The river delights to lift us free, if only we dare to let go.
- Richard Bach

Life is all about choices.  It is fascinating to see what direction people take when they are at a crossroad in their lives.  John Pelli, owner of Savannah Clam Company in Savannah, Georgia, is someone who was faced with a career choice.  He is one of many people that we have met in our travels who has said “the heck with it”, quit a  professional position and has become a farmer and now owns his own business.

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Continue Reading" Savannah Clam Company and a recipe for Steamed Littleneck Clams with White Wine Sauce"

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This past July we went On the Road to Savannah, Georgia to do a photo shoot and some other work for Bunkycooks.  As you may know, we love Savannah and had just been there in April for Go Savor.  With a little free time on our hands this visit, we decided to visit the Savannah National Wildlife Refuge just a few minutes outside of the city.

The Savannah Wildlife Refuge is situated on the Georgia and South Carolina sides of the Savannah River.  Established in 1927, it is home to a number of waterfowl including ducks, geese and shorebirds.  You may also see a number of endangered or threatened species during your visit including bald eagles, wood storks and manatees.  The refuge is a nesting area for great horned owls, bald eagles and osprey, to name a few.

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Continue Reading" Savannah National Wildlife Refuge"

© bunkycooks for Bunkycooks, 2012. | Permalink | 3 comments

Please welcome Mr. B for his first guest post on Bunkycooks.  I asked him to write about our experiences cooking with the PolyScience Sous Vide Professional Chef Series since he has been the scientist behind all the madness preparing and cooking foods by this method in our kitchen. He is the analytic and mathematician in our family, so who better to deal with the scientific aspects of cooking sous-vide than Mr. B?!

Sous-vide (cooking foods in a vacuum sealed bag at low temperatures in water) has become all the rage.  Most restaurant chefs and now many home cooks are discovering the benefits of this slow cook method.  Chef Anthony Lamas of Seviche, A Latin Restaurant, located in Louisville, Kentucky, recently said many people are using sous-vide just because it is the cool new kitchen tool.  He said that sous-vide has its place and it should be selectively used in situations where it will improve the food.

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Continue Reading" 30 Hour Sous-Vide Eye of Round Roast"

© bunkycooks for Bunkycooks, 2012. | Permalink | 9 comments

Do you have the ingredients in your pantry to make several lunches or dinners with the addition of a just few fresh ingredients?  There is always pasta when all else fails, but wouldn’t it be nice to have some other healthy options when you open up the door to your pantry?

That is the idea behind the Stock a Healthier Pantry for $50 promotion from Whole Foods Market®.  Everyone is looking for ways to watch their weight and budgets and eat healthier foods, especially at the beginning of a new year.  With this concept, you can stock your pantry with 23 healthy staples for about $50.00.  Just add a few fresh vegetables, fruit, cheeses and herbs and you should be able to source that inner kitchen creativity we know you have and prepare any number of dishes from breakfast to dinner.

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Continue Reading" Overnight Oatmeal and a $50 Whole Foods Market® Gift Card Giveaway!"

© bunkycooks for Bunkycooks, 2012. | Permalink | 120 comments

A cooking class in a ship’s galley with a well-known chef while on board a cruise ship…how much fun would that be?  It was definitely one of the highlights of our Savor Your Destination culinary cruise in December 2011, featuring guest chef Dena Marino, on board the beautiful Celebrity Eclipse.

This hands-on cooking class and lunch at Murano, one of the specialty restaurants on the Eclipse, was one of the many culinary events we attended during our week long culinary cruise with Celebrity Cruises.  While some of the participants in our class were quite adept in the galley, others were there to just enjoy the great food and wine and have some fun.  Assisted by Executive Sous Chef, Olivier Trividic from France, the experience was not only fun, but educational as well.

We were also able to spend time with Chef Marino on board the ship to discuss her culinary philosophy and her next exciting business venture.  You can read more about her career history at the bottom of the article.

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Continue Reading" Chef Dena Marino on board the Celebrity Eclipse and a recipe for Stuffed Idaho Trout"

© bunkycooks for Bunkycooks, 2012. | Permalink | 15 comments