Archive for hippkitchen

Chef Tom – A Short Story and a Drool-Worthy Recipe

Posted in Fiction, Food, Recipe with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on January 18, 2020 by segarini

I’ve written a series of very short stories as part of a program called Round Robin. For eight weeks we had to write something every day based on short “prompts” from the instructor. Had to set the timer for 12 minutes. Not any longer, hence their brevity. Tried to squeeze as much into a few paragraphs as I could. Some stories, as you will see below, even had multiple chapters.

Alarm goes off…stop writing.

WARNING: These stories are for entertainment only.

The daily prompt is the title.

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Chef Tom – Three More Stories and Espresso Chili!

Posted in Food, Opinion, Recipe, Review with tags , , , , , , , , , , , , , , , , , , on December 14, 2019 by segarini

If you would be so kind as to indulge me, the next few submissions will include three (very) short stories I’ve written as part of a program called Round Robin. For eight weeks we had to write something every day based on short “prompts” from the instructor. We had to set the timer for 12 minutes. No longer. Hence their brevity. Had to squeeze as much into a few paragraphs as I could. Some stories, as you will see, even have multiple chapters.

Alarm goes off…stop writing.

WARNING: These stories are for entertainment only. If you’re not up to escaping for a couple of minutes and allowing each short story to unfold on its own without much in the “deeper meaning” department, please do not read.

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Chef Tom – These Recipes are Fast and Easy…Just Like Me

Posted in Opinion, Recipe, Review with tags , , , , , , , , , , , , , , on October 6, 2018 by segarini

This one was a happy accident. It’s still stonefruit season, at least for another couple of weeks. I cut firm-ripe nectarines into quarters. I was prepping them to be grilled and mixed in with roasted broccolini and baby potatoes. This mix was to be served with grilled ribeye (recipe below).

The nectarines went into a big bowl, then I drizzled them with some good olive oil, sprinkled some salt and pepper, and mixed them by hand to distribute. I just happened to try one to test the seasoning and OMG! Grilled this way was excellent, but RAW was killer. I ended up serving just this – raw seasoned nectarines – at a potluck the next weekend cuz it was so good. You could use peaches, or both. Don’t matter. The olive oil and S&P on the fruit is amazeballs.

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Chef Tom Herndon Uncovers Some Hidden Gems

Posted in Opinion, Review with tags , , , , , , , , , , , , , , on July 7, 2018 by segarini

These are the small, unassuming places away from the well-worn footpaths of intrepid foodmeisters. Their name and location are often exposed in a hushed whisper over fancy coffee, “You have to try this place…before it gets discovered.” Writing a review for public consumption feels treasonous. But the place is SO impressive that one is compelled to share the news. I found two such gems in one week. A rare event, indeed.

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Chef Tom Herndon – Crowd Pleasers

Posted in Opinion, Review with tags , , , , , , , , , , , , , , , , , , , , , , , , on May 26, 2018 by segarini

Always on the lookout for crowd pleasers, these three recipes fit the bill quite nicely. Beef, chicken and a lovely chopped salad full of surprises. Rave reviews all around.

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Chef Tom – Istanbul Part 2

Posted in Opinion with tags , , , , , , , , , , , , , , , , on May 19, 2018 by segarini

Previously on Chef Tom’s Big Adventure:

Istanbul, Pt. 1
One of my favorite parts of my Big Adventure was engaging my fan base back home in voting. They would vote where I would go and what I would do, and even what I should eat. People ended up being able to vote for a good half dozen mini-adventures. In Istanbul they had to choose between two different food items for my lunch. I figured out early on to make choosing difficult, too, to play up each choice as exciting and compelling, so that it would be tough.

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