Katsuya’s Tuna Chirashi. Taste of the Nation, LA.

Easy Syrian Kafta Kabobs

Delicious Naan being made in the 900 degree tandoor at my favorite Indian restaurant, Gangadin

Kaeng Hawy Bai Cha-Phluu: Spicy, Turmeric-seasoned Curry with Baby Clam and Wild Tea Leaves at Jitlada Thai Restaurant.

Dan Barber’s Crispy Sage Potato Chips, made by MyLastBite.com

Gruyere, Arugula Pizza topped with Caramelized Onion, Fromage Blanc Pizza and Sunny Eggs at Gjelina in Venice Beach, CA

Beautiful Shrimp Cocktail at the Bazaar by Jose Andres

Homemade Chimichurri for my “ChimiTuna” (Tuna with Chimichurri Sauce) Recipe

I used my Truffle Shaver to cut paper thin slices of shallots and garlic. It’s one of my favorite kitchen tools.

Sri Siam Cafe’s Ground fish and green bean patties, seasoned with curry paste then deep-fried, served w/ a delicious cucumber relish

Foie Gras, Biscuit with Maple Sausage Gravy. A New Year’s Eve Treat!

Ruby Red Grapefruit “Caviar”, Molecular Gastronomy / Cooking

Molecular Gastronomy Cooking. Making “Reverse” Yogurt Spherification aka Yogurt Balls!

SPAM served in a vintage toast holder, top view.

Dashi “Linguini” with Tomato, Lemon and Caviar, MyLastBite.com

Recipe for Bacon-Wrapped Baby Potatoes

This is my favorite “Thanksgiving Leftover” recipe and I use it throughout the year. An easy-to-do frittata for breakfast or brunch.

Savory and Spicy Jambalaya by Chef Matthew Goldstone. L.A. Mag Food Event

Finally I can enjoy it in moderation!