Category Archives: Hollywood

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Vineyards Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi CanapesA cursory internet search on Los Angeles wineries pulls up lists such as 10 Best Places to Go Within 50 Miles or 18 Spots to Go Wine Tasting. Although we are sure the wines are good, they don’t have the star power of, say, Napa’s Opus One or Santa Barbara’s Au Bon Climat. But, as they say, times are a changin’, and last year Australian media mogul Rupert Murdoch purchased Moraga Vineyards in the tony neighborhood of Bel-Air.  Celebrities who have resided in the area include actress Meg Ryan and rocker Avril Lavigne; Star Wars creator George Lucas recently purchased his only Los Angeles home in the wealthy community, according to Variety, at nearly $34 million. Other residents over the years have included Elizabeth Taylor, Michael Jackson, and Candy and Aaron Spelling. Therefore, Mr. Murdoch’s winery, once owned by Tom Jones, CEO at Northrup, and the former home of Gone With The Wind and Wizard of Oz director Victor Fleming, is probably one of the most expensive pieces of land in the United States…and possibly wine world.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi CanapesEmbedded in the Santa Monica Mountains, winemaker Scott Rich, who started the making the wines under the Jones ownership, spoke to us from his home in Sonoma, where he lives part-time, tending to his vineyards and grapes at Talisman Vineyards. He travels down to the City of Angels once a week, staying three to four nights, crafting Moraga Wines under the new owner. He says, “It’s a unique grape growing area. It’s like a refrigerator at times, as we get cold Pacific Ocean air, which is only 9 miles away. We consider it hot if it reaches more than 85 degrees.”

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

He continues, “Because of that, our wines are soft and elegant, not big and overpowering, as most associate with California.”
Rich also says that the wines they produce are from soils much like that of Bordeaux. However, true to California form, the vines sit on a fault line. “We are bisected by the Benedict Canyon fault. On one side, we have ground that was churned up two plates millions of years ago. On the south side, we have primarily uplifted sea bed. At one time, this was the Santa Monica Bay.”

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi CanapesBut at the end of the day, it’s not about the growing region so much as how they taste on the palate. Rich says, “We don’t do lots and lots of things to the fruit. We have perfect grapes, and we try not to mess them up while we craft our delicious wines.”

At the winery, the winemaking team only makes an Estate Red and an Estate Sauvignon Blanc. The white’s aromas are of peaches and nectarines, while the red is soft with currants and tobacco, which is indicative of the limestone soil. Only 10,000 bottles are produced annually, and are generally over a $100 per bottle. Not inexpensive, but it’s definitely more economical to taste the terroir in the bottle than it is to plant your mansion in the multi-million-dollar neighborhood.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

Food Questions with Winemaker Scott Rich (with a nod to Proust):

What is your favorite food to cook at home?
Meyer Lemon and Ricotta Puffed Pancake with Macerated Strawberries. It’s this beautiful lemony doughy-bottomed, airy-topped steroidal (pan)cake with slightly sweet clouds of ricotta, topped with strawberries from the garden that have been soaked in Meyer lemon and Grand Marnier

What do you always have in your fridge at home?
Tortillas. Coffee. Milk (plain and chocolate). Veggies. Fruit. Leftovers.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi CanapesWhat marked characteristic do you love in a person with whom you are sharing a meal?
A love of food and flavors. The sharing part is important. Curiosity.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Lack of the above.

Beer, wine, or cocktail?
Do you have to make a choice? There’s a lot of territory to explore in everything.

Your favorite cookbook author?
Christopher Kimball and the whole gang at Cook’s Illustrated. They do a remarkably rigorous job of testing and tweaking recipes to arrive at the best result.

Your favorite kitchen or bar tool?
A sharp knife and a corkscrew.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

Favorite types of cuisine to cook?
Italian and California/Mediterranean. It’s all about the best, freshest ingredients, rather than the process. I have a pretty decent garden and lots of fresh produce most of the year. My go-to dish during tomato season is caprese – simple preparation, rather than cooking.

Beef, chicken, pork, seafood, or tofu?

Favorite vegetable?
Bok choy.

Chef or culinary person you most admire?
Daniel Patterson of Coi (and a few other ventures). Daniel is curious, creative, discerning, demanding, humble, and very thoughtful in his pursuits. His interests run the gamut from creating the finest, fussiest, artistic food in San Francisco to providing delicious, wholesome, inexpensive fare in one of L.A.’s poorest communities. Then there are his projects in the East Bay.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

Food you like the most to eat?
I’m a sucker for really good French fries. Crunchy outside, soft pillowy innards.

Food you dislike the most?

What is your favorite non-food thing to do?

Whom do you most admire in food?
See the question four above this one.

Where is your favorite place to eat/drink?
At home with a bunch of friends.

What is your favorite restaurant?
Coi in San Francisco for something mind-blowingly fancy and beautiful.
Pizza Azzurro in Napa for their margarita pizza and an Anchor Steam beer.
Any number of taco trucks in Sonoma.

Do you have any tattoos? And if so, how many are of food/wine?

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

No-Recipe Tuna Wasabi Canapes

• Pound of Ahi Tuna
• Package of won ton wrappers (found in the Asian section of your grocery store, by the tofu)
• ¼ cup of grated fresh wasabi (Japanese markets)
• Vegetable Oil
• Wok or deep skillet
• Alfalfa sprouts
• Freshly made aioli or grated garlic, mayo, and a dash of lemon juice to thin.
• Salt and Pepper

In the center of each wonton wrapper, smear some grated wasabi and alfalfa sprouts. Fold the wontons like a miniature taco and quickly fry them in about a quarter inch of oil. Drain on a paper towel. Salt and pepper the tuna and then sear in a hot pan about two minutes on each side. Cut the tuna into bite size pieces and place on a wonton. Add a dash or two of mayo for a little fat and the perfect appetizer to accompany our Moraga wines.


– The End. Go Eat. – 

i8tonite: A Cheat Sheet to Eating at Women-owned Restaurants in Los Angeles

Women work hard, and that includes being a mother, an actress, or a chef. Therefore, regardless of gender, women should be paid equally, and that’s this year’s International Women’s Day theme: Parity.  It’s the reason we decided to highlight women-owned places – more specifically female chefs of Los Angeles –  for our bi-monthly edition of Food Destinations. Tuesday, March 8 is International Women’s Day.

In the City of Angels, not only are there delicious places to eat, but there are many women creating delicious dining experiences, whether as an owner or as an owner-chef. If you want to choose an eating theme, why not an interesting food tour of women-owned restaurants?

Margarita Manzke, Republique. From i8tonite: A Cheat Sheet to Eating at Women-owned Restaurants in Los Angeles
Margarita and Walter Manzke

Breakfast: Margarita Manzke, Republique:

Start your day at Republique with one of the pastry creations by Philippines Islands-born Margarita Manzke, co-owner of the famed space with her husband Walter. While Mr. Manzke is noted for his French-inspired culinary prowess in the evening, the mornings belong to “Madge.” Her pastries are clouds of flour and butter in the former of buttery croissants, brioches, scones, muffins, and breads. Go ahead and eat her Brioche French Toast, dipped in the egg and served up with fresh fruit. The idea of never eating carbs won’t enter your mind again. Or even better, for something just a little lighter to get the energy going with a cup of the couple’s hand-selected coffee, have a few slices of Ms. Manzke’s daily selection, fresh from the oven, daily served with housemade butter, jam, or honey. Everyday it’s something different – rye, whole cracked wheat, 7-grain, raisin, pumpernickel, sourdough ($4).


  • 624 South La Brea Avenue
  • Los Angeles, CA  90036
  • (310) 362 – 6115
  • Breakfast 8:00 am – 3:00 pm
  • Coffee and pastries until 4:00pm


Alisa Reynolds, My Two Cents. From i8tonite: A Cheat Sheet to Eating at Women-owned Restaurants in Los Angeles
Chef Alisa Reynolds

Lunch:  Alisa Reynolds, My Two Cents

In a residential part of Los Angeles, far from the maddening crowd, Chef Alisa Reynolds crafted a small eatery, with a dedicated following – including Beyoncé – cooking healthy soul food cooking, definitely words you don’t hear together. With six tables on the sidewalk and about as many on the inside, Reynolds has become known for her gluten-free quinoa macaroni and cheese, Creole Shrimp and Corn Grits, and BBQ Fried Chicken. Her recipes are still rich in flavor and family tradition, but have lower calories and a higher nutrition value than what she grew up eating. Yes, you can have your mac and cheese, but with a dose of healthy grains as well. What a concept.

My Two Cents

  • 5583 West Pico Boulevard
  • Los Angeles, CA  90016
  • (323) 938 – 1012
  • Closed on Mondays
  • Tuesday – Thursday 12:00 pm – 9:00 pm
  • Friday – Saturday 12:00 pm – 10:00 pm
  • Sundays: Brunch only  11: 00 am – 4:00pm


Restauranteur Amy Fraser and Pastry Chef Maria Swan: ICDC. From i8tonite: A Cheat Sheet to Eating at Women-owned Restaurants in Los AngelesSnack: Restauranteur Amy Fraser and Pastry Chef Maria Swan: ICDC

Last year, co-owners Amy Fraser and Pastry Chef Maria Swan created a loving ode to ice cream, donuts, and coffee (ICDC), right next door to BLD (Neal Fraser’s eatery — Amy’s husband’s place — with breakfast, lunch and dinner). Out of the gate, the freshly churned cream made into adult type flavors such as the Guiness with Bourbon Fudge Ripple, and the Grapefruit Campari, or the Salt and Pepper Donut, or Beer Nuts and Pretzels have become an immediate hit — sort of like a Stars Wars sequel. Everything is handcrafted and single-batched, so once a flavor is out – it’s out for the rest of the day (or even the week). Therefore, you keep coming back hoping to catch that favorite flavor – but never quite making it, so it’s discover another taste – which keeps you coming back for that, and before you know it – you are in a 12-step group saying, “Hi, my name is (your name here) and I’m an ICDC addict.”


  • 7454 1/2 Beverly Blvd, Los Angeles, CA 90036
  • (323) 746-3346
  • Monday-Friday, 11am-10pm
  • Saturday and Sunday, 11am-11pm


 Susan Feniger: Mud Hen Tavern & Border Grill. From i8tonite: A Cheat Sheet to Eating at Women-owned Restaurants in Los Angeles
Chef Susan Feniger

Dinner:  Susan Feniger:  Mud Hen Tavern & Border Grill

Long before the Food Network was stuck on Guy Fieri road trips and Bobby Flay contests, Susan Feniger and Mary Sue Milliken were broadcast to millions of homes. Then, the gourmet duo known as Two Hot Tamales showcased mostly Mexican but Latin flavored cuisine in an epicurean setting at Border Grill. Prior to that – in the long forgotten eighties — the cooking partners had another nationally-recognized establishment named City, changing Los Angeles’ culinary landscape much like Spago’s Wolfgang Puck. Milliken and Feniger still operate Border Grill together in Santa Monica – but Feniger wanted to explore other tasty riches and opened the much-lauded Street in Hollywood – showcasing global cuisine. After a couple of years, Feniger morphed Street into Mud Hen Tavern – a cozy neighborhood eatery and bar. Whether you are eating at Mud Hen Tavern or the legendary Border Grill, the food you are tasting isn’t just by a female chef but by an historical figure in the culinary realm. Delicious food, farm-to-table, nose-to-tail — Susan Feniger has been there, done that, and thankfully is still cooking some yummy eats.

Mud Hen Tavern

  • 742 No. Highland Avenue
  • LA, CA 90038
  • (323) 203 – 0500
  • Sunday – Tuesday 5:00 – 10:00pm
  • Wednesday – Sunday 5:00 pm – midnight

Santa Monica Border Grill

  • 1445 4th Street
  • Santa Monica, CA  90401
  • Sunday – Thursday 4:00 – 10:00pm
  • Friday – Saturday  4:00 – 11:00pm

The end. Go eat. 






i8tonite: Los Angeles’ Franco on Melrose, Chef Franco de Dominicis

IMG_1422Along a strip of Melrose Avenue, just past La Brea is Franco on Melrose. It’s location is in the City of Angel’s culinary corridor featuring a few of the most lauded epicurean stops in the city including Providence, Mozza, Mud Hen Tavern and Trois Mec. To the south, one can wander to Republique or Odys + Penelope.  It’s a hidden gem of an Italian eatery although a favorite among the celebrity set. However, the trattoria has been under the radar since its inception over four years ago. Why? Partially, says chef and owner Franco de Dominicis, “I didn’t have a beer and wine license. It was BYOB but now I do and things have changed.”

Originally born in Venezuela to Italian parents, de Dominicis was then raised in Paestum, Italy about a hundred miles south of Naples, renowned for its Greek and Roman archeological sites. The 2600-year-old settlement has also been known as the second largest agricultural center in Italy, the first being in Umbria. De Dominicis had an excellent childhood and gained a love of cookery via his family. He had formal culinary training at a Naples based school which supplied him with European apprenticeships. Now, in the States, the food he makes is indicative of his European and Italian roots, staying true to his youth.
IMG_3359Proudly, de Dominicis makes all of his own pasta, ravioli, and lasagna. Many of the recipes are adapted recipes from his mother and childhood. He also sources as much as he can from the farmers markets throughout Los Angeles. It’s a true Los Angeles-based trattoria serving up Neapolitan fare without having to travel to Italy.

Franco on Melrose is a lovely place with a sidewalk awning extending out to the valet. Its roof is canopied and during the summer is open to the stars. The best thing about the new Italian-centric wine menu which was personally selected by de Dominicis it’s priced so reasonably you can imbibe with that second bottle while looking at the stars.

Chef Questionnaire: 

IMG_1877How long have you been cooking? Since I was 13.

What is your favorite food to cook? Meat and fish and pasta.

What do you always have in your fridge at home? Milk, juices, herbs, prosciutto, burrata, eggs.

What do you cook at home? Sometimes I get together with friends and I love to do brunch with roasted beef tenderloin and rack of lamb.

What marked characteristic do you love in a customer? An open mind to try different things.

What marked characteristic do you find unappealing in a customer? Unwilling to expand their palate.

IMG_1242Tupperware, Rubbermaid, or Pyrex? Rubbermaid.

Beer, wine or cocktail? Definitely wine. A full body red and champagne.

Your favorite cookbook author? Julia Child.

Your favorite kitchen tool? Hand mixer

Your favorite ingredient? Extra virgin olive oil.

Your least favorite ingredient? Okra.

Least favorite thing to do in a kitchen? Stirring for hours.

FullSizeRender (3)Favorite types of cuisine to cook? Italian, French, Caribbean,

Beef, chicken, pork or tofu? Beef.

Favorite vegetable? Haricot vert and brussels sprouts.

Chef you most admire? Gordon Ramsey.

Food you like the most to eat? Breakfast items.

Food you dislike the most? Russian.

How many tattoos? And if so, how many are of food? None.

Franco on Melrose’s Roasted Chicken and Pears

  • 3-4 lbs. chicken, whole roasting
  • 3 Anjou pears (Peeled and cut into quarters)
  • 3 shallots (Cut into quarters)
  • 2 carrots
  • 2 celery stalk
  • 2 cups white wine
  • 1 tablespoon of fresh thyme
  • ½ a tablespoon of freshly cut sage. Or thereabouts.
  • Salt and pepper

To Make: Pre heat oven a 400 degree. Take the chicken and stuff it with the whole pears, some thyme, some sage, and 1 shallots cut into quarters. Tie the legs back with twine. Place the chicken in a roasting pan, with all the carrots and celery, cut into  pieces, add the rest of the shallots cut in ¼ as well, disperse the herbs around, poor the wine and salt and pepper to taste. Cover the chicken with aluminum foil and place in the oven for about 45 minutes. Uncover the chicken and let it finish cooking, for another 15 to 20 minutes, until a nice golden brown and juices run clear.

The End. Go Eat.

i8tonite: My Most Memorable Eats of 2015 & Moving to the Southwest

Grand Canyon_A. DuarteAt the beginning of 2015, if anyone predicted that I would be living  at year’s end in Phoenix — or starting my food blog for that matter, I would have howled with laughter. Me? In Phoenix? The American Southwest? Writing? Besides, press releases and commenting on Facebook? Yet, I am listening to my fountain cascade into the plunge pool and writing this lengthy post. I open the front door daily to walk the dogs and am awestruck with a view of Pietesawa Peak, crowned by blue skies and cottony clouds. Holly, our eleven-year-old Pitbull waddles past the security guard gate and the golf green, trying to keep up with J.J., our seven-year-old French bulldog, who likes to chase after rabbits. The bunnies hop around on our neighbor’s sixteenth golf hole, the nearby Frank Lloyd Wright-designed Arizona Biltmore – a mere five-minute walk to luxury pools and spas.  I look at all this splendor with gratitude. It’s also coming from a person who – 25 years ago — thought he could never leave  Manhattan, then the center of my Universe.

Kevin Dooley 2
Photo by Kevin Dooley

As I grow older, and I’m grateful I am,  the center of my Universe has expanded. Eventually, the Northeastern winters drove me to Los Angeles for 16 years, with 3 years in San Francisco for good behavior. Spiritually, I never felt either city was home though. They both seemed to be stopping points. I never really wanted meant to stay as long as I did. However, where do you go after Los Angeles, New York, and San Francisco? These are our national hubs of entertainment, technology and finance. International culture is unsurpassed in these meccas.  You are supposed to want to be there. Did I think Miami? Paris?  Back to New York? Phoenix wasn’t even a thought.

Photo by Kevin Dooley
Photo by Kevin Dooley

After much discussion, Nick took the offered Phoenix position and we came out to look for a house. Instantly, we fell in love with the desert landscape, rich culture, sheer vastness and low-cost of living. Phoenix, in my eyes, is North America’s hidden gem, but it’s hard to hide the 6th largest city in the United States. However, it feels protected. Off the beaten path, waiting to be discovered. Tourists may come and visit one of Arizona’s 300 resorts but until you become a resident, hike the trails, meet the people, work and become a Phoenician do you understand the city’s natural splendor and sophistication.

I reckon The Valley of the Sun is physically the most attractive place I’ve ever lived. Red mountains are dissected by roads and Camelback, the dromedary rock formation casts its legendary shadow over the valley. It’s peaceful sentinel-like presence feels protective, calming and inspiring.

As we enter into the remaining days of 2015, and for the coming year, I urge you to allow change to happen. Step out of your comfort zone. The things you would say no to trying…try.  Explore new possibilities and never say, “Never.” I’m so glad I did.

Photo by Alan Stark
Photo by Alan Stark

Before I begin my 2015’s five – whoops, six most memorable food experiences, I need to let you dear reader know I still talk about these eats. That’s why I choose them. Some are new, some are not.  I would go back to eat them time and again. Additionally, I paid for each one of these meals. Nothing was given gratis or comped, so I have nothing to gain from telling you about them.

Let’s start:

Photo Courtesy of Carson Kitchen
Photo Courtesy of Carson Kitchen

Carson Kitchen, Las Vegas, Nevada: Chicken Fried Skins, served with Smoked Honey Dipping Sauce ($9). The late Chef Kerry Simon, who died early this year with complications related to Mulitple Sclerosis, was a master of New American cooking. He imbued his dishes with a sense of humor and surprise.  This dish is indicative of that experience. Who is going to order only chicken skins with a side of smoked honey? Well, I did. Three orders of the crunchy, salty, deliciously deep-fried morsels with the side of lightly smoked sweetness. I would never make this at home. Let’s definitely score points for that understanding.

Courtesy of Factory Kitchen
Courtesy of Factory Kitchen

Factory Kitchen, Downtown Los Angeles, California: Handkerchief Pasta with Almond Basil Pesto ($19). I was living in San Francisco when I ate at Farina which is where I first had Chef Angelo Auriana’s superb pasta. I was in the middle of a fight with an ex. I try not to remember him. However, the sheet-like folds of pasta expertly painted with a light basil pesto, I remember. It wasn’t until I went to Factory Kitchen did it come back hauntingly. This time, I was celebrating one of my best friends birthdays (Shelley Levitt) in Los Angeles. We ordered the Ligurian-style noodle with green sauce. One bite, I knew I had eaten it once before. It’s so good that even years later I remembered it, except with this experience, the atmosphere was much more light-hearted and loving to enjoy it.

Photo Courtesy of Tropicale
Photo Courtesy of Tropicale

The Tropicale Restaurant & Bar, Palm Springs, California: Brown Sugar-Brined, Double Cut Kurobata Pork Chop ($28). A little over a year ago, I discovered my longtime friend Chef Scooter Kanfer had encamped to this boisterous watering hole in the resort town of Palm Springs. About 10 years ago, she was the chef/owner of a stunning little place in LA’s Larchmont area called The House. Here, she received national accolades with her inventive takes on homespun items like macaroni and cheese and my favorite milk and cookies which is milk served in a whiskey shot glass accompanied by shortbread animal cookies. Now, she is under less pressure as the Chef de Cuisine of Tropicale but her food is still the best. I choose the Kurobata Pork Chop because she recommends it to me every time I see her. The only other place I ate this type of big, flavorful battering ram was at Cindy Pawlcyn’s Napa Valley-based Mustards Grill. I wasn’t in Napa this year but this may be the best pork chop in a restaurant ever.

Courtesy of Hollywood Pies
Courtesy of Hollywood Pies

Hollywood Pies, Los Angeles, California: The Hollywood Pie ($27). I was never a lover of deep dish Chicago style pies. I didn’t get it. And then, I ate from this blink-and-you-miss-it spot. Jesus made this pizza for me. Seriously, that’s one of the names of the pie-makers. Everything from the crust to the cheese, the pizza sauce, homemade meatballs is made in-house. Unfortunately, getting a pizza isn’t always easy. They take forever to make (up to an hour). Sometimes, they don’t even pick up the phone to order one. This deep dish thickly crusted – like a casserole – is from heaven. Chewy, hint of heat in the sauce, pull until it snaps mozzarella… me, Jesus made it.

Courtesy of ICDC
Courtesy of ICDC

ICDC, Los Angeles, California: Salt & Pepper Caramel Doughnut/ Buttermilk Brown Butter ($2.50). ICDC, which stands for ice cream, donuts, and coffee, is a dream child of Amy Knoll Fraser and Pastry Chef Maria Swan. I don’t know Maria. I would love to know Maria. I would love Maria to make me  a donut every day for the rest of my life. The Salt & Pepper Caramel along with the Buttermilk Brown Butter are heavenly puffs of circled dough with a little richness (butter or caramel) and a surprise (salt & pepper and not just butter but browned butter). If you have never had a seasoned donut or a browned butter donut – it’s wrong. Just wrong. It’s like being a virgin and everyone around you talking about sex.

Courtesy of Breakfast Club
Courtesy of Breakfast Club

The Breakfast Club, Scottsdale, Arizona: Huevos con Masa ($9). On our first trip to Phoenix, we got hungry as people do at the beginning of the day. We had appointments to look at houses and needed to fortify ourselves.  We went to dine at place at 8 am. Twenty-minute wait. We left. Found another highly recommended eatery with a wait-time of twenty-minutes. Nick and I are starving, and it’s 9 am. On the third try, we arrive at Breakfast Club. They have a wait time too. We sit at the bar to avoid the wait time. It’s packed.  Maybe 9:15 am on a Wednesday morning. I order the Huevos con Masa, a creative southwestern version of eggs benedict. Instead of hollandaise sauce, a pork green chile is served with poached eggs and chipotle cornbread. Eating it, I thought it was worth waiting for the discovery. The chile, a little heavier than I normally would eat for breakfast, is rich but compliments the poached eggs runny yolks. The cornbread has just enough heat and is incredibly moist, with flecks of chipotle. The Valley of the Sun breakfast experience also prompted me to write a story on the area’s breakfasts.  (Note: If you like blonde, athletic women serving your food in skin-tight, black fitness wear, this is the place for you. Do not come if you want to see a brunette or red-head. Hell, I don’t think there was a curl in the place, either. Just sayin’.)

Places and dishes of note: Nobuo at Teeter House, Pork Belly  Buns (Phoenix, Arizona); The Original Breakfast House, Cinnamon Rolls (Phoenix, Arizona); Revolutionario, Falafel Tacos  (Los Angeles, CA); Khin Khao, Khao Mun Gai (San Francisco, CA); Pizzeria Bianco, Margherita Pizza (Phoenix, Arizona).

The End. Happy 2016.

I8tonite: Aromatic Chicken and Goodbye to Hollywood

Old Town Scottsdale Central Scottsdale

I’ve feel I’ve discovered something about myself; as much as I love the idea of being a steady beacon in a sea of waves, I might be incapable of it.  I mean being that stay-in-one-spot type of person.  I think that’s what a parent is, someone that you know will be there. I see that in my friends who are parents…hell, I see it in my friends who aren’t parents. They wake up, they drink their tea and go to work, some with kids in tow.

Me? I wake up. I drink my coffee. Manage my clients. Pitch the media. Cook. Write. Love my dogs and boyfriend. Then when it gets too quiet…in my life…I feel the need to shake it up which is what I’m going to do.  (We are going to do.) Life is supposed to be an adventure, right? Therefore, I’m up for the challenge and the adventure. No one has said that I’ve ever been held back by fear… admittedly, I’m scared shitless.

It’s really not goodbye to Hollywood; it’s saying hello to Scottsdale and beyond.

Billy Joel sang it well, “So many faces in and out of my life. Some will last. Some will just be now and then. Life is a series of hellos and goodbyes. I’m afraid it’s time to say goodbye again. Say goodbye to Hollywood.”

Oh and by the way, this spice rub for chicken is delicious and easy home-cooking.  At least one thing is easy.

Aromatic Roasted Chicken Thighs (adapted from Primal Palate)


1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1  teaspoon tumeric

1/2 teaspoon chili powder

1/2 teaspoon paprika

1 teaspoon of olive oil.

Note: I don’t even measure. I just eyeball it.

8 bone-in, skin-on chicken thighs

Preheat the oven to 375 degrees. Mix all the spices together in a large bowl. Rinse and dry all the chicken; then toss all of it into the bowl with  olive oil. Rub all the chicken around in the spice mixture. Let sit for about ten minutes while the oven continues to get hot. Take all the chicken and spread it out into an even layer in a large roasting pan. Cook for about 30 minutes until the juices run clear. (If you want, throw some veggies around it like cauliflower, small potatoes, wedges of zucchini.)
The original recipe says to grill as well. That’s up to you.