Sam Armstrong

Sam Armstrong
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Sam Armstrong was first bitten by the culinary bug in 1979 (at the age of six) when his dad took him to The Stallion on Lamar Blvd. for his first chicken fried steak. After sacking a grocery or two in high school, his culinary career has included steering the marketing efforts at Le Cordon Bleu Austin and helping build Central Market's visual identity.

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Goji berry, açaí, noni berry, raw bee pollen; if you’re worried about a shortage of so-called miracle foods, don’t fret. Plenty of companies are...

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Not sure what to do with that salmon? Don’t get upset. Just remember the 10-minute rule and you’ll be ok. The process is simple; first, measure...

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Bits & Druthers While it’s probably not a bad idea, humans do not live on health food alone. If your cheat day calls for something...

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Oh God; another year, another batch of stupid resolutions just waiting to attack your self-confidence and sense of pride. Unless, that is, your resolve...

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Comforting and stimulating; the duality of the noble pastry. Rarely has a family of foods been so tied to the act of emotional eating....

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Cheese plates–when they’re bad, they truly are horrid. Few culinary choices slam the brakes on a well-cultivated atmosphere like cheap, charmless cheeses. But raise...

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Stories abound regarding the invention of the smoothie, but they all seem to share one thing: a tale of someone creating an alternative treat...

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From Portland, Oregon, to Portland, Maine, plenty of cities are still full of sad souls wishing they could get half the sun we bask...

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