As most of my readers know, I run cooking school in Orinda, California. Lately, we have been presenting an annual cooking class called “San Francisco’s Winter Classics.” The menu includes iconic dishes from our beloved City…
Cioppino is a fish stew derived from the various regional fish soups and stews of Italian cuisine. Cioppino originated in San Francisco in the late 1800’s and is traditionally made from the catch of the day…
As a chef, spring is my most anticipated food season. As we emerge from the darkness of winter (and this year has been particularly profound), the food choices brighten, lighten, and the color spectrum moves from orange and earthy-browns to a full-spectrum of green…
In a medium saucepan, heat the olive oil over medium-high heat. Add the onion, and sauté until soft, 3 minutes. Add the cauliflower…
This recipe is a good example of how I compensate for the variations in products and inevitable time constraints, and I am sure that many of our readers will appreciate some of the selections and shortcuts I propose…
This recipe is one of my summer favorites. The last of the fresh summer corn is available in better markets…
For over 25 years, I have been an independent chef, cooking instructor, recipe and food writer, culinary travel guide, and owner of Epicurean Exchange Culinary Travel. And NOW, writer and content developer for this new weblog, Epicurean-Global-Exchange. During the challenges of the 2020 pandemic, I began looking for new ways to engage those interested in our usual offerings, of food, travel, lifestyle topics. My work has always been led by purpose: to not just teach, but offer quality, skills and life-affirming moments; to not just travel, but open the world to its personalities and possibilities; to not just inform, but to inspire to learn and grow with knowledge and perspective. To make the lives of our readers better, richer. And in turn, this is paid forward to their families, friends, communities and the places they call home in this world.
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