For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Florida weekly with his thoughts and favorite picks for Food & Wine. His lovely Wife Lillian is also on hand at the Lipson Institute for advanced wine studies.
SWEETEN UP YOUR GRILLING WITH CHEF DAVID GUAS, THE FORMER JUDGE & HOST OF AMERICAN GRILLED
HONEY, TAILGATING SEASON IS HERE!
Are you ready for some tailgating? We’re going to kick off the season with the sweetest interview you’ll find. It’s sponsored by the agriculture non-profit organization National Honey Board and is with Chef David Guas, cookbook author and restaurateur, who is originally from New Orleans and puts southern soul into all of his dishes. He is a father and passionate honey ambassador and expert on the grill. This hunting, fishing, Harley-riding chef is a regular on the Today show and has appeared on the Food Network and Cooking Channel. Guas co-authored the cookbook, "DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style" [Taunton Press, 2009], a James Beard Award finalist, and his new book called GRILL NATION: 200 Surefire Recipes, Tips and Techniques to Grill Like a Pro was released in May.
THIS SWEET GRILLING INSPIRATION FOR YOUR NEXT TAILGATE INCLUDES:
- SOUTHERN COMFORT—Appetizers your guests will LOVE thanks to this natural flavor enhancer
- KICKOFF THE GRILL FAVORITES —How honey adds a boost of sweetness to marinades but also helps lock in moisture in meats
- SUPER SIDES—Side dishes that spice up any tailgate party
- SWEET SIPS—Use honey as a simple syrup in cocktails and everyday beverages