February 3, 2012
January 31, 2012
- I was fortunate enough to be invited to the media event leading up to the formal opening of Uchi in Houston. It was a cocktail party, basically, although I feel that perhaps the composed nature of Tyson Cole's food better set in a more serene and contemplative environment. I was fascinated, however, by the selection of ingredients and execution at the sushi bar.
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January 29, 2012
January 25, 2012
January 12, 2012
- There's nothing quite like watching a chef spread his creative wings and soar.
Steve Marques (formerly of Burger Guys and Yelapa, now executive chef for Tasting Room Uptown) treated some friends and myself to a special dinner. It explored some ideas we had discussed earlier, and a few cultural challenges. And I learned that Steve salivates over the idea of a culinary challenge. With gusto.
Our meal progressed much like a cooking show judging session, with Steve...
January 9, 2012
- In a previous post, BBQDude asked how to tell the difference between a kumquat and a calamondin. For one thing, the two fruits are texturally quite different, you can tell just by feeling them. Let's take a look at them up close.
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January 4, 2012
January 2, 2012
Although most folks nowadays buy ice cream, nothing really quite compares to home made ice cream, where you have control over the composition and flavors. Not to mention the freshly frozen...- Sadly, this year I didn't get to cook with BBQDude in his new Eastern household, but looks like the Dude spread was delicious and the tradition stands. I'll have to make it up to the Boston area soon to make up for the lack.
A necessary byproduct of cooking is, well, food - and the necessary posse of people to consume it. I didn't cook as much this year as I didn't have the crew to eat it all. But I had a...
December 28, 2011
- Writing a blog is often akin to the modern diary. One is able to look back and see how things changed. 2011 was quite an interesting year in food, both in travel and domestically. Even late in the year, I continued to experience some notable culinary items. I share my remembrances of the most notable restaurant experiences I had, as we all look forward to what 2012 offers. These are the dishes that I would be...