Check out the goods 👇
A local chef's guide to San Francisco's best sustainable seafood restaurants, with verified sourcing credentials, reservation links, and what to order at each one.
A Filipino-American chef goes clamming for the first time in Bodega Bay with Team USA competitive fishing champion Annie Nagel. What I learned about wild clams, bivalves, fresh chowder, and why this kind of eating matters.
A chef's honest review of New West KnifeWorks -- American-made, hand-finished in Idaho, and sharper than anything I've cooked with. With video.
A raw Peruvian scallop crudo with green onion oil, coconut cream, blood orange, and salmon roe. Beautiful, fast, and built on sushi-grade sustainable seafood.
Restaurant-quality torch-seared steelhead sushi using mercury-safe Seatopia seafood. Clean eating is the ultimate romantic gesture. Ready in 40 minutes.
