The Fuzzy Chef & Friends

Readers will be unsurprised to find out that, given the opportunity, I again decided to make a very non-standard Thanksgiving dinner.  This TY Day, we were renting a beach house in Seal Rock, Oregon, so a "local seafood" theme seemed called for. Above is the view from the beach house.

Continue for the salad recipe and pictures ...

I taught my first cooking class on thursday at Noisebridge.  While it was small, the class went really, really well.  We had a good time and cooked some great risotto!  Above are my three students, Renee, Matt and Mike. There will definitely be more classes after this.

Ages ago I posted an article on how to do home tastings.  I thought I'd show you putting my comestibles where my dentition is, from a recent tasting at our apartment.  We threw this little party because we had too much fine wine around, and too much chocolate, and our local grocer (Haight Street Market) had just broadened his cheese stock.

We invited over our upstairs neighbors plus five friends who had all worked at the same businesses at different times, but had not yet met each other. Continue reading for tasting notes.

I recently won the Pacific Wine Club's "Cooking With Wine" recipe contest.  My submission was an original recipe of "Smoked Steelhead and Mushroom Risotto", which you'll now have to get the PWC newsletter to read.

If you're coming here from that newsletter, welcome!  I don't post that frequently these days, due to working way too hard, but there's a pretty hefty post archive and the bulletin board has a lot of very friendly, very gourmet, people on it.

Other than that, I thought I'd take this chance to give you some tips on how to cook with wine.  Click "more" to read the tips.