Author Archives: Cathy Thomas

Tweet ZIMZALA, Shorebreak Hotel, Huntington Beach Roy Hendrickson, Zimzala’s talented executive chef, showcases high-flavor dishes that are well-thought out and delicious. Some of my favorites: Heirloom Apple Salad with butter lettuce, Humboldt Fog goat cheese, extra-virgin lemon-spiked olive oil, micro … Continue reading →

Tweet Craig Strong, executive chef at Studio, Montage Laguna Beach, is known for his irresistible modern French cuisine with California twists. And there are hints of Spanish influences in his dishes as well, a reflection of the two years he … Continue reading →

Tweet Wing Lam, co-founder of Wahoo’s Fish Tacos, started the first Wahoo’s in 1988 along with his two brothers. There are now 65 eateries in seven states, with dishes that incorporate influences from Mexican, Brazilian and Asian cuisines. Wing and … Continue reading →

Tweet With skills honed in the stellar kitchens of Thomas Keller, Michael Mina and Masaharu Morimoto, Greg Harrison brings his passion for vibrant, perfectly-balanced flavors to the new menu at Five Crowns, Corona del Mar. Taking over the reigns as … Continue reading →

Tweet Feel great, yes, and have loads of energy. And eat luscious dishes! Sounds great to me! And that’s the goal of my new book, “50 Best Plants on the Planet.” Perhaps the sub-title says it best: “The most nutrient … Continue reading →

Tweet I’m not suggesting that you eliminate the pumpkin pie from your Thanksgiving menu. In some families that may cause a dessert riot. But bring out this award-winning French Apple Cream Pie alongside the traditional pumpkin. This apple delicacy could … Continue reading →

Tweet Celebrity chef Michael Mina created his signature Tartare of Ahi Tuna almost twenty years ago when he opened his first restaurant, Aqua in San Francisco. Now he has three restaurants in that city, plus numerous eateries from coast to … Continue reading →

Tweet One of the things that I love about my job is the opportunities to ferret out culinary secrets from talented chefs. I’m crazy about the Fried Goat Cheese with Apples and Honey at Watermarc, an appetizer that showcases warm … Continue reading →

Tweet PIG EAR LUST: Yes I love super-crunchy thin strips of fried pig ears. Can’t help it. And thanks to Marche Moderne’s Amelia and Florent Marneau, I found pig bliss on my plate last Saturday night. Modern Choucroute Dinner is … Continue reading →

Tweet I’ve loved to cook as long as I can remember. I know it comes from an insatiable appetite, but part of it is fueled by curiosity.  Nosiness about the cooks I’ve met along the way. Old Jess’ stews are … Continue reading →