Yearly Archives: 2011

And the winner is…

Debra Parkes! Deb, you have just won a new apron. Thank you so for being such a wonderful supporter of ChopSizzlePop! Troy and I wish you a very happy New Year.
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Holiday Apron Giveaway

We are celebrating you, our fantastic readers, by giving away a ChopSizzlePop! apron for the holidays. Thank you for being part of our foodie community. To enter, comment on any of the last four blog posts (Happy Healthy Holidays, Eataly,...
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Happy Healthy Holidays

Troy and I wish you all a happy healthy holiday season. We recently finished an article for Accent Magazine on how to eat well this holiday season. We think it boils down to one simple idea. Eat like your great-grandparents...
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Eataly

Bologna ranks in my top three food cities in the world. Troy and I take a long weekend here after we finish harvesting olives. Recuperating from the fields and immersing ourselves in this food utopia is exactly what we need....
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Top 10 Hostess Gifts

Happy holidays! As you hop between parties this holiday season, arm yourself with tasty hostess gifts. Check out our article in Accent Magazine for five gift ideas under $100 and five under $25. Click to read Top 10 Hostess Gifts....
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Truffle Market in Alba, Italy

Ahhh truffle. Distinctive, pungent, sensual and glorious. This fruiting portion of the underground mushroom is nearly worth its weight in gold. Stanley Ho holds the record for highest truffle payment with his 2010 purchase of two white truffles for $330,000....
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Winemaking School: Scuola enologica di Alba

Troy and I make our way to Alba, Italy, to learn about wine with Giuseppe. He is located in the Piedmont region known for the Nebbiolo grape and Barberesco & Barolo wines. Giuseppe Iuliano is a generous guy with tons...
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Our Italian Host Visits Ohio

Giuseppe and his family came to stay with us this summer and we had a blast! It was their first time to the states and we were honored to be part of their trip. Their stay began with an American...
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Lehman’s—Country Store BEST

Troy and I had a ball at Lehman’s when we recently spent time in Amish Country. It’s an old-fashioned country store that speaks “home.” Full of books, products, equipment and everything else necessary to make life enjoyable (without leaving home),...
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And the Winner is…

Andrew Tappan! Congratulations to Andrew, our lucky winner of a brand spankin’ new copy of Ruhlman’s Twenty. This book is chocked-full of incredible recipes and culinary techniques. Andrew, we hope you enjoy it and happy cooking. To check out our...
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FREE copy of Ruhlman’s Twenty

Ruhlman’s Twenty is a bright, glossy culinary bible of 20 essential cooking techniques. It includes 100 recipes, colorful commentary and detailed step by step photos. Basically, if you nail these 20 techniques, you are a great cook. It retails for...
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Dorothy Lane Market Walnut Beet Salad

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“Ask the Chef” Answers: Michael Ruhlman

We hope you enjoyed playing the inaugural edition of “Ask the Chef.” Everyone offered great questions. For those of you just tuning in, we asked our readers to send in questions for our guest chef, Michael Ruhlman. Known as one...
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Play “Ask the Chef” with Michael Ruhlman

We are pleased to introduce ChopSizzlePop’s “Ask the Chef” Interview Series—a fun way to give our readers access to notable chefs and food experts. This is your chance to have your burning questions answered by those who know BEST. HOW...
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Edible Columbus Article—Granville, Ohio

Troy and I had a lovely trip to Granville, Ohio to find out why it is “Worth the Trip” to go to this quaint town for our Edible Columbus article. We went back in time and slowed our internal clocks....
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Ohio Beer Tasting—Granville Inn

WOSU Chefs in the City is offering an exclusive event for gourmands and beer connoisseurs. Join Granville Inn Chef Chad Lavely for paired passed plates of local treasures with choice Ohio-brewed beers from Rockmill Brewery and The Brew Kettle Taproom...
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Cocktail Party Pleaser

Troy and I discovered an incredible cocktail party pleaser in Italy that is fast and fabulous. It is our Parmesan & Balsamic Vinegar (party bites) recipe. Impress your friends with this tasty Italian treat. We must warn you, all parmesan...
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“Favorite Food Blog” Recognition

We are proud to announce that ChopSizzlePop! has been recognized two separate times by Be The Benchmark, a website that showcases the BEST culinary blogs, recipes, events and practices in our region. ChopSizzlePop! named “Favorite Food Blog” here. Additionally, we...
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Who We Are

Who We Are
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New Orleans—We Thank You

As we toast with fresh oysters, we bid farewell to New Orleans. With distinctive culture, depth and flair—New Orleans is a glorious place. Not only is New Orleans exceptional in its own right, it healed our souls. Troy and I...
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Po’ Boys at Stanley & Scott Boswell

As our friends belly up to the bar at Stanleys, Troy and I finish talking to a prominent local who was born and raised in New Orleans. A self-proclaimed foodie, I can tell that he has food chops by the...
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Stella! Stone Fruit Salad

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Working with Emeril Lagasse

Our evening at Emeril’s Delmonico is fabulous. As we finish our handcrafted martinis and grand charcuterie tasting, we get to the good stuff with Chef de Cuisine Spencer Minch. Q: What is Chef Emeril Lagasse really like? A: Emeril is...
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Emeril’s Delmonico Crab Cakes

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Spencer Minch

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Emeril’s Delmonico & Spencer Minch

You can’t go to New Orleans without tasting Emeril. He has many establishments in the city including Emeril’s New Orleans (classic Emeril), NOLA (funky, casual) and Emeril’s Delmonico (dry-aged steaks and charcuterie). There is a reason he has emerged as...
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Food IQ: What is Charcuterie?

Our definition of charcuterie is the art of preparing preserved meats such as sausages, cured meats and pâtés. It’s also known as a delicatessen that serves these products. The craft and trade of salted meats dates back to first century...
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New Orleans School of Cooking Corn and Crab Bisque

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New Orleans School of Cooking Jambalaya

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Boost Your Food IQ: Cajun vs. Creole

Our quick and dirty explanation of the difference between cajun vs. creole cooking: Cajun Rustic, country fair with punchy bold flavors evolved from French peasantry. Examples include stews, gumbos and fried catfish. Creole Refined, city fair with sophisticated flavors evolved...
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New Orleans School of Cooking Shrimp Creole

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7 on Fulton

Troy and I had the pleasure of spending an evening with Chef Matthew Fultz at 7 on Fulton during our stay in New Orleans. Chef Hartmut Handke, one of Columbus’ all time greats, touted Matthew Fultz among the best in...
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Matthew Fultz

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Café Du Monde and the family behind it

Well known and loved, Café Du Monde is a must visit while in New Orleans. As the anchor of the French Market, this charming open air cafe is known for beignets and coffee. Open 24 hours per day, seven days...
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New Orleans—one of the BEST food towns on the planet

This post is an introduction to one of the greatest food towns on the planet—New Orleans. Troy and I recently took a trip with four of our dear friends to give it a taste. We had an absolute ball—drank too...
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Three New Chef Recs

Check out our latest Chef Recs featuring outstanding chefs from Chicago, Dallas and Detroit. Each of them donated their time to benefit the Palliative Care and Hospice Program at Nationwide Children’s Hospital through the SPAGIO event earlier this year. Shawn...
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William Koval

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Jacques Pépin Interview

It is a pleasure to interview Jacques Pépin from his home prior to the Chefs in the City 2011 event hosted by WOSU Public Media. As I suspected Jacques Pépin is gracious, witty and sharper than a Kasumi knife. I...
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Jacques Pépin’s Scallops Grenobloise

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Jacques Pépin’s Suprême of Chicken with Balsamic & Shallot Sauce, Side of Corn & Peas

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Chefs in the City Featuring Jacques Pépin

Chefs in the City 2011 is full of flavor, sparkle and inspiration. WOSU Public Media hosts this annual one-of-a-kind televised culinary event featuring live cooking demonstrations and an eight-course tasting dinner. Many of Columbus’ best chefs plus a celebrity chef...
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Chicago Recommendations from Paul Kahan

Paul Kahan is one of my favorite chefs of all time. This is true for many reasons including the fact that his cuisine helped me fall in love with Chicago, he makes some of the best food in the world...
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Edible Columbus’ Tricia Wheeler’s Trout with Lemon, Parsley, Wine & Butter

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Inside Scoop from Chicago

We are pleased to bring you the inside scoop from Chicago chefs over the next two weeks. Chicago is one of our favorite cities and very close to our hearts. Troy and I lived there for nearly a decade. One...
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John Hogan

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Edible Columbus’ Tricia Wheeler’s Potatoes Anna

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Our Slow Food Article—Edible Columbus

Troy and I are fortunate enough to visit the Slow Food headquarters in Bra, Italy while on our 10-week working farm tour. It’s like a pilgrimage. As we step off of the train in search of Slow Food I am...
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Our Own Hartmut Handke

Most of you are familiar with Certified Master Chef Hartmut Handke. He is one of the finest chefs Columbus has ever seen. His credentials speak for themselves as he has been awarded 36 national and international gold medals, ACF Culinarian...
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Bill’s Perfect Bloody Mary Mix

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Chef Recommendations for Texas, Chicago, France and beyond

Introducing Chef Tom Fleming. Tom came to Columbus from Dallas, Texas to offer his culinary excellence at the SPAGIO event and help raise money for the palliative care and hospice program at Nationwide Children’s Hospital. With his larger than life...
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Tom Fleming

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Chef Rec with a Mexican Twist

It is our pleasure to introduce you to Chef Gonzalo Martinez Cardenas. Chef Gonzalo traveled all the way from Mexico City to Columbus to help raise money for children at the recent SPAGIO event. Chef Gonzalo has over 14 years...
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Pedroni’s Omlette with Traditional Balsamic Vinegar from Modena

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Bill Bradley

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Chef Recs—What are They and Why Should I Care?

On our quest for the BEST food in the world, Troy and I have found that the experts know best. Chefs as well as other food experts such as editors, reviewers, writers and bloggers have discerning palates and keep their...
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SPAGIO—An Event Near & Dear To Our Hearts

Recently SPAGIO, SPAGIO Cellars and the Pleasure Guild of Nationwide Children’s Hospital put on a masterful culinary event, the 14th Annual Celebration of Wine, Food and Dining with the Stars. This event is remarkable in many ways. Not only does...
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Gianluca Esposito

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Farewell Rampons, Farewell Carpi

Farewell Rampons. You have been so good to us. Before we go, we want to show you all a few photos of the Rampons home town, Carpi. Carpi is marked with a main square where people shop, stroll and sip...
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New Video – Making Cappelletti Pasta

MAKING CAPPELLETTI PASTA For all of you pasta lovers, we just posted this new video about making Cappelletti in Brodo (broth) with the Rampon family on CSP-TV. We absolutely loved learning how to make this Italian Christmas/New Year’s classic with...
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Our BEST Balsamic Vinegar in the World

After many tastings, we finally found our choice for BEST 12 year balsamic vinegar in the world. Introducing Acetaia Pedroni Aceto Balsamico Tradizionale di Modena “Italo”. This is our choice because of its exquisite taste, balance and traditional flavor. History...
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Pedroni’s Tomato Sauce with Traditional Balsamic Vinegar from Modena

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Pedroni’s Risotto with Traditional Balsamic Vinegar from Modena

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Shout out to Columbus Food Adventures

Just thought that I would take us back to Columbus today. Troy and I joined a Columbus Food Adventure tour Friday night. We are thrilled to be among food lovers who seek unqiue eats. Bethia Woolf (see her Chef Rec)...
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Tasting Balsamic

We are gathered in the tasting room at Fattoria Uccelliera. Grace carefully pours several dots of aged vinegar on our spoons. We taste youngest to oldest and begin with a five year. I am not exaggerating when I say that...
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How to Make Balsamic Vinegar

Troy and I choose Modena as one of our main stops in Italy because we want to see how the experts make balsamic vinegar (and also taste the BEST balsamic vinegar in the world). FYI, balsamic vinegar is made in...
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Balsamic Vinegar—What’s all the fuss?

I have always had an appreciation for balsamic vinegar, but it isn’t until I see the process with my own eyes that I fully realize why it is so special. Below are just a few reasons as to what’s all...
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Fantastic Food Recommendations for Columbus, OH

I’m so excited to share these fantastic food recommendations from our home town. I was surfing the internet and checking out some of the best blogs in Columbus and found Bethia Woolf. Bethia runs the following Columbus blogs (click them...
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Giorgio’s Welcome Soup

With biting eight degree temperatures and a blanket of snow, it’s the perfect time to share a bowl of steamy soup. As we mentioned before, we are welcomed to the Rampon family household with homemade egg and pasta soup. It...
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Giorgio’s Seafood Spaghetti

Giorgio treats us to a gourmet feast nearly every night we stay with the Rampon family. Tonight is seafood spaghetti. He begins by cleaning and preparing octopus and squid. Once the seafood is prepped, Giorgio throws chopped parsley, sliced garlic...
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The Rampons: Staying with a Chef’s family outside Modena

Troy and I hit the jackpot when we find the Rampon family outside of Modena, Italy (in a town called Carpi known for its fashion). We find Alessandra Rampon through Cough Surfing of all places and have an instant connection...
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Giorgio Rampon

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How to Make Tagliatelle Pasta

Tagliatelle is homemade pasta made easy (or easier at least). This pasta is classic in the Emilia-Romagna region and is often topped with Bolognese or butter and truffles. It looks like thick, long ribbons and holds sauce well. The Rampon...
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Making Cappelletti—Part III

It’s time to finish our cappelletti. Making Cappelletti—Part I covers the Rampon family’s savory filling. Part II shows how to make, fill and shape cappelletti pasta and Part III finishes the process with a recipe for the broth (or brodo...
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Making Cappelletti—Part II

Happy New Year everyone! We hope you had a nice holiday. Back to our Cappelletti fest. Begin with an Italian pasta dough recipe made with eggs and flour. You can find this on our recipe tab. Step 1: Make the...
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