...more recent posts
favorite pizza slice of the moment is at Pintaile's called Salamino made with a whole wheat crust, plum tomato, fresh mozz, and capicolla--YUMMY (order it extra crispy)
went by the space that will be Counter (designed by the guy that did Jewel Bako and Alais), this place is going to be beautiful i believe, food is all organic, the kitchen size is hugh (owner said there is a giant area for prep), the wine list will be all organic farmed, cert organic, bio-dynamie, or cosmoculture which is bio + stonehedge ++, i am lookinf forward to what they do, expecially since i need a new diet for 2003.....
Recently I've become a Google cook. What I mean is, shortly before supper time I look around for some combination of foods I've got on hand and which seem like they might go together. Then I 'google' them... and browse through the results until I find a recipe that appeals to me.
one app at Il Gattopardo has me hooked, met the chef and he is a hands on humble guy that worked (was the chef?) at a one star Michelin near Milano, going for a full meal soon....had dinner last night at Phi Lan and while it boarders on very real Vietnamese food and was delish, it aint like the homeland....