canteloupe soup?

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Nay! Freshly milled olive oil! It actually looks creamy (and it tastes that way too). The viscosity and opaque color are actually due to the residual olive matter in the olive oil itself; teeny tiny little bits of olive fruit are suspended in the oil to create that special color and taste. This is olio nuovo. 

Sexy bagel and cappuccino

I invented this amazing conglomeration of foods- bagel with cream cheese, tomato, onion, basil, and pesto. Perfect mid-morning breakfast!  And Aroma di Roma does a mean cappuccino as well.

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Scratch Bakery

Chocolate peanut butter cup and poached pear tarlette

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Oenotri 5.0

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In the foreground: Strozzapreti al ragù- Willis farm pork ragù with garlic, tomato, and parmigiano reggiano

At the left: Squash vellutata pizza with silver moon pumpkin, chicories, thyme, black pepper, and parmigiano reggiano

Center of table: an assortment of contorni (vegetable side dishes)- kale, broccoli, and brussel sprouts, the latter being the star of the entire meal.

Wine: Tancredi, from Donnafugata (70% Nero d'Avola, 30% Cabernet Sauvignon). The Cabernet Sauvignon gives the wine a nice structure and mellows a bit the punchy Nero d'Avola grape. Prominent notes of cherry and anise developed after a short wait and the mild tannins went well with pretty much every dish on the table. In short, a spectacular wine.

I Just Blue Myself

http://www.buzzfeed.com/fjelstud/ben-jerrys-announce-arrested-developmen

An homage to the recent (glorious) news that Arrested Development is coming back for 10 new episodes and a freaking movie. May the subtle one liners ensue.

Sign the Petition!

http://artisanfarmers.org/signourpetition.html

Keep foie gras in California!

Educate yourselves!

http://artisanfarmers.org/

Everything you could possibly want to know about foie gras.