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Michael Tuohy
Charleston, SC
Food Professional, Chef, champion of local food, responsibly produced. It is important we think about where our food comes from, how it is grown and raised, and by those that do it. Connecting the dots.......
Interests: food, cooking, sustainability, food politics, responsible food production, slow food, farms, agriculture, restaurants, specialty food, extra virgin olive oil, craft beer, travel, art, wine, business, music, athletics, reading, photography, fashion, architecture, design, technology. Living in the LowCountry. What did I forget?
Recent Activity
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I am thrilled to collaborate and partner with @themarianifamily for their #ChefsInspire series! be sure and check out the recipe for Apricot Syrup-Drizzle! Hi https://mariani.com/blogs/healthy-eating/chef-michael-tuohy Continue reading
Posted Apr 28, 2022 at Michael Tuohy's
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I hope this finds you well and you are getting a taste of Spring where you are. Here in Charleston, Spring has sprung with warm weather! Softshell Crabs, asparagus, strawberries, and a plethora of other Spring ingredients are abundant in... Continue reading
Posted Apr 5, 2022 at Michael Tuohy's
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2021 was another interesting year. In some ways, it felt like a continuum of 2020 due to COVID-19, the Delta variant, and the year-end Omicron variant dominating the news cycle. While we hoped to see this nasty virus and pandemic... Continue reading
Posted Dec 28, 2021 at Michael Tuohy's
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This is a profile of LowCountry Local Farm by the name of Fire Ant. They practice Regenerative Agriculture and grow food in good clean and sustainable manner. Continue reading
Posted Sep 17, 2021 at Michael Tuohy's
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Follow the Chef to Umbria, Italy! Continue reading
Posted Jul 15, 2021 at Michael Tuohy's
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https://spark.adobe.com/page/8ZcG3OCDKxcuI/ If you would like to learn about a dish made from rice & peas that has become iconic amongst Southern people, especially in the LowCountry, click the link above. There you will find a brief account of the origin... Continue reading
Posted Jun 21, 2021 at Michael Tuohy's
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This article from https://www.nytimes.com/2021/05/03/dining/no-knead-bread-recipes.html?referringSource=articleShare clearly and concisely explains how and why using a bread baking technique known as “No-Nead” works. I have employed this method baking bread at home since the Tartine Bread Book, by Chad Robertson, was published in... Continue reading
Posted May 5, 2021 at Michael Tuohy's
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This trip was a first getaway since pre-COVID-19 began. While it was not a flight across country or outside of the country, it was an extremely pleasant and relaxing drive less than 6 hours away. Continue reading
Posted Apr 27, 2021 at Michael Tuohy's
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If you live on the coast in the Carolinas, every spring you anticipate Soft shell Crabs. Living in Charleston, we are very close to the source. If you have a relationship with a fishmonger or a fisherman, then you may... Continue reading
Posted Apr 11, 2021 at Michael Tuohy's
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Sea Island Farmers Market Continue reading
Posted Mar 27, 2021 at Michael Tuohy's
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I hope you will join me for a Virtual Spring Cooking Class on March 24th. I will be cooking with Alisa Barry, Founder of Bella Cucina. Spring Chef Series Cooking Kit: Risi e Bisi and Preserved Lemon Olive Oil Cake... Continue reading
Posted Mar 4, 2021 at Michael Tuohy's
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You have likely purchased and used Extra Virgin Olive Oil from a supermarket or perhaps a specialty food store at some point in your life or, perhaps not. For many people, one could argue most people, have little to no idea what to look for when they are buying olive oil. Supermarkets in general, have many choices of products labeled Extra Virgin Olive Oil. They typically come from olive producing countries like Spain, Italy, France, Greece, Morocco, Australia, Argentina, New Zealand and the United States to name a few. Continue reading
Posted Feb 19, 2021 at Michael Tuohy's
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Valentine's Day, it comes around once every year and I would guess, you are trying to decide where to make a dinner reservation to celebrate this special day with your loved one. Continue reading
Posted Feb 11, 2021 at Michael Tuohy's
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You probably have already figured out, I like to cook. Especially if you follow me on social media channels like Through the years, I have always enjoyed cooking at home whenever possible but cooking in restaurants, hotels, large venues rarely... Continue reading
Posted Jan 14, 2021 at Michael Tuohy's
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In February 2020, the world changed as we know it. The arrival of COVID-19 resulted in lockdowns on life as we knew it. Social gatherings, shopping in stores, eating in restaurants, airline travel, cruise ships and hotels were especially hard... Continue reading
Posted Dec 23, 2020 at Michael Tuohy's
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The fall season is here. We set the clocks back to celebrate Halloween and a Blue Full Moon! The weather is a little crisp here in the lowcountry so, I thought it was time to break out some Shrimp &... Continue reading
Posted Nov 2, 2020 at Michael Tuohy's
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Focaccia Bread baked in a Cast Iron Pan. Natural ferment, sponge. Continue reading
Posted Oct 19, 2020 at Michael Tuohy's
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I was fortunate this week to procure a Dutch Fork pumpkin from Bradford Family Farm located upstate in Sumter, South Carolina. Fall season for me, marks a significant shift in local crops as we head into a cooler growing season.... Continue reading
Posted Oct 8, 2020 at Michael Tuohy's
Greetings, I am excited about being able to share posts on Front + Main, a blog from west elm! Follow my blog with Bloglovin Continue reading
Posted Oct 7, 2020 at Michael Tuohy's
Just came across this article from the New York Times Magazine written by, Samin Nosrat. I have lived in the LowCountry (Charleston, SC) for the past two and a half years. I continue to realize that there is so much... Continue reading
Posted Sep 25, 2020 at Michael Tuohy's
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Aug 11, 2020
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Aug 11, 2020
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Aug 11, 2020
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Paella Night at home in the LowCountry! Continue reading
Posted Aug 11, 2020 at Michael Tuohy's
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One of my absolute favorite breads is Brioche. Brioche is unique that it is almost 50% made with butter! You can certainly substitute with olive oil, which is quite delicious but, for an exceptional treat, I go with butter. Continue reading
Posted Jul 23, 2020 at Michael Tuohy's