Roast Corn & Goat Cheese Tamales

On May 7, 2010

Now that I am a father, soon to be a father again, I am beginning to realize how traditions play a major role in developing an identity, not only for a family, but for children as well. Growing up, we celebrated the American holidays although both my parents were European and had come to the [...]

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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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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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This Salsa IS a Salsa

On May 6, 2010

Originally Posted: 06 Oct 2009 12:13 AM PDT

As chefs, we too are artists, and we, as artists, tend to take liberties with that which is traditional in trying to create something new. To do this, we use quotes ‘like this’ to inform the diner that this is ‘my’ interpretation of whatever I might be [...]

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