Tag Archive: food

100% Grassfed Beef, Year-round?

100% Grassfed beef is hard to find year-round.  Traditionally, farmers only harvest during “green grass” months, which leaves out the entire winter.  I’m working directly with a rancher in Montana whose family has… Continue reading

Bestia Articles

He’s one of my best friends – I introduced him to hunting, and am trying to introduce him to spearfishing but the guy won’t jump in the water with the sharks but will… Continue reading

Beverly Hills Dinner for 10

The other day I got a chance to work outside my element with some more modern techniques and a lot of sauces, and art on a plate for a family in Beverly Hills.… Continue reading

Birthday for 2 Menu

Last year, I made a birthday dinner for a couple.  The menu was particularly fun because the guy was planning a birthday surprise for his girlfriend across from Staples Center in the new… Continue reading

Bestia opened Friday!

My photo.  Yay for Bestia’s Opening Friday!  Our Pizza dough is alive again. Downtown Los Angeles: Bestia – 2121 E 7th Place Los Angeles, CA 90021 http://www.lamag.com/digest-blog/2012/11/26/bestia-opens-its-doors-yelpers-go-crazy

Beef Pictures & Wine Pairing list

I’ll be doing a post on beef shortly.  For now… DROOL at the possibilities of FOOD & WINE pairings ^^ I saved a Robert Parker wine pairing list a while ago.  Here it… Continue reading

Boulder Valley Prime Rib & Wine

one of the Catena wines brought home from Argentina Dry Aged Boulder Valley Beef. always a food celebration when my brother comes to town.  Trim the outside dried meat…and you get… salt, pepper,… Continue reading

70 pounds of Duck Confit

My friend walked into my kitchen and said, where are you gonna store 70 pounds of duck legs? Um, in mah belly! 37 hour process for great duck confit.  prepare salt, cook low… Continue reading

Opening of BESTIA!!!

The official opening of our restaurant BESTIA (November 23, 2012) is preceded by 4 weeks of Test Kitchen – a fun social event that brings a different chef every night.  Chefs ranging from… Continue reading