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Recipes for The Home Chef, Spread it Like Butter We also own our youTube channel where we share in home cooking recipes, tips and tricks

Tommy & Maggie own Chef Inspired Events providing shopping services and in home chef services to Anacortes, WA and the San Juan Islands.

10/14/2026

Shallots in your kitchen is proof you are a great home cook. Have you ever seen the small gray Griselle shallots? If you’ve not yet discovered them, we highly recommend seeking them out. They’re a game changer

10/11/2026

Stuffed Peppers!🫑 how come we don’t make these anymore? Seems like somehow stuffed peppers went away somewhere in the late 80s. Not really sure why. Got a little leftover rice, and pizza sauce from the other night, add some ground beef and sausage a little seasoning, and you got yourself a delicious dinner. I think we should all make stuffed peppers more often.

Hospitality services including making stuffed peppers at your home and having them in your fridge. That’s what we do.

10/09/2026

Parmigiano Reggiano has a thick rind with tons of flavor. I wouldn’t even dream of throwing it away, I have a bag of rind pieces in my freezer that I pull out every time I make risotto, a soup or a stew. What do you put your Parm Rinds in?

10/08/2026

Fennel is crispy like celery with a pleasant licorice flavor. Tenkasu adds crispy bursts instead of croutons. Great salad is about flavor and textures working together.

10/07/2026

Fennel seed and pork classic combo, add crushed black pepper, and Szechuan peppercorns in a mortar and pestle, and you have the beginnings of a unique and outstanding rib rub.

before they get wrapped, they got a combination of barbecue sauce and c***r vinegar, and instead of using butter, I like to wrap my ribs in pork lard.

I often hear people smoke for 5 to 6 hours for a rack of ribs. A big thick brisket can handle more smoke, pork rib ribs. In my opinion require a gentle or smoke and a quicker cook. We smoke it 290° for two hours and that’s all the smoke my pallet requires. Haven’t had anybody who’s eaten them object yet.

10/05/2026

1/2 c of Pastina breaks down as it cooks in the soup, making anything soup more hearty without adding a whole ton of pasta or rice that ends up blowing up in the broth. Cento

Full recipe video: https://youtube.com/shorts/7jsJjbYc0zE?is=pICTQBiiwc0JM0Te

it would mean the world to us if you liked our recipes and subscribed to our YouTube channel: https://youtube.com/.chefinspiredevents?si=B6-g_3pOnmPQBskp

10/01/2026

High hydration, thick pizza dough require a multiple step process to add the right ratio of sauce without deflating the dough. And for Maggie, there’s never enough basil.😝

Full video available here: https://youtube.com/shorts/huFtJOWDeiM?is=eAj0MgEvarXAVlfP

all of our recipes are available on YouTube and we would love to have you join us, please hit that subscribe button https://youtube.com/.chefinspiredevents?si=mvCR_s8-i8ldzpSR

LloydPans

09/30/2026

Sicilian butcher demonstrated this technique to me with FAR better skills than I. I encourage you to follow him for more delicious ideas and great technique.

Butchers like this are hard to find particularly in the San Juan Islands unless of course you hire a crockpot team of hospitality professionals like us.

Full video available here: https://youtube.com/shorts/fRmDKe6l5Dw?is=RlQcn03y99GvNClY

Please don’t forget to follow us on YouTube and subscribe to our channel. It means a lot to us.
https://youtube.com/.chefinspiredevents?si=OhWBg7NyKDs53B1u

Address

Anacortes, WA

Telephone

+13609661237

Website

http://www.chefinspiredevents.com/

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