Nomdic Chef
The restaurant business has traditionally relied on word-of-mouth advertising as a method of marketing and to drive repeat business. Historically, this exchange has resulted directly from conversations amongst friends and acquaintances who have recently dined at a particular restaurant.
The advancement of technology, though, has prompted modern society to rely more and more on such mobile applications as Urbanspoon, Foodspotting, and OpenTable to guide them in their quest for dining options. It used to be said that if you had a bad meal at a restaurant, you’d tell approximately ten friends about your experience. Today, one bad online review can reach hundreds of potential customers in real-time, thereby influencing their dining decisions and immediately impacting a restaurant’s bottom line.

The urban chicken roost movement hits Rhode Island

Can I Raise Chickens in West Warwick, Rhode Island

I am trying to "Legally" raise chickens (hens) in West Warwick, RI so that I can have fresh eggs.

Blackbird Farm 4th Annual Farm-to-Chef Open House

On Monday, May 21, 2012 the Bouthillette Family held their 4th annual Farm-to-Chef Open House at Blackbird Farm located in Smithfield, Rhode Island.

Although I have dabbled in making soft cheeses (such as mozzarella) in the various hotels and restaurants that I have worked in I have never really had the opportunity to make different types of cheeses, more specifically hard cheese. That’s about to change.

As a follow up to my last blog post Earth Day 2012- A Culinary/Locavore Holiday and in honor of Earth Day. I decided to plant a herb garden.

I decided to use the space between my two raised garden beds because I will still be able to access the garden beds from all sides and I was tired of mowing that little strip of grass. I decided to use rocks instead of mulch because rocks will last forever, compared to mulch that I would have to replace every few years and now I have a rock garden.

This Sunday April 22nd  we celebrate the 42nd annual Earth Day. A day that I have personally deemed to be not only a Culinary Holiday but also a day to celebrate being an Locavore.  Treating the environment and our bodies correctly and naturally go hand in hand, but we continue to abuse both, we are becoming more and more obese in America and corporate farmers, seed makers, food producers are continually trying to find a seed that grows quicker, a cow that is so pumped up with hormones that I wouldn’t be surprised if it could no longer Moo, but instead quacks.  So why not start making a difference and changing how  and what you eat.

Saturday, April 7, 2012

My First Seder Dinner

The Passover Sederis a Jewish ritual feast that marks the beginning of the Jewish holiday of Passover and involves retelling of the story of the liberation of the Israelites from slavery in ancient Egypt.

As 2012 begins, I would like to review some of the highlights of the Nomadic Chef Locavore posts of 2011 the Year of the Rabbit