| May 18, 2010
| 4:22 AM
They say you shouldn't bite the hand that feeds you. I'll just bite the hand that wants to feed me but should know better. While I'm a blogger these days, I'm a blogger for a newspaper, which means I still......
| Oct 3, 2010
| 12:09 PM
One of my long-standing life questions is, What makes an Irish pub an Irish pub? Is it dark, moody shadows peopled by whispering conspirators nursing black pints amid the rhythmic phthwacking of darts hitting corkboard? Or is it any old joint that...
| Oct 7, 2010
Every chef dreams about opening his or her own restaurant — someday. For Paul Shoemaker, that day jumped closer when he arrived for work at Bastide one morning in 2008 to find out that owner Joe Pytka had abruptly decided to close it down, just...
| Apr 8, 2010
Not going to be able to catch the Cannes film festival this year? Don't cry. You can still vamp it up at the smart new Delphine, the W Hollywood's ode to the Riviera at Hollywood and Vine. In the bar, vintage black and white photos of the grand hotels...
| Mar 2, 2010
| 7:44 PM
Two credit cards, a Web site and a single product may not seem like the most promising way to start a business.
But when retired Navy chaplain Don Harris and his eldest son, Tim, began selling imported serrano ham via the Internet in late 1996, they...
| Apr 19, 2010
| 7:20 PM
It isn't even the size of a quarter, but officials say it has the potential to reduce the fish population. Last week a zebra mussel was found in Geist Reservoir, and the worry now is that it will spread.
They look harmless, interesting even.
| May 12, 2010
Kimchi or tomatillo salsa clams
(More recipes follow)
1 recipe Kimchi, or double recipe of Tomatillo Salsa (see recipes below), or 2 cups store-bought kimchi or salsa
1 large onion
2 tablespoons extra virgin olive oil
48 small cherrystone...
| May 26, 2010
| 6:57 PM
½ Lb. Leeks, White Only, Chopped
½ Lb. Carrots, Chopped
½ Cup Tomato Paste
½ Lb. Celery Ribs, Chopped
1 Gallon Shrimp or Fish Stock
½ Lb. Onions, Chopped
2 Cups Chopped Tomatoes
½ Fennel, Chopped
1/8 Oz. Saffron
½ Green Peppers, Chopped
| Jun 3, 2010
How about a high-end restaurant where you can have a moderately priced meal? Charlie Palmer at Bloomingdale's is certainly an elegantly appointed space with superior service, urbane touches like amuses bouches, mignardises and even a pretty little package...
| Jun 7, 2010
Dragos is famous for its Charbroiled Oysters, but now it's making an adjustment just in case the oil drenched gulf kills all the oysters beds.
Drago's is now serving Charbroiled Mussels.
Drago's owner Tommy Cvitanvoich said the taste is similar. That'...
| Jun 30, 2010
| 4:01 PM
Summer has finally arrived, and with it the pleasures of alfresco dining. One of the prettiest spots for this seasonal indulgence is The Dock in Newport Beach. Located on the canal facing Lido Isle, this restaurant features outdoor seating but is...
| Dec 22, 2009
| 12:48 PM
Chef Chris Koetke
CLAM CARAWAY CHOWDER
16 cherrystone clams 1 teaspoon caraway seeds 1 cup low sodium chicken broth 1 1/2 cups water 4 strips bacon, finely chopped 1/2 cup finely chopped celery 1/2 cup finely...