|photo by the talented LP Hastings|
|Looking for inspiration|
If there's one thing chefs like to discuss, it's food. Fortunately, that's one of my favorite topics. Hanging out with Julio Hawkins reminds me that there's always more to learn from a certain dish. He's taken some of our favorite seafood meals and tailored them to his tastes. The results: unexpected depth and a newfound appreciation for some of the classics.
Best culinary tip for the home cook:
Mise en place, Mise en place, Mise en place. Translation = everything in its place, both mentally and physically. That's why so many home cooks freak out when trying to execute Thanksgiving dinner. You've got to be organized to truly enjoy the holiday season. Get your shopping list together (mental) and then execute the prep (physical).
You are an advocate for sustainable seafood. Please elaborate on where you source some of your dishes from.More »
We source most of our seafood through Santa Monica Seafood, which in turn works with the Monterey Bay Fish Aquarium to ensure we are in compliance with the World Fisheries fishing practices.