therealdesign

Thank you for visiting my website and reading my first blog entry. Why am I blogging? Well, after 13 years as the Senior Executive Chef of Sara Lee, I have retired…well, maybe that is a loose interpretation of the word. “Leaving to pursue other interests” doesn’t do it justice either. Caught in a major corporate downsizing that liberated 110 lucky angels, including me, is another way to trace the genesis of this new adventure.
Either way, this website and blog are the first manifestations of a new phase in my life, of new doors opening up that will allow me to give full expression to the love I have of great food and to share with a wider audience via this site and social media.
I truly loved my job at Sara Lee. It was awesome getting to interact with such a wide variety of people every day while pursing my passion for food. I also had the opportunity to share recipes and the fun of food with a larger audience via my appearances on national TV.
But on BrianAverna.com, I get the chance to show my creative soul, to encourage you and others to join me as we eat our way through the endless variety of culinary riches in America while sharing with you what I love best – playing with food.
From now on, think of me as Brian Averna, your “chef-next-door.” Come on over on a regular basis, and I guarantee you will find a constant stream of new food ideas, videos, recipes, offbeat ingredients, great and useful links to my many friends across the US and occasional ruminations on life.
Thank you for visiting! As virtualneighbors, I look forward to seeing you regularly. If you would like to receive email notifications when I post new recipes or blog entries, just send an email to This email address is being protected from spambots. You need JavaScript enabled to view it..">This email address is being protected from spambots. You need JavaScript enabled to view it..

Knives are a cook’s best friend. Whether you are a professional chef, or a home enthusiast, a good sharp knife can either allow you to prepare food efficiently and safely, or be a deadly weapon.  It sounds crazy, but a dull knife is much more dangerous than a well cared for sharpened one. If you’re shopping for a knife, look for the tang, or end of the blade that attaches to the handle to run throughout the entire length of the knife. It should also be riveted in several places.  A high carbon stainless steel or forged carbon knife is recommended, because it will hold an edge, or remain sharp longer. Sharpening a knife with an electric sharpener if not done properly can really shorten the life span of a good knife.  You must hold the knife, while inserting it in the sharpener at just the right angle, or you will actually dull the knife, flattening it’s surface... I give my knives a quick sharpen by using a steel.  You have probably seen these in the stores and might even own one. Its a long metal or ceramic stick that you draw the knife against at a 20 degree angle, the blade becomes renewed after a few passes and will appear sharper than ever.