french

Eating Las Vegas 4 [Joel Robuchon, Chada, Carnevino, Cut, BarMasa, Julian Serrano]

May 14, 2014

This year I’ve made two visits to Vegas, both trips for work related conferences, and both times I had friends in town so I could add a little fun to my days of seminars and product pitches. I am not going to describe everything I ate or each locale, but simply offer some lists, photos, and a few thoughts. The […]

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Cassoulet in 3 Easy Days

March 27, 2014

The never ending Winter weather has provided one nice side benefit – I’ve not yet tired of comforting meaty stews and braises and casseroles. I’ve made Beef Bourguignon and Indian beef stews and lasagnas and hearty curries, all soul warming dishes meant for chilly nights. But my favorite dish made this season was cassoulet. I’ve […]

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French Omelets

November 8, 2012

Apparently everyone had a tough time with the omelets last night on Top Chef. I can relate. It’s something I’ve been working on, as I continue to mimic my friend Rowdy, who wowed me with his omelet skills after a long night of wine “tasting”. Until I started watching the Jacque Pepin PBS show a couple […]

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Eating Las Vegas (L’Atelier de Joël Robuchon, Lotus of Siam, Stripsteak, China Poblano, Julian Serrano, Sage, Mesa Grill)

February 2, 2012

“What time is our reservation?” It was the persistent verse echoing the walls of our swank and spacious hotel room at TheHotel at Mandalay. My first visit to Vegas was solely for gambling with college buddies. Our finest meal was at P.F. Chang’s. Make your own lettuce cups! I’ve been for a few software conferences. Buffets […]

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Rock out with my stock out

November 14, 2011

For this post I also considered the title “Jock out with my stock out”, as this past Saturday also included a good bit of college football watching while making demi-glace with my friend Dude. See, it would have worked two ways. This was my first attempt at a true demi-glace, a rich sauce made by […]

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Fancy French

February 1, 2011

Recently my brother busted out the fine china (first time since his wedding?) and whipped up a French meal. I say whipped up, but another way to put it would be to say that he cooked all day. We started off with some Gougères and Champagne, naturally. He used this recipe from Epicurious. They were […]

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