I realize it has been forever since I have written. I have been working on many odds and ends events and I am still working on the restaurant in SF! So, I apologize- the season has changed and I have barely written or posted a thing…
Lately, I have met some really good foods and tasted some really good cocktails and wines. I went to Alembic in San Francisco in the Haight-Ashbury, and was SO impressed by their cocktail making. If you haven’t been, you should go! I hear that the food is really good, but we went to Locanda that night instead in the Mission. What a beautiful place! I had offal, pizzas, pastas- incredible. Check out their curing box above their line. Pretty cool. I also had cocktails at BIG and loved every minute of it. I have recently been to Rich Table and also loved our food. San Francisco is blowing up right now culinarily! I don’t have enough time to eat it all!
I just got off the Top Chef Cruise and had a blast. We were on a boat for 4+ days. It was fun seeing all of my old friends and fans in such a fun place! We did demos, cooking classes, dinners and attended parties (gambling). I really enjoyed myself and am already looking forward to next year. See my Face Book and Twitter for photos!
I hope the spring is treating you nicely. I will be back to chat with you all soon. Until then, take care and keep me informed with your dining!
Here is my next subject…
Sustainablilty. Seasonality. Renewability. Well, that’s 3 subjects really, but it is a serious subject that I have really focused on in my cooking. One thing I realize is that what’s in season for one place may not be in season for another. It is interesting that what I find in my markets, might not hit the other side of the nation’s markets for a few more weeks or even months. I am in a search of the answers to the many questions I have and I want to share my searches with you.
This is heavy stuff. But, I am bothered by not having the answers of food controversies. I think the first place to start is to begin to understand how the global food system really works. I have vowed to myself to understand and make sense of it. I began by joining the Food Alliance.
Stay tuned for information as I begin my quest.
Is it me? Or did this past week’s show play a love/hate role with me? I was on the edge of my seat and I know what happens! At the end, I couldn’t tell what in the hell was about to transpire. The chef’s families commenting and the judges in love with everything as if they were at a war time peace rally- or better yet, Woodstock! The chef’s have come a long way, and they are actually looking pretty good mentally healthy and ready for anything. Too much love and not enough competing! Though I am proud of the way they support one another and want each other to succeed. That is the way I would want it to be if I were still in the competition. But, secretly, aren’t you waiting for that very moment when one of them is going to snap?? …Read on…
What am I eating right now? What is going on right now? I will tell you. The seasons are about to change and that makes me look to food to inspire me. Dinner last night was Dungeness Crab- one of the most sustainable seafoods that we can eat right now. And, not to mention they are delicious! Thai coconut soup and a spicy salad of cilantro, cucumber, hot chiles, ginger, and lemongrass. Key ingredient? Lot’s of fish sauce. I am in love. In love with food!