awareness means choices...

it seems to me that people are becoming more aware of where our food comes from. movies like "food inc" are asking us to question what is important about it and how does it effect our lives?

there is quite a movement for and against genetically modified food. as we learn and begin to care about what we feed our families, ourselves and our customers, we see the choices emerging on so many levels. it is really exciting... community supported agriculture (CSA) programs that bring local farm produce to your door and much more.

it is easy to get caught up in the fear of what is happening within the various food industries, but personally i want to use my choices to as a voice.

i want to eat what is grown with integrity.

i want to cook with the spirit of pure authentic ingredients.

nature has done a beautiful job on it's own.

just think of a ripe heirloom tomato bursting at the seams -with a finger twist of sea salt...

the startlingly cold briney oyster just opened...

the slow cooked love infused bolognese...

simple, nourishing on so many levels.

we are so lucky to have choices.

what'll it be?

january 1st i began a new journey.

i am a cook and i love what i do.

after opening and working sbicca del mar for almost 12 years, i find my interests broadening outside the walls of the eatery. i want to learn more about our food supply and influences (certainly not a unique concept) i want to share more with the public my love of cooking, and hopefully inspire those new to the art and passion of things culinary.

i thought about writing a cook book, then looking at my dusty collection (which i adore)

i realize i've turned to the internet more in the last few years for current, fresh ideas on even the most basic recipes. i am inspired by what people are doing today!

i am inspired to do things today! let's take a look at local grass fed beef- wholesome poultry- why it tastes a little different- why it's nutritious - what's the difference? why do we care?

these questions go into organic produce and grains, heirloom seeds and on and on.

oh and then there is the cooking part!!! the delicious part. the part where we work with respect and appreciation of the bounty we have access to in california- the united states -the world for that matter.

it is endless what we can do.

this is enthusiasm.

so the question is: what'll it be?