Chef Tom
I am an Army brat who has lived all over the world. My first nanny was an escaped Czech Hotel Chef. She would make elaborate meals every morning and night. And...that is where it began...my passion for all things food. Professional Member James Beard Foundation.
How to Make an Ale 8 Christmas Ham
BY TOM YATES
I only know one way to prepare and cook a Christmas country ham.
Marge and Dad married when I was 14 years old....
Recipe: How To Make The Best Thanksgiving Turkey
Adapting the Turkey
by Chef Tom
I was at the farmers’ market on a cool gray morning with low hanging clouds spitting a damp mist....
The Best Bluegrass Bourbon Chili Recipe
How to Make Bluegrass Bourbon Chili
by Tom Yates
Everybody loves chili.
Whether filled with ground beef and beans (sacrilege in some parts), strictly vegetarian or vegan,...
How to Make the Best Irish Pies For St. Patrick’s
How to make Irish Pies for St. Patrick’s
BY TOM YATES
It happens every year.
After several hours of banging back Guinness pints with Jameson Irish Whiskey...
FOOD: The Corn Daze of Summer
By Tom Yates
Preparing for our Vacation is an adventure. I wanted to clean out the refrigerator and pantry before we left. It's the classic...
Farmers Market on a Stick. With Bourbon. And Fire.
by Tom Yates
Chef Tom’s Food and Cooking Column appears on page 13 of the Ace Weekly print edition. Text and Photos by Chef Tom.
The...
FOOD: What’s a Ground Cherry?
What's a Ground Cherry?
by Tom yates
Chef Tom’s Food and Cooking Column appears on page 13 of the Ace Weekly print edition. Text and Photos...
FOOD: How to Make a Greek Feast with CatHead Tomatoes
Chef Tom’s Food and Cooking Column appears on page 13 of the Ace Weekly print edition. Text and Photos by Chef Tom.
BY TOM...
FOOD: Backyard Bluegrass Asado
Chef Tom’s Food and Cooking Column appears on page 13 of the Ace Weekly print edition. Text and Photos by Chef Tom.
BY TOM YATES
My...
How to Make Beaten Biscuits for Derby
Chef Tom’s Food and Cooking Column appears on page 13 of the Ace Weekly print edition. Text and Photos by Chef Tom.
BY TOM YATES
It's...