made with corn, red Michigan wheat and barley, Rifino elaborates. "I just stopped and asked myself, 'Is that what y ...

[caption id="attachment_423" align="alignleft" width="340" caption="Quail Eggs are NIIIICEEE"][/caption] Quail Eggs are a pain in the ass to work with, but really impress. They have great flavor and texture. Make sure when you are peeling them to start from the smaller top side and to work your way down. The trick is to get under the membrane under the shell but between the outer edge of the egg. Be gentle ...