About

I’m a free-lance food writer, and an avid home cook.  Though lasagna and home spun bar food are my crowd pleasers,  I’m not opposed to cooking with agar agar, using a blow torch to caramelize custards, or making dressing with my new favorite hard-to-find vinegar, Banyuls.

I’ve written for The Washington Post, The Washington City Paper, and DCist among others, but my favorite writing experience has been with DC Chefs. The magazine  gave me a unique experience to talk with, cook with, and learn from almost 20 area Chefs at the top of their game.

Compiling a recipe in finite text describing the almost infinite actions of an accomplished cook can be incredibly difficult.  It’s my hope that I can share some of the nuances of recipe generation, testing, and professional cooking in a way that documents my becoming a better cook, and helps others as well.

I live in Del Ray with my wife Kathryn, and  dogs, Mayzie and Finn.

email me at scott (at) districtplates.com