Roberto Cortez’s CR8

December 14th, 2011 § 0 comments § permalink

Once a month Roberto Cortez‘s most recent masterpiece is revealed during his CR8 dinner.
Not a detail is left out. He even chooses specific music for each course.
He is a true artist with the kitchen, food and your palette being his canvas.
I found myself saying after every course, “No, this one is my favorite.”
CR8 is not just a meal, it’s a very unique dinning experience.
This month’s concept was textures and how we react to and feel about them.

Tequila Fortaleza

November 21st, 2011 § 4 comments § permalink

Tequila, Jalisco, Mexico

I left Los Angeles with no expectations, the perfect way to approach a trip like this, the perfect way to be in the moment and appreciate everything that is about to come your way. What came my way was an amazing group of people, delicious, authentic Mexican food and of course lots and lots of quality tequila.

Guillermo Sauza, the owner of Fortaleza is without a doubt the most gracious and generous host I have ever met. He welcomed me into his home and his life, and shared with me the history and traditions that after 5 generations have made Fortaleza what it is today.


Things Organized Neatly

October 28th, 2011 § 0 comments § permalink

Just love this site… Things Organized Neatly



Casa de Perrin

September 19th, 2011 § 7 comments § permalink

Casa de Perrin Los Angeles, CA

Two Sisters Bakery

August 2nd, 2011 § 1 comment § permalink

Homer, Alaska



July 17th, 2011 § 1 comment § permalink

Fiore Market Cafe

April 12th, 2011 § 0 comments § permalink

South Pasadena, CA



La Brea Bakery’s New Grilled Cheese Recipes

April 1st, 2011 § 1 comment § permalink

4 April is National Grilled Cheese Month
Not that we need an excuse to eat grilled cheese.

Classic Grilled Cheese
Grilled Cheese with Marinated Onions
Grilled Gruyere & Prosciutto
Grilled Ham & Cheese

yum yum yum

January 13th, 2011 § 1 comment § permalink

noodles and dumplings

Chocolate Truffles

January 11th, 2011 § 0 comments § permalink

Recipe from Joy of Baking


8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)

Coating for Truffles:

Dutch-Processed Cocoa Powder


For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.  Heat the cream and butter in a small saucepan over medium heat. Bring to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.  If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place dutch-processed cocoa powder on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

Makes 30 small truffles.