I’ve really come to like cooking these protein specific dinners. So far we’ve had a pork meal, a seafood meal and now chicken. Not only does it help me focus, it also makes me feel like an Iron Chef. Take note, that’s a link to the Japanese version, the one that my brother and I grew up watching on KTSF, …
Suds & Grub
It’s gonna be a wild wild Saturday night at The Wooden Table. Our diners are bringing some very fine alcoholic beverages to accompany the meal. It’ll be 5 courses paired with 5 beers (and they’restrong ones too). For the most part, dinner will be made up of elevated classics to accompany the craft brews, pizza, sisig (a favorite Filipino pulutan), …
Tastes like . . .
Chicken! This week’s diners are about to become participants in a study in the versatility of poultry. We’re preparing our favorite chicken dishes, using some time tested techniques as well as a few new ones that we’ve picked up along the way. I’m most excited for the chicken and dumplings course, we’re of course making our own stock and using …
Whiskey and other things
that have kept me busy.
Am I alive? Yes. But only just. The past few weeks have been a whirlwind of activity (hence the hiatus from blogging), a couple of great meals (puerto azul for octopus and my mom’s kitchen for cardillo), a few gnarly nights (note to self: hydrate), a makers faire (grow your own mushrooms!) and a RAAAAAGING pretty tame NYC bachelor party …