Lunch is one of my favorite meals, especially here in San Diego. I am, as many know not a big breakfast eater and working late as I do lunch is (usually) my first meal of the day, unless you count coffee as one. I have designed the lunch menu at the Glass Door around some [...]
Tuesday, September 2, 2008
After a busy weekend (Labor day) I find myself a s a chef reflecting back on the last couple of days. I was happy and quite surprised that we were sold out on Saturday night, and turned the dining room over 1.5 times. From what I could ascertain, most of our guests were locals, even [...]
Tuesday, May 6, 2008
I know, I know…what’s the deal with this? I am constantly harassed by my friends about the food I choose to eat. Menudo, chicken feet, coagulated pork blood and yes, bone marrow. I find it kinda funny that everyone is so interested in what I choose to eat, guess I should take it as a [...]
Thursday, March 6, 2008
Yea, I wasn’t quite sure what I wanted to write about today, all I know is I had to write about something while taking a break from what seems like my never ending move in to my new diggs in downtown San Diego (more about that @ robconaway.com). So I have, to keep a smile on [...]
Tuesday, February 26, 2008
Who doesn’t love crepes? Last year when I was living in my other condo, I told some friends that every Sunday morning I ate crepes for breakfast. It was kinda funny because at first, no one believed me. Then all of a sudden, one Sunday there was a knock on the door. Allison, Kat, Ryan [...]
Friday, February 22, 2008
Pasta has to be one of my great comfort dishes, as it’s versatility as a food stuff is almost unrivaled. Pasta comes in many different shapes and sizes and allows you to make a variety of different sauces to accompany these varying shapes. Marinara is one of my favorite pasta sauces to both make [...]
Monday, February 18, 2008
The art of braising is one that requires plenty of patience, a good heavy pot and an oven or stove top. Once you have assembled these 3 components, you can begin the creative processes necessary to make this dish and to become an expert braiser. Short ribs come in 2 different cuts, flanken (long and skinny) [...]
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Wednesday, October 22, 2008
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