Pop Up Restaurant Inspiration #NextDoorChef

Being a home cook myself I was excited when Morton Salt reached out to me to attend a pop up restaurant they were opening in the apartment of Chicago home cook Cara. Together with Chef Jason Vincent, the two prepared a three course meal all with recipes using Morton salt. I already have Morton Salt in my pantry (as I cook with Kosher salt in PRETTY MUCH EVERYTHING)but it was great to see another home cook turn her actual living room into a restaurant. We had martinis, appetizers, main dishes and even chocolate chip cookies with sea salt. 



*I was compensated by Morton Salt for this post. All opinions expressed here are my own.


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Friendsgiving Prep Squad

Excited to announce I've collaborated with Dixie to help you and your friends get your prep squad rolling with some fun recipes. As you saw on my instagram page, I created two for you and your friends to make at home:

1. Baked Brie-can Pie

Recipe: Cut the center out of a pecan pie. Replace with a wheel of baked brie. Bake at 425 for 15-20 minutes. Peel back top layer of cheese and serve with a fresh baguette. Slice out individual slices of gooey cheesy pecan goodness and dip with bread. 

2. Squad Sliders

Take your leftover turkey and put it to good use. Slice open small butter rolls and layer with leftover turkey, warm stuffing, cranberry sauce and then microwave/bake in the oven to warm. No dishes, no mess. 


From my Friendsgiving, cooking really does get better together! Check out more recipes for your holiday get-togethers at https://www.dixie.com/prepsquad 

Recipe: Seared Sea Bass & Blistered Shishito Peppers

After attending a pop up restaurant in the apartment of Chicago home cook Cara, I was inspired to create my own restaurant quality dish using Morton Salt. It truly helps transform any dish, elevating the meal into something you'd see on a menu when you're out to eat. Here is my ginger scallion sea bass with blistered shishito peppers. Try the recipe and let me know what you guys think! 

*I was compensated by Morton Salt for this post. All opinions expressed here are my own.



Sea Bass


Scallion (chopped)

2 tsp soy sauce

1 tsp morton salt


Sear sea bass in oil 2 min per side, set aside

Thinly slice ginger and sauté in pan. Add scallions and soy sauce.

In separate skillet, roast shishito peppers with morton salt on broil for 2-3 minutes.

Pour sauce mixture over sea bass and garnish with fresh ginger and scallion.


#FoodFreestyling on PSFK & VICE

I recently debuted a special Thanksgiving edition of a new project I'm doing with Manny called Food Freestyling. We released the project with Vice and The Creator's Project. The premise of the project is to experiment with on the spot food styling, re-plating popular NYC restaurant dishes, using only what I have at the table. (No tweezers, qtips, squirt bottles, etc.)

Before/After re-plating PH: Manny Hernandez

Before/After re-plating PH: Manny Hernandez


I also spoke to PSFK about the project and would like to invite you and your followers to try some freestyling yourself. Here's how to do it:

1. Ask for an extra plate and any sauce/gravy on the side.

2. Take a picture of the dish when it arrives at the table before re-plating. Take a picture of the dish after re-plating. 

3. Upload your before/after pics with the hashtag #FoodFreestyling. I'll re-gram my favorites and add your pics to our tumblr