Savor Saturday

With Lattes in hand, Super-sous and I are heading over to the Sunset Savor the Central Coast event. I’ll be cooking, speaking and signing my cookbook, Great Food Starts Fresh, at 3pm. And before that – we’ll be checking out our friend Aarti’s (from Aarti Paarti/Party) demo at Noon.

What else is cool about today? Tonight is the season finale of my show on Veria Living, Good Food America. I hit up an L.A. hotspot on tonight’s episode that is truly delicious – don’t miss it!

Finally, check out this recent interview by the Taste TV team whom I caught up with recently at the National Heirloom Expo!

Chocolate Muffins

What do you do when you want to avoid packing and loading cookbooks in the car for tomorrow morning’s trip to San Luis Obispo for Sunset Savor the Central Coast?

Why, make chocolate muffins, of course! Which, by the way, will pair perfectly with a morning Latte… and an afternoon Latte… and…



In November, Super-sous and I will be traveling to Canada for Whistler’s Cornucopia Food and Wine event, to judge a cooking competition, cook for a luncheon and do a cooking demo.

Today, I’m fine tuning a couple of recipes and measuring out the ingredients for one of the cooking demos which takes place in the morning – sauteed garlic spinach with crostini and topped with a poached egg and shaved parmigiano reggiano.

And, I get to pair with a beverage of my choice! No contest. Double Shot Latte.

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San Luis Obispo to Lake Tahoe


Any plans this weekend or next?

How about we get together over food and wine (and Lattes, of course)?

Yes, that does sound delicious.

How about this for an idea? I’ll be speaking, cooking and signing my cookbook this weekend (Saturday and Sunday) at Sunset Savor the Central Coast and the following weekend at the Lake Tahoe Food and Wine Festival.

Both events are in picturesque settings… so if you are looking for a weekend getaway, let’s do this!


It’s Paella Night, People!

“In order to make delicious food, you must eat delicious food,” so says sushi master Jiro from the  Jiro Dreams of Sushi documentary.

With that in mind, Super-sous and I have reservations tonight at AOC, one of Suzanne Goin’s restaurants. It’s paella night and we just couldn’t pass it up.

If you are in L.A., (besides getting a Latte at Jones Coffee Roasters in Pasadena) I highly recommend you try one of Suzanne’s restaurants: Lucques, AOC, Tavern or Larder. She is such a talented chef and her food is elegant, refined, flavorful and rustic all at once.

A photo from AOC’s Facebook page to whet your appetite. Buen provecho!


Lamb or Pork?

In November, Super-sous and I are traveling to Canada for a wine and food event called Whistler’s Cornucopia where I will be speaking and signing my cookbook and where we will be cooking a main course for a private luncheon event.

Translation? This week is all about recipe testing to create the perfect autumnal lunch dish for our North (ern) American friends.

On the schedule for the day (besides many Lattes)? Braised lamb shoulder with rosemary parmesan polenta, sauteed swiss chard and mushrooms and a pomegranate gremolata/ceviche. AND… fennel and cumin roast pork tenderloin with apple, fennel, bacon chutney and a shaved brussels sprouts salad with pickled onion and radish tossed lightly with a creamy mustard vinaigrette.

We have a few friends coming over tonight to weigh in on the decision.

Lamb or pork? What will it be?!

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Monster Shallot – The Ripley’s of Shallots

I am still marveling at all of the beautiful produce that was on display at the National Heirloom Expo last week.

It was quite eye-opening and I just have to share with you all about an amazing shallot that I now have in my possession thanks to my new pal Christian of Baker Creek Heirloom Seeds Company. It’s so beautiful, it’s going to be hard to slice into it. Just for fun, Super-sous and I laid it out amongst other shallots and an onion to do a little comparison.

The results are in! From left to right.

  • The Monster Shallot coming in at 14 ounces, 7 inches long and 3 & 1/2 inches wide. (Holy Latte.)
  • Next up, a typical red onion you would find at a grocery store or farmers market, weighing 7 ounces.
  • Followed by, a typical shallot you would find at a farmers market in California (previously thought of as huge until Monster Shallot came onto the scene). The California farmers market shallot weighs 3 ounces.
  • And then, a typical shallot you would find at a grocery store across the country – weighing 1 ounce.

Not that size matters… but Monster Shallot is a pretty cool cat and will soon be deliciously prepared in a multitude of ways (since it’s basically about 14 shallots worth in one).

Oh, and did I mention? You can probably procure the seeds for this shallot (or something like it) through Baker Creek Heirloom Seeds Company.

And now… let’s eat!