Food and Love and Oysters on the Half Shell

2018-04-10T23:12:04+00:00

Food and Love:  The two seem to have always been connected in an intimate dance of the senses.  Do you ever think about it and wonder why the two are so intertwined?  For many of

Food and Love and Oysters on the Half Shell2018-04-10T23:12:04+00:00

Sustainable Seafood Choice- Arctic Char

2018-04-10T23:12:05+00:00

I’ve just returned from this year’s Cooking for Solutions  event at the Monterey Bay Aquarium. I have been on the board of this event since its inception because I believe it is important we all

Sustainable Seafood Choice- Arctic Char2018-04-10T23:12:05+00:00

Sustainable Black Cod in a Spicy Coconut Broth

2018-04-10T23:12:06+00:00

Cooking for Solutions at the Monterey Bay Aquarium  is back! I have been involved with this event since it  began, and I’m passionate about its mission: to help consumers, chefs and businesses choose seafood that

Sustainable Black Cod in a Spicy Coconut Broth2018-04-10T23:12:06+00:00

Sexy Recipes to Woo Your Valentine

2018-04-10T23:12:06+00:00

Food and Love have always had a special association. M.F.K. Fisher notes in her wonderful little book An Alphabet for Gourmets that gastronomy has always been connected with its sister art of love. “Passion and

Sexy Recipes to Woo Your Valentine2018-04-10T23:12:06+00:00

JAPANESE STYLE ROASTED SALMON

2018-04-10T23:12:07+00:00

John Ash and fellow chef and friend, Mei Ibach, pose with salmon dishes made at the Windsor Certified Farmer’s Market, August, 2012. Photo courtesy: Rick Tang I recently demonstrated this recipe at the

JAPANESE STYLE ROASTED SALMON2018-04-10T23:12:07+00:00

Fresh from Alaska

2018-04-10T23:12:07+00:00

Yours truly with a fresh ling cod I’ve just returned from an annual class I do at the Talon Lodge  in Alaska. This gorgeous place is located on a private island near Sitka

Fresh from Alaska2018-04-10T23:12:07+00:00

Cooking for Solutions: Sablefish

2018-04-10T23:12:09+00:00

I’m already looking ahead to spring of the New Year and one of my favorite events I participate in each year, the Cooking for Solutions gathering at the Monterey Bay Aquarium.  I am

Cooking for Solutions: Sablefish2018-04-10T23:12:09+00:00

Shucking and Sharing Oysters

2018-04-10T23:12:11+00:00

This Saturday, (April 30, 2011) I am honored to be the Guest Shucker at the Hog Island Oyster Company at the Oxbow Market in Downtown Napa.  From 2:30 p.m. to 5:30  p.m., yours

Shucking and Sharing Oysters2018-04-10T23:12:11+00:00

Wild Alaska Crab Deviled Eggs

2018-04-10T23:12:11+00:00

I hope everyone has had a great Passover and Easter weekend.  As a result, many of us have some leftover hard-boiled eggs to put to good use.  This recipe was printed in a

Wild Alaska Crab Deviled Eggs2018-04-10T23:12:11+00:00

Come Savor Sustainability

2018-04-10T23:12:12+00:00

I will be joining the Monterey Bay Aquarium for its tenth Cooking for Solutions celebration, May 20-22, 2011. In a weekend of celebrations, live cooking demonstrations, intimate salons and culinary adventures you’ll discover

Come Savor Sustainability2018-04-10T23:12:12+00:00