Blog

  • December 2, 2014

    Dining SF!

    Hello everyone! I realize it has been forever since I have written. I have been working on many odds and ends events and I am still working on the restaurant in SF! So, I apologize- the season has changed and I have barely written ...more
  • December 2, 2014

    Falling into the Fall

    Hello dear friends! How was everyone’s summer?  This year was such a gorgeous growing season in Napa (my current hometown) and I am happy to see the grapes coming in… they look beautiful!  The wines are going to be fantastic for ...more
  • December 2, 2014

    Today I am inspired by BBQ…

    Today I am inspired by BBQ.  Have you ever really craved bbq?  I do and have driven lengths to get it!  But, when I walk in the joint, what is my favorite smoked food to order.  Is it the Texas brisket that is traditionally slow cooked ...more
  • December 2, 2014

    Confit Chicken Wings

    24 free-range, organic chicken drums, skin cut on the small end of the drum and bone scraped to the larger end like a lolly-pop Marinade: 1 cup soy sauce ¼ cup fish sauce 3 T brown sugar 1 knob ginger, grated 1 thai chile, split ...more
  • December 2, 2014

    Baby Arugula, Dill, Fennel and Pumelo Salad

    Baby Arugula, Dill, Fennel and Pumelo Salad Serves 4 1 shallot, minced 1 T fresh dill, minced ½ cup fennel, shaved on a mandoline 2 cups baby arugula 1 ½ cup iceburg lettuce, white part only, torn ½ cup good olive oil 2 T ...more
  • December 2, 2014

    I am excited for the season to change-for food reasons only…

    There are times when I want to write a blog and I get my fingers on the keyboard and nothing happens. I want to write something when the motivation is there, and then it’s as if I have writers block! So, today’s entry is whatever ...more
  • December 2, 2014

    What I have been up to…

    I have been enjoying some treats along the way during my recent travels … Cabernet Grapes from Howell Mountain and Miyagi Oyster, Wasabi Pop-Rocks.   more
  • December 2, 2014

    Sustainablity

    Here is my next subject… Sustainablilty. Seasonality. Renewability.  Well, that’s 3 subjects really, but it is a serious subject that I have really focused on in my cooking. One thing I realize is that what’s in season for ...more
  • December 2, 2014

    No Knead Bread!!!

    If you can recall, there is a limited amount of bread and pastry making on Top Chef. It is not that we do not enjoy eating, using, and cooking them of course. Quite honestly, there isn’t really time to bake bread. But, of course, I ...more
  • December 2, 2014

    Old Family Recipes

    Is it me? Or did this past week’s show play a love/hate role with me? I was on the edge of my seat and I know what happens! At the end, I couldn’t tell what in the hell was about to transpire. The chef’s families commenting and the judges in love with everything as if they were at a war time peace rally- or better yet, Woodstock!more

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