My first experience with a pesto-style dish was in my Greek grandmother’s house. Yia Yia prepared every family member’s favorite dish and my father’s was skordalia, the traditional Greek garlic sauce. As a child in Crete, where almonds are plentiful and full of flavor, her mother taught her the art of the dish; she learned… Continue reading Pepita and Fire Roasted Poblano Pesto
Each day, 30 to 40 minutes is usually spent cooking. Fast traditional cooking is wonderful, but the traditional slow and carefully prepared dishes add depth, perspective and an understanding of the true meaning of the food. I like to use traditionally prepared condiments, such as tamari, ume plum vinegar, unpasteurized miso, cured olives, salted capers… Continue reading Artisanal Fermentation
Across the country, top chefs have adopted serving a series of small bites to their discerning customers in order to present food at its purest and freshest state. In those culinary emporiums of the celebrity chef, the goal is to immerse the senses in the wonders of gastronomy. Through visual presentation, tactile sensation, aromatic teases… Continue reading The Yoga of Small Bites
Ferndale, Michigan… I stepped into my favorite coffee oasis Chazzano Coffee for an afternoon cappuccino. Julie Marcos, barista extraordinaire, discussed the weather and specific attributes of the latest roasting of Brazilian Santos. Because of my food “interests” she told me about a wonderful childhood memory. While living in Nice, France, her father made a dish called… Continue reading Socca and Poodla–Cross Continental Traditions
Throughout human history the best foods have been local. Regions, cities, towns and villages would have their own specialties with differences in climate and soil creating subtleties in food, often sought after for the rare experience. The current slow food movement embraced by chefs the world over, also recognizes these subtleties and strives to… Continue reading Locavores do it Fresher!
Is it possible? An abundance of high quality food is causing fine dining to change? Over the last two decades, high-end chefs in America established their reputations around dishes created from rare ingredients and items served at the peak of freshness. In recent history, these two areas of food products have not readily been… Continue reading Food Trends
Julia wanted her viewers to loosen up, get physical, not with controlled substances but with food, not through a glass darkly but at table, with delight. Hers was a civilized sensuality, the integration of the senses that she’d learned in France. This is why her following was legion—Julia’s appetite appealed to young and old alike.… Continue reading About Julia Child
Every morning we harness our companion Tea-Bird and walk through the neighborhoods of Mission Hills. It is an area that was laid out in the beginning of the 20th century exemplifying the Southern California lifestyle much in the same way as towns such as Pasadena. The railroad connected San Diego to the rest of the… Continue reading Walking the Neighborhoods