Posted on Wednesday, 20 March



So we are going to give away Two pairs, one is consisting of a gun clip and a lapel pin a white flower lapel. The other is a silver mustache clip and a a black with white polka dots.

All you need to do is go like our Facebook, Follow on Tumblr and reblog this post. One reblog per day.

Contest ends on April 10th

Posted on Friday, 22 June

Eating is a very complex thing, but because we eat every day, we don’t want to see it that way. Imagine for a moment that food wasn’t a physiological need; what would your relationship be with food then? We really need to think about eating, because eating and breathing are the only two things we do from the moment we are born to the moment we die. (Taken with Instagram)

Posted on Monday, 11 June

I’m really curious about how much money Insomniac spends to put on EDC every year. (Taken with Instagram at Electric Daisy Carnival 2012)

Posted on Monday, 11 June

cosmicMEADOW. One of the seven stages at EDC this year. What an amazing event! (Taken with Instagram at Electric Daisy Carnival 2012)

Posted on Saturday, 9 June

Good night EDC. See all you gorgeous people again in 10 hours. (Taken with Instagram at Electric Daisy Carnival 2012)

Posted on Saturday, 19 May

Tomato and watermelon salad: If the idea of tomatoes and watermelon together sounds odd to you, this dish will be a revelation. There is a saying that what grows together goes together, and in this case it is true. Seasonality, however, is the key. This salad should only be made in the summer, when tomatoes, watermelon, and cucumbers are at their peak of flavor. I included rich, creamy Hass avocadoes to lend a nice contrast of flavor and texture. Any combination of fresh herbs can be chopped and added to the salad along with a simple balsamic vinaigrette (I used basil, tarragon, chives, and cilantro). It can be easily tossed together before serving, but for my dinner the other night I was inspired to create a painstaking mosaic of the ingredients. If you’re so inclined, feel free, but don’t say I didn’t warn you —it takes a lot of time. (Taken with instagram)

Posted on Thursday, 17 May

Last night’s setting for Sky Castle’s last Fancy Dinner. The first course includes negronis, a tomato and watermelon salad, along with beet and goat cheese napoleons. The main course that followed was mac n’ cheese with conchigliette pasta, three cheeses (Gruyère, sharp white cheddar, and Pecorino Romano), lobster, and bacon. Finally, I made blackberry and pear tarts served with homemade Galliano milkshakes for dessert followed by more cocktails to drink as we wound down for the evening. (Taken with Instagram at Sky Castle Studios)

Posted on Friday, 11 May

Boke Bowl’s second sample was vegetarian: Edamame Rice Cakes with Housemade Kimchi (Taken with Instagram at JELD-WEN Field)

Posted on Friday, 11 May

Boke Bowl’s Chef Patrick Fleming provided two bites for TOTN. The first I tried were the Asian Steam Buns with Lemongrass Pork & Shrimp Sausage and Green Papaya Slaw. (Taken with Instagram at JELD-WEN Field)

Posted on Friday, 11 May

I still have a bunch of other photos that I took during the Taste of the Nation event I went to on Tuesday. Ned Ludd brought Rabbit Confit, Peas & Carrots & Rich Sauce by Chef Jason French (Taken with Instagram at JELD-WEN Field)