The Culinary Timeline is a side-project that I've been working on since October. I'm hoping to have most of it complete by the end of January, with any luck. Until then, updates around here will be weekly, rather than twice weekly. Do stay tuned.
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Two slices, and then some: Mozzarella and Montalban cheese, red peppers, Kalamata olives, garlic olive oil. Please click the photo for a full-screen view.
To say that I’ve rediscovered pizza isn’t exactly accurate — I’ve never really gone too long without a slice. Let’s just say that my appreciation for pizza has been deepening for the last couple months. After a long week working in the kitchen, I woke up this afternoon with pizza on my mind. With a little motivation, I arrived in Berkeley just ahead of rush hour, and stopped by the Cheese Board Collective for [... read more ...]
The Torta Cubana @ That's It Market: Chorizo and Egg, Breaded Beef, Hot Dogs, Bacon, Ham, Queso Fresco, Lettuce, Tomato, Pickled Jalapeño, Guacamole, and enough Mayo to bring it all together.
A couple summers ago, Anthony Bourdain profiled That’s It Market on “No Reservations,” a culinary endorsement that must have provided an amazing windfall to the tiny corner store (no doubt, the “No Reservations” logo still appears on the market’s menus). Two years later, That’s It continues to earn high marks for its well-known torta cubana, a catch-all sandwich of profound proportions. Being in the mood for this [... read more ...]
Always mustard, never ketchup: The Cajun Corn Dog @ Uncle Bill's Gourmet Corn Dogs, Sonoma Square Farmers Market.
The best things in life are fried: I learned this simple mantra very early on, when I used to work the fryer station at K-Paul’s Louisiana Kitchen in New Orleans. We fried lots of delicious foods at K-Paul’s, including oysters, shrimp, soft-shelled crab, green tomatoes, duck skins, and of course, plenty of potatoes (K-Paul’s didn’t serve french fries, however. Instead, our potatoes were baked, halved, and then scooped. Once prepped, the skins and the “meat” were fried separately, with the [... read more ...]
Anti-Gyro: The Kitchen Door's "Fold-and-Eat" Lahmajune.
One thing that I eventually learned about Napa when I moved here six years ago was that there’s no place in town to get a good gyro. Granted, I could only try the one option that was available here at the time — I won’t name the restaurant, but it’s the most obvious guess — and quite honestly, that gyro was so dry and depressing that the memory of my disappointment has remained with me over the years. It failed royally, and the fact that I’m even venting about it now [... read more ...]
I learned something interesting about Cantinetta Piero tonight at Pancha’s of Yountville (which happens to be located right across the street): Apparently, all of Piero’s employees learned just yesterday that their last night would be Wednesday, July 6. Upon posting this news, I received some clarifications today from Jennifer Tomaro, Marketing Director of Moana Hotel & Restaurant Group:
“The owners of Hotel Luca have retained the two principles of Solage (Tim Harmon and Robert Watson) to help direct the operations of the hotel and restaurant. The hotel is still open and there are no changes planned at this time. [... read more ...]
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