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“I feel sorry for people who don’t drink. When they wake up in the morning, that’s as good as they’re going to feel all day.” – Frank Sinatra

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Crayfish, Pasta, Egg

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I’ve done it again. I just can’t stay away from those crayfish. This time my boy Matt Hulet came down and shot some pics. I told him I was cooking some food but he had no idea we were gonna have to catch it…

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A Dish From the Garden

Plate 7

Pine Smoked Yogurt, Beets, Beet Greens, Parsnip, Eggplant, Turnip, Wild Fennel, Coffee, Preserved Lemon, Wildflowers.

This one goes out to the vegetarians. All the produce in this dish was grown in my backyard. All of the flowers were wild and collected the day they were plated. This is the first time, throughout my culinary career, that I have grown the food, harvested the food, and cooked the food. It was a really enlightening experience. Beautiful really.

Garden 1

I love Spring. Everything just comes alive.

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Dish 4

This was a very simple dish. Many thanks to the gentleman who hooked up this…

Lobster 2

A small monster.

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Les Sang des Betes – Blood of the Beasts

This video was shared by Rene Redzepi of the restaurant NOMA in Copenhagen. This movie was filmed in Paris in the year 1949. It is a short documentary on a Parisian slaughterhouse. Anyone who has consumed meat at any point in their life should watch this video. It is very graphic but it gives incredible insight to an aspect of basic food consumption that people are so far removed from. It’s also the reality of consuming meat. It’s a shame that more animals aren’t slaughtered in this fashion. Being that I cook for a living I found the video to be incredibly interesting and educational. The level of skill displayed is this film is very impressive. If you have an opinion on this video please post. I would love to discuss it.


Scallop Dish 1

I just came up on some beautiful, locally fished scallops and lobster. We’ll get back to the lobster later. This dish, more than any dish so far really got me excited. Working with product that came from my local waters the same day I cooked them was a wonderful reminder of why I got into this business and why I started this blog.


Here they are in their shells. They’re relatively easy to clean. I refrigerated the shells which causes them to open. Using a flexible boning knife I scraped both sides of the inner shell removing all of the meat. There are a lot of organs surrounding the usable meat. It all pulls away rather easily leaving clean meat as shown below.

Scallops Clean

These were the best scallops I have ever tasted. Incredibly sweet with the slightest hint of brine. To see the rest of this blog click the link below.

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Final Plate

It’s been a while, but I finally found the time to do another dish. A friend of mine put down a deer and brought me some ground venison. What better dish to make than bolognese. Ya I know, it’s not traditional bolognese because it must have a specific mix of meats blah blah. Either way its delicious.


Mmmmmm. Deer meat. If you happen to be a vegetarian that’s cool. I like meat. There are a plenty of problems with current standards on raising and slaughtering animals, and for the most part its a pretty brutal practice, but that’s a topic all its own. It’s not often I get to eat wild game but it is truly delicious. Also, knowing that the meat being consumed is free of any steroids, antibiotics, or disease is a definite plus.

Almost all of the produce for this dish was purchased from Sweredoski Farms. The farm is located in Bell Gardens. You can purchase from them at the UCI Farmers Market. It’s held every Saturday in Irvine at the In N’ Out Parking lot. It is, in my opinion, one of the better farmers markets in the area. The mushrooms were purchased from a different farm. To See the rest of this post please click ‘continue reading’.

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Crayfish, Paprika Pasta, Egg, Dandelion

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Lets start with where everything was found…

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Creek 1

This creek is not far from my place, and full of crayfish. I find myself returning here often and always finding something new. This time around I collected…


Crayfish. They’re very easy to catch. A bit of bacon wrapped around a stone and you’re set. I used fishing line and tied it to a stick. The crayfish will latch on and begin eating the bacon. If you’re quick you can pull them out of the water before they let go. Please click “Continue Reading” to see the rest of this post

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Crab Koura-Age, Pine Nut Butter, Ice Plant

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A beautiful, classic Japanese dish with a slight twist. It is also refered to as Frothing Crab.

Male Crab

Let’s start with the crab. I was able to pick these up right from the fisherman down by the beach. Doesn’t get much fresher than that.

I picked up two males and one female. Please click ‘continue reading’ to see the rest of this post.

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Beet Salad, Kohlrabi, Bok Choy

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All the produce for this dish was purchased at a local farmers market. Everything was grown in Chino.



Bok Choy

Bok Choy


Kohlrabi. To see the rest of this post please click “Continue Reading”.
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