Cooking
- The Glass Pantry
Packing, moving, and unpacking have been time-consuming and stress-inducing. But there is an upside: Long-lost treasures have re-emerged. I had been looking for Georgeanne Brennan’s The Glass Pantry in my bookcases for a while, but I hadn’t...
- Imbb 26/wbw 21: Duck Confit With Two Wine Pairings
Duck Confit with Fava Beans, Fingerling Potato Medallions, and Garlic Scapes Photo by Melissa Schneider. If this were a physical auditorium instead of a virtual one, and I asked you to name my favorite food, a few thousand hands would shoot up....
- Relearning Duck Confit And My Recipe Philosophy
Duck Confit... I love duck confit, legs (usually) salt-cured and cooked slowly in fat. I order it whenever I see it; I try different recipes at home. But the duck confit at Jojo is my benchmark. I rarely find duck confit as good as Curt's, even when...
- Perusing The Wine List, The Wine News, August/september 2005
The August/September issue of The Wine News is running a feature of mine about wine list prices. I originally pitched a piece on what makes a good wine list, but since the piece ended up in the feature well, and not the comment columns. I decided to keep...
- Jojo Wine Tasting - The Rhône
One of our favorite Oakland restaurants is Jojo on Piedmont Avenue. Curt and Mary Jo, the chefs and owners, have impressive pedigrees. Mary Jo was pastry chef at Chez Panisse for many years, Curt worked at Zuni for a time, and on and on. When they opened...
Cooking
Jojo Gets the Chron's Nod
Congratulations to Curt and Mary Jo for the nice write-up of Jojo in today's Chronicle. Carol Ness gives a shout-out to the duck confit, which I've been patiently working towards ever since Curt taught me his method. (I'm getting there, but Curt's still has mine beat.) She also gives a nod to the wine list, which I've long trumpeted for its focus and user-friendliness (I included it in my wine list piece for The Wine News).
We've become friends with the whole staff (all six or seven of them) over the years, and I'm happy to see them get some good press. Hopefully we'll still be able to get reservations at our favorite nice neighborhood spot.
- The Glass Pantry
Packing, moving, and unpacking have been time-consuming and stress-inducing. But there is an upside: Long-lost treasures have re-emerged. I had been looking for Georgeanne Brennan’s The Glass Pantry in my bookcases for a while, but I hadn’t...
- Imbb 26/wbw 21: Duck Confit With Two Wine Pairings
Duck Confit with Fava Beans, Fingerling Potato Medallions, and Garlic Scapes Photo by Melissa Schneider. If this were a physical auditorium instead of a virtual one, and I asked you to name my favorite food, a few thousand hands would shoot up....
- Relearning Duck Confit And My Recipe Philosophy
Duck Confit... I love duck confit, legs (usually) salt-cured and cooked slowly in fat. I order it whenever I see it; I try different recipes at home. But the duck confit at Jojo is my benchmark. I rarely find duck confit as good as Curt's, even when...
- Perusing The Wine List, The Wine News, August/september 2005
The August/September issue of The Wine News is running a feature of mine about wine list prices. I originally pitched a piece on what makes a good wine list, but since the piece ended up in the feature well, and not the comment columns. I decided to keep...
- Jojo Wine Tasting - The Rhône
One of our favorite Oakland restaurants is Jojo on Piedmont Avenue. Curt and Mary Jo, the chefs and owners, have impressive pedigrees. Mary Jo was pastry chef at Chez Panisse for many years, Curt worked at Zuni for a time, and on and on. When they opened...