Nacho bites are the answer to the restaurant nacho blues. How many times have you ordered an expensive nacho appetizer only to be served a bag of chips warmed under a heat lamp, piled on a plate with the cheese and toppings dumped on top, never enough to go around?
Cotton Candy
Cotton Candy is a beautiful pink nectar made with blueberries. oranges and kiwi. It’s the first cocktail using my new Porthole from Crucial Design.
Steakhouse Mushrooms
Watch out Smith and Wollensky, Cattlemen’s and Del Frisco’s, home made steakhouse mushrooms are here! Now anyone can scratch this itch at home!
Bar Toy – Porthole
A Porthole cocktail was part of our tasting menu at the Aviary in New York City. I was struck by the beauty of its design form and function.
Cuban Black Bean Soup
Cuban Black bean Soup and I go way back. We go so far back that Marty McFly would have to drive me there to taste that particular recipe again. You see, the place is closed.
Le Pigeon – Portland
Le Pigeon is helmed by Gabriel Rucker, a two time James Beard award winning chef. He presents contemporary French inspired cuisine in a cozy space with a laid-back atmosphere.
Carne Asada Street Tacos
Carne asada street tacos are just one of my favorite culinary gifts from Mexico. We have several local restaurants and tacquerias here that I label authentic based upon my trip to Mexico City last summer. I call myself lucky.
Vieux Carre’
As cocktails go, the Vieux Carre’ is a relative youngster compared to many of the classics. Pronounced voo-ka-RAE, the name literally translates as “old square”, which we know today as the French Quarter.
Argentinian Dulce de Leche
Dulce de leche can be traced back as far as 1829 and rumor has it Argentina and Uraguay once fought over the right to claim it as their own. Regardless of the veracity in either’s claim, all stories agree on one thing. Like penecillin, plastic, x-rays, chocolate chip cookies and many other great inventions, it was an accident.