F o o d

Overnight braised short ribs. Charred leeks. Warm salad of fingerling potatoes, haricots verts, bacon, whole grain mustard.

I was once a professional chef, cooking at such top LA restaurants as Melisse, Ortolan, Wilshire and Hatfield’s. Now I just cook for fun, for friends and for family in my appallingly tiny kitchen.

Food-related blog posts live here, and I post memorable meals on Facebook.