[ watch the video ] This time on out to lunch we’re visiting Boiling Point in Irvine for Hot Pot, an Eastern Asian stew consisting of a simmering metal bowl of stock on a burner charged by Sterno filled with vegetables, tofu, blood cake, clams, cuttlefish, fish cakes, and other tasty treats. Unlike Shabu Shabu,…
[ watch the video ] The name may sound ridiculous, but this Japanese restaurant is one my favorite places to slip into, enjoy a quiet lunch (or dinner) of authentic Japanese food. On this episode of Out To Lunch we’re enjoying Zaru Soba – cold soba noodles with a shoyu-based dipping broth, a couple of…
[ watch the video ] Summer is at our doorstep, so in this episode of Dude Food I’ll show you how to make sausage – specifically, beef sausage. Making sausage requires some gear, but it’s exceptionally easy to prepare. You can grill it, boil it, sauté it – however you like it prepared. It’s like…
[ watch the show ] This time on Out To Lunch we visit The Bruery Provisions, located at 143 North Glassell Street in Orange, CA. It’s a specialty market and tasting room devoted to serving the finest in craft beer, wine, cheese, and a wide array of specialty foods. They’re a branch of The Bruery,…
[ watch the video ] Imagine a farm-to-table lunch spot in the heart of the craft beer movement of San Diego, with an amazing beer list (constantly updated), proudly serving their house cured charcuterie using locally sourced ingredients from farms and producers that they also feature on a chalk board in the dining area. Imagine…
[ watch the video ] This week on Out To Lunch, we visit Watermarc Restaurant in Laguna Beach for some off-the-charts gourmet burgers and fries. When Don tells you that he’s taking you for a “light lunch” it’s a good idea to give thought to what he considers a “light lunch.” Burgers with toppings like…
[ watch the video ] Introducing a new segment of My Life as a Foodie – Out To Lunch. In each episode, we’ll visit a new lunch spot that I like, give you an idea of what they serve, and how much lunch costs. In this episode of Out To Lunch we visit 101 Noodle…
I’m featured in a short documentary on Molecular Gastronomy by Marin Austin, a filmmaker for the Impact documentary series produced by the USC Annenberg School for Communication & Journalism. The documentary explores how chefs are bringing science to the art of cooking using chemistry and unusual preparation techniques. The show debuted on public access television…
As easy to make as they are to completely screw up, french fries (otherwise known as “chips” in England, “frites” in France) is a side dish that goes with just about anything. A hamburger is lonely without a pile of fries next to it, and they’re the perfect compliment to that steak we cooked in…
Some guys can hit high heat fast balls over the center field wall at 410 feet. They can build skyscrapers, satellites, supercomputers, and drill hundreds of miles of road through a mountain. But for some of you, when it comes to something as simple as cooking a proper steak, the wheels suddenly come off the…