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!