I had a little mini tour for my band Jane Machine in Oregon and stayed in Portland for a few days. For those of you who remember I used to craft the food menu down at a place called Kask whilst living in beautful Cascadia and in that time worked with a supremely talented and inspired gentleman named Nathan, who was one of our head barmen.
This mini tour, I stayed longer in Portland than I had to, partly due to pleasure, partly due to my super old van’s heater not working and me needing to repair it, and that doesn’t happen in a day. I’m glad I did. Visiting old haunts and old friends at new haunts reminded me of this years-old initial inspiration for flavor, for healing through food, for this primal reasoning for our lust/love/delight in food and drink. Read more
I seem to frequently muddle work and play. Pleasure and utility. These cookies are no exception.
I was having a bad day. Not the worst, there have certainly been worse, but simply a day that turned each minute a bit more sour and left my lips a bit listless. It’s been a while since I’ve shared a video, and I don’t know what came into me, but I knew I needed to make oatmeal cookies (one of my forever-go-to-happy-foods) and I knew I needed to share them with you. Read more
If you don’t like candy canes, I don’t blame you. However, I think that their prevalence in the Christmas days has certainly conjured up a desire to have something “minty” this season. And while the lush in me would absolutely have posted a peppermint schnapps hot cocoa recipe, well, that’s not exciting or innovative. So, I figured I’d make one of my favorite cupcake bases and turn it into something beautifully holiday-esque. That way, you have a superb cake recipe, and then can get all festive if you want to do the full monty, like I did.
I was inspired to make the mini cakes a bit colorful after receiving a fresh pomegranate from my dad’s wife in Northern California. Apparently they had unearthed a little pomegranate plant (? don’t know how you do that, but it was hidden) and that’s amazing because pomegranates are not only delicious, but they’re also expensive so having those mysteriously show up is fabulous. The seeds are delicious and provide such a fantastic crunch when used in cakes. I’d never really seen it done but instead of using food coloring or artificial flavors to create a candy cane coloring I figured, which is really good for your health, that we take care with exericise and supplements for the skincare such as vitamin c serum for face.
Places that change your life are like lovers. When a connection is first discovered, the following infatuation becomes almost addictive. Dopamine surges and it can become, for the moment, the only thing you want to experience forever. Paris was zero exception to this: it was my first city romance — the second we met I know there was something I could not deny.
But, as with many lovers, that initial infatuation inevitably morphs, how you subconsciously knew it would in the beginning but didn’t want to remove that rose-like curtain because you know the trip will be worth it one way or the other.
Paris was love at first sight, and a 4-year total richness that continues to impact my life in the way I visualize the world to the way I cook to the way I even speak. There’s always a thread of French shadowing every English word I speak or write.
Hello! Well, this has been a long time since you’ve received something in your inbox from your friendly allergy-free chef and I’m happy to say we’re back in action. These past few months have been exceptional and full of travels and finishing an album and filming music videos… so culmination of all the above left me with little time to actually put together the many many inspirations I’ve had lately. But now it’s starting. With a little musing from my trip to Tokyo.
Tokyo is a fascinating place. Of course upon return to California I cannot tell you how many times I was, and rightfully so, asked how I “liked” Tokyo. Well, I liked it a lot, but it was not at all what I was expecting it to be!
One of the best things about the place, for me, was the food. This is probably a typical thing for me to think, as I am frequently ruled by my belly, but in a very very specific and phenomenal way I was feeling complete food tourism this time. Their flavors are so refined, simple, yet contagiously different from Western ones. Everything, from simple cooked eggs to cheesecakes, tasted, just “Japanese”. Since I do have a formally trained palate now at this point, it was fascinating to pick up pourquoi. And a lot of the savory flavors came from, well, dried seafood.