tips, tricks, and thoughts from the hospitality industry
Let us take a moment to consider Kale. That humble, sweet green with the bitter bite that has the texture of an innertube when not prepared correctly. You can’t swing a salad spinner around Los Angeles these days without hitting a restaurant with a Kale Salad on the menu. I […]
Beef carpaccio is one of those dishes that looks incredibly ambitious. The fact that it’s main component is raw beef can seem daunting to the home cook, as well. But it is a dish that can be easily replicated at home, if given the proper preparation. First and foremost, […]
One of favorite secret ingredients in my home kitchen is garlic infused olive oil. I used it to make croutons, as a base for vinaigrette, as a substitute for truffle oil in recipes when I don’t feel like spending a zillion dollars on a single ingredient, or as a finishing […]
I was working at a family owned steak house in Oklahoma City in 2006. It was a dinner only sort of establishment, with a menu consisting entirely of red meat from the grill. The chef at the time had formerly run the kitchen at the National Gallery of Art in […]
The lovely ladies that I work for did it again this season with a fabulous holiday gift– the Le Creuset fondue pot. Since they thoughtfully gifted it with Gruyere and Emmenthaler, I needed to christen this baby quickly. Once the New Year’s mayhem subsided at work, I treated the Gent […]
I'm a former restaurant manager who now writes about food and hospitality. I love to cook, read, write, and eat.