Archive for 2008

MOVIES THAT COOK

Nov 20th, 2008

Do you ever watch a movie and become fascinated by the food in the story? I may suffer from the Chef’s obsession, but sometimes I become so intrigued by the food they are making in the film that I forget … Continue reading

MEDITERRANEAN DINING

Nov 1st, 2008

I am struck by the number of times over the years that I have been asked to explain my style of cooking. It is not that I don’t know but rather that I struggle with putting it into words. Lenore … Continue reading

SIGNS OF FALL! By Robert Neroni

Oct 30th, 2008

Orange, yellow, dark and pale green, red-orange, white and gray are the colors of fall, and they also make up the spectrum of colors representative of the varieties of a popular squash named Cucurbita, better known as pumpkin. We see … Continue reading

Napa Valley Calling, part 3, The Food!

Oct 15th, 2008

It was our first night, before the others arrived, and we had arranged to stay with friends who moved from Seattle Tacoma area to Calistoga two years ago. The four of us walked from their house to Brannan’s restaurant in … Continue reading

Napa Valley Calls, Part 2, The Winery Tours

Sep 15th, 2008

In part one, I described our food and wine focused itinerary for a brief stay in the Napa Valley. We were driven to see the sunshine, too, and we certainly had eight days of fun in the sun. The outside … Continue reading

Napa Valley calls, Part 1- The anticipation

Aug 15th, 2008

As I write this week it is rainy, windy and I can’t tell whether it is going to be hot or cold in the next few minutes. A customer was in wearing a soaked sweatshirt and ball-cap from this little … Continue reading

G–is for garlic!

Aug 1st, 2008

Garlic, with its unique flavor and medicinal attributes is more than the runt of the allium family, it’s a contender! Its close relatives include the onion, the shallot, the leek and the chive. It’s characteristic pungent, spicy flavor mellows and … Continue reading

BERRY EXPLOSION!

Jul 1st, 2008

It’s the week of the 4th of July so no wonder I am exploding with berries! The Cannon Beach Farmers Market has been going for three Tuesdays now and I have walked away with a flat of strawberries each time. … Continue reading

Fabulous foods that survive the “pack-and-go” of a summer picnic

Jun 15th, 2008

This is a busy time for us so my days off are few and short in the summer. Whenever possible, we like to be outdoors since we are inside so much. And when I am not fishing, I enjoy cooking … Continue reading

At the farm, a chefs perspective—

Jun 1st, 2008

Undoubtedly by now people who know me, have heard me say that purchasing from the local farms whenever possible is the best start to a good meal. From my roots in Cleveland’s Friday market and throughout my career I gravitated … Continue reading

Saucing for contemporary cooks

May 15th, 2008

I remember the first day of culinary school. Chefs in starched white coats and white neckerchiefs leading the new recruits in their semi-starched coats with yellow neckerchiefs, made the subtle yet clear distinction of chef vs. apprentice. The halls smelled … Continue reading

Growing up Italian

May 1st, 2008

Eating from the simple Italian pantry I have always been proud of the fact that I have strong Italian roots and I find that when I speak of my family the story is almost always centered on something that happened … Continue reading

More Baking Chatter

Apr 16th, 2008

In Alton Brown’s book, I’m Just Here for More Food, he explains that in baking the “devil is in the details.” He says, “Baking is all about sweating the small stuff.” I agree, cooking is more forgiving than baking. It … Continue reading

Sardines, Quail, and Lamb too obscure?

Apr 5th, 2008

This week Lenore got me thinking that my menus for our Small Plates with Wines classes may have strayed too far left of center. She said we usually have only one item that might be considered out side of mainstream. … Continue reading

Sardines, Quail, and Lamb too obscure?

Apr 5th, 2008

This week Lenore got me thinking that my menus for our Small Plates with Wines classes may have strayed too far left of center. She said we usually have only one item that might be considered out side of mainstream. … Continue reading

BAKING INTENSIVE SERIES

Apr 2nd, 2008

Last week I had 2 and 3 students here from 9am – 3pm getting intense about basic baking techniques. I think they did fabulously, and it was great for me as we did kick out some product. Starting with baking … Continue reading

Ready for Spring and interns!

Mar 26th, 2008

Lenore and I love this time of year when days are getting longer, supposedly warmer, though not yet, and the promise of spring is everywhere. We are especially aware when a short-lived sliver of sunlight briefly warms our front deck … Continue reading

SOUP

Feb 9th, 2008

Soup is so appealing in the winter, and as I embark upon a cleansing diet to make up for holidays and vacation power-eating, I am inspired by the benefits of eating freshly made soups. More encouragement came last evening at … Continue reading

Power Dining-out

Jan 30th, 2008

With my nose to the grindstone working in my own place, it is harder to keep up with what’s happening on the city restaurant scene. We ate out so regularly in the cities we have lived that keeping current wasn’t … Continue reading