mmmmm typing that title made my mouth water. that’s not hyperbole. i want to go back in time and re-eat these meals. the chef and i love finding favorite restaurants in new cities. places we talk about going back to and tell our friends to try. menus we google and read even though we’re 900 miles away. here are two of those places.
i’ll start with lechonara los pinos.
Continue reading honeymoon part 2: whole fried fish and roasted pig skin
we love it when people try our food! our good friends trevor and kierin tested the chef’s recipe for donuts and totally approved! their donuts look sooooo good. okay, now i’m hungry.
the idea of having lamb for dinner may seem like a culinary impossibility if you didn’t spent two years at CIA like my chef, but this was so simple he sat on the sofa and let me do the work!
a cook’s croissant is a test of his technique. the ingredients are simple and the recipe leaves little room for spontaneity. an excellent croissant is largely the result of patience: don’t overwork the dough, don’t rush resting periods, have soft hands. the girl and i last had croissants in January at a small bakery in The Mission District, called Tartine. that was almost 6 months ago. it’s been too long. so here is a recipe to help sate the fix. the ingredients are simple; the instructions are, too. don’t rush.
The timeline is a bit of a blur.
Barbeque in Memphis. Shrimp and grits on Florida’s gulf coast. Ramen at some hole-in-the wall restaurant in Some Carolina.
I couldn’t tell you what we did in every city – but I can certainly tell you what we ate. Somewhere between the 93 hours in the car and the 6,500 miles we spent traveling the country, a great awakening occurred.
food | life | baby
food | life | baby
chef meets girl 