It's been ages since I made a cocktail on the blog . . . WTF is going on?!! It's not like I've been taking a break from drinking - far from it! In fact, I was recently on a Berkeley bar crawl, and had to pleasure of sipping one of the tastiest, most refreshing libations I've enjoyed in some time: the Yerba Buena, created by the talented Daniel Sheel of Tupper & Reed. more →
The farmer's market can be such an inspirational place-- seasonal produce in all different sizes, colors and varieties! To celebrate the end of summer, Erica, Todd and I decided to make lunch together with ingredients from our local farmer's market. more →
By in Food, Recipes
I finally found a use for that melon baller that's been sitting around in the back of the drawer for years! Come on, you know it's in there. Bingsu is a popular frozen dessert in Korea, usually composed of shaved ice, and several toppings such as fruit, condensed milk, syrups, chocolate, cereal, powders, grains, etc. more →
By in Food, Recipes
I feel like I’m becoming more and more intentional about healthy eating these days. Having a child will do that to you, at least, that’s my excuse. Don’t get me wrong, I feel I’ve always done a good job with my diet. more →
What I particularly love about these recipes is that they're simple enough to make on a casual weeknight with friends, but also festive enough to justify serving at your NYE bash. It's amazing what a little extra sparkle will do for a party! Once again, thank you for another fabulous year. Here's to many, many more. Cheers!! more →
It's hard for me to get out these days. It's not that I don't have the opportunity. After Fiona goes down around 7:30pm, I'm a free man. You see, the nights have always been relatively smooth. It's the mornings that really take it out of me. Two or three consecutive 5:30am wakeup calls, and an evening out is the last thing on my mind. I'd rather bring the bar to me! That's why I've been stocking up on my cocktail book collection. The latest addition: Death & Co. One of my alltime favorite bars, Death & Company has been a constant source of inspiration throughout my career. more →
Yesterday I promised to share the recipe for the cocktail I featured as part of the DIY cocktail station, so let's get right to it. I wanted something creative enough to impress my guests, but also simple and relatively quick to make. more →
Crostini are the ultimate party food and a ricotta crostini is the perfect blank canvas to show off both savory and sweet creations.  The wonderful thing about ricotta crostini is that fresh ricotta can be made a day ahead.  This is a smorgasbord of some of my favorite flavor combinations, but the possibilities are endless! more →
Pin It