The Cheeseburger Martyr

On our flight from Havana to Los Angeles, there was a Cheeseburger Martyr.

There are many things to be thankful for on your flight from Havana to Los Angeles. You have just experienced one of the most fascinating countries and warmest people in the Western Hemisphere; you will soon have access to your car, grocery stores and bank ATMs; you live in a place where you are free to say whatever you want about the government.

The Cheeseburger Martyr, up first to get his carry-on before anyone else

There is no reason to be shitty.

The man looked pleasant enough as he boarded and sat down in the row in front of us — grandfatherly, fit, Patagonia-esque dress, a kind smile. The facade would soon be betrayed, however, when the food service started. More

The Best Restaurant in Havana

Javier, one of the staff at the Airbnb where we are staying, was walking us through the dusty streets of Central Havana when he paused to point out a crowd of well-dressed people milling in front of a rather grand Baroque portal. A sign above the entrance read: “La Guardia.”

“That’s the best restaurant in Havana,” he struggled in his limited English. “Robert de Niro and Natalie Portman eated there.”

Javier was leading us to another restaurant just around the corner from La Guardia. We had asked him about good, authentic Cuban food, and he assured us that the deceptively named Notre Dame des Bijoux was the place to get it.

Jesus Gomez at his rooftop grill

We walked through a much less impressive portal into what seemed to be someone’s home (many of Cuba’s restaurants are run by people out of their homes). And quite a home it was — an explosion of tropical plants grew up from the floor, one wall was plastered with teacups, another was covered floor to ceiling with framed photographs. And in a throne-like chair, in a satin fuchsia robe with rings on every finger, surrounded by his ten toy dogs, was Tommy Reyes Martinez, a flamboyant former Cuban National Ballet dancer who owned the restaurant. More

Year of the Sandwich Goes to Cuba

One of my favorite sandwiches ever, the torta Cubana at the Vallarta Mexican grocery store, is a towering affair with ham, beans, bacon, salsa, jalapeños and an egg, all on a soft telera roll. It is delicious, but it is most definitely a Mexican sandwich.

So, in preparing for our recent spring break trip to Havana, I was excited to try the actual Cuban sandwich. According to my research, there would be sandwiches on pretty much every corner. More

Skinny Girls Roadshow LIVE from Seattle — Mallmann in the Northwest

My pal, Donnie, sent his son Ben over one morning with a cookbook by Francis Mallmann.

“My dad wants you to make this,” he said, opening the thick volume to a bookmarked page.

Francis Mallmann is an Argentine chef from Patagonia who likes to cook over open fire. The recipe was for a grilled cow. In the ingredients section, it called for “One cow, butterflied.” I imagined walking to the meat counter at the Whole Foods and asking for a cow.

Salmon at Pike's Place Market in Seattle

Salmon at Pike’s Place Market in Seattle

Prior to our Labor Day weekend visit to Seattle to see our friends, the Pfaffs, I had suggested to host Bob that we might do an open-fire Mallmann dinner, which wouldn’t be practical at home in Topanga Canyon, where I might burn the better part of drought-stricken Southern California to the ground. More

Skinny Girls Roadshow LIVE from Hawaii — Town and Country

Fifteen years ago I made a good decision, and married my favorite person. Three kids, two houses, a successful business and a couple dozen chickens later, we realized we would fortuitously be in Oahu for our anniversary — a perfecter place to celebrate we couldn’t have planned!

Waimanalo People's Open Market

Waimanalo People’s Open Market

Through more of my pre-vacation research, I zeroed in on a restaurant called “Town” that I thought would make the appropriate anniversary dinner destination. A chef named Ed Kenney was creating interesting, Italian-influenced Hawaiian cuisine with an emphasis on traditional island ingredients and strong relationships with local farms.

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