A friend of a friend I hadn’t seen in 3 years came over as I watched basketball and as we exchanged the usual pleasantries – how you been? What you been up to? And as we began to talk more he said Wow, this is the most relaxed I’ve seen you. Are you High? Rofl. …
A few weeks ago I had an interview with LA Weekly’s Clarissa Wei. See it Here Yep that about sums up my life http://www.laweekly.com/squidink/2014/04/18/meet-erik-sun-chef-spearfisher-entrepreneur
Steps: catch fish. Brain fish to stop stress hormones from releasing into the meat. Clip the gills and make a slight cut to the tail to make sure the flesh is as clean as possible. Blood in the flesh will diminish the flavor of the meat. Knowing this will help you bring the fish to …
limit of fresh California diver scallops. they’re unbelievably sweet. Interesting, they don’t take well to searing unlike east coast divers.sea urchin ravioli, except there’s no dough…just slices of diver scallop.
SIKE! Been making pho broth for over a day. My house smells like fresh cinnamon donuts… With beef lol MMMMM
From time to time I look at restaurants and menus from around the world. This particular restaurant did not have an english site. So I translated it from Google Translate http://www.wakkoqu.com/food.html “We confirmed in the eyes of your own, including the meat material of the dish will be cooked in all on your doorstep. Characteristics …
pizza mise en place spicy pizza – salsiccia gorgonzola, kale, mozarella, grana padano, olive oil
I am in love with Asia’s dried goods. From sausages stuffed with foie gras to seafood perfectly salted and dried. here: two types of cuttlefish, one smoked octopus.beautiful salted and dried fish (repost from City Super post) Not to mention the unbelievable braised duck tongues (crisp them in a pan) from Taiwan. Thinking to Grab …
exterior, before dinner service. wine.
“Eating wild game and hunting last year with you before we opened the restaurant made me a better chef. It did. I realized how good it can taste. How good it should taste.” – Ori Menashe, Bestia raw almonds from the farm the wild boars tear up at night
Fast food is convenient for saving time and money, but in the end, there is no convenience for the animals. And i’m sure lacking convenience for human health.
There’s been a lot to catch up on in the last week – 2 private dinners including a private wild boar dinner, a wedding tasting and a public STEAM Carnival fundraiser hosted by twobitcircus.com to raise money for NFTE / Network for Teaching Entrepreneur charity. I’m really liking charity events because #foodislove and it is …