“What I liked best about the event was the coming together of foodies sharing a common experience. I liked talking with other people and sharing comments on which foods to try and what not to miss. With so many offerings from so many wonderful chefs throughout the region it is hard to stand out. But every Chef that participated made an honest effort to create something unique”.
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Boulder Canyon, the same company doing it wrong, is also doing it right. They are using olive oil in their kettle cooked potato chips. Happy to report that Graza and Jackson’s kettle chips are using olive oil. And happy to know Siete offers grain free chips with olive oil.
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And then of course, we must not forget the French Fries. C’mon. It’s happy hour and all about the fried food! I promise I don’t eat this way every day, or even once a month. But we decide to do it. So we’re doing it!
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Ok. Food wise, the regular corned beef is improved. Even if you forget to order lean, it’s lean enough, not totally fatty like it was before. There are lots of menu options. I’m glad they’ve narrowed it down to be less overwhelming.
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The first thing I want you to do is: Order dessert first and make sure it’s their Pot de Creme. So good, you’ll want a second just for yourself.
Second on our list are the Roasted Market Vegetables. Whether it’s a mixture of broccoli, squash or yellow beets, mushrooms and more, they are done perfectly.
Great vegetables are rare at happy hour prices, so bravo!
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Labor Day Cooking can also mean stress, and you regretting that you invited so many people over. I’ve thrown so many Labor Day parties in my time. As a matter of fact, for decades, holidays were just an excuse for me to throw a party and bring people together. But yes. It can mean stress. Especially if you are perfectionist.
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It’s all about chemicals. These are preservatives you would never guess companies are using to preserve food. And when you see it on the label, you don’t know what it is but because they disclose it you think if there aren’t too many of these on the label, it should be OK. Well it isn’t. If you’d like to read up on it, here’s the dish from EWG.
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The Nationwide Foodies Community Members will open September 15, 2026 for 2 weeks at $67/mo. With all memberships you can cancel one week before each monthly renewal with no penalty. If you are not getting what you need, we can either add content you are seeking, or you can move out of our group to a new mentor/friend.
I’m sure you will enjoy the benefit of having a direct connection to me and our Foodies Membership online. In San Diego,we appreciate having someone at our table with first hand knowledge about the food we eat. We are all experts and share what we know including our travels.
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Laurie says: ‘These drinks are a good pour’. Lisa adds: “And these portions are ridiculously big”. She says: ‘I can’t believe I didn’t know about this place because I live right near here”. And we all agree ~ We will most certainly be back!
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We eat small portions of the Orecchiette Bosco and Capellini Pomodoro with Shrimp. We save the rest for lunch the next day (and next day it’s even better)! I will say there’s nothing better than fresh pasta and a place that knows how to do the ‘gravy’ right.
Read MoreJoin a community of food lovers learning, laughing, and cooking together! As a Founding Member, you’ll get VIP discounts on courses, retreats & foodies cruises—all designed to make life healthier and happier. And every motivation, every recipe, every idea on cooking you will find waiting for you in the Founding Membership Portal. It comes with your monthly $97 per month membership fee. You can cancel anytime. And, I keep adding new videos, creating 2 special events a year that are free as a Founding Member, plus twice a month, we are on a live zoom call talking about or making food together!
Your membership helps feed those in need through No Face Goes Unfed, bringing hope to San Diego and then nationwide.
Coming soon. In the meantime, consider working with me one on one. 
