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More Adventures in the New Soy Technology
When I was a kid, all the hippies were crazy for soy. It was the new thing. They had discovered tofu and tempeh, and were putting it in everything. Today, soy is in the culinary dog house. Vegans, yoga...
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Braving the Crowds at Porto’s
When it comes to indulging my food wanderlust, I’m an opportunist. A client meeting in Mid-Wilshire, for example, might be a mere pretext for a stop at Harvey’s Guss for a dry-aged rib steak; a trip...
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Forbidden Wings
It’s no secret that I think the chicken wing is the best part of the bird. I recently commented on an Asian chicken wing post on one of my favorite blogs, Attempts in Domesticity, that I heard they...
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Green Tomatoes for Lori
Late last fall, I was picking up my son Flynn from the home of our friends’ Lori and Gerard, where he was playing with his friend — their daughter Kiana. Lori and I were standing in the yard chatting...
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The American Series, Pt. VII — Cherry Cobbler
With summer comes all things American — baseball, barbecues, fireworks, hot dogs and burgers, corn on the cob, the beach. It seems as if summer is the quintessential American season — a time of sunny...
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The Truest Meaning of ‘Local’
There are always interesting things happening in the canyon. A hot, lazy Southern California afternoon. As I was driving my kids on a winding country road through horse ranches and chaparral the other...
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Shirley’s Mint & Chip
I was at the doctor recently for my annual check up. “Your diastolic reading is a little borderline high,” she said. “Do you eat a lot of salt?” “Not really,” I said. “I don’t eat much processed food.”...
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Pizza Envy
James is one of my favorite dudes. He drinks fine wine and rides motorcycles and drives 4WD tractors and builds things and does all those kinds of things I think of real men as doing. But that’s not...
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An Intimate Dinner for 60
Who would’ve guessed finding a good loaf of pumpernickel could be such a challenge! I do a number of fundraising dinners, usually for my kids’ schools. It’s something I’m good at that I can contribute,...
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Sushicicles with Imogen
The other day, I was having some tuna toro sashimi for a snack before dinner. As I sat at the dining room table daintily dipping thin slices of fish into soy sauce and wasabi, my 3-year-old daughter,...
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Halloween & the Revenge of the New Soy Technology
It was, once again, time for the annual Halloween carnival at my kids’ elementary school. And once I again, I was asked to make vegetarian chili. As I mentioned in my last New Soy Technology post, my...
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One Epic Sale
I can’t remember who told me about it — a gourmet food sale to end all gourmet food sales. I was at a party somewhere, talking to someone, they described a nirvana of exotic food items, all at...
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Food Trends for 2014
Looking back on the fickle food winds of the past year, while such red hot trends from years past as organ meats, food trucks, bacon confections, pop-up restaurants, red velvet cake/cupcake/ice cream,...
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The Christmas Disaster of 2013
All I can say is that I’m lucky I live in California. We were in the early stages of Christmas dinner with our friends, Debra and Ernie, when the stove flickered off. Frustrated, I moved the...
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Prepping for the Big Night
As 2013 winds quietly to a close, I once again find myself busily preparing for a yearly tradition around our house: our New Year’s Eve dinner. Each New Year’s Eve, we gather with eight or ten friends...
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New Year’s Eve 2013
Another year done come and gone. I hope everyone had a safe and pleasant New Year’s Eve celebration. We enjoyed a quiet dinner with a few friends. Okay, it was a raucous wine-soaked dinner. Here are...
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“What the Heck is Quinoa?”
It was Sunday afternoon, and I was doing something I rarely do — watching football. It was a playoff game, a classic match-up — the San Francisco 49ers vs. the Green Bay Packers at Green Bay, where the...
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The Endless Summer
I had just finished lunch of Mexican food and ice-cold beer with my father and brothers, and was now standing outside the Home Depot in my t-shirt, shorts and flip flops, waiting for a customer service...
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The Endless Summer, Pt. II — Palm Springs
As if my previous post wasn’t cruel enough for readers in the American midwest and east who once again suffer the unwelcome descent of the Arctic into their midst, we decided to spend the weekend by...
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The Hostess with the Mostess
When cupcake and confection maker, Hostess, went bankrupt a few years back, I watched the news with some mixture of interest and nostalgia. I hadn’t eaten a Hostess product in probably more than a...
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