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The Aubergine Chef

Tricks To Trick Out Your Holiday Cookies

Photo and Story Jason Shriner, The Aubergine Chef There’s something about the holiday season that just calls for cookies. My family likes to get together to make and decorate cut-out cookies from scratch. The key to a good cut-out cookie is that it doesn’t spread during the baking process. There are a variety of ingredients that contribute to spread in cookies such as butter or …

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Fall for the Book… and the Food

by Dan Verner Started in 1999 by George Mason University and Fairfax County as a two-day event, Fall for the Book has grown into an annual eight -day festival that encourages a love of literature and lifelong learning through activities such as book discussions and signings, performances and workshops. While Mason’s Fairfax campus serves as a basecamp, other venues throughout the Washington, D.C. metropolitan region host activities …

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Cooking with the Aubergine Chef: Brown Butter Sage Cupcakes

Provided by PWPLS The Aubergine Chef, Jason Shriner, will demonstrate how to make Brown Butter Sage Cupcakes and various decorating techniques at the Chinn Park Regional Library on Thursday, November 20th from 6:30 p.m. to 8:30 p.m. Participants will be given their own cupcakes to decorate. Registration is required for this free adult program and is limited to 30 participants. …

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What We Also Learn From Our Students

 By Jason Shriner, The Aubergine Chef Over the years my students have taught me as much about baking as I’ve taught them. I believe this is crucial for any instructor as I have found that students, especially recreational students, don’t respond well to rigid rules from a disagreeable teacher. After all, there are many different ways to make a dish …

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Bell, Book and Food

By Dan Verner The Hylton Center for the Performing Arts bustled with over 25 chefs, food writers, cookbook authors, discussions, panels, writers, and plenty of glorious food September 18 on the Prince William Campus of George Mason University. The annual event capped off a week of book discussions, reading and appearances by authors at the Fairfax campus. About 300 appreciative …

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Blackberry Season

By Jason Shriner, The Aubergine Chef As summer draws to a close we begin to enter one of my favorite seasons in Virginia: blackberry season. There are many ways to enjoy blackberries but there’s just something open and honest about a good blackberry pie. I developed my blackberry pie over many summers. Blackberries are expensive, so I rarely make the …

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It’s All About The Cherries

By Jason Shriner, The Aubergine Chef When I was growing up I used to hate cherries. Aside from missing out on a fantastic seasonal fruit I later realized I didn’t actually hate cherries, I hated cherry flavoring. To me, cherry-flavored medicine and candies were the same as cherry even though I knew that grape candies and medicine didn’t taste like …

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Homemade Ice Cream Tips

By Jason Shriner, The Aubergine Chef One of my favorite things to make during the brutal Virginia summer is homemade ice cream. It’s incredibly easy to do and you can flavor it any way you wish, including options you won’t find in the grocery store. I prefer a French based ice cream, which has a custard component, because it is …

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The Perfect Pancake

By Jason Shriner, The Aubergine Chef Perfect pancake may be a bit of a loaded term but it piqued your curiosity – right? After all, who’s to decide what constitutes perfection? Let me just put it out there that a fan of my pancakes described them as “light as cotton candy” and that they were his mother’s favorite. His mom …

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Homemade Samoa Cookies

By Jason Shriner, The Aubergine Chef With the weather warming up, there’s no doubt you’ve seen the iconic young ladies donning their green vests and selling their classic cookies. If you’re anything like me you’ll stock up on 4 to 5 boxes of your favorites and eat them in about 4 to 5 days. With Girl Scout cookies being seasonal, …

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