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Food and Life on the Grand Strand

Food and Life on the Grand Strand. Tuesday, July 13, 2010. Meeting with a group to facilitate farm to chef produce and other foods, I will keep you posted! Wednesday, March 10, 2010. I experimented and by adding 2 T. cocoa powder and 1/2 cup dark chocolate chips to each loaf of sourdough, you get chocolate sourdough! It is pretty amazing. I cook for 30 minutes at 400F to keep the chocolate from burning. Try it and let me know what you think. Wednesday, February 24, 2010. The next day I make the dough.

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Food and Life on the Grand Strand | chefkurt.blogspot.com Reviews

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Food and Life on the Grand Strand. Tuesday, July 13, 2010. Meeting with a group to facilitate farm to chef produce and other foods, I will keep you posted! Wednesday, March 10, 2010. I experimented and by adding 2 T. cocoa powder and 1/2 cup dark chocolate chips to each loaf of sourdough, you get chocolate sourdough! It is pretty amazing. I cook for 30 minutes at 400F to keep the chocolate from burning. Try it and let me know what you think. Wednesday, February 24, 2010. The next day I make the dough.

<META> KEYWORDS

1 farm to chef

2 posted by

3 chef kurt daurizio

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5 chocolate sourdough

6 1 comment

7 sourdough

8 1 cup starter

9 1 cup water

10 ciao

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farm to chef,posted by,chef kurt daurizio,no comments,chocolate sourdough,1 comment,sourdough,1 cup starter,1 cup water,ciao,chef kurt,2 comments,blue crab,ham hocks,new 2 me,coastal uncorked 2010,older posts,visit my website,wwwchefkurt com,blog archive

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Food and Life on the Grand Strand | chefkurt.blogspot.com Reviews

https://chefkurt.blogspot.com

Food and Life on the Grand Strand. Tuesday, July 13, 2010. Meeting with a group to facilitate farm to chef produce and other foods, I will keep you posted! Wednesday, March 10, 2010. I experimented and by adding 2 T. cocoa powder and 1/2 cup dark chocolate chips to each loaf of sourdough, you get chocolate sourdough! It is pretty amazing. I cook for 30 minutes at 400F to keep the chocolate from burning. Try it and let me know what you think. Wednesday, February 24, 2010. The next day I make the dough.

INTERNAL PAGES

chefkurt.blogspot.com

1

Food and Life on the Grand Strand: October 2009

http://chefkurt.blogspot.com/2009_10_01_archive.html

Food and Life on the Grand Strand. Thursday, October 8, 2009. A little over four months ago, while battling biker traffic but looking at an empty restaurant, I came up with the idea for a food and wine festival in May. Several great people have joined with me and I am very excited to say that this May will be the first year for Coastal Uncorked! I encourage you all to buy local food, eat at local restaurants, and as always cook well, eat well, and live well! Tuesday, October 6, 2009. I made some cured an...

2

Food and Life on the Grand Strand: Farm to Chef

http://chefkurt.blogspot.com/2010/07/farm-to-chef.html

Food and Life on the Grand Strand. Tuesday, July 13, 2010. Meeting with a group to facilitate farm to chef produce and other foods, I will keep you posted! Subscribe to: Post Comments (Atom). For recipes, tips, calendar of appearances, and all things culinary! Myrtle Beach, SC, United States. Corporate Chef for Divine Dining Group, married, 2 kids, love food, the beach, sailing, hunting, spending time with my family. View my complete profile.

3

Food and Life on the Grand Strand: Blue Crab

http://chefkurt.blogspot.com/2010/02/blue-crab.html

Food and Life on the Grand Strand. Tuesday, February 2, 2010. I am working right now on opening two new restaurants. They will be the same concept, menu, etc. in two different locations. The name is Blue Crab and they will be rustic, comfortable family friendly seafood restaurants. Blue Crab’s menu features full raw bar, steamed oysters, blue crabs, fried seafood, appetizers, and more great seafood from our bountiful area. We will buy primarily local seafood. Subscribe to: Post Comments (Atom).

4

Food and Life on the Grand Strand: February 2009

http://chefkurt.blogspot.com/2009_02_01_archive.html

Food and Life on the Grand Strand. Saturday, February 28, 2009. Divine Prime offers new Prix Fixe Menu. Starting Monday, March 2nd, Divine Prime will begin offering a five course menu for $35 per person. This will be for a limited time only, a great chance to try our award winning, four diamond cuisine at a great price. The menu will be accompanied by a wine list of 30 bottles at $30 or under. The phone number for reservations is 843-839-9790. Here is the menu;. 35 Prix Fixe Menu. Divine Prime Chop Salad.

5

Food and Life on the Grand Strand: Coastal Uncorked 2010

http://chefkurt.blogspot.com/2009/10/coastal-uncorked-2010.html

Food and Life on the Grand Strand. Thursday, October 8, 2009. A little over four months ago, while battling biker traffic but looking at an empty restaurant, I came up with the idea for a food and wine festival in May. Several great people have joined with me and I am very excited to say that this May will be the first year for Coastal Uncorked! I encourage you all to buy local food, eat at local restaurants, and as always cook well, eat well, and live well! Subscribe to: Post Comments (Atom).

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Food and Life on the Grand Strand

Food and Life on the Grand Strand. Tuesday, July 13, 2010. Meeting with a group to facilitate farm to chef produce and other foods, I will keep you posted! Wednesday, March 10, 2010. I experimented and by adding 2 T. cocoa powder and 1/2 cup dark chocolate chips to each loaf of sourdough, you get chocolate sourdough! It is pretty amazing. I cook for 30 minutes at 400F to keep the chocolate from burning. Try it and let me know what you think. Wednesday, February 24, 2010. The next day I make the dough.

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