Chef Tom's Cooking Class Minute: Week 6 Gazpacho & Summer Tomatoes

Chef Tom's Cooking Class Minute: Week 5 Summer Corn: Soup, Grill, Roast or Fritters? 

Chef Tom's Cooking Class Minute: Week 4 Cooking Summer Eggplant

Chef Tom's Cooking Class Minute: Week 3 Cooking Pork Spare Ribs

Years ago I traveled around the south for a few weeks researching some of the amazing foods of each region. In Charleston, I was introduced to a local pig farmer, Tank Jackson who manages Holy City Hogs. Tank and his wife raise heritage breed pigs and distribute the pigs around the country. He offers on-site cooking whole pig roasts, primal cuts and sausages, and I believe he produces the best pork in the country.

Years ago, while working as a chef in a busy continental restaurant, we featured grilled, fresh swordfish on the menu—finished with a generous spoonful of herbed compound butter and capers. It was popular and delicious. One afternoon, a seafood purveyor stopped by with a sample of frozen swordfish steaks, fully thawed and ready for evaluation. Curious, we grilled it side by side with the “fresh” swordfish we had been serving—fish we believed to be of high quality. The result was surprising. The frozen swordfish was superior—firmer, cleaner in flavor, and more consistent in texture. In contrast, our “fresh” fish, likely several days out of the water, lacked the same integrity. It was a defining moment and an important reminder: in many cases, properly handled and quickly frozen seafood can offer better quality than fish labeled as fresh. For chefs, understanding sourcing and handling is just as critical as technique—especially with a product as prized as swordfish.

Chef Tom's Cooking Class Minute: Week 2 Cooking Rice: creating socarrat—

Chef Tom's Cooking Class Minute: Week 1 The Biggest Mistake People Make When Cooking Scallops 

The name "caponata" itself has a fascinating origin story. One popular theory suggests it derives from capone, the Sicilian word for mahi-mahi. Historically, wealthy Sicilian aristocrats enjoyed a sweet-and-sour fish dish. Because seafood was too expensive for the working class, local home cooks substituted fish with affordable, meaty eggplant. Over time, this creative peasant food evolved into the beloved antipasto we celebrate today, often rounded out with celery, olives, and capers.