May 18, 2012

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About Hari Cameron

Hari Cameron is the Chef du Cuisine at Restaurant Nage in Rehoboth Beach and a founding member of Slow Food Delmarva. Hari blogs at thecombandwattle.com.

The Fundamentals Of Great Cooking: Ingredients

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Being a professional chef affords me the luxury of having a variety of different ingredients on hand and the ability to order most foods with the ease of a phone call. In most home kitchens, acquiring the plethora of needed foods that it takes to complete a recipe can be a real headache, especially for [...]

Blue Prawns With Smoked Paprika And Mustard Seed (Recipe)

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Hawaiian Blue Prawns Overnighted to us From Honolulu Fish Company I am allergic to shrimp. With that being said, I eat them from time to time when I know that if I don’t that I am going to be missing something great. These prawns are that good! I wear a pair of gloves when cleaning [...]

Looking Through A New Lens

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When I arrived home after work tonight I was excited to received my new Canon EOS Rebel T2i Digital SLR Camera. Composing pictures is something that I am new at but enjoy very much. I love the manipulation of the lens to preserve an image in time. I hope to step up my “Photography Game”, shooting [...]

Tasting The Season

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When guests ask me to custom cook coursed dinners for them I always get excited. I love the ability to compose a meal from begining to end. I try to tailor it to their likes and dislikes. I especially like it when the client gives me free range to cook whats in my head. Most [...]

Blueberries At Their Peak At Fifer Orchards

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Yesterday was a gorgeous day for a cooking demonstration under the massive English Walnut tree at Fifer Orchards in Camden-Wyoming. I highlighted the sweet and savory beauty of blueberries for Fifer’s Blueberry Peak Festival. Inspiration comes in many forms and I found it everywhere I looked as I walked the farm.   Tweet

Analog Beer For The Digital Age

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Dogfish Head’s Chefs Challenge   When DogFish Head Brewery approached us with the idea of an “Iron Chef” like beer dinner I was a little wary at first. I love a good challenge but I put great food and excellently paired food and drink before anything else. My General manager Mark Harrison was very stoked on [...]

It’s About Swine!

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I can still smell the burning Hickory and Peach wood perfuming around me and tickling my nose. It is a memory that will stick with me for a while. The smell of smoke and burning wood is soul satisfying to me on many levels. It takes me back to the days of my youth sitting [...]

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