Karl Prohaska is a comedian.  No, hang on, he’s a Chef.  A funny one, but a Chef (Executive Chef and General Manager of the Mad House Comedy Club in Horton Plaza).  Or maybe he’s a tasty comedian. Either way his weekly Shot and a Beer is must listen stuff.  Up until recently, listen to it […]

In Part II of our interview with Chef Davin Waite of the Wrench & Rodent Seabasstropub and The Whet Noodle in Oceanside, Keith Langhorn, Mercy Baron and I cover the history of sushi in San Diego, the Cafe Japengo family tree, the Wrench & Rodent name and the importance of mentoring.  

From interviewee to co-interviewer.  Keith Langhorn, Mercy Baron and I interview Chef Davin Waite of the Wrench & Rodent Seabasstropub and The Whet Noodle in Oceanside.  This is the first of our two part interview with topics ranging Davin’s beginnings as a sushi chef, the birth of the Noodle to the Rodent’s relationship with Luke […]

We talk Cali-Baja food, Barbacoa as the original BBQ, the good fortune to be fed like a Mexican kid, being IDed as a food writer, ramen and MasterChefs Nathan Odom and Claudia Sandoval in Part II of my interview with Keith Langhorn — and, crucially, co-host Mercy Baron (the Baroness of BBQ) — of KNSJ radio, 89.1 on […]

British food, sweetbreads and Santa Maria Barbecue were all fair game last Thursday when I was interviewed by Keith Langhorn of KNSJ radio, 89.1 on the FM dial for his “Food For Thought” program.  Here is Part 1 of that interview, scheduled for airing on Saturday, May 28 at 7:30 p.m..

When the cat’s away the mice will play.  In my case, that means playing with mussels, a tasty mollusk that my wife refers to as “the black death” on account of her relatively severe allergy to the stuff.  My favorite preparation is an 80s-90s style fusion affair that combines aspects of the flavor profile of […]

It began with a telephone call from my sister: “You know what Mike wants for his graduation?” I could honestly say that I did not, and told her so. “He wants to roast a whole pig!” It was an idea we had played with before, with various degrees of facetiousness and seriousness. This time, though, […]

The development of Baja Med as a cuisine coincided with – even if it was not exactly caused by – a renewed focus amongst chefs in the region on Baja California’s natural bounty.

“SOL” – a play on words connecting the Spanish word for “sun” with the acronym for “Sustainable, Organic, Local” – has come to be something of a slogan, a rallying cry for Slow Food Movement. There are good reasons to eat food that is all of that, but it is also important to remember that […]