As of November 2009 I have been in the restaurant business for 30 years and this sight is dedicated to my love of food, travel, and adventure..... More →
Velvety smooth and lustrous to the touch. The simple elegance of butter has hypnotized me since the first time I slathered it on a piece of warm toast and watched it melt into the crispy bread making it so wonderfully sweet and soggy.
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Week six of the Kitchen/home studio remodel. Things are progressing smoothly. No Major problems. Besides the daily drag of not having an un-cluttered home sanctuary from my hectic and cluttered life I can’t complain…
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I Started using the Nuoc Cham Dipping sauce with Ahi Tuna and Salmon @onosushi last week. The Tar Tar presentation is my favorite, except I do really enjoy my head chef James’s pairing of salmon and strawberries with this chili sauce as well…
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I wanted to do a series of sauces showing how they are all related and similar in content while being radically different in flavor. This Be Thui sauce is traditionally served with beef…
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This is my restaurant in San Diego. Ono Sushi has been my life for almost 12 years. I can’t really believe it. I have never ever, in my entire life, willingly stayed in one place that long. What up with that! Bam I’ll be fifty this September and the restaurant will be Twelve. Crazy run for the restaurant business…
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This is one of my favorite sauces. It is delicious, versatile, and super easy to make. I first came across this sauce on a trip to Vietnam in 2000. At every meal there would be a small soy dish filled with just the chili’s, sugar, and lime juice. It was like ketchup. You could put it on anything that you were eating…
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THIS IS NOT SELF CONGRATULATION! This is about being socially responsible and creative marketing. We really just lucked into this philanthropic marketing gig, but it has worked out well.
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I get down on St Patricks Day. I know its just a made up American holiday, but my Grandma used to send me a card every year to say she loved me and to remind me that I’m Irish. I haven’t received a St paddy’s day card since she died.
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It was a good week for the kitchen, home studio remodel. Work progresses slowly it seems, because we are living in a construction site, but the demo is finished, the room is taking shape and at least we are putting things in now rather than tearing things out…
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Ok Ok I know. If I’m really a non-conforming anarchist type chef guy then what am I doing submitting an audition tape for the new Bobby Flay show? I will admit that was my immediate reaction too. Actually it went more like this. “Why the #%&! would I want to do that. I &%$#@!* hate reality television”…
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This is the kitchen remodel project for the AnarchistChef. It is another typical event in a life led on whimsy and self propulsion. I believe in serendipity and as a result I don’t like to plan much. Our home has been a work in progress for eight years…
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