Table of Four, 3 Michelin Star Restaurant Addison in San Diego
This is actually the first restaurant review our group has done without me there going around the table interviewing everybody about every dish
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3 Days of Meals – 1 Pot, Cook 1 time
On Day 2, I combine the leftover cup of Mac & Cheese, with a little bit of shredded chicken, (also leftover). I use Gruyère with an old baguette I have ends leftover from Praegger Brothers, our local baker in San Diego. It’s one of those breads that I have to purposely buy only once a month. Otherwise every day I’ll be eating bread and butter or making sandwiches, daily. By the way, I think that comes from when I was a child and they sent me to camp over the summer.
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Food Success!
Food Success! That’s today’s topic! What does that mean, Chef? Well, it means that most of us are not eating like cave men and women and therefore in order to eat right, we need to do planning. And the plan starts with getting your mind into “Game Mode”. If you were going into a business, … Read more
Read MoreDrive for Great Food
When you hear ‘Drive for Great Food’ you probably think we are doing some kind of food drive to help the homeless. Right? YES CHEF! Well, that’s not exactly what I’m talking about here. And I should say Drive or FLY for Great Food, cause I am giving you the heads up for the finalists … Read more
Read MoreGrocery News
Many grocery stores are changing what they buy, downsizing their stores, checking out their carbon footprint and making much needed changes. That’s according to Sheila Ongie, the sustainability manager of the National Co+op Grocers (NCG). So, they’re looking to change what they do in this world, reducing food waste and looking into the climate polluters … Read more
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