Author Archives: Carole

Paul Kahan

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Jacques Pépin

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Rick Bayless

Check out our article on Rick Bayless in CMH Magazine.
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Michael Ruhlman

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Scott Boswell

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Shawn McClain

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Gonzalo Martinez Cardenas

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Jonathon Sawyer

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Jay Roman

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My Dream is a Knockin’

My late son TJ planted a dream within me. It all started when I got pregnant. Immediately after we learned about this new life, I became inexplicably drawn to food television. Over the course of my pregnancy, this new love...
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CSP on ABC’s Full Plate

I’ve been featured on ABC’s Full Plate!
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Oh My Rødgrød!

Selected by NYC, Chicago, and Devour! Food Film Festivals, this short film features 6’6″ Chef Rasmus Kristensen as he creates a modern-day version of the traditional Danish dessert Rødgrød Med Fløde. You can taste this actual dessert at The Copenhagen...
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Devour! The Food Film Fest Selects: Oh My Rødgrød!

Devour! The Food Film Fest, hosted by one of my food television idols Anthony Bourdain, is playing our short film today. Wahoo. Technically it is food porn. Or a short film, without dialog, featuring hyper-close-ups of sexy food. This little...
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What’s NEXT from the Creator of the Cronut?

The creator of the Cronut is at it again. ChopSizzlePop is behind-the-scenes with Chef Dominique Ansel for the reveal of his TOP SECRET invention! It’s rich. It’s gooey. And it’s inspired by my all-time favorite dessert. What is it? Watch...
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Due Papaveri’s Homemade Tortellini

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What is Saskatoon?

Boost your food IQ: What is Saskatoon? Saskatoons are juicy sweet berries native to Canada. They are similar to a blueberries in size, color, texture, and taste—with a nutty flavor and none of the sourness of blueberries. Their antioxidant levels...
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Emilia-Romagna Restaurant Bliss

As a food editor and writer, I’m convinced that Emilia-Romagna is home to the best food in the world. My family agrees. And so began the trip of a lifetime. We spend a good portion of my parent’s 50th wedding...
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Pasta Party

In honor of my parent’s 50th wedding anniversary, my family is going to Due Papaveri! Troy and I worked at this magnificent bed and breakfast three years ago, and vowed to come back with our family. Now is the time....
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Due Papaveri’s Carrot Cake with Mascarpone Cream

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NYC Food Film Festival Selection: Oh My Rødgrød!

As I look back over 2013, creating the food film short Oh My Rødgrød! as well as the video What’s NEXT From the Creator of the Cronut? were some of the biggest thrills of the year. In 2013, my husband...
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Café Du Monde’s Café Au Lait

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Oh My Rødgrød! Trailer & The Food Film Festival

Sneak peeks, aquavit, and trailers, oh my! To get in the mood for the upcoming NYC Food Film Festival, this post is packed with pre-Festival goodies. For those of you not yet acquainted with our super-short food film Oh My...
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Guido Gualandi

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Guggisberg’s Cheese Fondue

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Our Film Has Been Selected: NYC Food Film Festival!

I’m thrilled to announce that our food film has been selected for the NYC Food Film Festival (NYCFFF)…WAHOO! My husband Troy and I have a special place in our hearts for this Festival (and its producers) because it was our...
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Due Papaveri’s Cherry Anise Jam

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New Orleans School of Cooking Pralines

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The Inn at Honey Run’s Poppy Seed Bread & Orange Glaze

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Dinner Party: Crab Style

One of the best parts about working with David Rosengarten is following his food recommendations around New York City. With 40 years of experience as a James Beard award winning food journalist, NYC restaurant critic for Gourmet magazine, and television...
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Borgogno Wine Cellar

I was thrilled to see a 1964 Borgogno Barolo settling in the kitchen in preparation for our wine dinner tonight hosted by David Rosengarten. This dusty bottle brought back memories from the fabulous Borgogno tour Troy and I were lucky...
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Boost Your Food IQ—What is Chicory?

Chicory is an endive plant. Its leaves are used in salads and its roots are often roasted, ground and used in coffee. It was originally added to coffee during the French Civil War to make coffee go further. Now it...
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Due Papaveri’s Pasta Dough

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Charlotte Tveen Hansen

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Amish Country

Troy and I went to Amish Country to research our “Worth the Trip” piece for Edible Columbus magazine. Our mission was to discover gourmet finds, hidden gems, and Amish treasures in this peaceful part of Ohio. Turns out, it is...
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Scott Fetty

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Accent Magazine’s Sautéed Pears with Zabaglione

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NYC Food Film Festival Recap

Unlike any other film festival, the New York City Food Film Festival is “like a dream” according to ABC News. From our perspective, it is a thrilling ride. Countless tastes, 38 films, six events, five days, and a ton of...
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Go Ramen!

Last night was an ode to the upcoming I ♥ Japan event featured in NYC Food Film Festival’s lineup. Chef Keizo Shimamoto, star of the film Ramen Dreams and blogger of Go Ramen! arrived from Tokyo for the festival. The...
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New Orleans School of Cooking Bread Pudding & Whiskey Sauce

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NYC Food Film Festival Goodies

Get ready to indulge your senses with the 6th Annual NYC Food Film Festival from October 17-21 where you “taste what you see on the screen.” Hosted by and benefiting the Food Bank For New York City and in association...
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Due Papaveri’s Parmesan & Balsamic Vinegar (party bites)

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What is Bagna càuda?

Bagna càuda is a traditional dish from the Piedmont region of Italy. It’s an anchovy and garlic sauce served with dipping veggies like boiled potatoes, bell peppers, fennel, cabbage, and my fave, topinambur root (similar to artichoke). Troy and I...
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The Italian Apéritif

The Italians are wild about their apéritifs. As explained to us by many of our hosts, an apéritif is “a cocktail enjoyed with friends, in the early evening, served with free bites.” Our host Alessandra works at Caffe’ Madera,“The place...
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Outtake: Catching the Funnies

Outtake: Catching the Funnies The sheep have the last laugh. For serious food scoop, click below to watch mini-webisodes from our working farm tour in Italy.
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Harvesting Olives – Part I

Harvesting Olives–Part I Discover how to harvest olives in Guido Gualandi’s Tuscan olive grove. For more detailed information and photos, check out our blog posts below: What Makes Extra Virgin Olive Oil Great How to Harvest Olives
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How to Make Pecorino in the Alps

After herding and milking sheep at the cheese factory Rionca (see webisode here), we are now ready to make Pecorino. At this family cheese factory, everything is made by hand. Each day 20 liters of milk is gathered to make...
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At the Press, Turning Olives into Olive Oil – Part II

At The Press, Turning Olives into Olive Oil–Part II Take an exclusive look at how to press olives into olive oil in Tuscany, Italy. For more information and photos, click on our blog post below: At the Press-Turning Olives into...
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Bottling Olive Oil by Hand-Part III

Bottling Olive Oil by Hand–Part III Watch as we bottle olive oil by hand in Guido Gualandi’s cellar. For more information and photos, click on our blog post below: Bottling Olive Oil by Hand
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How To Make Cappelletti Pasta

How To Make Cappelletti Pasta For more cappelletti scoop, check out: Blog Posts – Cappelletti Part I, Part II, Part III (filling, pasta, broth) Recipes – Cappelletti Filling, Pasta Dough, Cappelletti Brodo (broth)
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Herding & Milking Sheep in the Italian Alps

Making Pecorino Cheese: Herding & Milking Sheep For more information and photos, click on our blog post below: Herding Sheep at Rionca Cheese Factory
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How to Make Pecorino Cheese: Webisode

Making Pecorino Cheese at Rionca To see the finished product, photos, and more Pecorino scoop, click on our blog post below: How to Make Pecorino at Rionca
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An Italian B&B: Agriturismo Due Papaveri

An Italian B&B: Agriturismo Due Papaveri Join our tour of Agriturismo Due Papaveri, a stunning bed & breakfast and gourmet restaurant located between Modena and Bologna, Italy. For more information and photos, click on our blog posts below: Pizza Pizza!...
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Emeril’s Delmonico Pork Cheeks

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Herding Sheep at the Cheese Factory Rionca

Troy and I are thrilled to share our coverage of the Rionca Cheese Factory in the Italian Alps. This was one of our favorite stops on our working farm tour in Italy. We arrived to the Tondella Franzino family home...
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Farms Stays-Edible Columbus-Manchester Hill

Happy 4th of July! In celebration of the holiday, we are posting our Edible Columbus article featuring the farm stay phenomenon. Farm stays—or staying overnight on a working farm—are taking America by storm as a unique vacation option for the...
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Hartmut Handke

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CSA Article in Accent Magazine

Check out our article on Columbus Community Supported Agriculture (CSA) featuring Rock Dove Farm and Bluescreek Farm Meats in Accent Magazine. To see the full version of the article, go to pages 58-59 (film roll 60-61) in this issue of...
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Hubert Keller’s Signature Short Rib Burger

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Hubert Keller Burger Tips

We welcome Chef Hubert Keller to Columbus, Ohio for the WOSU Public Media Chefs in the City event. The star dish of the evening was Chef Keller’s All-Ohio Signature Short Rib Burger. This is no surprise—burgers are Chef Keller’s business....
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Chefs in the City 2012

WOSU Public Media’s 2012 Chefs in the City televised event featured celebrity chef Hubert Keller, six local chefs, cooking demos, and eight courses. This annual culinary extravaganza is one of Columbus’ most celebrated occasions. Following the hors d’oeuvres and wine...
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Hubert Keller Podcasts: White House-TV-Food

In Chef Keller’s Own Words (click to listen below) In celebration of Chef Hubert Keller hosting WOSU’s Chefs in the City event on May 3rd, ChopSizzlePop! is sharing snippets of our interview podcast with him below. Chef Keller’s experience as...
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Ask the Chef: Hubert Keller

Here is your chance to ask the world-renowned Hubert Keller your very own question! To enter, email your question to carole@chopsizzlepop.com by 10am tomorrow. We will include up to 10 of your questions in our upcoming interview with Chef Keller....
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Whole Foods Parmesan Sale this Friday

Whole Foods Market in Dublin is having a HUGE sale on Parmesan cheese this Friday, April 20. Parmesan only gets better as it ages, so it’s a good time to stock up. It will be $11.99 per pound this Friday...
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Anne Kearney

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Rampon Family Cappelletti Brodo (broth)

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Celebration of Wine, Food & Dining with Stars

Pleasure Guild of Nationwide Children’s Hospital and SPAGIO continue to do good work through their annual event with star chefs from around the globe: WHEN: Monday, February 27 TIME: 6:30pm WHERE: SPAGIO and SPAGIO Wine Lounge, 1295 Grandview Avenue Meet...
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Book Release Results

January 28—TJ’s birthday and the release of The Gift of the Ladybug honoring him—was one of the most special days of our lives, and a huge success. Thanks to our readers and supporters, we will be donating 258 books to...
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Book Launch: January 28

Announcing the release of The Gift of the Ladybug on January 28, 2012! I don’t write too much about our personal story on this blog, but our beautiful baby boy TJ passed away 2.5 years ago from a genetic condition...
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Why Dayton is Worth the Trip

  Isn’t it a great time to cozy up by the fire and read something tasty? The winter issue of edible Columbus is packed with warming recipes and inspiring stories from the heart. You will find recipes for Gigi’s cinnamon...
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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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Making Cappelletti—Part I

Making Cappelletti is a blast. It is typically made by Italian families for Christmas or New Year’s Day. During our stay in Italy, we spend a weekend making Cappelletti with the Rampons. By this point we have fallen in love...
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Rampon Family Cappelletti Filling

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Christmas Cappelletti

Christmas, what a wonderful time of the year. There is a special tradition taking place in homes across Northern Italy this holiday season—making Cappelletti in Brodo. This tiny pasta is shaped like belly buttons, filled with meat and served in...
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Guido Gualandi’s Crostoni alla Salsiccia Mozzarella

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Bottling Olive Oil By Hand

Troy and I have harvested olives and we have been to the press. Now, it’s time to bottle. Guido bottles all of his wine and olive oil by hand. As an artist, his labels are renditions of his paintings. This...
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At The Press—Turning Olives into Olive Oil

The greener the better. This is what Guido tells us as we empty crates of olives into his truck. Now that we have picked and picked olives, it’s time to go to the press. Just as I struggle to lift...
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How to Harvest Olives

If you would have told me three years ago that we would be harvesting olives in Tuscany for several weeks, I’m not sure I would have believed you. Yet, here we are. It’s early, it’s cold and we are buzzing...
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What Makes Extra Virgin Olive Oil Great?

So, what makes Tuscan Extra Virgin Olive Oil special? * Elevation (in Guido’s case 250-290 meters or 820-950 feet above sea level) * Soil (“Alberese” or medium textured soil combined with clay) * Tuscan Climate (perfect for olive oil) *...
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Ahhh, Chestnuts

Oh how I love chestnuts. They taste like fall, and melt sweetness in your mouth. As I mentioned before, chestnuts littered the windy roads on the way to Due Papaveri. So far, we see them on nearly every sidewalk in...
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Roasted Chestnuts

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Italian at Home

Let’s come home for a moment. It is almost Thanksgiving after all. This post features a Columbus chef—Jay Cotrell. He is the Executive Chef at M and has plenty of Italian cooking experience from time spent at Marcella’s. With over...
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Jay Cotrell

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Farewell, Due Papaveri

Troy and I are sad to leave delicious Due Papaveri. We will miss the wonderful food, luxurious grounds (see CSP-TV) and most of all, Charlotte, Willie and Luca. As I was staring out over the hills, Charlotte says “don’t worry,...
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Sunday Lunch Service

Sunday lunches at Due Papaveri are very similar to dinner. Guests are welcomed with a glass of Prosecco, followed by four decadent courses, homemade liquors and coffee. It’s a not so light lunch—and it’s wonderful. This Sunday we cook for...
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Light Lunch in the Hills

Today is sunny and the mountains scream green. It is the perfect day to set the long table on the terrace and enjoy a light lunch. The kitchen team chops away. We slice prosciutto and Mortadella, julienne carrots, clean arugula,...
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Traditional Dinner Service

As our stay lengthens, Troy and I fall into the rhythm of Due Papaveri. It is full of shared conversation, culture and laughter. Guests typically find themselves at Due Papaveri because they are attending a week-long cooking class, traveling through...
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Due Papaveri’s Vanilla Rum

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Carrot Cake with Mascarpone Cream

Charlotte’s carrot cake is our #1 BEST dessert at Due Papaveri. Troy and I can not get enough of this cake. We eat it every chance we get. The BEST parts about this cake are its dense yet moist texture,...
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Due Papaveri’s Mascarpone Cream with Vanilla Rum

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Enrico Romani

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Truffle Fest

Few things are better than truffles. That unmistakable aroma and purely distinct flavor transcends me. When I taste them I’m usually transported to Italy. Today I am lifted into heaven. Charlotte, Willie and Luca have a weekend planned in Sicily,...
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Ode to Mima

This post is dedicated to Mima, our host Willie Cappi’s mother. Mima, thank you for creating your wonderful salt, Sale di Mima. Housed in Willie and Charlotte’s Cantina (as seen in the CSP-TV Agriturismo Due Papaveri webisode) this rosemary and...
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Sale di Mima (Rosemary & Garlic Salt)

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Cherries for Breakfast

This post is dedicated to cherries and breakfast. Two of my favorite things. We wanted to share our BEST breakfast jam recipe as well as tell you how Charlotte serves breakfast every morning for her B&B customers. If it is...
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Robin Davis

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Due Papaveri’s Orange Balsamic Jam (Arancia)

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Orange Balsamic Jam recipe posted

Charlotte’s Orange Balsamic Jam recipe is posted! This jam is one of our BESTS at Due Papaveri. Charlotte serves it with a wedge of Parmigiano-Reggiano and freshly baked bread before dinner. Try making it for yourself, or you can buy...
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ChopSizzlePop! TV Debut Webisode

We are thrilled to post our first ChopSizzlePop! TV webisode featuring the stunning bed & breakfast and gourmet restaurant, Agriturismo Due Papaveri, located between Modena and Bologna, Italy. We chose to stay at Due Papaveri so that we could work...
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How to Make Parmigiano-Reggiano

Ok, I’m so excited to write this post! I seriously have to pinch myself as we are witnessing raw milk transform into Parmigiano-Reggiano at the 2010 gold medal winning Parmigiano-Reggiano factory, Coop. Agricola Poggio Castro, outside of Pavullo (near Modena,...
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Raising the Bar in Columbus – Part II

Part I of Raising the Bar in Columbus features Robin Davis, Food Editor of The Columbus Dispatch. If you have not yet seen it, be sure to check out Robin’s Chef Rec and follow her BESTS around Columbus and beyond....
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Edible Columbus’s Tricia Wheeler’s Classic Aioli (Garlic Mayonnaise)

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Edible Columbus’ Tricia Wheeler’s Stuffed Vegetables with Classic Aioli

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Edible Columbus’ Tricia Wheeler’s Crêpe Suzette

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Tricia Wheeler

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Raising the Bar in Columbus – Part I

Coming home for just a moment… I’m sure all of you Columbus foodies know that Robin Davis is the Food Editor of The Columbus Dispatch, but did you know that she is also a James Beard award winning food writer?...
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New Pasta Recipes Posted

Hi Food Lovers, Just wanted to let you know that Charlotte’s pasta recipes are posted! Troy and I chose our BESTS and posted them for you to enjoy. They include Charlotte’s dough, Rosette and Tortellini recipes translated from her cookbook,...
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Due Papaveri’s Rosette (Rose shaped pasta with Prosciutto and Fontina)

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Pizza Pizza!

It is our first full day here and it starts with a bang. Due Papaveri is hosting a six person week-long cooking class. Heaven. Guests get the royal treatment and are served breakfast, lunch and dinner on the deck overlooking...
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We Have Arrived

Whew. 24 hours of planes, trains and automobiles—and we’re here. We have arrived at Due Papaveri, a bed and breakfast with a gourmet restaurant near a little town called Pavullo nel Frignano. Pavullo is a province of Modena, Emilia-Romagna that...
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Off to Italy

Welcome to ChopSizzlePop! My husband and I are absolutely thrilled to launch this food blog. It has been such a pleasure to bring it to life, and we hope you enjoy it. A bit about who we are and why...
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Martha Ryan

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Martha’s Leelanau Table’s Pesto Terrine

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Martha’s Leelanau Table’s Watermelon & Cucumber Gazpacho

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Chad Lavely

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Henri Lewbel

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Bethia Woolf

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