Restaurant Review: Chez Panisse

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chezpanissePhoto Credit: PR Watch

So, yesterday I fulfilled a desire I’ve had ever since I moved to the Bay Area, I got to go to Chez Panisse.

If you don’t know, Chez Panisse is a restaurant and cafe in Berkeley, CA by acclaimed Chef Alice Waters, who is the pioneer of what is known today as “California cuisine.” California cuisine is usually low in fat and high in flavor with an emphasis on letting the local, seasonal and sustainable fruits and vegetables shine through, as well as utilizing high quality meats and seafood from California’s own coast .

alice waters quote

I went with some of the homies and this is how it all went down:

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Grilled Corn on the Cob (4 ways)

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With Memorial Day around the corner, I had to break out the grill.

I have a grill.

Pan.

I have a grill pan.

If you don’t have one, don’t let it stop you, you can use a skillet or even a griddle.

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Spring Garden Risotto

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This risotto is a celebration of the best of spring’s bounty, hence the name: Spring Garden Risotto.

I was inspired by a spring garden and the contrast between all the vibrant colors of the blooming flowers and the rich greens beneath them.

This risotto has my two favorite spring ingredients: ramps and morels.

Ramps are a wild leek that have a mild oniony/garlicky flavor and an aroma that is intoxicating.

Morels are my second favorite mushroom after porcini and you can find them fresh during the spring (although I use dried morels in this recipe).

This recipe is perfect for entertaining because you can make a big batch in one pot and it is a very impressive show-stopper. You can also cook it partially in advance cool it on a baking sheet and finish it to order so you’re not slaving over it when guests are over.

Also, the flowers are edible and oh-so-pretty.

This is how my spring garden risotto feels:86193821 Continue reading »


How to Cook Fish with Crispy Skin

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How to Cook Crispy Skin Fish 30

I’m sure we’ve all heard how good fish is for you.

Instead of just throwing some seasoning on the fish and tossing it in the oven, get your fish with the skin on.

Make it crispy!

Nothing more satisfying than cracking into a crispy fish skin to reveal the succulent tender fish inside, squeeze some lemon juice on it to wake it up and omg, it actually feels decadent. 

This method is a fool-proof way that teaches you how to cook fish with crispy skin.

Every time.

Without fail.

Especially now, during this season of light and bright fresh foods, fish seems to be perfectly satisfying without being too heavy.

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Fat Burning Salad Dressing

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Fat Burning Salad Dressing 30

 Summer is looming ever closer…

More pressure to burn fat than ever…

I’m trying my hardest, so I came up with a fat burning salad dressing that I could tolerate.

I’ve also included a list of fat burning ingredients to add to your salad to really up your fat burning game.

How many times have I said fat burning?

Too many?

Not enough?

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Gochujang Hummus

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Gochujang hummus.

I’m sure most of you know what hummus is. It’s a Middle Eastern chickpea/garbanzo bean paste that has been all the rage for a minute now. Gochujang, on the other hand, is not so well known. It is a Korean red pepper paste.

It’s basically the new Sriracha.

Except better, because it has such a depth of flavor while still maintaining its heat.

I predict Gochujang will be on the tip of everyone’s tongue soon, and by then you can feed your inner hipster and say, “Oh, Gochujang? Yeah, I knew about it before it was popular. Have you had Gochujang hummus before? No? Oh man, you’re missing out.” Say this as you sip your extra-hoppy IPA and adjust your non-prescription eyeglasses.

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5 Mexican Cocktails for Cinco de Mayo

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Mexican cocktails are the best. 

Also, Cinco de Mayo is around the corner!

It’s basically an excuse for non-Mexican yet culturally-sensitive people to drink and eat delicious Mexican food.

Today, I will be honoring the Drinko de Mayo aspect of this holiday by making 5 Mexican cocktails.

Also, known as Cinco de Drinko.

Something for every taste here:

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