Bringing It Back

I’ve never really been a big breakfast person. I love breakfast foods and, hell, brunch is my most favoritest meal of all, but I really just have absolutely no appetite within the first two or three hours of waking up. Coffee does the trick just fine until lunch (which I usually eat a bit late, as well). Additionally, in the breakfast department, ninety nine point nine percent of the time I will opt for savory over sweet. For example, I much prefer eggs, potatoes and bacon to pancakes or waffles.

A Fork in the Road

A couple of nights ago I met up with Chris at Susan Feniger's Street. We have been trying to use up our Blackboard Eats coupons before they expire. Ryan and I went about a year ago and ordered a few menu items and several glasses of wine. This, however, was Chris’ maiden voyage. We met at 8:30 with reservations but decided to ditch them for the bar. He was already at the bar; that’s usually my seating preference anyway.

34. Get Your Lardon at Domaine LA’s Second Tasting

Note the ominous look of the sky with the ocean layer rolling in. I love it.

A week ago, last Sunday, along with my usual posse, I attended Domaine LA’s second wine tasting. This one was structured a little differently than the first, and all for the better in my humble opinion. First, it was scheduled a couple of hours later in the day: from 4-7pm. This seems a wiser time frame than from 2-4pm, as it enables people to settle into their evening a bit and have a few more sips. I’m sure you get the idea. Additionally, there were nine wines to taste as opposed to three: four whites and five reds ($15). Another very cool element to this affair was that the wine makers were in the house, pouring and chatting. And did I mention that the Get Your Lardon truck was there?!

Food That Loves

Oh, the rain. How I love it. The smell, the sound, the fact that I don’t need to water my garden: I love it. I’ve had fires roaring in the fireplace for the past two nights, jazz playing loudly, and cooking lots of food that just hugs you all over.

Chopping and Chewing

 Potato Buttermilk Soup, Potato Chips:

From the Chicks With Knives "Root Down" Menu at Test Kitchen on September 30, 2010.

I can confidently say that I have reclaimed my kitchen identity of late. I have re-bonded with my kitchen. I guess it began a few weeks ago when the temperature dropped into Autumn degrees. I simply suddenly wanted to be cooking. A lot. And so I did.

33. The Ludo Truck at Domaine LA’s First Tasting

You know I love Sundays. Most recently I had an exceptional one. And one that involved a lot of decadence and, in varying ways, a lot of food truckness. It all began early on in the day when Maggie and I realized that the final episode of The Great Food Truck Race would be airing later that night and that they would be marathoning the season throughout the day. We had only seen the first episode and kind of forgot to keep up – so, DVR: set. Woo hoo!

32. The Manila Machine

I have been meaning to get to this truck for quite some time. I have followed co-owner, Nastassia Johnson’s blog, Let Me Eat Cake for a while, and like her style. Additionally, her truck hit the streets scant few days prior to one of my first Dinner at Eights, which lamentably resulted in Nastassia not being able to attend. I’ll get her there eventually.

Bat Out of Hell

Mercury just got out of Retrograde the other day. Although it’s not like me to know or care about such things, this time I am truly relieved. Things have been all manner of wonky.

A Wolf By Any Other Name.

 Dining table, kitchen, guests and Carson Daly's film crew.

Last night I found myself deep within the Wolvesden; at the home of Craig Thornton. Formerly at Bouchon and currently private chef to Nicholas Cage, Thornton, or Wolvesmouth, his handle, has given birth to an underground, intimate supper club at his home, high up the Hollywood Hills. With only his “crazy friend, Cortez” to assist, Thornton serves eight guests between 12-16 courses each week.

Disambiguation AKA The Egg; Part 2

Right now, the egg to me is not unlike the number 23 to Robert Anton Wilson: a clustering illusion. It would seem that, in my sphere, most incidents and events are directly connected to eggs. They are everywhere. And much like Wilson’s number 23, I continue to try to explore the rationalization behind this omnipresent egg.