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Father’s Day 2013
…different species of Gulf fish, learned how to cook them, eat them, catch them, and— most of all- how to appreciate the bounty that comes from our Gulf waters. That…
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Life’s Short
…From that moment on, I didn’t let the traditional appetizer-entrée-dessert order of service dictate my dining experience. I’m not sure what it is that makes the appetizer section more attractive…
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Pass the Crackers (and the butter, and the slaw, and the comeback), Please
Appetizers are often the most interesting part of a restaurant menu. I could live in the appetizer section, alone, and often do. There are several reasons for this. Starters are…
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Cooking Competitively
…few. It makes me nervous. I get nervous watching it on television and I certainly get nervous competing. By nature I am an extremely competitive person. I love competition in…
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The French Laundry
…and Yogurt CHILLED HAAS AVOCADO SOUP Haas Avocadoes, Cilantro Shoots and Espelette Laurent Perrier “Grand Siecle” MV Sparkling Apple Cider, Sonoma Sparkler BEET SORBET with Granny Smith Apples and Black…
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King Cake Bread Pudding
…cream melted in a double boiler. It was a hit from day one, thanks Dickie. White Chocolate Bread Pudding became one of the main recipes I demo’d as I was…
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We’re Number One! (again)
…wound up at www.health.com where Sarah Klein wrote a piece entitled “The 50 Fattiest Foods in the States” where she selected regional high-fat content favorites which represented each of the…
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