On the move....AGAIN!

Well I said it! 2013 was going to be a great year, and so far it has...

I am in my last 2 weeks of living in Charleston and working at HUSK. I will be moving outside of Knoxville, TN to work at the prestigious Blackberry Farm. I have taken an AM pastry position and will start on February 25th. SO SOON. Although the 4 am - 2 pm shift will take some adjusting to, I am so excited for my new adventure.

And one of the coolest parts....I get to bake in a BARN. One giant beautiful red barn that sits behind a white fence on a green hill at the base of the Great Smoky Mountains. For those of you that know me well, you can only imagine my excitement!! Now I just need to find some horses... :)

"The Barn" at Blackberry Farm

Isn't she beautiful!! Ahhh...I cannot wait!!

Hopefully my blog will get a little more taste bud action once I am moved and settled into my new schedule (early some days, but it will be more consistent). I will definitely be venturing into Knoxville, over to Nashville to visit the new HUSK, and wherever the wind may blow me...

Who knows what is behind another door!

King Street, Charleston, SC.

Stay tuned!!

A New Year, Another Turn On...

My move to Charleston has taken over my life.... I have not written in almost 4 months, BUT I have been cooking, and of course, EATING, with every intention of sharing my culinary experiences.

A new year has come upon us, resolutions have been written down and probably already forgotten in the busy lives we lead. How funny that every year we make lists, empty promises to ourselves, sweet nothings that form our New Year's Resolutions... I believe it was John Lennon who stated, "Life is what happens while you are busy making other plans."

Looking forward is very much a necessary evil, but reflections are good for the soul as well...

I moved to the beautiful Holy City on the water...

I completed my internship at Husk, and joined the work force immediately after, where I have been playing with pastries...

Found a favorite spot in Charleston... Twenty Six Divine...

Met Spike....my little alligator that lives in the pond near my apartment

Caught a sunset or two..

Ate at Bowen's Island

Went for a climb in the beautiful North Carolina Mountains.

Witnessed, in person, Sean Brock doing what he does best...

Visited my best friend in Nashville....and checked out the new HUSK...check it out!

FINALLY was reunited with my pup...

She loves the beach!!

Had Thanksgiving at the beach with family

Shucked corn while a Swedish film crew looked on...

Visited the Angel Oak, thought to be over 1500 years old...

Celebrated the holidays at Social with new friends :)

Got to go back to Kentucky for Christmas...and it snowed!!

Had the best kind of Christmas, a culinary Christmas....

And rang in the New Year with a cute boy...

It's already almost the middle of January and things are moving so quickly... so many exciting things to come. 2013 is going to be great!

Wishing everyone a happy, and healthy, NEW YEAR :) Cheers!

My New Culinary "School" - HUSK

So I did it! I have completed my last quarter of Culinary classes at Sullivan University. All that remains is my internship down in the beautiful Charleston, South Carolina. I went down to look for apartments back in August, and took my mom to my new Culinary "School" aka Husk... here is a little preview of where and what I get to work with!

76 Queen St.

HUSK

HUSK

Bourbon Sea Salt Rolls 

August 11, 2012 Lunch Menu

Grilled Crostini with HUSK Pimento Cheese and Shaved Benton's Country Ham

Buffalo Glazed Crispy Pig Ear Lettuce Wraps with Sweet Pickled Cucumber and Red Onion Cilantro (top)
Wood Fired Smoky Chicken Wings with Peach BBQ Glaze and Sea Island Benne (left)
Crispy BBQ Pork Rillettes with Sweet Pickle Relish (right)

Chilled Edisto Canary Melon Soup with NC Blue Crab, Sweet peppers, compressed melon and citrus

SC Heirloom Tomatoes with Matt Jamie's Smoked Salt, TX Olive Oil and Cucumber Ranch

TX Wagyu Sirloin, Confit potato and pepper hash, Heirloom pole beans, Beef Jerky Powder, Marrow Jus 

HUSK BBQ pulled pork sandwich with JI Carrot and Cabbage slaw, fried potato wedges

Baked Geechie Boy Grits with Surry County Smoked Sausage

DESSERT!!

TN Chocolate "Trifle"

MY NEW "SCHOOL"

So there you have it! I am so excited!! The menu changes not only daily, but twice daily, for lunch and dinner! I CANNOT WAIT!! In a mere 9 days I will be moving as much of my stuff to Chucktown as I can fit in a U-Haul. Anyone who is in the Charleston area, or wants to come for a visit, let me know!!

FOLLY BEACH!