About Lots of Everything

Whenever I prepare food, I find myself unable to resist adding lots of everything–especially the good stuff: onions, chocolate, butter, bacon. I want another piece of bread, a second cup of coffee, both a pre-dessert and mignardises. This tendency towards decadence shows in other parts of my life, but it’s most prevalent when it comes to food.

My name is Rochelle Myers. I’m a food writer, a caterer, a culinary educator. I’m also 33, a native Southerner, a mother, a wife and life-partner. I live on the rural edge of DC suburbia, in Harpers Ferry, WV.

For more information about my private cooking classes and catering services, please visit this website.


  1. Don’t know if you are aware of this or not, but take a look and see if you’re interested. I think Don and I might give it a go before we head to the Lewis Black show at the Warner! It’s the Food & WIne Festival down in DC at the harbor:

  2. Sounds like a lot of fun! The opportunity to learn from Eric Ziebold, David Guas and the guy from Chipotle should be very informative. Let me know what you thought if you make it.

  3. Rochelle: Your recipe for preparing mussels was published in the Frederick Post today. One thing you missed, though, and I think it is important. Before adding the cream or butter to the water one must strain the water to get rid of any sand. It is awful to taste sand in your sauce! Mussels are old school to this Italian-American and avid cook! Gigi

  4. […] the About Me page of LoE, Gigi comments that I forgot to mention straining the liquid I use to cook the mussels […]

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(Follow Rochelle on Twitter with username RochelleMyers)

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