Don’t Ruin It
I am sure I know what my son (and plenty of other meat-a-tarians that we know and love) would look at this picture and think “don’t ruin it“. Too often we take a perfectly simple and good thing – even Read More …
I am sure I know what my son (and plenty of other meat-a-tarians that we know and love) would look at this picture and think “don’t ruin it“. Too often we take a perfectly simple and good thing – even Read More …
Chefs are great at taking risks. Always trying new flavors, combinations and sauces. Some soar. Some flop. Then they find one that was totally worth all of those times of taking risks, marginally succeeding, because this time, it is a Read More …
New restaurants always have a fresh new menu…or at least they should. Old (even historic) restaurants, trying to reinvent themselves should definitely have one, too. Trying to keep the loyal customers from the former owner, you can’t change everything, but Read More …
There are a lot of reasons I like dining out. Chef’s tasting menus are just one reason…but tonight (and usually) there are at least 1 too many courses. Somewhere between satisfied and stuffed is the problem. Leaving the course selection Read More …
While it may actually mean “women” – the phrase is, girls rule. They really do. They can run companies, create a successful restaurant (with all women and one great guy), be kind, have a baby, write a book, be compassionate Read More …
Who should we thank for making everyone associate “green” with fresh foods? The farmer? Or, is it just nature that makes us think green for fresh veggies? Many food logos tend to be green – showing you “we really are Read More …