Gäbi Coffee & Bakery - Las Vegas

Nothing makes me happier than when I get an email, text message, or phone call from someone asking me for restaurant or food recommendations. Not that I know it all (though I have been around a block or two), it’s that the chance to pass along a great food experience to people I care about just makes me feel incredibly fulfilled.

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Bananas, Creme Fraiche, Honey & Curry Cashews

I may be a child of the 70’s, which means I grew up on casseroles, odd fruit salads, and canned vegetables, but my taste has always grasped for fresher ingredients. And while I love a nice, thick, juicy steak, I also find that I gravitate more toward utilizing fruits and vegetables to compose a really good-tasting dish. I like the challenge.

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Losing Tony

Like everyone else in my food-centric social media circle, I was shocked and extremely saddened this morning to hear of the death of one of my culinary heroes, Anthony Bourdain.

Of course I didn't know Tony personally, but I somehow feel his loss so profoundly. I mentioned to a friend that Tony was pivotal in my introduction to the food world. Food has always been a huge part of my life, but it wasn't until I began traveling and experiencing what was for me, mind-blowing cuisine, then wanting to come home and recreate it that Tony's culinary genius found me.

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Miso Polenta with Spring Vegetables and Poached Egg (GF / DF)

In Boston last week for a design conference (shout out to HOW Design Live!) I recharged my batteries with a ton of creatives, and also enjoyed a good amount of the culinary delights Bean Town has to offer.

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Roast Beet Salad with Whipped Goat Cheese, Citrus Oil, and Mint

"You should write a cookbook!"

I hear that a lot, and while I'm always humbled that folks seem to like me and subsequently my food, it seems an incredulous notion to me. Don't get me wrong, I ADORE cookbooks and I'd be lying if I said I didn't care one wit about my name hanging around long after I'm gone in the form of a cookbook, but ...

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