Acorn Eating Revisited
It’s been another year of learning and experimenting on the acorn front, and the more I learn, the more I love working with “oak nuts.”
Pelmeni and the Eating of Bears
Until this week I’d never eaten bear meat before. Now that I have, I can say it is every bit as good as pork or beef. Why then do I still feel ambivalent about hunting and eating bears?
Dungeness Crab Season is Here!
Heading offshore for our Dungeness crab opener was like a petting zoo version of ‘Deadliest Catch.’ No high seas, but lots of anticipation: Would we have empty pots, or a crab bonanza?
On the Line
Duck Duel Deux is done. More than 24 hours of prep work culminated in a return to the line after nearly 20 years – where I learned just how hard it is to do precision cooking for a crowd.
Chanterelles in All Their Forms
Chanterelles vie for my favorite mushroom with the great porcini. Chanties are the light to porcini’s dark, pheasant not beef, white wine not red. Our season has begun!
Wild Foie Gras is Real
The foie gras debate centers on whether it’s natural and humane: Do waterfowl fatten their own livers in the wild? They do. A liver from a duck I shot recently was so fatty it qualifies as wild foie gras.
