The lovely scene in that picture is completely thanks to BK, who fixed dinner one Saturday night while I was finishing up at Rosenblum. Previously, I wrote about my dilemma when working on my Jackson Free Press column on crab and Chardonnay in that I wasn’t sure which oaky Chardonnay to suggest to go with […]
No, I’m not telling you to pull out a nail file or a sharpening stone. But I do want to advise you to keep your nose in practice, not just when tasting wine. I thought about it this morning as I was walking down the quiet streets of Alameda and noticed the smell of freshly […]
The dinner party I went to the other night didn’t follow the average prototype. We were at the 3rd Annual Second Thanksgiving with the Teeter’s be followed by a white elephant exchange. They like to get together with friends for a Thanksgiving dinner, even if it’s almost a month late. Speaking of being late, I was there […]
I was having so much fun the other night, I lost my camera. We were having dinner at Garibaldi’s in Oakland as a Rosenblum celebration. Retail sales, marketing, events, wholesale distribution, and the Rosenblums (Kent, Kathy, and Roger) were all there. We got to talking about my blogs, so I started taking pictures of the […]
I told KB we had to visit J Winery when she was here. Having ‘dined’ in their Bubble Room previously, I had no idea that they did the same food pairing at the regular tasting bar. We started with a bonus: something new, the Cuvee 20, which was lemony and crisp and a celebration of […]
If, like me, you’re craving those succulent little shells of raw goodness, I highly recommend Sea Salt in Berkeley, a charming little place. We chose three of the seven types of oysters that were listed on the ‘raw bar’ part of the menu. The bad thing about them, though, is that I can never afford […]
From so long ago, I can’t remember when…
After a long day week at work, it was nice to drive over to BK’s for a very nice meal that he made for us. When I got through the fog, he had an impressive spread ready of smoked sock-eye salmon, truffled goat cheese, an olive medley, currant […]
The first time I made it, I gave in to the history of seduction surrounding pasta puttansca. I now consider it a staple, creating it time and again with only slight variations (unlike most of my culinary creations). One of the best things about it, in addition to being quick, inexpensive, and delicious, is that […]
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