Stephanie Dickison

General

First Name

Stephanie

Last Name

Dickinson

Title

The Dinner Guest

Bio

Not only do I review restaurants and write about food for a living, but I’m spend much of my “free” time cooking, shopping for ingredients and basically thinking about what I’m going to make next.
I figure if I’m thinking about this stuff, someone out there must be too.  I can’t be the only one questioning whether next time I make roast lime chicken, I should finish it with grains of paradise or pepitas.
Whether it is writing a restaurant review, chef profile, or a column about everything from asparagus to zinfandel, I am up for the challenge. After running my own catering business and creating original recipes and menus, and spending as much time in restaurants and cooking classes, I am ready to tackle any topic – how to make perfect eggs Benedict every time, the gadget that will change your life, and raw food – will it ever catch on?
I am passionate about fresh food, local and international cuisines and anything that James Beard said, wrote or made. I bring that same passion to my food writing.
A good portion of my book, The 30-Second Commute (ECW Press, 2009), is dedicated to my experiences in restaurants and with chefs.  I am constantly asked about this in particular, so my goal was to answer those questions that you might have. Read all about what I’ve got to say about today’s menus – Will mini sliders continue to wow the crowd?  Is shrimp still the top-selling appetizer choice?  Should you offer 3 or 10 desserts?
I have spent much of my career writing with one hand and eating or stirring a pot with the other. This is the life.

History

Member for

1 year 30 weeks

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