Showing posts with label snapshots. Show all posts
Showing posts with label snapshots. Show all posts

Tuesday, February 7, 2012

Snapshots: The Journey – Driving to Sedona

I just found these photos! They're snapshots from last year's cross-country Americana Food Tour. 

Although (*spoiler alert!*) there are no sexy food porn shots. (That's for a later post.) These pictures evoked a more G-rated memory. They remind me of my father's idol, John Wooden, UCLA's greatest basketball coach.

Raised by hard working Indiana farmers, Wooden recalls that every night, his father read him and his brothers poetry. Since the farmhouse didn't have electricity, his father read near a gas-lit lamp. From a young age, Wooden appreciated the lyricism and enjoyed reading poems all his life. When asked, how he felt watching his players win each Saturday, the great coach often quoted Cervantes, the writer of Don Quiote, who reminds us that "the journey is better than the inn." Meaning that the hard work that paves our way is the best part of the adventure.  It's is the scary side that no one likes to talk about until it's over. But, when I'm struggling, I remember John Wooden's words and what Steve Jobs said to a graduating class at Stanford University, "Stay hungry. Stay foolish." So just have faith in yourself. The struggles, or the journey, as Wooden and Cervantes calls it, is what we'll remember most fondly. One day, we'll brag to the next generation not about our successes, but of barriers we overcame. After all, everyone loves an adventure with a happy ending. So, here's to ours!










John Wooden believed everyone possesses different strengths and abilities. He redefined the word, itself, by always saying that: “Success is peace of mind which is a direct result of self satisfaction in knowing you made the effort to do the best of which you are capable.”

Watch John Wooden's 2001 TEDTalk below:




Watch Steve Jobs 2005 Stanford Commencement Speech below:


Wednesday, September 7, 2011

Snapshots: Touristy Treats

Daniel's family visited New York for the first time last week.
On Labor Day, one of the busiest, most-touristy weekends of the year, we braved the crowds and hit up some of the hottest and most wanted bites in the city.

After all, these are treats for us too. It's not like we eat at Peter Luger every night. Slurp hand-pulled noodles everyday. Or brunch at Le Parker Meridien's Norma's on Sundays.
Daniel's family eats non-stop. Fortunately, we live in one of the best food cities in the world. We could definitely find something to satiate their hunger!

Steak at Peter Luger, Williamsburg/Brooklyn.

Lan Zhou hand-pulled noodles. Chinatown NYC

Salmon eggs Benedict at Norma's/Le Parker Meridien

Crepe filled with black forest ham and brie cheese. Norma's/Le Parker Meridien

James Beard award-winning potato pancakes with apple garnishes. Norma's/Le Parker Meridien

Rack of Lamb at Buddakan, Chelsea/NY

Fish Balls in soup at Lan Zhou

The meaty center was a great surprise!

Thanks to Patrick Harsadi for his stellar images.

Tuesday, August 9, 2011

Snapshots: W92 Test Kitchen




Fairytale eggplants seared in olive oil

Bone Marrow from the Chelsea Market

Chef Bing testing his home-made circulator 


Duck Breasts (we suspect force-fed from the large size)

Pan searing the duck -- no oil added, just pure duck fat!

Basting the breasts in duck fat


Sous vide black bass from the Lobster Place at Chelsea Market

Duck. Done.

A medley of seasonal vegetables. Components of a deconstructed ratatouille. 

Shaved fennel salad, treviso, chervil, sherry vinaigrette 

The spread -- complete with oysters on the half-shell garnished with julienned cucumbers



Chef Bing pouring the Champagne (Moet)

The black bass featured a sauce made of ValBeMar Kopi Luwak Kayumas and roasted bass fumet. A Meyer lemon puree added acidity and livened the plate. While the fennel slaw kept the dish light and summery.


Duck breast with roasted pepper couscous, roasted red peppers, artichokes, cherry tomatoes,  fairytale eggplants, and shaved pickled squash.


Lady fingers soaked in pear brandy and sugar encasing layers of fresh peaches and hand-whipped cream.