Jun 102012
 

Chadwick 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. Chadwick is my go-to person when it comes to food and wine. Here’s what’s on Chadwick’s mind these days:

“The near-summer weather is perfect right now for al fresco dining. Here’s an entertaining trick for casual dinner parties that’s sure to impress, yet literally takes minutes:  grilling avocados. The best part… the avocados don’t have to be soft and ripe! Simply cut the avocados in half, length-wise. Remove the pits. Lightly toss in golden olive oil and season with salt and pepper. Grill on medium-high heat, skin-side down for 4-5 minutes, or until the avocados start to bubble along the edge of the skins. They should be slightly brown and soft. Place them on a platter, drizzle with olive oil and sprinkle with Kosher salt for crunch. Spoon your favorite salsa on top. Serve immediately. I like to serve with “Food Should Taste Good Multi-Grain Chips” – their nutty taste works well with the smoky avocado flavor.”

You can visit Chadwick at https://www.facebook.com/chadwickboyd and @chadwickboyd on Twitter.

 

 

Apr 182012
 

Chadwick 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.  Here’s what’s on Chadwick’s mind this month:

“As we move into spring, farmers’ markets are starting to open, offering the season’s newest offerings. You’ll find farmers selling just-cut arugula, sweet peas and pea shoots, and asparagus. Pea shoots are a fantastic and surprising addition to salads—they’re sweet, tender and really fresh. I like to eat them alone, too, drizzled with lemon oil and topped with a few shaves of pecorino-Romano, toasted almonds, and some flecks of sea salt. Simple, sophisticated, and good for you, too.”

Visit Chadwick at https://www.facebook.com/chadwickboyd and @chadwickboyd on Twitter.

 

 

Feb 282012
 

I’ve ask several buddies to share tips, trends, and random thoughts on a wide range of topics ranging from New York street fashion to career advice.

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.