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Our community table where stories,
flavors, and friendships come together.
Food tastes better when it’s shared — and so do the stories behind it. From heartfelt reflections to unforgettable bites and faraway finds, this is where the conversation begins.
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What’s it For?
A thoughtful look at complex table settings—why they exist, how etiquette is meant to reduce friction, and how great dining rooms make tradition feel welcoming rather than intimidating.
The Caesar Salad
A Foodie deep dive into the Caesar salad—its origins, tableside tradition, and why restraint and technique still define a truly great version.
The Bloody Mary
A Foodie deep dive into the Bloody Mary—its origins, the Caesar, regional expressions, and what separates truly great versions from forgettable ones.
The Quiet Rise of the Mocktail
A Foodie deep dive into the rise of mocktails—exploring their history, evolution, garnishes, and recipes that treat zero-proof drinks with intention.
Restaurants that Last: Menu Restraint
Why restaurants that last choose restraint, clarity, and leadership over expansion—and why knowing when to say no defines enduring hospitality.
Designing the Blue Zones of Tomorrow
A Foodie in Paradise™ Blue Zone Series — Part VI: The Finale - We Can Do This!
Blue Zones were once rare pockets of exceptional longevity—but they’re changing. As younger generations move to cities, the qualities that made these communities extraordinary are fading. The real opportunity now is not to discover new Blue Zones, but to design them. We explore the architecture of a long life and how modern communities—and individuals—can build the Blue Zones of tomorrow.
Loma Linda: The Quiet Science of Living Long
A Foodie in Paradise™ Blue Zone Series — Part V
In Loma Linda, longevity is shaped not by wine or indulgence but by quiet routines—plant-rich meals, Sabbath rest, an alcohol-free lifestyle, and a shared belief in purposeful living. This final chapter in our Blue Zone series brings the journey full circle, revealing what connects Okinawa, Sardinia, Ikaria, Nicoya, and Loma Linda—and what their lessons can bring to our own kitchens, tables, and communities.
Nicoya, Costa Rica — A Land Shaped by Sunlight, Corn, and Quiet Purpose
A Foodie in Paradise™ Blue Zone Series — Part IV
Costa Rica’s Nicoya Peninsula, longevity isn’t a mystery — it’s a way of living. From corn-rich ancestral diets to volcanic water, sunrise walks, and the quiet strength of pura vida, Nicoya offers a blueprint for a life lived longer and lighter.
Winter on Ikaria: Where Time Slows and Life Unfolds Gently
A Foodie in Paradise™ Blue Zone Series — Part III
Winter in Icaria slows the world down to a human pace. On this Greek island of long life, herbal teas simmer on wood stoves, mountain paths become quiet pilgrimages, and meals stretch into lingering conversations that nourish far more than hunger. This chapter of the Blue Zone series uncovers the rituals, foods, and daily rhythms that shape Ikarian longevity — a portrait of a place where time moves gently, and people move with it.
Winter in Sardinia: The Barbagia Blueprint for a Long, Delicious Life
A Foodie in Paradise™ Blue Zone Series — Part II
Winter in Sardinia reveals a quiet blueprint for longevity — from Barbagia’s daily minestrone to Cannonau wine, mountain rituals, and the humble foods that help shape one of the world’s longest-living cultures.
Winter in Okinawa: Inside a Blue Zone Where Longevity is a Way of Life
A Foodie in Paradise™ Blue Zone Series — Part I
Winter in Okinawa isn’t cold — it’s contemplative. Explore the foods, teas, rituals, markets, and cultural rhythms that make this Japanese island one of the world’s Blue Zones of extraordinary longevity.
Eating Alone: A Love Letter to Solo Dining
Dining alone isn’t lonely — it’s liberating.
Some of life’s most meaningful meals are eaten without witnesses.
The Modern Steakhouse — Part III: The Fire, the Finish, and the Final Ten Feet
A modern steakhouse is more than meat and fire—it’s rhythm, craft, and the last ten feet between the broiler and the table. In Part 3, we explore the sides, sauces, cuts, and wine pairings that define a great steakhouse, from creamed spinach and Béarnaise to porterhouses and Brunello. A deep, sensory dive into the flavors, myths, and rituals that complete the steakhouse experience.
The Modern Steakhouse — Part IV: The Room, The Ritual, and The Reinvention
The modern steakhouse is more than beef—it’s design, sound, service, wine, economics, culture, and the emotional architecture of hospitality. Part 4 explores the room, the ritual, and the evolution that has shaped today’s steakhouse—and the future it’s heading toward.
The Modern Steakhouse — Part II: Mastering the Cut
Step into the heart of the steakhouse kitchen — where heat, instinct, and discipline turn raw cuts into unforgettable steaks. This is the craft behind the crust.
The Modern Steakhouse — Part I: Anatomy of Excellence
An inside look at what makes a modern steakhouse exceptional — from breed genetics and marbling to aging, cuts, and the craft behind every great steak.
The Quiet Revolution of Sake — From Tradition to Transformation
Japan’s brewers are rewriting the rules — and the results are quietly extraordinary.
America, Smoked — Part IV: The Table and the Truth
America, Smoked — Part IV: The Table and the Truth concludes our four-part journey through the people, places, and flavors that define American barbecue. From the pit to the pour, it’s a reminder that food is never just food — it’s how we find our way back to one another.
The fire fades, the glasses rise, and the stories linger. The final chapter of America, Smoked reminds us what barbecue was always about — the people.
America, Smoked — Part III: Sauce and Sanctuary
America, Smoked — Part III: Sauce and Sanctuary continues our four-part journey through the flavors, fires, and faith behind American barbecue. From the pit to the plate, each chapter explores how smoke, sauce, and soul connect us more deeply to place — and to one another.
Sauce, smoke, and wood — the holy trinity of barbecue. Sometimes the secret isn’t in the recipe at all… it’s in knowing when to stop talking and grab another cold one.
America, Smoked — Part II: Smoke and Soul
The second in a four-part series exploring the craft behind the flame — how wood, time, and technique transform meat into meaning.
You don’t just watch smoke — you listen to it.
Part II of America, Smoked dives into the science and soul of barbecue, from oak and fire to buttermilk and memory.
Includes the Foodie in Paradise™ Smoked Chicken and Leola’s Cornbread recipes.