Chadwick Boyd and I worked together at Fleishman Hillard when I was in public relations some moons ago. He now owns a brand communications consulting firm, working with some of America’s top chefs, journalists, and food influencers. Visit Chadwick at https://www.facebook.com/chadwickboyd and @chadwickboyd on Twitter. Here’s what’s on Chadwick’s mind this month:
Perhaps it’s because I’m committing to eating lighter these days, I am somewhat obsessed with using preserved lemons in cooking. They’re perfect chopped and whisked into vinaigrette for spicy arugula or varieties of kale, or thinly sliced over a slow roasted piece of fish. They add a level of sophistication too—without all the fuss.