February 25, 2016

Some of my favorite seafood is at its peak in the cold, winter months. Things like scallops, oysters, and mussels are at their best. And where as the first two can easily set you back a pretty penny, mussels are an inexpensive luxury, even at their finest. Here’s a sim...

May 13, 2015

I love the hands-on experience of eating mussels, using the shell of one like tweezers to pick out the mussel from another, and dunking big hunks of baguette into the sauce. It's a mess, but so ridiculously good and a lot of fun. Getting tipsy on plenty of white wine a...

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Born in Toledo, Ohio USA, Stevie Fury spent years touring the United States as the drummer of We Are The Fury. While on tour, he ate his way from city to city, sampling everything that was offered. Eventually, Stevie's love for food fully took over and he left the USA for France to attend the legendary Le Cordon Bleu where he graduated with honors in both cuisine and patisserie. After, Stevie furthered his knowledge as he studied wine and spirits  at Le Cordon Bleu Paris and the Wine And Spirits Education Trust based in London. With his skills he cooked for the attachés of the American Embassy in Paris for three years before returning to the states to play that good old rock 'n roll music in Jeremy And The Harlequins and to begin new culinary adventures in New York City.

To check out the musical side of Stevie Fury head to http://www.jeremyandtheharlequins.com/


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