For my birthday this year, D gave me a dining experience I've been wanting to try for a while - the chef's bar at Avenues, at the Peninsula. I've had some excellent meals at Avenues, but never had the chance to sit at the bar and look into the kitchen... until now. It turns out that we had ... continue reading...
12 Bones, Asheville
No visit to North Carolina is complete without some barbecue, so during my recent visit to Asheville, we headed to 12 Bones for a late lunch. Even at 3pm, there was a line out the door, but it moved quickly and soon we were inside, face to face with the colorful chalkboards that list the day's ... continue reading...
Jellies
It's been a long time in the making, but I can finally report back on Project Jellies. It all started when I saw a pair of British fellows on TV demonstrating their fancy jellies - tall, colorful, made with fresh fruit and even champagne. I promptly bought the book (I chose the British ... continue reading...
The Office, at the Aviary
Being in the Office is like stepping into a secret hideaway - when I'm ensconced there, I feel that I've left behind the cares of the world. It's a small and welcoming space, with carpets layered across the floor, well-stuffed leather couches and armchairs, and interesting art and bibelots. ... continue reading...
Next: Tour of Thailand
I noticed the difference as soon as I stepped into Next. No longer were we in Paris 1906; now the exotic aromas of Thailand wafted through the air. There's a bit more theater in this concept, designed to create an experience of eating in Thailand - moving from street food, to a ... continue reading...
Railhead BBQ, Ft Worth
I can't come to Texas without having barbecue - specifically brisket, with lots of sauce. My favorite spot is the Railhead BBQ in Ft Worth, where the brisket is melt-in-your-mouth tender, with just the right hint of smokiness, and the sauce is thick and tangy. I'm not a huge fan of their sides ... continue reading...
(Healthy?) Carrot cake
Carrot cake might be the perfect dessert - it contains enough good-for-you elements to create a semblance of nutritional value, yet has a decadent topping to reassure you that yes, this is in fact a worthy indulgence. This version might be one of the healthier ones out there - it's made with ... continue reading...
Fresh corn salad
During the summer I eat as much fresh corn as I can, while it's tender and sweet. Corn on the cob is simple and classic, of course, but sometimes it's a little inconvenient to eat. So I like to cut the kernels off the cob and toss them with just a bit of olive oil and vinegar to create a light ... continue reading...
Hog Island Oysters, Napa
My favorite oysters are, without a doubt, from the Hog Island Oyster Co, whether at the Ferry Building in San Francisco or at the Oxbow Market in Napa. So while D and I were in Napa this weekend, we dashed over for a quick lunch. It's particularly fun to sit at the bar and ... continue reading...
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