Best meal I ever ate:
Food is all about context.
My current drink of choice:
Viña Tondonia Rosé Gran Reserva 2000
I really wish I could:
Convince everyone to embrace permaculture. And Chinatown.
My favorite comfort food:
Oysters, liver mousse (good charcuterie in general), Brussel sprouts in duck fat, turnip cakes in XO sauce, pork buns (char siu bao, gau bao, kao yuk bao), kale with sunny-side or poached eggs
My most tattered cookbooks:
The Art of Living According to Joe Beef, Ad Hoc at Home (Keller), Whole Beast Butchery, Nose to Tail Eating, Charcuterie: The Craft of Salting, Smoking, and Curing, Mission Street Food
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