Blog — Casey Brand

The end of each semester at culinary school meant that I had to face a terrifying practical exam. The exam unnerved me; we never knew which dish we’d need to prepare, and I was, above all, a planner. This time, I was certain that I’d draw the rabbit with mustard sauce, a classic French dish. I’d delivered a very mediocre rabbit to my chef the week before, and I was determined to understand rabbit butchery before I was forced to perform the task in front of my classmates.

Casey BrandSeptember 17, 2020france, paris, culinary school, food blog, food illustration, food writing Comment

Oysters Shuck

I never cared for raw oysters. Given the choice, I favored bowls of warm mussels swimming in saffron-laced broth over platters of slippery oysters. Fried oysters were an altogether different experience. I loved the slightly chewy texture of cornmeal-dusted oysters, especially when they were paired with cool remoulade and stuffed into a soft white roll.

Casey BrandSeptember 4, 2020oysters, seafood, food blog, food illustration, restaurants, food writing Comments

A blog about food memories

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