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Photo by Eduardo Contreras of the San Diego Union-Tribune
Did you know San Diego has a farmer who grows beans? Meet Mike Reeske of Rio Del Rey and one of his biggest fans, Chef Mark Schmitt of Fort Oak Restaurant! I got both to share bean cooking secrets and I got a few of Schmitt's recipes. You can't beat fresh, scratch-made beans! Read my latest story in the San Diego Union-Tribune’s food section. Cool photos by the brilliant Eduardo Contreras!
Photo by Eduardo Contreras in the San Diego Union-Tribune
Here's a lesson in doing a sublime upscale renovation using repurposed materials. Love this sustainable concept practiced by Refind Kitchens. Not only do mother/son team David and Julianne Berens rescue beautiful, often one-of-a-kind cabinetry and other items from homes being remodeled, but designer/owner Julianne Berens can work magic in incorporating those finds into a uniquely designed space. Read my latest story in the San Diego Union-Tribune’s Homes section and enjoy the beauty of Eduardo Contreras’ photography.
(Brady Architectural Photography)
I recently got my first assignment from the San Diego Union-Tribune’s upscale design magazine Coastal San Diego Homes & Estates. The newly published story I wrote, “Design Dream Come True,” features a modern La Jolla beach house in La Jolla Shores that is not only very cool to look at but also LEED Platinum certified. The owner’s “Barbie Dream House” is both a family residence and summer rental and have some unique features that make it work beautiful for both functions.
Photo by Nel Cepeda for the San Diego Union-Tribune
I learned so much--as always--from Su-Mei Yu about anti-inflammatory eating and cooking. It's here in this new article for the UT, along with several recipes. But, you can also learn from her directly at classes she's teaching this fall. Thanks to photography Nel Cepeda for the beautiful photos!
S’mores French Toast at Breakfast Republic. (Howard Lipin / The San Diego Union-Tribune)
Did you grow up eating French toast on the weekend? Perhaps your mom or dad taught you their simple approach: beat together eggs with milk, stir in some cinnamon and nutmeg, and maybe some vanilla and a little sugar. Let slices of bread (in my family challah was the preferred bread — but definitely an egg bread) soak in the mixture. Then you melt butter in a large skillet and cook the slices until they’re nice and brown. And, of course, drown the slices in maple syrup. It was a family classic.
So, it was a revelation when I learned how Breakfast Republic’s executive chef Cesar Garcia makes the local chain’s very decadent version — and it has inspired me to rethink how I make mine. I’m not just talking technique, but also the idea of incorporating other ingredients to reflect the seasons, a brunch theme, or just to play with favorite foods. I wrote about this over-the-top way of making both French toast--and bacon—for The San Diego Union-Tribune, and included a few recipes for readers to make at home.
Photo by Eduardo Contreras for the San Diego Union-Tribune
What a treat it was to spend time at Encinitas Unified School District’s Farm Lab and write for the San Diego Union-Tribune about all the marvelous ways in which they are educating young kids and the community. This is a program with a complete curriculum for each grade and three teachers on site daily to work with students on specific projects. Plus, the organization has plenty of community events to engage non-students in their sustainability mission. If you don't know about this North County treasure, you can learn about it here. Thanks to Eduardo Contreras for shooting beautiful photos on a chilly rainy day.
