Just Another Food Blog

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  • Mark Hill the face behind, Danese Meats, considers himself a "Gourmand Wannabe", that is an adventurous eater who approaches food with abandon; from prairie oysters, the edible offal, specifically buffalo or goat testicles, to Uni, the edible part of the Sea Urchin, usually topped with a quail egg, and a sake bomb; there is nothing he won’t try at least once.
    
    Mark has a penchant for thumbing through cookbooks for recipes that he can adapt to his own liking; having learned a number of his skills from his Grandmother, or Nonna Faustina.
    
    Trained to use leftovers as a base for some tremendous meals, these tips from Nonna were developed during World War I and II, when throwing food away wasn’t an option especially when you never knew where you were getting your next meal.
    
    This blog is a tribute to all of the foodies who love to eat, cook and experience life through gastronomy.

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