Butternut Squash Soup, Walnut Salad

On May 6, 2010

Originally Posted: 09 Sept 2009 09:55 PM PDT

Autumn is easily my favorite season, from a personal standpoint. Professionally, I love Spring for the bounty of short seasoned vegetables like fava beans, leeks, nettles, morels, green garlic and peas. These are the items I wait patiently for, items I plan my menus around and I [...]

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Vinaigrettes, from Salads to Sauce

On May 6, 2010

Originally Posted: 17 Aug 2009 10:31 PM PDT

As a chef, I’ve always remained conscious of my own style of cooking, the ingredients I use, the technique and cooking methods and the philosophy of coaxing out the best flavors and textures of my product. One of the tenets of my philosophy is a strict adherence [...]

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The Infamous Avocado Cake/Bread

On May 6, 2010

Originally Posted: 03 Aug 2009 09:24 PM PDT

Is there any doubt that the avocado is one of the most versatile fruits? It’s used in sandwiches and burgers, salsas, pureed for soups and sauces. It pairs well with all types of seafood, chicken, pork, it works well hot or cold, and yes, it has a [...]

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Fresh Fig and Goat Cheese Tart

On May 6, 2010

Originally Posted: 25 Aug 2009 06:06 PM PDT

When I posted the Ginger-Chocolate Pot de Crème recipe, I stated that recipe was my number one ‘go to’ dessert in a pinch. This fig and goat cheese tart is my number two (I have three!). For 3 episodes of Top Chef, I would rule on desserts. [...]

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The 4th Story White Bean Pate

On May 6, 2010

Originally Posted: 20 Sept 2009 11:46 AM PDT

In restaurants, the name of the game is money. In your better restaurants, this is tempered somewhat by quality, meaning that chefs and owners are willing to pay more for better quality. The most ‘high end’, well respected and nationally known restaurants have the luxury of passing [...]

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