Tag: seasonal

Lady in Red

Lady in Red

| November 8, 2008 | 9 Comments

Over the summer, Catherine — for whom I once designed a simple birthday cocktail to go along with her gift of St. Germain elderflower liqueur — asked if I would shake up a special wedding cocktail. Her only request: it had to be red to match her dress.

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CSAs and Farmers’ Markets

CSAs and Farmers’ Markets

| April 24, 2008 | 7 Comments

Ever since I visited Hidden Villa, I’ve been thinking of CSAs (Community Supported Agriculture). CSAs are programs where subscribers can receive a weekly box or basket of seasonal produce in exchange for either a share in a farm (usually paid upfront at the start of a season) or a weekly or monthly payment. These programs […]

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Peach Advice.

| August 6, 2007 | 6 Comments

Love is in the air: peaches are here, and all is right with the world. Yes, my sunglasses are rose- tinted, why do you ask? I’ve been on the road, taking my show with me. First NYC, then Portland and most recently, Chicago. It’s been fun, educational, hot, and delicious, but I’ve missed being home. […]

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Plumcots, Apriums, Pluots and Their Father of Invention

| May 28, 2007 | 2 Comments

It’s that time of year. When Bay Area markets are jumping with stone fruits. Names whimsical, actual and unpronounceable and downright silly fill signage over mysterious glowing orbs. People want to know, “What’s the difference between a pluot and a plumcot, a nectarcot and an aprium? Why all the funny names? What happened to the […]

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Wine. Dine. Donate. with Mark Franz

Wine. Dine. Donate. with Mark Franz

| May 23, 2007 | 2 Comments

Tanya Steel, editor-in-chief of Epicurious.com, and chefs Mark Franz, Jan Birnbaum, and Parke Ulrich invite you to San Francisco’s Farallon for a dinner to benefit America’s Second Harvest. The evening’s special menu will feature dishes personally created by each chef, including diver scallop carpaccio, crispy maple pork belly, and roasted strawberry turnovers. Click here to […]

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Plated Desserts, A Game.

Plated Desserts, A Game.

| May 14, 2007 | 19 Comments

Anthony Bourdain hit the nail on the head in his iconic book Kitchen Confidential, when he said, “pastry chefs are the neurologists of the kitchen.” We like things just so, and will stop only at premeditated murder, to make sure it stays this way. We are organized to the point of scary, and we guard […]

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Sweet & Salt Relish. A Perfect Passover Garnish…

| March 26, 2007 | 2 Comments

“Sweet & Salt Relish” is a recipe entry dated March/April 2003 in one of my little recipe books. Each book corresponds to a time period, the restaurant I was working in at the time. The pages in this one reflect recipes I used in my first months at Aziza, a Moroccan restaurant with a particularly […]

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