Recently, as I continue to tinker with my herbal salt fetish, I have noticed how good people and places inspire me just as much as the season’s new herb, fruit, vegetable, or spice. In my herbal salts, I try to evoke a particular aspect of the season that is special to me. Ingredients from my own garden and local farms mingle with other organic goods that are seasonal for most of us.
Thyme
December 26, 2019
A few weeks ago, I had the pleasure of cooking a six-course Thanksgiving pairing menu to go along with the French fortified wine, Pineau des Charentes. This was a press dinner hosted by PlaceInvaders for Sopexa, who represents the wine. A total of twelve guests spent the evening warmly tucked inside a Placeinvaders purple Victorian “mansion” in the heart of San Francisco’s Mission District. I conjured up the menu to evoke an autumnal European-American Thanksgiving vibe and, because I was the chef, I was bursting with fresh, fall-centric herbs.
November 25, 2019
Thyme | My Herbal Roots