THE ADVENTURES OF A WAYWARD CHEF

Lobster Mushrooms Sautéed with Lemon-thyme and Crispy Garlic
Served on Butter Fried Sourdough
 Farro with Chanterelles, Hazelnuts and Parmesan Cheese
 Barbequed Kumomoto Oysters with Opal Basil Butter
Lemon Cucumber and Heirloom Tomato Salad
 Fresh Figs Stuffed with Truffle Tremor Goat Cheese
I’m not sure how long it has been that I have been dreaming of going hunting for edible mushrooms. A [...]

When people think of clay pot cooking, most often, they think of grandma’s ceramic casserole or crock-pot. But for those in the know, clay pot cooking invokes impassioned responses and cult-like zeal. “I found my first clay pot, a French triperie, [for cooking tripe], at a shop in New York City years ago. [...]

Well, I seam to be meeting friendly strangers everywhere I go!
Just as we pull into the dock at Newport Beach, I receive a message through my blog that reads, “Hi, just watched the yacht pull in! The shopping is pretty lousy down here – believe it or not, but there are a few places. Let [...]

Squash Blossoms Stuffed with Ricotta, Pancetta and Heirloom Sun Dried Tomatoes with Opal Basil Pesto and Farmers Market Greens
Pork Tenderloin rubbed with Marjoram and Savory with Brandied Chanterelle Mushrooms, Roasted Victoria Farmers Market Pine Mushrooms and Braised Romano Beans
Crème Fraiche Ice Cream with Port Poached Figs
If someone had told me five years ago that I’d [...]

The Bivalve Mollusk Brigade
Don’t worry little oysters, 72 virgins await you in Heaven…

I sit at the Oakland airport, enjoying some fine international airport cuisine and wonder if I’ll be able to chug down my giant bottle of water before my row is called for boarding. An announcement has just been made that solid food can [...]