Chef Jamie Samford’s protein-powered blog

I had the opportunity to "get rolled", at all three of Kevin Rathbun’s Atlanta restaurants  recently and fortunately, unlike Nancy Nichols, the power stayed on! In chef parlance "getting rolled" means sit down, forget the menu and get ready for one fabulous dish after another to roll out of the kitchen.

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I’m beginning to ask myself that same question. Is meat- beef, lamb, pork, veal etc. a large enough topic for a blog? How many meat-heads are out there? (Plenty but that’s another posting.) Here is what I think it should be but first, a little background.

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