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Inviting myself to dinner, around the world, to bring recipes and tales of great hospitality home to you!
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I just potted my first plant! The process of outdoor decoration has officially begun.
Old Barn Renovation in Central West Flanders, Belgium; home of and designed by Rita Huys
This whole last month has been the end of my teachings at The Culinary Institute of America. I graduate on December 21st, and after that I get to spend a week...
This is my favourite all time photo of me and my bestie.
Paris spring (by liz.rusby)
THE CHROMATIC TYPEWRITER
What a lovely new use for an old gadget. Washington-based painter Tyree Callahan has modified a traditional...
not gonna lie, I posed the soup at the table but now I’m eating it at my desk while gchatting with Ruth
Also today: a look at the seedy underworld of the olive oil industry.
Gulab Jamun
Me: My name is Adrian Theopulos, I recently moved to Richmond VA after spending the first 8 of my adult years in NYC. I’m a graduate of the French Culinary Institute, I’ve never met a cola I didn’t like, and I’m pretty sure I’d be perfectly satisfied only eating sea urchin and oysters for the rest of my life.
Short and Sweet WSA description: I’m on a mission to collect home recipes and food stories from home cooks around the world!
Specifically: I want to learn recipes that have a special memory of hospitality attached to them. Foods that are not only delicious, but come with a great story of family, friends, childhood, or anyone special to who’s cooking for me.
How this adventure, and the blog, works: First of all, it starts with you and your recommendations on where I should go and who I should cook with. Then, in the totally ideal situation, I make a day of it with my host/s; tagging along to the market so they can show me how to pick out the best ingredients for their recipe, going to their home so they can teach me how to prepare the meal from start to finish, and of course, sitting down with them to eat it and learn the memories.
Mini posts:
So clearly, usually my blog posts won’t be as complete as my description above, it’s just the nature of the project, but I’ll always have something to share with you. Sometimes just a recipe or a photo, other times only advice from the market or the discovery of a new ingredient and what to do with it, and once in a while it might just be a story. It just all depends on what I’ve been able to collect in a particular week.
More than just recipes and food, though, I hope to learn everyone’s definition of hospitality and what it means to make your guest feel welcome. These recipes, stories, and advice will be passed on to you.
I really can’t express enough how excited I am about this project, and how much more excited I get every day. Please pass it on and please comment as much as you like. Encouragement, constructive criticism, and advice are all welcome.
I hope you’ll follow my adventure and keep in touch!
~Adrian