Santé The Magazine for Restaurant Professionals March/April 2002 Page 28 FROM THE CELLAR Building a Relationship with the Kitchen The “front-of-house” and “back-of-house” staff are in the restaurant business for different reasons. In general, cooks…
This was one hell of a wine dinner. Not my wine collection – a friend of mine was working for a rather wealthy dotcom sort (one of the founders of DoubleClick, and, if I understood…
Q San Francisco January 2002 Pages 40-41 How to Throw an Inexpensive Dinner Party One of the newest (or is it oldest?) trends is a return to “comfort foods”. Sometimes you just need to say…
Q San Francisco November 2001 Pages 52-53 A Taste for Champagne 12 Great Choices to Make Your Holidays Sparkle My friend Theresa keeps a bottle of champagne open in her refrigerator. Each night, before bed,…
Passport Magazine Issue 5 – October 2001WORLD EATS – Paris!The world of bistros and small neighborhood eateries has become the province of some of this city’s most exciting new chefs. Many have trained classically, some…
Midsummer and lots of amazing produce, no doubt at the Union Square Greenmarket…. Second Sunday Supper Circle Summer Produce July 7, 2001 beefsteak tomato, casaba melon & purple basil gazpacho laurent-perrier cuvee rose brut farfalle…
Wow, a jump from the last dinner of five months (more likely, I just don’t have the menus of a couple of in-between dinners on file). And dinner on a Monday, in June, so it’s…
Q San Francisco May 2001 Pages 42-43 Shaping Up For Summer The key to success is a positive attitude and healthy food! I love going to the gym. I really do. I’m not a body-builder,…