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The Story of ‘How We Came to BE’, The Menu Exploded: A Deeper Look at Our...

  “It’s a simple business: Develop good food and get it into people’s mouths. The rest sort of takes care of itself.” ~ Richard Melman, founder of Lettuce Entertain You I once read an article detailing...

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Artichoke and Goat Cheese Tarte Tatin Recipe

Artichoke Tarte Tatin Chef François de Mélogue, the still unnamed restaurant in La Quinta Ingredients for four servings: 1 each                       Red Bell Pepper 1 each                       Onion...

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The Importance of Sunday with Your Family

Que up Louis Armstrong’s version of La Vie en Rose. If I were a better storyteller I would seduce you solely with my words, but since that’s not the case, pour yourself a great flute of Champagne and...

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DJ REDFOO , DESERT SMASH and the OPENING OF FIGUE

WOW!   Just 11 days till our first HUGE party and I am beyond excited!  Cue up 24 hours to go by the Ramones, though maybe something from DJ Redfoo might be more appropriate since he’ll be there...

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Day Four: More Champagne… Will my Liver Survive this Onslaught?

We arrived back in Epernay with the same foreboding feeling my friend and Vietnam vet buddy Jim Groeger must have felt when returning to the scene of a horrendous battle a few days later only to retake...

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Check Please! Pili Pili

http://checkplease.wttw.com/restaurants/pili-pili-closed An episode from 2004 when I was Chef at Pili Pili in Chicago. Nice to see my wife featured in there amongst old friends.Filed under:...

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Asparagus Salad │ Chilled Asparagus, 63 degree Egg, Parmesan Fonduta, Crispy...

Sometimes copying is the sincerest form of flattery.  This dish originated in my repertoire after a cook book written by the folks of Boulevard.  Who doesn’t love a cook book with an obvious slant...

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168: Our Amazingly Lucky Number!

In the Chinese culture, the number “1 6 8” is filled with the promise of abundance, good fortune and prosperity, and means “may your journey be prosperous from beginning to end.” May your journey be...

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PBS Filming ” Hello Paradise with Joni Ravenna” at Figue

  Host Joni Ravenna filming at Figue Yesterday Diver Scallop, Piquillo pepper granite and Lime Crudo $16 Mexican Diver Scallops drizzled with Kaffir Lime Ginger vinaigrette Piquillo Pepper Granite,...

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Leaving La Quinta

“Man cannot discover new oceans unless he has the courage to lose sight of the shore.” –          André Gide   We are in the final moments of an impending major life change.  The material acquisitions...

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