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Inspiration from Anthe

My recipe takes inspiration from the original while using local ingredients and seasonal tastes. The authenticity is rooted in Greek tradition while paying homage to how so much in America is built upon, or influenced by, Greek foundations.

Learning How to Eat

Mainstream America does not emphasize food as a key to a quality life and source of longevity.  Food is mostly used as a sensual sideshow and necessary evil.  One the big challenges we face, especially in dire times, is to reconnect with the earth’s culinary heritage. Not only the exclusive diets of the privileged, but those… Continue reading Learning How to Eat

A Garden Roulade – Kypo Pita

It all happens so quickly–rain, sun and warmth spawning explosions of green in the garden.  Finnochio begins to form tender bulbs as the deep green fronds of fennel weed thicken-up. Swiss chard leaves seem to double in size after one good rain and young leeks become perfectly tender.  A Midwestern garden in June can be… Continue reading A Garden Roulade – Kypo Pita

Super Mac N Cheese at the Motown Macdown

Garden Fresh Gourmet founder and CEO, Jack Aronson, recently invited me to participate in the first annual Motown Macdown in Ferndale, Michigan.  This macaroni ‘n cheese competition is a benefit for Justin’s Vision, a non-profit organization which sends children with severe illnesses and their families to the Give Kids The World Village in Kissemee, Florida.  The Macdown was… Continue reading Super Mac N Cheese at the Motown Macdown

Creating Living Spaces

“June Gloom” in San Diego is defined by days of sea mist, refreshing glimpses of the sun and mild summer weather. In the garden and at the markets, it is easy to imagine this area as a land of abundance and endless repasts. Soon enough the illusions come to an end as the sun peaks… Continue reading Creating Living Spaces