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. formspring.me

    What do you think is one of the most underutilized ingredients in the kitchen?

    Salt. With so many varieties available, encountering under-seasoned food is just a shame.

    Ask me anything.

  2. Our holiday cards this year. A hundred of these guys are going out tomorrow!

    Our holiday cards this year.

    A hundred of these guys are going out tomorrow!

  3. Tuesday evening, I had the amazing opportunity of being part of XMarx’s Cold Weather Vegetarian dinner. I can’t even begin to tell you how awesome it was. On the menu: Goat-Gouda stuffed sweet peppers with citrus mojo. Creamy cauliflower soup. Chestnuts, pear, sage. Citrus and sprout salad. Pomelo, orange, starfruit. Radish sprout, p-shoot, lotus. Moroccan eggplant “pulled pork” sammy. Pickled H20melon, Jicama. Tempura bok choy tips. Cannelloni of kabocha squash, oyster/shitake mushroom, spinach-ricotta. Mushroom/baby heirloom tomato brown butter. Peanut butter semifreddo sandwich with coconut-fruity pebbles soy milk. Ok, so the food was even more delicious than it sounds. You never know what you’re going to eat until its put in front of you, or where/what time the event will take place until the day of. It was like a super exciting, mystery dinner. There were a total of 12 seats, and our group made up half of that. We snuck in a chance to chat with the chefs and founders. Their passion was really admirable, and inspiring. These dudes seriously need a James Beard nomination. One of the chefs, John Bowers, has a fantatastic food blog. Check it out: http://www.anicca3.blogspot.com Take a peak at some of the photos from the event here.

    Tuesday evening, I had the amazing opportunity of being part of XMarx’s Cold Weather Vegetarian dinner. I can’t even begin to tell you how awesome it was. On the menu:

    • Goat-Gouda stuffed sweet peppers with citrus mojo.
    • Creamy cauliflower soup. Chestnuts, pear, sage.
    • Citrus and sprout salad. Pomelo, orange, starfruit. Radish sprout, p-shoot, lotus.
    • Moroccan eggplant “pulled pork” sammy. Pickled H20melon, Jicama. Tempura bok choy tips.
    • Cannelloni of kabocha squash, oyster/shitake mushroom, spinach-ricotta. Mushroom/baby heirloom tomato brown butter.
    • Peanut butter semifreddo sandwich with coconut-fruity pebbles soy milk.

    Ok, so the food was even more delicious than it sounds. You never know what you’re going to eat until its put in front of you, or where/what time the event will take place until the day of. It was like a super exciting, mystery dinner. There were a total of 12 seats, and our group made up half of that. We snuck in a chance to chat with the chefs and founders. Their passion was really admirable, and inspiring. These dudes seriously need a James Beard nomination.

    One of the chefs, John Bowers, has a fantatastic food blog. Check it out:

    http://www.anicca3.blogspot.com

    Take a peak at some of the photos from the event here.

  4. Where I work. I had my first interview about CulinaryCulture with Chicago magazine last week. Because of that, we had a photoshoot at the office early this morning that I had been anticipating with a weak stomach. It turned out to be less of a big deal than I had imagined, and our photographer Andreas Larsson was seriously awesome. Check out his work here: http://www.andreasphoto.com

    Where I work.

    I had my first interview about CulinaryCulture with Chicago magazine last week. Because of that, we had a photoshoot at the office early this morning that I had been anticipating with a weak stomach. It turned out to be less of a big deal than I had imagined, and our photographer Andreas Larsson was seriously awesome.

    Check out his work here:

    http://www.andreasphoto.com

  5. Three Pepper Vegan Chili with Red Kidney Beans Eating vegan for the past couple of weeks has been unbelievable. This is coming from a true carnivore. I made this when I got tired of eating raw salads. I like that I can change it up easily with different veg from our csa without muddling the flavor.

    Three Pepper Vegan Chili with Red Kidney Beans

    Eating vegan for the past couple of weeks has been unbelievable. This is coming from a true carnivore.

    I made this when I got tired of eating raw salads. I like that I can change it up easily with different veg from our csa without muddling the flavor.