Katsudon (Pork Cutlet Rice Bowl)
I’m often asked to make elaborate meals for my clients and as a chef, I enjoy the challenge. Whether it’s an intricately plated stack of food dotted with reductions and foams and garnished with edible flowers popping out like blooms on a mountain, or curing a piece of fish for 3 days before ...
Avocado Lox Summer Rolls
One of my favorite ways to come up with new dishes is to take flavors from one cuisine and use them in a dish from another. These summer rolls wrapped in rice paper would be distinctly vietnamese were it not for the lox, dill, parsley, and avocado inside. With a honey mustard caraway sauce for […]
Gemelli with Gorgonzola Grapes and Pancetta
I’ve probably said this before, but for me, contrasts are what make life exciting. Whether it’s diving into an ice bath after coming out of a sauna, or an eclectic gathering of people, I feel most alive at the convergence of extremes. This is especially true with food. A few bites of a cheesy pasta
Kimchi Pork Belly Tacos
We all know that kimchi and pork belly are a match made in heaven, but pork belly is one of those cuts of meat that usually benefits from a nice long braise. By slicing the meat thinly though, these kimchi and pork belly tacos can be put together in about 10 minutes! Head to PBS […] The post Kimchi
In most parts of the world, chicken consists of either dark meat or light, but in Japan each bird is dissected into dozens of unique cuts, each with a unique texture, appearance and flavor. Yakitori, or “grilled chicken” restaurants are where this is most evident, with an often pages long menu of
Mojo Verde Chicken
This simple grilled chicken comes together in a matter of minutes and the secret to its fantastic flavor is the marinade/sauce. The spicy Mojo Verde is redolent of garlic, lime and cilantro and comes together in a matter of seconds in the blender. The best part is that it not only works as a ...