I have a true passion and undying love for gastronomy.
I'm a founder of CulinaryCulture, a site devoted to serious and aspiring foodies. I dabble in custom architectural and interior design from time to time. I have a couple of other exciting projects in the works, so stay tuned!

I'm also married to a rather interesting man, who has started companies like Threadless.com.

Email me!

  1. I'm heading to Chicago in a few weeks and want to know if your opinion on deep dish pizza.
    Asker neuski

    I’m not at all a fan of deep dish pizza, ie. massive flavorless mess of a pie. It’s a total gluttonous crime.

    That said, I’ve paid a visit to Burt’s (featured on No Reservations) in the last few months, had some decent pizza, and didn’t walk out committed to a juice fast. So I’d recommend that if you’re stoked to try deep dish.

    I hope you have an amazing time!!

  2. Our feature in Chicago Magazine on CulinaryCulture just hit newsstands. Check it out!!

  3. Fresh local Wahoo, Dill, Wasabi Tobiko. Jacob’s contribution for our inaugural feast to celebrate Mark’s stay with us. We had a variety of maki, nigiri, and sashimi, and grilled lobster over buttered noodles.

    Fresh local Wahoo, Dill, Wasabi Tobiko.

    Jacob’s contribution for our inaugural feast to celebrate Mark’s stay with us. We had a variety of maki, nigiri, and sashimi, and grilled lobster over buttered noodles.

  4. I had the pleasure of meeting Anjelika Paranjpe Thursday evening over martinis. I can not wait to see one of her projects come into fruition.

  5. Key West Gumbo Key West pink shrimp, oysters, fresh okra. After watching a documentary on New Orleans, I got inspired to make gumbo. I definitely took advantage of the abundance of fresh seafood we have here!

    Key West Gumbo

    Key West pink shrimp, oysters, fresh okra.

    After watching a documentary on New Orleans, I got inspired to make gumbo. I definitely took advantage of the abundance of fresh seafood we have here!