Montrachet? First Growth Bordeaux? d’Yquem? And a home-cooked dinner to match? No pressure. Continue reading First Growth Fête
My eyes start to water. It’s the spiciest food I’ve eaten and it’s not spicy. It’s salty, tart, tangy, garlicky and other, unknown flavors. I’ve never heard of the dish. It’s also true I’m 10 years old at the time. Continue reading Pseudo adobo?
A dear friend texted me, asking whether I thought they should purchase a 47-year-old Rioja Gran Reserva blanco. If it’s from Lopez de Heredia, it’s not only acceptable, but worthy of a meal created for it. Continue reading 1970 Lopez de Heredia dinner
When a friend mentions he owns oyster beds on Little Skookum inlet, near Shelton, I’m dubious. “We could camp out and eat as many oysters as we want.” says the Doc, a retired plastic surgeon. Continue reading On the beach: grilling oysters
I’ve learned how to cook by not following a recipe–by following my senses. And, I invite everyone to do the same. Continue reading All my best recipes are here
My colleague wonders aloud: “Are you sure you want to trade your nice wine for wild elk?”
Absolutely. How much are you willing to part with? Continue reading Besting boeuf bourguignon
“Honey, ya bringin’ tears to ma eyes…” my colleague exclaims in her seductive southern drawl. She’s recalling her home of Louisiana with a bite of my gumbo. Apparently, I got the roux right. Continue reading Great gumbo: it’s about roux