Food Philosophy #33: Tasting Wine with the SensesYou’ve probably tasted wine with your tongue, but have you ever engaged all of your senses in the process? How about your retronasal passage?Explore along with me as I learn how to approach wine more sensually – and how the mind can...
CHIC Podcast #50: Fortified WinesWines are great to drink with or without food but today we talk about the wines that are just a little stronger than standard wines. Chef John Fuente and John Laloganes talk with me about Ports, Sherrys and many other fortified wines were discussed. Be...
Hungry Magazine #26: A Singular GastronomyGreat chefs don’t bow to economic pressure and buy substandard product, poorly sauce plates, or overcook protein when the weeds are high. They adhere to their principles and an idea of quality no matter the consequence. Great chefs work clean, treat the mincing...
ReMARKable Palate #68: Kitchencasting!I take you into the kitchen this week and show you how to prepare an easy Argentinian-inspired weeknight meal: Dry-rubbed Flank Steak with Chimichurri Sauce, and a side of Balsamic Roasted Green Beans with Red Onions.Dry Rub:1 tsp kosher salt1 tsp cumin1 tsp ground coriander...
I’ve crafted the habit of taking time each December to reflect on the past year and its adventures, and this year’s rewind has been exceptionally fun. When I glimpse at the mental snapshot of where we were twelve months ago, I see that the days were long, the nights were...
Food Philosophy #32: The Stress-Free Holiday HostIf you want to avoid a feeling of overwhelm this holiday season, consider some of our hosting tips for remaining calm and collected -- and that means cocktail parties, people! Mark and I discuss the ins and outs of hosting a fun evening...