Anyway it always helps to have good company when you go out to brunch. An hour brunch turns into more than two, when the conversation is good!
Robyn says: ‘This is the best brunch I’ve ever been to”. And it’s the company, the food and the music, plus a lovely waiter to round it all out!
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Laurie enjoys her ravioli while I indulge in the Chicken dish, which is so well prepared, so moist, so delicious that I am forgetting how rude our waitress is.
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A bottlenose dolphin washes up on a San Diego beach. Inside her stomach: shattered bottle caps, broken fishing crate fragments, hard plastic rings from six-packs. Her body couldn’t process it. She had no way of knowing the difference between food and the trash we left behind.
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Steve, Robyn and I go in one car to meet Phyllis and Ana Maria for dinner at Caio Elvira. But that’s not till 5 PM and being the foodie that I am, I talked them into going down early and driving around with me stopping into three additional restaurants just to try a bite here and a bite there and get a feel for the restaurant. I put the CD I created with lots of Neil Young and Crosby stills Nash and Young on in the car ride down.
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Tony Robbins likes to say: “The high tide floats all boats”. And I like to look at this as a Member SHIP! We go further together than we go alone. And all of our online Zoom Group Calls give us a chance to know each other with breakout rooms, plus there’s always Q & A.
If there’s anything you want to learn, I create a video for you and put it in the free Video Portal, for everyone to learn from your questions.
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So many wonderful flavors, beautifully plated. One of the first things we get to try in the courtyard is Black Truffle Sable. It’s goat cheese and more between a thin roasted Chicken Skin. That plus a few other tastings. What a great way to start a meal sitting around a beautiful tree
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We have created a framework so that we can work side-by-side every step of the way. We start with your mindset and work our way through all the things you want to know about creating meals that you, friends and family will crave!
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Just like a Mira Poix is always celery onion and carrot, coleslaw is always cabbage, carrots, finally grated onions (less is more) and mayo. Have you ever seen Coleslaw made with turmeric and black pepper? Well why not? It’s an antioxidant and it adds a different level of flavor and health to the dish.
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So you’re putting the onions in with a little bit of fat, preferably clarified butter, avocado, oil, or coconut oil. Those are the ones your body can process. Lightly season with a little bit of salt and pepper on medium heat. It’s also fun to add spices.
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But it’s what stands out for me, that you don’t want to miss. Really pay attention, because it’s an experience and can cause overwhelm (in a good way). There is the Black Truffle Sable when you first come in, the Spiny Lobster, the Kaluga Caviar surprise ….. and the Blackened Banana.
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.
Be part of something bigger—get on the Waitlist today! 
