Category: BiteClub

Restaurant P/30 closes

With a Facebook note to friends, the 18-month-old restaurant throws in the towel.

The Costco Report: Organic Chicken w/ Meyer Lemons & Rosemary from My Garden

The Costco Report: Episodic observations on where to port safely, and what to avoid like a pestilence, when navigating an ocean of consumer non-durables under a sheet metal sky… In today’s edition, a pretty good deal on organic chicken, and a nice way to use your seasonal garden while you cook it. If you insist […]

A Seasonal Twist on the Tuna Sandwich

Of the many things not to like about a crappy job market, working longer hours for less money has to be near the top of the list; worse still, however, are the all-too-inevitable hours spent working for nothing, the hours spent trying to secure employment instead of actually doing something productive, like riding your bike […]

“Parker House” Dinner Rolls

Somewhere, in a squat little cardboard tube, lies a row of Pillsbury dinner rolls, mashed into one another as if caught in some evil baker's version of airline seats... and each of those rolls, as it pays its Karmic debt to the gods of flour and water, thinks of one thing only: Please, please let me come back as a Parker House roll, baked from scratch in somebody's kitchen, pulled apart by the chubby little fingers of happy little children.

Lobster Bisque & Viognier @ J Winery: Two of a Perfect Pair

Forgive the hackneyed analog, but I've just eaten a Lennon-McCartney harmony of food and wine over at J Winery; OK, maybe that's too much, but a solid Bee Gees, at least! Seriously, if we wore socks on our teeth, then Chef Mark Caldwell's Lobster Bisque, together with winemaker George Bursick's Hoot Owl Vineyard Viognier, would knock them clean off. And I don't even like Viognier, as a rule.

My Favorite $5 Kitchen Gadget

I buy too many kitchen toys, and I suspect I'm not alone. Admit it: Anyone who watches Food TV, buys cookbooks, or owns an up-to-date Zagat's, to say nothing of the hardcore amongst us who actually read blogs about food and cooking in our spare time, owns an extravagant number of culinary gadgets. That many of them go unused is a virtual certainty, strange, medieval-looking devices that seemed so indispensable in the Williams-Sonoma catalog, but which turned out to be hard to clean or - worst of all - to require more work than the task they were originally meant to simplify...