Totally missed the SoCAL weather and nice beaches on my trip to Northern California for Wild Turkeys and Dungeness Crab. Palos Verdes has a nice number of sea urchins and for more information on which ones are good….click HERE for a conversation with Urchin Diver Rene Rojas. the trail is not so slippery as others but,[…]
Food is not just a product, it’s a process. Here is a 26 pound Bos Creek Prime Rib, dry aged 30 days…. cut some pita for starters salad Seasoning is one of my favorite parts of that process. And probably the most important to achieve the optimal taste from your ingredient. PS Why’s my wine[…]
Got trigger happy. The first step to making wildboar salami!!!!!!
With a dish as simple as steak Tartare, the highest quality ingredients are imperative to the quality of the dish. Here I use fresh shallots, nonpareil capers, a touch of mirin and zest from the oranges in the backyard. The beef I’m using is 100% Grassfed from Montana through Bos Creek. Usually I would not[…]
On Tuesday, I got an email to cater an event for 12. It was a mix of very large (in monetary status, not width – that’s after the dinner 🙂 ) tech investors meets Hollywood. There were a number of different movers and shakers in the tech industry: Facebook Mobile app founder, the son of[…]
The way to catch rock scallops is to find them and pry them off a rock, quite simply. The depths range from 5 feet deep to sometimes we pry them off of some good spots freediving at 75 + feet, which makes for a very good workout. These areas have little pressure and large scallops.[…]