J. A. Hall
J.A. Hall worked in the restaurant industry in NYC for 12 years before being recruited to open The Oaks Gourmet Market in Los Angeles. After a very successful 2 year run at The Oaks, he moved to Chicago to be near his 7 year old daughter, and to explore the remarkable food scene there. His career has encompassed positions as manager, charcuterier, line cook, server, bartender, coffee roaster and product developer.
He is a freelance writer of food, beer, wine, life. After foraging wild fennel, mustard & rosemary in the hills of L.A. for 5 years, he is looking forward to Morels, Boletes, berries, ramps and other edibles from the woods and fields of the midwest. Some fishing, as well.
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He is a freelance writer of food, beer, wine, life. After foraging wild fennel, mustard & rosemary in the hills of L.A. for 5 years, he is looking forward to Morels, Boletes, berries, ramps and other edibles from the woods and fields of the midwest. Some fishing, as well.
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- Contributor since
- 8/26/2010
Education/Experience
Associate of Arts-EnglishInterests
Gourmet cooking, quality food, craft beer, fine wine, small batch spirits, travel, hiking, foraging and gardening.Motto
HALL made food, so can you.Affiliations
IFWTWA-International Food, Wine & Travel Writers AssociationFavorites
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Displaying Results 1 - 12 (of 12) for All Content
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Cocktails: The MartiniHow to make a classic Martini the correct way. Learn the differences between various gins and vermouths.
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Inexpensive Tricks to Improve Your CookingSomething is missing? A few inexpensive ingredients, added to your meals, will greatly improve them.
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Cocktails: The NegroniHow to make a Negroni cocktail the proper way. -
Mushroom Basics: Part 2- Dried MushroomsUsing dried mushrooms to enhance your cooking.
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Mushroom Basics: Part 1- Fresh MushroomsProper cooking techniques for mushrooms, as well as how to select them.
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Fast & Easy Chicken with Vegetables, Fresh Herbs, Brandy & Wine by J.A. HallA fast easy chicken dish to usher out summer while welcoming autmn.
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What Inspires My CookingA simple approach to finding inspiration in everyday cooking.
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Cooking Basics: Using All of Your Senses to Improve Your CookingImprove your cooking by employing all five of your senses. Increase your ability to cook without using recipes.
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One Egg Breakfast: Scrambled PerfectionHow to make a gourmet breakfast out of a single egg and little else.
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No Waste Cooking: How to Save Money by Being FrugalSave money by using every part of your ingredients.
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Fettuccini Con Pomodoro Crudo (tape-shaped Pasta with Raw Tomato)A simple pasta recipe for the end of the summer, when everything is ripe and exploding with flavor.
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Seasonal Eating: Around the Kitchen with James Albert HallA series of articles relating to gourmet cooking techniques and ingredients, fine wine, craft beer and small batch liquors,food and beverage pairing and product reviews.