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?