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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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The Seafood Table: Japan
Japan does not approach seafood as something to be conquered. Surrounded by shifting currents and fragile species, its cuisine evolved around restraint, judgment, and timing. This essay explores how freshness became responsibility, knife work became translation, and precision — not abundance — became the highest form of hospitality.
Eat Your Vegetables
Born in 1951, I’ve lived through diners, food pyramids, reversals, and reinventions. This is a reflection on what we were told to eat — and what quietly endured.
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.
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 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.
America, Smoked — Part I: Fire and Faith
The first in a four-part series exploring the regions, rituals, and recipes that define American barbecue — and the patience that turns smoke into art.
There’s a sound a fire makes before it’s even born — a whisper between wood and flame.
This is where barbecue begins: not in heat, but in faith.
Part I of America, Smoked explores the patience, craft, and soul behind the nation’s oldest flavor.