It's Christmas Time, Pretty Baby!!

Elvis said it right, man: It's Christmas Time, Pretty Baby....Santa Claus is Back in Town!
Can you believe it's almost here? It just seems like yesterday was....yesterday. Whatever. I'm kinda flustered and crazy right now. My wife was here in our store today and I've had several people tell me how pretty she is. Here's how it is friends: I know that; You can know that; DON'T TELL ME THAT!!! You know why? A) those "People" I referred to are men; B) I'M A JEALOUS LITTLE FELLA!!!! I'll introduce those fellers to the "Hammer Brothers: Jack and Sledge!" Okay okay, I'll TRY and keep my cool, but she IS a little hottie! Enough about that. I just whipped up a HUGE batch of the Pimiento GROOVE, and a lot of it sold before I could even package it. NO, people weren't walking out with it in their hands. They allowed me to put it in the little tubs. It is Yummalicious, so you better bring your little self down here and get some before it's all gone. Check our website, too, 'cuz some of my cooking classes for after the holidays are already listed. My brother Lee is going to come down and we're gonna cook our little heads of together for Valentine' Day, so you better sign up now. That's about all I have for ya right now. I have to go and untie those "dudes" who were gazing on my Princess.....the train's about to come. hahahaha Cheers! Chef Mark "Chunkman" Pollard: Chef, Thankful Dad and Blessed Friend, and Husband to a Princess!

MERRY CHRISTMAS BABY!!!!!!!!!

I can't BELIEVE the emails I've received from those of you wanting to know why I haven't written on my blog lately! You are NASTY!! (JUST kidding!) Thank you for wondering where I've been. Actually, it's been an unbelievable holiday season for us here at The Cook's Station, and it ain't over yet. Today, I'm working on the new Cooking Class Schedule for January-March, and I think it's gonna be a lot of fun. Be sure to check our website at www.thecooksstation.com for that info. I feel so blessed to be a part of so many lives. I can't tell you how much it means to me that you folks take time out of your day to read the jibberish that I write! I will try to keep it informative and FUNNY! Anyway, let's look at the things I'm thankful for:

I'M THANKFUL

• For my wonderful family and friends
• for the opportunity to cook for so many and teach them the wonderful lessons I have learned throughout my life.
• for black-and-white Andy Griffith episodes. I BOYCOTT WARREN AND EMMETT!!
• for C.J. Spiller and the wonderful ambassador he has become for Clemson U. God Bless you, dude!
• for red and green M&M's, especially when they are cold. Mmmm, crunchy!
• for all the fans of my PIMIENTO GROOVE! Yummilicious! Please keep buying it, and look for my NEW products coming soon!
• for the smell of fresh-cut Christmas trees, preferably Fraser firs.
• for my wonderful wife, my little Princess, for 7 incredible years of marriage. You have been there for me every step of the way, and I consider myself the luckiest man on the face of the Earth to have you as my Life Partner. I love you, Linda

I love the opportunity to write this blog for all of you, and I hope you enjoy it. Let me know if there is ever anything that you would like me to discuss. Thank you so much, and Merry Christmas to all!!

Cheers!

Chef Mark "Chunkman" Pollard, father to Turner, Justin, Aaron, and Lindsay; friend to so many wonderful "Pals", including Lisbeth the Rooster Queen; and husband to the most beautiful and awesome Princess I have ever known!

Turkey Day Cooking Class a HUGE SUCCESS!

I would have written this sooner, but my arms have been tired and my legs are tired and my EYEBROWS are tired from our class. I'm just now able to crawl across the floor like a snake and pull myself up by the keyboard and write to you all again! Whew! What a night it was for the Thanksgiving class. Thank you to my INCREDIBLE TEAM: Julie "4' 11" ", Kim, Sandy, and our President and great Pal, Kelly. Those of you that attend the cooking classes know it's NOT just me up there running my big mouth. There is a whole team working with me to ensure your satisfaction and FUN. Our goal is to make each of our cooking classes as fun and informative as possible, and I really think we did it with this one. To all of our "audience helpers", you did a GREAT job! Especially my new little 7-year old friend, Elizabeth. You ROCK, girl! You can come and cook with me anytime.
Thanksgiving is a busy time for everyone, but we urge you to come out and join us during your holiday weekend. We'll have lots of tasty treats for you to sample, plus great Christmas ideas for you as well. I would tell you to sign up for our "Ultimate Rat Pack Cool Christmas Dinner" class, but it's FULL! I'm working on the "After Holiday" schedule now, so be sure to watch our website, www.thecooksstation.com and see if there is a class that suits you. By the way, if you would like some of The PIMIENTO GROOVE for the Clemson-Virginia game this weekend, you neeeeeeed to call and reserve it, as it goes FAST!!! Thanks so much for all of your support, and I hope to see you all very very soon! Until next time, America....Cheers! Chef Mark "Chunkman" Pollard: Father to 4 Thanksgiving Turkeys and Humble Husband of a Little Princess!

Gobble Gobble GOBBLE!!

Well, my CLEMSON TIGERS won again, and I cooked up a mess of Yum Yums for the game, so we're ALL happy! Now I don't mind telling you that I got a little "tired", as I was cooking late into the evening on Friday, and didn't actually stop until almost 3am Saturday morning. WOW! What a day! But it all turned out well, and I hope everyone enjoyed the tailgating as much as the game itself. I want to thank all of my cool peeps for "Representin'" this weekend: The SOUL PATROL, Featuring Turner the Sub King, the always beautiful and sweet Lisbeth, Queen of Roosterland, Rayman the Human Scarecrow, Miss Hillary DeLovely, Gamecock Carter, Luscious Lauren, Middle School Adam, Andrew/Frank ScooterBoy, and of course, DISCO DONNIE. I was so happy to see you that I became overly excited and had to sit down before I succumbed to the "Vapors"! oooh, ahhh!

Thanksgiving is UPON US, and we are really excited about the Thanksgiving class this Thursday night. I want to thank you all for your interest and incredible support, and I'm very sorry I couldn't take everyone for the class. We had an overwhelming response to it and we are now
F-U-L-L! We'll have others, so be sure to watch our website at www.thecooksstation.com. Also, check out my Facebook page, "Mark Pollard", and you'll see all kinds of things happening. I guess that's about all for this Rainy Tuesday, so until next time, Cheers! Chef Mark "Chunkman" Pollard: Chef, Former Trainer to the Stars, Retired D.J. (I WAS the Soul-Sonic Sound Surgeon known as Doctor C.), Father to 3 Incredible fellows and one little sunshine, and Husband to a dream....My Princess!

SPOOOOKY SPOOOOKY HALLOWEEN!

BOOO!!
How was Halloween? I hope you all had a SPOOKTACULAR good time. Rain didn't stop any of our "Trick or Treaters". They are Ninja Warriors when it comes to that candy stuff. My little Princess set up her Extravaganza, complete with Karaoke machine so we could "broadcast" throughout the land! Oooh, Ahhh. After all of this stimulating activity, PLUS the fact that our Clemson TIGERS are on a roll, I went upstairs, turned on a spooky movie and fell asleep. Oh yeah, I'm a Cornucopia of Excitement sometimes. Can't stop me....I'm a Dynamo!
'Nuff about that: how about our Cookie baking class coming up on Thursday, Nov. 5? Are you signed up?? I hope so, 'cuz it's gonna ROCK. Julie has several delicious recipes to share with you, and we would like for you (if you want to) to bring in one of your favorite recipes to share with the class. Fun fun fun! It all starts at 6pm, so don't be late.
Hey, I've got to post my menu for the Thanksgiving class, which is on the 12th. WOW, I can't believe it's already here. I know you're thinking "he's slack! He hasn't posted it on the website yet". I like to keep things a SURPRISE, but I'll have it on there this week. The class is about full, so you need to call TODAY. I think we'll have fun. Ladies, we are going to show you the techniques needed to keep your husband awake after he's eaten a full Thanksgiving meal. Oh yes, there are many, such as 1) Telling him that you plan on "max-ing" out the credit cards at the Black Friday Sales if he falls asleep, 2) Surprising him by asking your mother to spend the entire weekend with you to discuss Christmas fashions, and 3) when he falls asleep, spread some pumpkin pie on his face and let the dog in. That's just a few of these surefire techniques that we'll discuss. Oh Boy!!
Well, that ought to do it for today. Let me know if there is anything pressing on your mind that I should discuss. You know, Clemson Football, Recipes to take to Clemson Football, Clemson Football Fashions, and the Andy Griffith Show. You get the Picture. Until Next Time, Friends: Cheers!! Chef Mark "Chunkman" Pollard....Proud Proud Proud Father of Turner, Justin, Aaron and Lindsay, Grateful friend to so many of you, and Husband of the most lovely Princess!

Halloween Treat Class was SPOOKTACULAR!

Well, the Halloween Treat Class was DEFINITELY a hit! I'm so thankful to my wonderful team, because without them it would have been a Whirling Vortex of HORROR!! heehee Julie and Kevin were awesome as always, and I especially want to thank my sous chef/daughter Lindsay "Lulu". She made the Brain Cookie dough and the BLOOD for it. I didn't have to prompt her or anything...she just knew what to do. It amazes me what culinary skills she has at the tender age of 12 1/2. Thanks, doll. So ya wanna know what we made? Cool! We made the "Brain Cookies with a Blood Glaze, Graveyard pudding with Whipped Cream Ghosts, Oreo Dirt and Gummy Worms, and Snake Bite Sandwiches." It was a lot of fun and the kids were really hilarious. While the brain cookies were in the oven, I decided to take all the squirts outside in the parking lot and play "Simon Says" in front of all of Greenville. (didn't want to have any "down time" waiting for cookies, you know.) Well, I must say that it wasn't just the kids and moms who found humor in it: it was also enjoyed by the folks driving and walking by, along with the trolley riders. Quite funny, a chef out there with the kids, doing the "Octopus" and making them run and jump in place to when the coveted title of Simon Says Master. Needless to say, I was a little "Pooped" when the class was over. I loved having all the kids there and I hope they had as much fun as we did. Hey, we have a Cookie Swap coming up next, followed by our Thanksgiving class. You neeeeeed to call the store NOW and make your reservations, 'cuz I promise you this will be fun fun fun fun!
As for the rest of my weekend? Well, my little Princess and my son, Skeet M.R. (Master Redneck) went to Pittsburgh to visit family and go to a Pitt Panthers game, Turner the Sub King went to visit the Beautiful Lisbeth Rooster Queen, and Lulu and I just went home after the class and watched our TIGERS Whup up on those 'Canes!! WWOOOHOOOOO! I'll calm down now. Anyway, everyone came home last night and now it's time to get a great week going from the very start. Every day is a new adventure; and opportunity to do something good. Make good use of it, and don't be afraid to try new things. You just might fall into something cool. Until next time, my friends: Cheers! Chef Mark "Chunkman" Pollard: Friend, Father, Chef, Nut, and Husband of a Beautiful Princess!

Pain is good....Extreme Pain's Extremely Good!

Yep, Pain can be a good thing sometimes. I should know, because it seems like I'm getting a lot of a good thing lately! My ankle was swollen to the size of my head, and we ALL KNOW that's big. It's from old taekwondo injuries. I know....MOST men say "old football injuries", but my was taekwondo and the fact that for many years, I was also a running FREAK. I practiced tkd from a hospital bed when I was a kid. I had just had an operation and my older brother and my tkd instructor sneaked into the hospital to see me. There I was, with my leg going up and down in the middle of the night, not realizing that I could have ripped out my stitches. Then there's the running part: when I was a personal trainer, I ran in the sun, fog, snow, rain, earthquakes, 9/11 (THAT was scary!)...you name it. I had stress fractures, twisted ankles and knees, blisters. I didn't care, I had to be in shape. Well, as your Favorite Cook's Station Chef, I can be an idiot when I'm passionate about something. "NO", you say, "NOT YOU"!! Oh yeah, babe....me. I do the same when I'm cooking. When I have a passion for a new recipe or technique, I'll stop at NOTHING to perfect it. So there ya go....portrait of a Freaky Chef Dude! I'm no longer training, and there's a LITTLE MORE OF ME than used to be, but I'm gonna work on getting healthier and staying there as I have for most of my life. Do I ever want to be the weight I was 10 years ago? No, not at all. I just want to be healthy so I'll be here for my sweet little wife and my awesome family and friends. That's all. So after the holidays, beginning in January, I'm going to do a series on healthy eating, but make it taste like EVIL EATING!! That's the ticket. Be watching for that. In the meantime, Gear up for our remaining cooking classes of the fall. Julie is going to be doing a cookie swap soon, and she has some tremendous recipes to share with all of us. I'm teaching a Thanksgiving class that will be off the hook and I want YOU to join me. If you don't have your reservation for the Ultimate Christmas Cool Dinner, you'd better do that VERY SOON!! It's going fast. Some of you have asked me about this thing I have going with the Food Channel....can't talk about that very much at this time, but I can tell you it's good news! I'll share with you later. That's about all I have to say, except thanks to our Rooster Queen Lisbeth for taking care of our son, Turner the Sub King, at the race in Charlotte this weekend. We love you!!!! Also, to my friend Vance: Son, a restaurant is a place to EAT, NOT read the flippin' comics! Put the paper DOWN and Walk away from it, boy!! Peace out everyone! Chef Mark "Chunkman" Pollard: Father, Friend, Funny Guy and Husband of my AWESOME GORGEOUS PRINCESS!!!!

Another Fall Festival, Come and Gone

What a wonderful weekend I had! The Third Annual Princess' Fall Festival was held at the Palace in Clemson, and it was a stellar event! The food was fantastic, and I have to thank my sous chefs Lulu and BLEEEEEED!!! Both helped me with the culinary extravaganza, and I truly appreciate their marvelous efforts. My WONDERFUL little Princess made a Pumpkin Gingerbread Trifle that was to DIE for! Really: I almost died for it. (just kidding) What's fun about an event like that was to be able to share it with all the folks you truly care about. Too bad none of them were there! hahahahaha No, the attendees are people I really love, and I'm so glad they could come. To those who couldn't make it this year, we still love you and we'll see you again soon. My son, Squarehead, and his girlie, Heather came to throw down with us and that made it all the more fun. One of the most memorable events of the day was my son SKEET, M.R. (master redneck) playing his favorite fall game, "Rip the Ball Joints Off the GMC Jimmy". Oh yeah, babe, the chicks were digging THAT game. Turner The Sub King, our oldest, was chillin' like a bowl of Jello with his lovely little Sweetie-Pie, Lisbeth the Rooster Princess. It was a whirling vortex of fun and happiness. Never did get to the Fall Festival Gaming table to play Apples to Apples. I guess I'll never realize the FUN of that one. All in all, it was an amazing weekend, and as I said in my last entry, it's because we did it with family and friends. If you ever want to know what's on the minds of your kids and loved ones, get them to sit around the table. You'll be amazed what you will discover. By the way, for those who have followed my progress on the chance to be on the show, The Next Food Network Star 6, I will let you know that I wasn't picked to be on the show....'cuz they are going to bring me up to NYC in the Spring to audition for a chance to have MY OWN SHOW, COUSIN!! Oh yeah, The Princess will get a new Sled....one worthy of her beauty! I'll talk more about that next time because my fingers are starting to hurt. I'm just thankful to get the chance to try out, and if it doesn't happen? Well, I know my Princess, family and friends love me for who I am, not for what I have. God has been good to me, and perhaps I don't recognize Him enough. I am truly blessed! Until next time, my peeps: Cheers!!!! Chef Mark "Chunkman" Pollard: Party Thrower Extraordinaire, Father to some awesome people, humble friend to some real cool cats, (possible tv personality...sshhhh!) and Husband to the best Princess in the World!!! Thank you ALL!!

Fall Festival is Coming!

Yep, it's here again...Fall Festival at the Pollard Palace in Clemson! My lovely little Princess began this October tradition a few years ago, with soup and cornbread and tales of what a Festival should be. I'm proud to say that it has now grown into a highly anticipated event, filled with good food, fun and fellowship. There's nothing like a little "nip" in the air to really bring a festival to life. Will we play games like "Pin the Leaf on the Tree" this year? Or perhaps light a little fire in our outdoor firepit? (it WILL be 75 degrees, you know. I'm just sayin'...) Whatever my Princess wants....That's what we'll do, by golly. I have offered my services to cook for everyone this year. Princess usually does for the Festival, but I thought I would assist her in "kickin' it up" this year, so we're gonna Throw Down! She does so much for me and the family, so I want to lend her my full support. (I also don't want Taco soup. JUST KIDDING, SWEETNESS!! heehee) This weekend is also Fall for Greenville. I figure both Festivals will draw huge crowds, only MY crowd is by invitation ONLY! Oh yeah, babe...that's how I roll! And what a Star-Studded Celebrity Crowd I have, walking the Chef Chunkman & Princess Red Carpet! Some of the attendees include Rockin' Turner the Sub King, Lovely Lisbeth from Roosterville, the ever-popular celebrity outdoorsman, Skeet.. M.R. (Master Redneck), Chef Lulu and her Magic Whisk, and a very SPECIAL guest, which I can't divulge at this time. Wow, how cool is that?
What's the real important part of this festival? Being with my wonderful family and friends, of course. So whether you're on the Celebrity List at The Princess' Fall Festival, going to Fall for Greenville, or just doing your own thing, remember the truly important things: family and great friends. Go build some good memories this weekend. You'll be glad you did. Until next time, my Peeps....Cheers! Chef Mark "Chunkman" Pollard: A Very Blessed father, friend to some awesome folks, and an ecstatic husband to a PRINCESS! Happy Fall Festival to ALL!!

IT'S RAINING! IT'S POURING! HEEHEE

Got up at 3:45am this morning, ate my breakfast and watched the Flintstones. What a way to start the day! When the meteorologist (formerly known as "Weathermen") says we have a 70% chance of rain, does that mean it's going to rain over 70% of the area? Or how about it will rain 100% of the area for 70% of the day? Or how about.....FORGET IT, DUDE! 'Nuff said about that. We had a group of interior designers at The Cook's Station yesterday for a program put on by Wolf/Subzero. I made them some delicious little treats, and they seemed to appreciate it. We've got a "Comfort Foods" cooking class this Thursday, but I just have to oversee it. I have a guest chef, Cynthia Williams, coming in to Throw Down some yummies, so be sure to join me. Anyway, that's about all that's going on for the moment. I just fixed my little Princess' breakfast, which consists of a delicious toasted English Muffin and wonderfully toasted Pimiento Grooooove, and coffee. MMMM, tasty! Well, I'm running around here in my Sponge Bob Underoos, so I'll get ready for work now. We'll talk later, as I probably just gave you all tooo much information and you're feeling queezy now. Peace Out, friends!
Cheers! Chef Mark "Chunkman" Pollard: Rock Star Chef (in my OWN mind!), Father to his little pals, friend to BLEEED (inside joke), and husband of a GORGEOUS PRINCESS!!

October is here!!

Guten Tag!
Okay, that's the only German I know, and I'm not even sure that it's right! What's up, all you happenin' humans? I've been "Gettin' Down to the Big Sound" all day here at The Cook's Station. That's 'cuz I'm NOT Scared to go to the TOP!! 'Nuff of that, friends: have you registered yet for our Comfort Foods Class? Weeeell, you better because it's next Thursday, Oct. 8. My guest will be Chef Cynthia Williams, a local favorite. I can't wait to try her Smothered Fried Chicken with those big ol' bisquits for soppin' up all that yummy sauce. Country coleslaw and Yukon mashed taters, followed by her spin on Apple Crisp a la mode, and you're kickin' it up, friend. Many of you may know her from her unbelievable desserts at The Augusta Grill, so you need to COME ON DOWN!! Well, that's it for today, because I still have customers coming in the door. I'M NOT AN ANIMAL....I'M JUST A MAN!!!!! I'm a little out of sorts today because "Top Chef" wasn't on last night, and Nobody Told me! That almost put me into a flippin' coma, but not quite. My lovely bride is preparing our home for her very own 3rd Annual Fall Festival. It's a cornucopia of fun and merry-making, and I'll tell you more about that next time. Peace out, my peoples!

Chef Mark "Chunkman" Pollard: Food Wizard, Dad to some cool little humans, and LoveSlave to a Princess!! Oh Yeah!!

Goodies and Baddies

Good Monday Morning, Peeps!
What's shakin, bacon? Hope you're all ready to rise to the TOP this week. Why settle for 2nd best when 1st is available? Let's go ahead now and list our "Goodies and Baddies" for the week:
Goodies:
1) Clemson Tigers played football this weekend
2) The new season of "Dexter" began on Showtime last night. M-U-R-D-E-R!!
4) My daughter Lindsay has some groovy new clothes to sport around in school.

Baddies:
1) Clemson Tigers LOST this weekend!
2) "Dexter" didn't catch the killer yet!
3) I PAID FOR LINDSAY'S NEW CLOTHES AND SPENT TOO MUCH TIME SHOPPING!! UGH!!

Okay, now I may offend a few ladies here, but how can you look at clothes in several stores for so long, then finally go to a different store to buy the same ones at the same price??? I mean, men just go in, try it on, and slam out the door. Whut up wid dat, homie? Okay, now I MIGHT take a little time looking in cooking stores ( like ours! heehee), or perhaps spend half of my day watching black-and-white "Andy Griffith Show" episodes, but doesn't everyone do this? I mean REALLY!
Waiting waiting waiting. That's what I'm doing. I hope to hear from the Food Network people about my application to The Next Food Network Star show. I'll let you know. 95 of us had to submit recipes last week. That made me feel pretty cool, I must tell you. Out of thousands of entries, and here we are. My little Princess wife knows I'm starting to get a little nervous. I haven't allowed myself to think about it, but what if.....? I think I'll wear an Elvis Concert Jumpsuit with an apron. What do you think? I think it would be ME. Well, that's all for now. I gotta go and attend to my day job. Hey, check the website for our upcoming classes. "Comfort Foods with Cynthia Williams" is coming up shortly, so you better get your reservation in. Cynthis is an excellent chef, and I'm looking forward to having her as my guest. Call today and hold your spot! Until Next Time, America: Cheers! Chef Mark "Chunkman" Pollard: Pimiento Cheese Wizard, friend, Big Daddy to a house of NUTS, and Husband of a PRINCESS!! WOOHOO! Life is GREAT

SUCH A NIGHT!

Such a night! Oh yes, it really was....such a night! Elvis: 1957
Fall Flavors Class ROCKED!!! My thanks to all of you who participated, as you made the class. I'm so glad you liked all of the foods, and I want to hear from you when you try out the recipes. Someone asked me last night about the fact that I was using heavy cream in the soup vs. the half-and-half it called for on the recipe. Hey....you can do anything you wish there! It's all good. I used heavy cream because of its extra creamy consistancy, AND the fact that I was buying it for the ragout and just kept, uh, BUYING it. OMG, I couldn't stop myself. So there ya go!
Isn't it amazing what you can do with root vegetables?? The mix of carrots, parsnips, turnip root and sweet potatoes was really amazing. My good friend April said that she actually ate turnip root and LIKED IT! What a flippin' concept. Sometimes the simplest of ingredients can be the true flavor sensation you were really looking for. I love telling cooking stories about my family, and I will tell a lot more as time goes on. My mom and dad made us try everything ONCE: if you like it, great. If not, that's okay....you tried it. It's fun to try new foods for the first time and see that there are many more options that perhaps you weren't aware of. Granted, using these root veggies like this can't be compared to Andrew Zimmerman eating snake eyeballs or lizard lips. Ain't doing that, pal. Not today; not ever! but think about things as a child that Totally Grossed you out: brussel sprouts, spinach, liver. Now me? I loved all those things 'cuz my little mommy made me try them AND she knew how to cook them so I would LOVE them. The root veggies such as the parsnips and the turnip root could affect a red blooded American in such a way. Parsnips are excellent if you puree them and add some butter and sour cream, just like mashed potatoes. Or roast them all as we did last night. Don't be afraid! You may like it.
Okay, I'm getting ready for another Clemson Tiger game and believe or not, I'm gonna be cooking A LOT! (have you noticed I like upper case letters and !! ??) My son's girlfriend is coming and we loooooove her, so I will make anything she wants, 'nuff said. Well, that's about all I have for today. My little brain is tired from our class, but I'll be back on it after some rest and 16 glasses of wine. heeheehee Until next time, America: Cheers! Chef Mark "Chunkman" Pollard: Father to some groovy kids, Friend to many nuts like me, and Husband of a Princess!!

I've MISSED YOU!

Wow!
I didn't realize that it's been awhile since my last entry to the "Blogster". So sorry about that. I've been very busy working on new recipes and getting "Fired UP" for our cooking classes, that I haven't had time to write. I promise I'll be more faithful as time goes on. Anyway, I'm a HAPPY MAN 'cuz my TIGERS WON!! WOOHOO!! I've seen a lot of things, but I've never been to a game that was delayed due to lightning. New adventure, friends. That's all I have to say about that. Now onto The Cook's Station news: Euphoria has come and gone, and even with the torrential downpours it was a success. We thank all of you for coming out and supporting us and for shopping with us during our Fall Clearance Sale. I hope you had fun. I'm now gearing up for our "Flavors of the Fall" class, and it's Sold out! I'm so excited, as I think this menu will be fun and hearty. We're going to make a delicious roasted butternut squash soup with sausage and wild rice, followed by a roast beef tenderloin with mushroom ragout and glazed Autumn vegetables. To finish the evening off, we'll treat you to pumpkin fritters made by my little pal and pastry Wizard, Julie Jester. I think it's going to be a BLAST!! I have a few different versions of butternut squash soup, but I haven't done this one in awhile and I thought I would just step up to the plate and go for the home run. Be sure to check out our website at http://www.thecooksstation.com/ for more information and the rest of the classes for the fall. By the way, book your reservations for the "Ultimate Christmas Dinner" class, as it is going f-a-s-t. Until next time, Cheers! Chef Mark "Chunkman" Pollard: Ultimate Tiger Fan, Father, Pal to my friend "Bleeed", and Husband to a Princess!!

Fall is in the AIR!!

Have you noticed that I use a LOT of exclamation points? I'm a VERY happy and excited guy! I mean, what's not to be happy about? I've got the perfect job, talking to folks about their kitchens; cooking great foods and trying new recipes to put on our website; "interviewing" new wines; writing crazy stuff on my Blogarooni! What more could I ask for? PLUS the fact that I have an awesome and supportive family that really want to see me do GREAT!! How cool is THAT?? Okay, enough of my cheerleader routine....it's time to get busy. I'm prepping my menu for our Fall Flavors cooking class, which takes place on Sept. 24. I'm very excited about cooking these recipes, as I haven't had the opportunity to use some of these in a long time and I just KNOW they're going to Rock Yo' World, BABY!! I'm doing a Butternut Squash, Sausage and Wild Rice Soup to start, and it's gonna be off the flippin' hook. If you want to have the recipe, you gotta come to the class, Wilbur! I know it's going to be fun. Then we're stepping deep into the fall with a delicious Roasted Tenderloin and Mushroom Ragout. I mean, what's not to like about mushrooms? They are definitely a very savory, comforting food that provides enough earthiness AND elegance to satisfy any palate. Some delicious Glazed Root Vegetables as an accompaniment and you're in business. Top it off with some of Julie's Pumpkin Fritters and you're gonna think you've gone to Heaven! We've got a few spots left, so you need to call ASAP if you wish to come. I've received many emails from folks who came to the Tailgating 101 Class telling me of different things that they did with the Famous Chicken Sauce, and you're ideas really sound great. I loved the idea of putting that in the slaw, and it really is Yummy-licious! Also, I owe you folks the recipe to my "Famous Bleu Cheese" Dressing/Dip. I'll get that to you soon. Speaking of tailgating, I was so excited when I was tailgating with my Posse to hear a voice scream out, "Mark! Chunkman! What are you doing?" It was our friend Abby from the Tailgating class. Girl, I look forward to the entire Clemson Season knowing that you are tailgating right next to us. We WILL THROW DOWN, MAMA! Hey, we've got a Store-Wide Sale going on this coming weekend, so come getcha some! Appliances, gadgets, you name it....it's for sale! Oh, another thing: We are selling a LOT of the "Pimiento Groove Cheese", so if you want it, you NEED to call the store and reserve it. I only have it on Friday and Saturday, and thanks to the article in "G Magazine", it's going like hot cakes! (why hot cakes? Where did that come from? Why not "it's going like The Groove"??hmm) That's all for now, my peoples. Let me know if there is something you would like to talk about and we'll make it happen. Until next time....Cheers! Chef Mark "Chunkman" Pollard: chef, father, Elvis Lover, and Husband of a Princess!

RIGHT, TIGHT AND OUTTA SIGHT!!!!! GO TIGERS

Can't talk much today. My mind is tuned into the Clemson-Ga. Tech game. For this day only, I hate bees. I don't even want to cook with or use honey in any way today. Okay, so they're Yellow Jackets, not honey bees. It's not as dramatic, 'cuz NOBODY likes yellow jackets. I'm thinking about my pregame dinner tonight: a nice grilled filet with maitre 'd butter, a grilled asparagus and melon salad with crispy prosciutto and a lemon vinaigrette, and a deliciously friendly glass of Pinot Noir. Ahhh, yes, I can see it now. And for dessert? Ga. Tech YELLOW JACKETS!! If we don't win, I'm leaving town to become a hermit. You watch.....I'll do it. Talk to you in the morning. Peace out, coolest people. Until next time, Cheers! Mark "Chunkman" Pollard: chef, father, Clemson Tiger Maniac and Husband of a Princess!

A Day in the Life Of a Square-Headed Chef!

Oh, My People!!
We did this article in "G" Magazine about my Pimiento Groove Cheese, and I'm at home this past Saturday, preparing for my Tailgate Extravaganza at the first home Clemson Tiger Game. My phone rings and it's Johnny C., the owner of our store. "Never again will I doubt the power of advertising", he exclaims. "What are you talking about, Bro?" I ask. John informed me that as soon as Kelly, his wife AND THE PRESIDENT OF THE COOK'S STATION, opened the door, people who read the article were filing in to purchase this tasty little concoction. I have 2 words for this phenomenon: RIGHT ON, MY PEEPS!! Okay, so that was 4 words, a comma and 2 exclamation points....whatever. These folks were all over it! My suggestion to all of you reading my "SuperBlog" is to call me and reserve this ASAP, 'cuz it all sold out in about 3 hours. Now THAT'S Showbiz!!
Next topic: I'm getting ready to put a bunch of my wines on sale, so come on down and visit me, you grape lovers! I'm making way for some new "secret" wines that are coming to live with me here at The C.S. and we want to give you a chance to get some GOOOOD Deals. I'll keep you posted on which ones, or you can just bring your lovely self on down here and I'll hook you up.
Final Discussion: Do the Hawaiian-style shirts I wear make me look fat? I mean, granted, I'm not as svelte as I was when I was a personal trainer, but I'll make a comeback. Perhaps I shouldn't come to my Flavors of the Fall Cooking class because I KNOW it's all gonna taste good and make my tummy happy. It won't do much for my belt size, though. Oh yeah, I'm cooking it. I guess I'll force myself to be good......NOT!!! hahahah Let me know if you have a topic you would like me to discuss, and I'll throw it down for ya. Until Next Time: Cheers! Chef Mark "Chunkman" Pollard...chef, father, Elvis Lover, and Husband of a PRINCESS!! thankyouverymuch!

What a way to start the season!

Thank you to everyone that participated in our TAILGATING 101 Class. It was AWESOME!!! I especially want to thank my two friends and "Sous Chefs", Kevin "Bleed" Crowe, our appliance mgr., and Julie "4'11"" Jester, our baker and pastry chef. I couldn't have done this class without you. You are incredibly talented and hardworking folks, and it's an honor and privilege to work with you. Kelly and John, our owners, were also Throwing down with us, and I thank you for all you did to make the night a total success. That being said, we also wished a very happy birthday to our friend Bruce Pasquarella! He celebrated #48 with us, and we wish him at least 48 more. We had a lot of good questions about our food last night. One thing was about the grilled corn salad. The question was "is it cooked enough?". The answer is "yes". When grilling this corn, you don't have to boil it or do any pre-cooking. Just grill it up and let it char some, and you will actually hear the kernels "bursting" with flavor. I like to rub a little olive oil on them to start, then add some kosher salt and fresh cracked pepper. MMM, yummy yummy!! Have you ever tried the small bell peppers? I feel that they have more flavor than the big ones, and the big ones are great! I roasted those for the grilled corn salad and they gave us more depth.
Now onto another question: another participant asked about the difference in using a coffee liqueur and Amaretto in the brownies. I use the coffee liqueur in these brownies to enhance the chocolate experience. The Amaretto adds a nuttiness(is that a word?), which is tasty also, but a totally different experience. So there ya go. Did that answer your question? Use the one you like, 'cuz YOU are the one eatin' it! So I'm going to go home, rest my tired feet, drink some wine, and get ready for tomorrow because I'm TAILGATIN' FOR REAL, DADDIO!!! IT'S TIGER TIME IN CLEMSON!!! I'll update you all later. Until next time, America, CHEERS! Chef Mark "Chunkman" Pollard: chef, father CLEMSON TIGER FAN, and Husband of a PRINCESS!! I LOVE my LIFE!!! :)-

Tailgating 101 is almost here!

Oh Yeah, Baby!! We're ready to get it on! Tailgating 101 tomorrow night, friends. BE THERE! I've got SOO much to do to prepare for this way cool event. I hope everyone enjoys the evening. We have a huge crowd signed up, so I'll have to be a SHOW-OFF. Now I have to tell you all: if you think I"m wearing anything other than "Tiger Wear", forget it! I'm Clemson through and through. I do encourage all of you to deck out in your team colors, though. This is about fun, and we want everyone to participate. Well, I'm going to dye my hair orange now, so I"ll update you later. Peace out, my lovelies!! Cheers! Chef Mark "Chunkman" Pollard: Chef, Father, Tiger Lover and Husband of a Princess!

Are you ready for some FOOTBALL?????

Jiminy Crickets, my feet hurt!! After rockin' and rollin' for the last few days at the Upstate Women's Show, my hooves are sore! Sorry I couldn't really finish last night's bloggarooni, but I was dragging pretty bad. Thank you so much to all the nice folks I met the last few days at the show. I hope to see you all at The Cook's Station. Your comments meant so much to us, and I'm glad you liked our food and the concept of our cool store. Before we get into the title of this post, I want to talk a little about someone I really enjoyed at the show: Richard Blais. What a true gentleman he is. He finished as 1st runner-up a couple of years ago on Top Chef, which is quite a feat. He is an unbelievably CRAZY talent, one that I describe as a cross between Alton Brown and Guy Fieri. With all that going on, you would think he may be too involved to really relate to everyone, yet he was as personable as anyone I've ever known. We struck up a great conversation, talking about our experiences as chefs, and he was someone that I would love to sit down with, open a good bottle of wine and discuss "kitchen life". Thank you so much, Richard. You are a true "Class Act". I also want to talk about our incredible team at The Cook's Station, led by Kelly and John. This show wouldn't be possible without the wonderful efforts and support of Kelly and John and the team they have assembled. I feel so blessed each day I walk in that door to know that I'm working with my "Pals". These are some of the best friends I"ve ever had in my life, and our goal is to provide you with that same friendly, trusting feeling each time you walk in the door.
Now: ARE YOU READY FOR SOME FOOTBALL??
As most of you happenin' folk know, I AM the Ultimate CLEMSON TIGER FAN. I live, eat and breathe the stuff. That being said, I am ready for this football season and all the wonderful feelings it brings. We talked in an earlier blog about what football season and tailgating mean to me, and I hope that struck a cord with most of you. We are doing our TAILGATING 101 Class this Thursday, Sept. 3, and we hope you're going to be a part of it. We're working on recipes that I love to use to feed and "dazzle" my friends. Trust me, this is NOT Rocket Science. This is good food that YOU can make and really enhance the whole tailgating experience. I gave the dishes some cute little names, but you can call them whatever you wish. One thing I really believe you'll call them is YUMMY!! If you haven't already signed up, you need to do so by Monday because this class is absolutely packed and we can't take anymore reservations after that. I guess that's about all I have to say today, so I"m gonna go and soak my tired little feet and watch some Andy Griffith reruns, then make my grocery list for my family. Why must they insist that I cook all the time? What, to they think I'm a chef? hahahahaha Until next time, Cheers!! Chef Mark "Chunkman" Pollard: Chef, Father, Friend, and Husband of a Princess!

What a GREAT Show!! :)

Whew!!! I'm a totally TIRED Chef-type dude tonight! The Upstate Women's Show was a complete and total success. We made lots of new friends this weekend, and I'm so PUMPED about all of you coming down to see us at The Cook's Station! One of the many questions I got was "do you give out the recipe to your 'Pimiento Groove' cheese?'" The answer is NO. Sorry, but THAT ain't gonna happen. We sell the "Groove" at the store, and will be glad to fill up your refrigerator with this delectable little tidbit, but the recipe is a s-e-c-r-e-t. I was also asked about our Lemon Pepper Chicken Salad (say that 3 times fast.). Yes, I will give you that recipe, along with the Triple Chocolate Brownies and many others at our cooking classes. That brings me to another thing (OMG, I'm so A.D.D.!): The Tailgating 101 class. You better call by Monday if you want to Throw Down with us on Thursday for the Stone Groove Class. We're gonna have an extra large time there. Well, I can't say a lot right now because my son is here with the only girl that is as awesome as his mother. She is SOOO awesome, and her father is one of my oldest and best friendly friends. I'm going to go talk to them now, then go hit the bed and FAINT. I'll tell ya more about the show tomorrow. By the way, and this is a teaser for tomorrow's edition, Richard Blais of Top Chef fame is the BOMB!!! Talk to you later. Until next time, Cheers! Chef Mark "Chunkman" Pollard: Chef, Father, Friend, StudMuffin and Husband of a Princess!

All this and a bag o' chips, too! :)

Well, here it is....Thursday, the first day of the Upstate Women's show. Kelly, our owner and leader, is already there holding down the fort. I've been making pimiento cheese, chicken salad, triple chocolate brownies and more to take to the show. I bet Kelly wishes I would hurry the heck up! For those of you who don't know this about Kelly Colacioppo, our President, she is a serious Chocoholic! The girl has chocolate chip pupils, I'm tellin' ya. I'm taking some delicous Triple Chocolate Brownies out there so she can make it through the day. She deserves this chocolate fix 'cuz she's the best (will that statement get me a raise, or perhaps a company car, Kelly?? Hmm?) It's raining now, and EVERYONE KNOWS I don't go out in the rain. It messes up my hair, and we DON'T want that! Anyway, I have my "Exhibitor" badge on, so I'm now getting serious about heading out to the fabulous "Lady Throwdown" (women's show....I talk funny, don't I?). I've had a few obstacles today: I have one tire on my sled (that's a CAR for those who are new to this "hipster lingo") that has a slow leak and if that's not enough, the other rear tire has a doggone N-A-I-L in it! Not to mention that, Horror of Horrors, my air conditioner ain't makin' it, Dad!! AAAAAAAAAAAAHHH!!!! I'm telling you, it's a whirling vortex of horror. I'd rather eat dog biscuits with a glass full of prune juice than to go without air conditioning. I would have made a very bad pioneer. No satellite tv? Then I'm not moving out west. No air conditioning? I'm not sailing to the New World! Forget it, Columbus old pal! Now, back to cooking: Are ya signed up for the Tailgating 101 Class? I hope so 'cuz it's bustin' at the seams. Lots of groovy people are going to commune with us next week for funzy wunzy. My daughter, Lindsay, HATES it when I talk like that. Sorry, Lulu! Yep, we'll have lots of wonderful food and recipes for you, and we'll even play the USC game on tv as well. That's hard for me, being the ultimate Clemson Love Slave that I am. Oh well, you have to be fair. If you haven't signed up yet, you'd better do so now or forever be miserable that you didn't do it. It's gonna be a blast. Well, I'm headed to the show now so that Kelly doesn't have to be alone anymore. My thanks to all of you that support The Cook's Station and we hope to see you here real soon. By the way, I wanted you to know that The Honorable Nick Theodore was here in our store yesterday, and that is always a treat. What a fine, gracious man he is. Thank you for coming Mr. Theodore! Until next time, friends....Cheers! Mark "Chunkman" Pollard: Chef, Father, Friend, and Husband of a Princess!

LET'S GET IT ON!!

Now that we have all the "introductory" stuff out of the way (and there's still LOTS of juicy tidbits to learn about little old me!), let's get it on! First of all, thank you to all who came and joined us for our "Cooking School 101" Kickoff Event on Friday Aug. 14. I couldn't believe the turnout! It was so much fun, and I promise we will do some more wonderfully cool events like that in the future. Speaking of that, you NEEED to be on the schedule for our cooking classes, with the first one being next week, Sept. 3. It's the "Tailgating 101" class, and the fun level can NOT be measured for it. We're going to do some of your favorite tailgating treats, as well as give you some important information concerning "Tailgate Ettiquette". Oooh, aahh!! So what is tailgating, really? Well, we know you're going to a sporting event, right? And you gotta park the car and perhaps get a little bite to eat, correct? Yes yes yes, but there is much more to it. Tailgating and the art of it has evolved over the years into a real "science". Okay, so not like "Rocket Science", but a science in its own rite. You see the big motor homes and SUV's with big grills being pulled behind them; tents galore all over the campus and parking lots of your favorite team. But that's not just what this "Throwdown" is all about. It's about family and friends, and in our area where we're all about the college and high school sports, it's about tradition and memories. When I hear the Clemson U. alma mater, for example, a begin to choke up. I think of the days of putting on my coat and tie and heading over to our fraternity house, getting there early so I don't miss a single "event" that might take place (Kappa Sigma....Go SNAPPERS!) The cool Autumn air, the smell of the grills, the awesome sea of Orange, and the laughter and excitement of the children....it's all about the experience. You're coming together with family and friends that perhaps you haven't really had the chance to see in awhile, and now you're all together again for a magical event. In my case, the band marches to the Hill, the buses pull around to the gates, the cannon fires, and our Tigers come down the hill with reckless abandon to the sounds of Tiger Rag echoing through the land! You all have your own experiences at your schools such as USC, Furman, Wofford, UGA and much more. Believe it or not, these are some of the things that frame our lives. So when we tailgate, we are celebrating family and friends, as well as memories that help to make us who we are. Have fun and be safe. Join me next week for our class and let's see if we can't enhance some memories together. Until next time, Cheers! Mark "Chunkman" Pollard, chef, friend, father and husband to a Princess!

What's it ALL about??

Goood Morning!!
It's going to be a GREAT day, and you know why? Because we're all in it together! I told you a little about this blog yesterday, and now I'm going to give you a little more info about me so you can really understand where I'm coming and going. Many people in our town of "G-Vegas" know me as their former personal trainer. Yep, it's true: I was a personal trainer and martial arts instructor for over 25 years. I was also a strength coach at Clemson U. (GO TIGERS!!). So how did I get into the "cooking business"? Well, my family was raised in it in the lovely town of Clemson. My dad began in the business with a Dairy Queen in the mid-'60's. By the age of 8, I was working the grill, making awesome hamburgers and more. Oh yeah, I could make that DQ "curly-Q" on the ice cream treats as well. In the early 1970's, my dad opened a supper club called The Foxfire, where he played tenor sax with a little combo. He had played with the big swing bands in the '40's, but had to give up his shot at SuperStardom due to the fact he had SEVEN Screamin' kids. I was #6, and I was "perfect", of course. During that time, my brother, Lee, taught me so much about food. We specialized in Prime Rib at the time, and he really gave me opportunities that teens my age would fight for now. Later in 1978, Dad founded Calhoun Corners Restaurant. I really began to hone my craft at that time, developing many signature dishes. Dad sold the restaurant and Lee and his partner bought it back about 1 1/2 years later. They would go on to purchase Pixie and Bill's as well, a restaurant where Lee began his culinary career back in the early '70's. By this time I was working in the restaurant, training players at Clemson, competing in martial arts, D.J.'ing in nightclubs, and doing a radio show. Did I mention I was a Clemson Student as well? OMG, sleep was VERY overrated at this time!! Sometimes I would wake up at my usual 4 a.m. and think, "where am I going NOW"?? It was fun. If that wasn't enough, Daddy opened another fine dining establishment in Seneca, SC called The Seneca House. Catchy name, huh? I was the executive chef there, and really had the opportunity to practice my skills. I developed many signature dishes for this place, and a couple that really kicked my, uh, HEAD in, so to speak (DON'T serve difficult dishes on Clemson Game nights when you're already BOOKED UP!! Instant Death, pal.) Well, after years of training and helping Lee from time to time in the restaurants, I "retired" from personal training and sold my club, only to continue training a few friends at their homes. Several of them convinced me to get back to my roots of cooking and being around the industry, so I began working in the appliance business in 2002. This came so natural to me, as I have cooked so much and felt like I could give folks really sound advice. I worked for a building supply company where I was the appliance mgr. We also specialized in kitchen design and cabinetry. I became a kitchen designer as well. Then my friend John came a-knockin', and I turned him down at first to come here to The Cook's Station. We were friends, and I didn't want anything to come between that. After over a year of discussions, and lots of prayer with my lovely bride Linda, I realized that I belonged with John and Kelly. I am SOOO very happy now! I work with lots of wonderful customers, helping them design their kitchens with wonderful appliances. As part of my job, I go to their homes after completion and cook with them, thus making sure they understand how to use all their appliances. As the corporate chef here, I also teach many of the cooking classes, handle the wines, and make tasty treats whenever I want to. I ask you now: HOW COOL IS THAT???? Hmm? Now you know a little about me and my experience, and my goal is to speak with you about "Real Food cooked by Real People". We're going to have a lot of fun with this blog, and I need your help as well. Let me know what you want to talk about, and we'll explore it. On my next post, we're going to talk about our cooking classes, the first one being "Tailgating 101". Hey, people, it's almost Football Season, the MOST important time of the year! So you better know how to enjoy the tailgating, don't you think? I'll be on this one tomorrow.....or today, as long the the Carpal Tunnel Syndrome doesnt' set in. Until next time, Cheers!
Mark "Chunkman" Pollard, Chef, Salesman, friend and husband of a Princess

Hello and Welcome to The WESTEND Zone!

Okay, Okay,
So it's my first Blogarooni. I'm ready to rock n' roll with this thing, so JUMP BACK! If you're wondering (and you ARE) where the name came from, I'm gonna tell you. Our wonderful place, The Cook's Station, is located in the West End of Greenville, a place becoming known for its wonderful shops and restaurants. Chunkman? Well, that's another story. When I was a little squirt, my mom sang a song that went like this: "Chunkey doo, Chunkey doo, Chunkey doo doo DOO!" So my brothers and sisters, of which there are MANY, thought this (Chunkey) was a great nickname for me. When I turned 21, my little sister decided I should be called CHUNKMAN. I'm known as Chunkey, Chunkman, Mark, and have even had my name morphed into "Junkyard" before. It's tough being me. As far as the "Zone" is concerned, my wife says I get into a zone when I'm cooking. Right on, Sister! I'm in it to WIN it! There ya go.
In this blog, you'll find out a little about me, my philosophy on cooking, my love of family, and so much more. First of all, I want to tell you how blessed I am to be here with my Cook's Station Family. John, Kelly, Julie, Kevin (a.k.a "Bleed"), and Jenelle are much more than just people I work with: they're family and I love them all. Our goal is to provide you with an awesome experience every time you come to visit with us. Let me know if there is anything in particular you would like us to do for you, and we'll make it happen. My next entry, we'll talk a little about my background and what brought me here to this Totally Cool Cooking Palace. This blog is a Journey, not a Destination. We will discover lots of fun things and experiences as we go along, so hang on tight. Until next time, Cheers!! Mark "Chunkman" Pollard, Chef and Husband to a Princess