Big Bad Chef, Oxford Mississippi. FSR profiles John Currence and Big Bad Breakfast Expansion Plans. Great folks who surround themselves with great people being recognized for great work. Follow chef john on twitter.

As you can see in the picture, here is a 4 oz portion of flounder I sautéed in a non stick pan with a little butter. I seasoned it with some salt and pepper along with some paprika for flavor and color.

It has been too long, far too long since my last post. Blogs are to be current and updated more often than every couple of years. I like all of you have been busy, not a good excuse , but an excuse all the same. I will try to be better. Yes, that is my cookbook! So there will be both shameless promotion and useful information in this blog.

The Chefs of the Vet Shelter. Andrew Zimmerman loves great food also. Tasting Benefit Season is upon us. Art, Walk and Dine along the Boston Harbor Trail. The Chefs of the Vet Shelter.

Jack Russell Social Media Consulting. Ealry morning capture of Hotel Unico 20 87 looking towards the beach. Where are you going? Akumal, Hotel Unico. Ah, then you need Leopoldo. Please, right this way. Leopoldo, our concierge at the Cancun airport. Will we need pesos? .