There are no small states, only small states of mind.
As a food service professional, and new restaurant owner, I enjoy the process as much as I enjoy the final product. The Tagline of this blog is “Culinary exploration from a state that has more chicken than people.” I think that that says a lot about what I want to share with this blog. It is a written and visual expression of my experience with food and life as I know it. Enjoy!
This blog is now the official blog of
a (MUSE.) Inspired Food and Drink
44 Baltimore Ave. Rehoboth Beach Delaware, 19971
Chef Hari Cameron
@Hari_Cameron
THE COMB & WATTLE - a(MUSE.) inspired food and drink blog 
Found IT!!!!
Your passions for food and life come through on these posts.
Couldn’t find a subscribe button, but i did check the notify me of new posts box, is that the same thing?
I think so. I have recently made it easier for people to subscribe by moving it to the top right corner.
Hari, this is so you. I really miss working with all that passion.
Great blog, Hari! I loved the artichoke article. My mother-in-law used to make my husbands favorite dish; Stuffed artichokes. They were huge and stuffed with buttery breadcrumbs, herbs and calves brains. They stopped being his favorite dish when he found out they contained the calves brains!
Sounds like a great recipe! I too love stuffed artichokes. Thanks for the feed back.
you cooked the steak perfect, i think it sunk in to my brain dead mind.don’t over cook!.would have loved to see you cook the soft shells.
Love it!! Keep up the good work! So proud of you 🙂
Love it! Cant wait to see what you do when produce is in season! Will you do a beer tasting or perhaps a beer brewing article?
Thanks for the feed back. I will be doing a brewing post soon.
Very excited to find this blog. Photos are great. My wife and I have been coming to Nage whenever we’re in town for the past few years after a recommendation from a freind and its become our absolute favorite restaurant.
We were in a couple weeks ago and my sister in law ordered the center cut filet well done then proceeded to request salt on its arrival. I’ve felt the need to apologize ever since. Thanks for providing a venue to do so
I very much enjoyed your cooking demo at the Good Earth Market yesterday afternoon. Who knew it was raining outside? You are most talented as a chef and and teacher. Janie
Looking good. Very cool
Thanks for reading! If you have any request please make them!!