Jun 2026

{The Best Day Ever} Fishing for Yellowtail in Loreto, Mexico

Fishing for Yellowtail in Loreto, Mexico

Summer 2026 is off to a roaring start with a five-day jaunt to Loreto, Mexico, courtesy of Visit Baja California Sur. I was a part of a small group of food and travel writers (Hi, Lisa and Sam!) invited to experience the region’s gastronomic delights and cultural attractions, which included a sampling of Loreto’s restaurants, sailing aboard a catamaran on the Sea of Cortez, milking goats at a traditional ranch, and so much more.

One of the trip’s highlights was participating in a real-deal team fishing tournament on my first morning in town.

Fishing for Yellowtail in Loreto, Mexico

Fishermen start their days bright and early, even faux ones cosplaying for the day. Seeing the sun rise over the Pacific was worth the early call time.

Fishing for Yellowtail in Loreto, Mexico

The tourism board knew better than to send two writers and a publicist (Hi, Dianna!) out to sea on our own, so they commissioned the experts at Monzon Sportfishing to do what they do best: Take enthusiastic but inexperienced tourists on the ultimate fishing adventure. Captain Antonio was the day’s MVP, for real.

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May 2026

New England Clam Chowder with Waxy Potatoes

Clam Chowder with Waxy Potatoes

The Astronomer and I celebrated our sixteenth wedding anniversary toward the tail end of April. In line with tradition, we relived our wedding banquet at Five Star Seafood Restaurant in San Gabriel (which unbeknownst to us moved across the street into the ballroom of the Hilton) and I prepared something delicious inspired by antiquated anniversary gifts. Thus far in our marriage, The Astronomer has been gifted edible interpretations of PaperCottonLeatherFruitWoodSugar, WoolBronzePotteryTinSteelSilkLace, Ivory, and Crystal.

Since it is customary to bestow wax upon one’s beloved in recognition of the sixteenth anniversary, I prepared a New England clam chowder with waxy red potatoes using a recipe from The Kitchn, and procured beautifully burnished canelé from a new specialist in Pasadena for dessert.

The Astronomer curated a thoughtful charcuterie board for my waxen gift, featuring a duo of waxed rind cheeses (gouda and goat), an array of cured meats sourced from Roma Italian Deli (mortadella, spicy salami, regular salami, and prosciutto), and a waxy honeycomb garnish.

Needless to say, we were well fed this year.

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Apr 2026

{plate-by-plate} Gwen – Los Angeles

Gwen - Los Angeles

Plate-by-plate of chef Curtis Stone’s Michelin-starred steakhouse, Gwen, on Thursday, April 9, 2026. 

Gwen - Los Angeles

Scotched Pig | Scotch, black strap ham, digestif ($21).

Gwen - Los Angeles

Small bites to start: shiso beef tartar, gougère with ham, asparagus soup.

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