Steampunk Cookery

“Ability takes you to the top. Character keeps you there,” boasts the Bistro 82 website. It’s a good motto, and it sets a tone for the expe...

Walk in to Antietam, feel the warmth. Mid-January: a curtain around the entryway billows to announce new guests, but the cold air is muffle...

Who doesn't love a doughnut? Almost every culture that fries food has an equivalent, scraps of sweetened pastry thrown into boiling oi...

As I mentioned in my last post, I've been writing reviews for the Detroit Metro Times ; recently, the Detroit Free Press  published thei...

It's been a long and unintended hiatus from this blog, punctuated by a post that, in and of itself, contributed to the very hiatus it...

This promises to be a bit more esoteric than usual. Begin with a goal. This is simultaneously unimportant and of the utmost import. It cou...

I eat late. I also eat a lot of ice cream. Ladies and Gentlemen, it has been a while. I've been working full-time at a restaurant ...

I'd like to share this with you, dear readers, because I was interviewed for it, and in so doing I was able to articulate some of my tho...

Roast Beef. Chicken Pie. On a field expedient Cutting Board. (Thanks to the reenactors for loaning me a crate.) This post was written du...

Trust this man to feed you drinks. He won't tie you to train tracks. I promise. I present to you today a post written by my good fr...