Eat | Drink

Searsucker San Diego

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In the mood for beer, I ordered the Malarkey Hunter Ale. It was slightly hoppy with a mellow finish, refreshing and complimentary to our food, rather than competing with it. My stepbrother Danny ordered the Coyote, made with Cinnamon Bourbon, lime, ginger beer, and bitters. Between the spice of cinnamon and ginger, it had an almost apple cider like flavor, which made it very smooth and almost dangerously easy to drink. My stepfather Will ordered a Skinny Ginny, which tasted like a lighter Moscow Mule, and my mother Renee and friend Whitney ordered a Snake in the Grass, a “better” mojito, made with Cucumber gin, fresh bruised mint, lime and soda.

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Oliverio at Avalon Hotel

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The Hotel is easy to pass which makes it all the more intriguing when you pull up the curved driveway, hand your keys to the valet and walk into a naturally lit entry with the flooding calm of whites and turquoises in hues of glass, smooth surfaces, and rich woods. You feel more fluid and awakened as the pieces of furniture adorning the room speak of modern simplicity by way of the subtle curves on the arm chair or the movement of the varying pieces of art strategically placed about the space.

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Tastings with Chef Shawn Cirkiel PART 1

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Wearing his special order bright pink VANS with black eyelets, a soft pink button up, jeans, and a smile that seems to extend to you, Chef Cirkiel is your every day guy with impeccable taste, a hands-on approach to his craft, an eagerness to experiment, a calling to push himself further, a willingness to encourage his staff to be proactive and innovative, and a charm that allows you feel as if you’ve known him for years. Jane readies her camera and we dive right into conversation…

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Carillon with Chef Josh K. Watkins

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Austin is a city I have come to adore. The culinary prowess of the chefs, the relaxed and confident vibe that finds it’s way from kitchen to plate, the absence of arrogance, the curiosity of experimentation – it’s what makes Austin, AUSTIN. A landscape I must admit is one of the most colorful in terms of flavor and innovation. While I have posted about the Food & Wine Festival this year, there were moments outside of the Festival where I was able to sit down with so many remarkable chefs and visionaries and do a private tasting. One such tasting was with the Carillon’s Chef, Josh K. Watkins.

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Andrew Zimmern

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Andrew Zimmern (born July 4, 1961) is an American television personality, chef, food writer, and teacher. He is the co-creator, host, and consulting producer of the Travel Channel series Bizarre Foods with Andrew Zimmern and Andrew Zimmern’s Bizarre World. For his work on Bizarre Foods with Andrew Zimmern he was presented the James Beard Foundation Award in 2010. He also hosts the show Dining with Death, which explains some of the foods that could cause death.

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Austin Food & Wine Festival DAY 3

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Today the sun is unrelenting, burning our flesh the moment the yellow burst rises up. As I walk in through the entrance, there sits on the grass a large table with the signature black tablecloth. On it? Stacks and stacks of commemorative glasses for the taking. Shatter-proof and bearing the insignia of the 2013 Austin Food & Wine Festival. Yes, this is the very last day and I look on it with a bit of sadness.

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Austin Food & Wine Presents Rock Your Taco

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The day ends and a different kind of Food Event is about to begin. A culinary world, an incredible global community created to support chefs and their passions and push them to be their best – at all times; Something I wholeheartedly subscribe to. While we are flourishing with the Celebrity Chef nuance, I love to see these chefs dig deep and go back to doing what they love most: COOK.

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2013 Austin Food & Wine Festival DAY 1

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I have been to Austin twice in my life. This April was the 2nd time. This time I was greeted by familiar faces, succulent food, savory sweets, open minds, exquisite talent, momentous friends, and a slew of food, wine, life, travel, and culture lovers to which degree I have quite possibly never encountered before. Passion and a thirst for life was present more so than I can remember on this wonderful trip to Austin all in the name of the 2013 Austin Food & Wine Festival.

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LiveFire Challenge AUSTIN

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Last night I arrived in Austin. Bags in tow, rental car picked up, freeways mastered, and the long FM 150 to Highway 1826 and voila! Salt Lick BBQ, Pecan Grove Pavilion. I arrive to attend the Food & Wine Alliance 3rd Annual Event: Live Fire Challenge! Beef Supremacy & Fire Mastery. With a long line of very talented chefs and pastry chefs, the palate was eager to taste and hungry to satisfy. I tasted just about everything and in the end, it was Sway Thai that won me over.

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LUCCA

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Tucked in the corner of the Quail Hill Shopping Center in Irvine, CA, Lucca Café feels somewhat like a hidden treasure, one you paradoxically long to keep as a secret for only yourself, while conversely wanting to share with everyone even remotely interested in delicious food.

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Zinque Abbott Kinney

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A fairly delectable selection of wines, small plates, fresh ingredients, and this rural rustic chic kind of atmosphere, I stumbled upon a rather perfect place. I wait. Patio is insanely busy but the restaurant, not so much. And I wait. And I wait. But eventually, sunshine (my happy server) comes over and asks me what I want. To begin, you have to give a credit card. Much like a bar, you open a tab or pay and close. A bit different but hey, better than someone drinking too much and not being able to pay I guess. And so, I relent. I begin my curiosities by ordering a glass of Grenacha, Evodia from Spain, vintage ’11.

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Brasserie Cassis

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I am obsessed with all things French: the language, the country, the attitude, Marie Antoinette, and, most importantly, the food. Julia Child, who I also have a slight obsession with, brought the simplistic elegance, and ridiculously delicious, essence of what real French food is all about to the American audience. It wasn’t just the hoity-toity, über expensive fare that most Americans thought it was; it is really about the ingredients and the fatty, acidic, pure flavor of exquisite French dishes.

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A Night of Magic and Wine with David Minkin

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David enters the room and situates himself no more than 2 feet away from the audience. He is up close and personal and without a beat, greets us all in his relaxed and warm way and voila! The magic begins. Literally. It muse be said – again – that I’m a cynic and an over-thinker. I pride myself on wanting to know how everything works.

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A Taste of Dawn RADIO Episode 4

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We are at a pivotal point in time where there are so many potential positives amidst the insanity. Equality, the evolution of foods, wines, the openness to a world waiting for us to explore it … Today I invited a Chef I utterly admire for his creativity and willingness to utilize all of the senses, Chef Andrés Dangond. The premise of the show is sugar and creativity.

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Foreign & Domestic Austin

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I had heard quite a bit about Chef Ned Elliot of Foreign & Domestic. I read about his travels, how he and his wife cook together: Jodi creating desserts and masterful sweet creations | Ned creating flavors that take you on a global journey while not being pretentious. I was going to Austin and I knew this was a stop I wanted to make…

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