wait a minute - I got a dinner invite last night from a guy who’s going to open some original, 1979 & 1980 bottles of Opus One. I get all unseasonally-snuggly cuz it’s cold, and open a nice, red O.P.C from Buoncristiani gift from a good friend. While our friends and family back east suffer record heat and drought, I turned on the heat tonight. Oh I do still long to change the world with great tasting food, but know in my heart, "If it ain't fun, it don't get done!" So - wanna come to the Food Party? By the way - it's a potluck. So no matter what we discuss here - recipes or restaurants, food politics or pairings, local events, food as art, or even as God, I will always come from a high-vibe, party perspective. However there is one food truth I now hold sacrosanct: Eaters are motivated by pleasure. Actually, I adapt everyday by new lessons learned from teachers, customers and students. Professionally, I've worn many industry hats including: line cook, corporate chef, Food Coach, caterer, product developer, restaurant reviewer, culinary school teacher, corporate wellness educator, food co-op clerk, author, and even Cirque-du-Soleil lead popcorn concessioner! For years I managed an outdoor kitchen, deep in the bear-infested woods of Tahoe, and also for hospitals (the most unhealthy kitchen I ever worked in?), Singapore high-rises, mule-pack trips, Canadian catholic rectories, and more events than I could ever recall. I've been a sugar addict, a 17-year vegetarian, a food and environment pioneer, macrobiotic, Master Cleanser, ayurvedic, and officially-designated health-nut or party-girl (depending on the year).
From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. About this blog: I've been attracted to food for good and bad reasons for many years.
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