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http://www.100miles.com
An exploration of sustaining life by going no further than 100 miles away to gather the things we need to live. A compendium of memories, comments, thoughts, and recipes -- an exploration of shared experiences, and travels involving food and sustenance.
7.7 miles, about 11 minutes, from my home in Atwater Village. The SK Story Google ’starry kitchen hong kong’ and several hits come back for the popular Asian chef and celebrity driven cooking show of the same name on TVB, a Hong Kong tel (read full article)
Steak with Friends: At Home, with Rick Tramonto. Rick Tramonto with Mary Goodbody. Andrews McMeel Publishing. $35.00. (304p) ISBN: 978-0-7407-9257-1 First off: this is a really BIG book, and I mean that in the nicest possible way. Seco (read full article)
Hey, Los Angeles foodies, or any other foodies, and readers, for that matter. Does that picture look at all familiar? Were you living in Los Angeles during the ’80s? Do you remember these restaurants: City Restaurant, Spago (on Sunset), (read full article)
Alaskan Halibut, Arctic Char, Oysters (Washington State) “Sustainability is nothing more than basic supply and demand. If we (and our demand) remove too many fish from the ocean (the supply) before they reproduce (have more little fish), they (read full article)
Gabrielle Perdrizet and I, spring 1977, ready for the Montgomery High School Senior Prom. Santa Rosa, California I took my prom date to dinner at the French Laundry. No, really, I did. In 1977. Granted back then it wasn’t the French Laun (read full article)
Chefs and winemakers can be a rough and tumble crowd. Throw butchers into the mix and watch out. Then there are chefs who also butcher. Time to run the other way. This spring my friend, Jo Stougaard (of My Last Bite), and I attended ‘C (read full article)
Me, age 1, at Avila Beach, California I have always loved the ocean. It has always been a part of my life. Growing up along the Central Coast of California it was a big part of my childhood. I spent most of my childhood in San Luis Obispo, a me (read full article)
Pan Roasted Arctic Char, Cannellini Beans, Baby Artichokes and Preserved Lemons There are several components to this dish but the end result is well worth the time it takes to prepare it. The beans can easily be made ahead of time. The sequence s (read full article)
Une tarte à l’oignon, or onion tart, quickly became a favorite dish to eat when I lived in the Alsace region of France. In the late ’70s I spent a year there working for a French family as an au pair, or mother’s helper. The r (read full article)
Preserved Lemons Adapted from ‘The Slow Mediterranean Kitchen’ by Paul Wolfert Preparation Time 45 minutes Ingredients 10 ripe Meyer, or organic lemons 1/2 cup coarse salt, Kosher salt may be used Extra virgin olive oil Method Scrub 6 of (read full article)
Preserved lemons remind me of places I’ve yet to visit: Tunisia, Morocco, North Africa, Turkey, and some I’ve already visited: Greece, and France. Primarily known as a condiment used in North African cooking, preserved lemons, or variat (read full article)
2.2 miles, about 5 minutes, from my home in Atwater Village. Italian, Mexican, a cafe and bakery, Korean BBQ, a gelateria, and Lucifers Pizza are just a few of the eating options along a four or five block stretch of Hillhurst Avenue in the Los Feliz (read full article)
Ristorante Carleni, Amelia, Italy, 2004 Open and become a part owner in a restaurant in Italy? Sure, why not? That’s exactly what happened several years ago when chef Jeremiah Tower and I decided to try our hand at operating a ristora (read full article)
Chefs John Stewart & Duskie Estes at the 'Chefs' Holidays at The Ahwahnee' event. January 2010. Yosemite, California Chefs John Stewart and Duskie Estes are a husband and wife cooking team who own two restaurants in Sonoma County: Za (read full article)
I have a confession to make: I actually like sitting down at a table to eat and drink just a bit more than I do cooking. Okay, a lot more. There’s something so wonderful about plopping down at a beautifully set table, laying a cloth napki (read full article)
Najat Kaanache, left, and Chef Akasha Richmond. Najat Kaanache is the Wonder Woman of stagiaires/chefs-in-training. To date she has ’staged’ in the kitchens of Grant Achatz (Alinea), Thomas Keller (The French Laundry, Per Se), René Red (read full article)
My Nepenthe: Bohemian Tales of Food, Family and Big Sur. Romney Steele. Andrews McMeel Publishing. $35.00 (352p) ISBN: 978-0-7407-7914-5 My first visit to Nepenthe Restaurant in Big Sur,... (read full article)
My Nepenthe: Bohemian Tales of Food, Family and Big Sur. Romney Steele. Andrews McMeel Publishing. $35.00 (352p) ISBN: 978-0-7407-7914-5 My first visit to Nepenthe Restaurant in Big Sur,... (read full article)
My Nepenthe: Bohemian Tales of Food, Family and Big Sur. Romney Steele. Andrews McMeel Publishing. $35.00 (352p) ISBN: 978-0-7407-7914-5 My first visit to Nepenthe Restaurant in Big Sur, California was in the fall of 1983. It was a hot day and (read full article)
Despite having seen most of the state while growing up and living in it as an adult, California still surprises. Over and over it reveals itself to me, reminds me of its beauty, and still makes me... (read full article)
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