gfron1

Interesting. My publisher never showed me that. I applaud all of you who enjoy kindle editions...I need paper in my fingers for a cookbook!

@Shelby They've been roasting for weeks. I may be gone but I keep my eyes and ears open!

Like I said, neither article is complete so we don't actually know if there was a written ticket, if the ticket said the correct thing, if there was cross-contamination, if the expeditor called up for the wrong dish. There are plenty of scenarios where the kitchen could be on the hook, but none of those details are presented for or against in the article.

Food to me, I'm now reading Oak: The Frame of Civilization

I've re-read and the article says that the diner didn't see the server write the order down - very common. It doesn't say that the order wasn't in writing at some point. The server mostly likely remembered the order (very common) and entered it into their POS at the server station which the customer would not have seen. A piece of paper hit the kitchen, and nowhere was it mentioned if the paper said salmon (tuna or salmon would be irrelevant in a dark restaurant) or beef. So the article isn't complete enough to say if the kitchen is off the hook. Regardless, if the drinking is true, then the restaurant is culpable because they allowed an employee to drink on the job, and that may have impaired their judgment.

This stuff pisses me off (probably for the wrong reasons). As I read the story it is the kitchen's fault - did I miss that the order was written incorrectly? I saw that the server neglected to warn the kitchen or note it on the order, but If I read closely enough then the kitchen made the mistake, and quite frankly in a darkly lit restaurant tuna and beef tartar would look similar enough that no one would question it until the food hit their mouth, and even then most would miss the difference in taste and texture. Second, why is it in these allergy-near-death cases the story starts with "the customer left his epi-pen in the car." If you are that damn allergic to anything, why is the pen leaving your body?! Yes, the waiter is an idiot. Yes, the kitchen screwed up. But friggin' personal responsibility for doing your own due diligence when living in a world of idiots.

Nathaniel Reid is well known in pastry circles, being a brand ambassador and instructor along with plenty of resume highlights. He's yes another notable chef who's returned home to St Louis to open shop (STL is going to have a huge year with new notable openings). His bakery is just around the corner from my mom's house so I paid it a visit this morning. Traditional pastry with sandwiches and espressos, some bean to bar, dragees and spreads.

That's super fun! I'll tell my friends in GR that they can thank you

Today I want to focus on cookbook blogs and websites. I started with The Cookbook Junkies. I'm adding this here for future use by other authors. Please feel free to share sites that you know of.

Spent the morning promoting the book to anyone in New Mexico or Missouri that does holiday gift guides. Now's the time since most of them are monthly magazines. I'm also deciding which IACF category to submit the book for consideration. I'm leaning the First Timers category, but I may do Chef/Restaurant. I think I have a better chance in the First Timer category. All books are automatically entered in the design category which I think we have a strong chance at.

Krokstrom - holy crap! Get there now! I have zero doubt that she'll have a JBF nomination under her belt with the 2017 nominations. Simply perfectly executed, exciting Scandanavian food. And she's only 29. Affare - another great meal. Not to the level of fresh and innovative as Krokstrom, but well worth the visit.

Today I started a Facebook page specifically for the book. I mentioned earlier in this thread that I thought it made more sense to keep likes/friends/follows focused on my existing social media, but when I tried to Promote a page from my personal page I wasn't able - you can't promote on personal pages. So I moved the post over to my old restaurant page, but that's confusing since I'm promoting with city-specific audiences and they won't know what a Curious Kumquat is. Today I went ahead and started the new page. While I may not get many Likes on it at this late date, I will be able to promote through it.

Do it and let us know My first thought was the differing times it takes to make them melt.

At long last - an update! I received a review on Publisher's Weekly. Quite frankly, I wasn't happy with it even though it was a favorable review. My problem was that they ignored the 80+ easy recipes and focused on the 2 hard ones. So I ignored the review because why would I want to promote that. Both my agent and editor were happy about the review. When I shared my concern the editor sent me this: So, now I like this review even though I still won't promote it. This publishing world continues to fascinate me.

Oh it was so hot, and it made me feel like such a wimp. Coming from the mountains I'm just not used to that terrible heat, and on my own I forage at 6 am. We started at 10 and ended around 1. Pascal tried to keep us in the shade but it didn't matter. So glad I had my sunscreen on. I spent most of the week thinking about where to get my next air conditioning.

Just back from the oppressive heat that rolled into LA this past week. Great week of dining and I learned the ease and magic of Uber! Lazy lunch at El Rio Bravo around the corner from my Culver City airbnb The first night my AirBnb hosts took me to their favorite neighborhood place - La Dijoinaise Coffee down the street at Cognoscenti Dinner at Orsa & Winston: Standard tasting menu stuff. A bit loud and dark for my taste, but the food was solid and well priced for the experience. It was very quiet so go earlier in the week for a calmer experience. Donuts at Primo's Donuts: I was told to get the buttermilk donuts and was not let down - so good! Dinner at n/naka: I have had so many tasting menus in my life that at this point most bore me. I can almost always find something inspirational at any of them but quite frankly they often feel overly formulaic. But as I chart the meals that impact my life and my cooking this meal will be as lasting as Alinea (when placed in the context of time and life experience). You won't be able to get a seat, but if you do Chef Nikki will not let you down. Absolutely spectacular, and when I say the homeade tofu was the highlight of the meal, that should give you some idea of what it was like - all of the fancy ingredients were amazing, but the humble tofu stole the show for me. Santa Monica Farmers Market Wednesday I cooked a private dinner up near Tujunga canyon after foraging the Hanson Dam area Snack at La Moreliana in Grand Central Market: Plata de carnitas - good and they tricked me into eating tripe, which is not my favorite thing. Coffee at Alfred in Silverlake Dinner at Night & Marketsong: I wasn't expecting to get one last meal in, nor did I think I could just walk in to this place at 6 pm on a Friday night, but I did and they were empty. The crowd started rolling in closer to 7:30 so an easier seat to grab earlier or at the bar. I had the crispy rice salad so I could compare it to the same at Lotus of Siam and they certainly held their own. along with some fun cocktails.

But now I"m in the neighborhood so it won't be so rare for future events. And when I do open my new restaurant we'll keep a Euro schedule and be closed the entire month of Aug.

I am out. I started a new job to kill time before I open my new place.

I just picked up Jarry which is an LGBT themed cheffy food magazine. Looks good so far.

Now that I'm in Missouri I'm mushrooming after each rain. These pics are from just one acre yesterday. I pulled about 3 pounds of oysters and 5 chanterelles. I may have to stop getting chants because I'm out of space (pickled, dehydrated) A fairly rare (for these parts Boletus frostii

I have a private workshop with Pascal Bauder scheduled and would welcome a few friends if you're interested. I asked him to focus on the use of trees: Thursday July 21st Time: 10AM Location: Hansen Dam Equestrian Center 11127 Orcas Avenue, Lake View Terrace, CA, 91342, us We meet at the South end of the park, pass the children's playground. Please let me know if you're coming - don't just show up so I can control numbers.

Just got Real Food Fake Food by Larry Olmsted after hearing his NPR interview. Really looking forward to being discouraged.

You're welcome. I put a teaspoon of cayenne in that recipe for perfection!

I've long made Lebovitz's version which is soft and chewy. I make mine large (5" across) and bake slightly less (17 min at 340º).

I love this and really want to try and make some just to see what happens. Thanks for taking the time to post these.