Travels with George: India Week 3

Indian cuisine has a long and storied history. Many culinary experts consider it to be one of the world’s most complex, so I can only write about our experience from a lay point of view. To pretend to have any expertise would be disingenuous.
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Travels with George: India Week 2

We have covered hours of driving in this wild country in both rural and urban environments. In order to describe the conditions I must first detail the participants in the roadside community, beginning with animals…cattle, water buffalo, goats, pigs, dogs, and sometimes camels and elephants.
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Travels with George: India Week 1

After a hellish 42-hour journey, my wife Paula and I made it to Delhi. It is hard to comprehend the sheer number of people, flowing like a river; natives, foreigners, black, brown, white, young and old, holy men and beggars, intermixed with cars, pedicabs, scooters, bicycles, cattle, goats and mangy dogs. The air is thick with smoke and incense, blending with pungent smells…some good, many bad, along with noise and chaos, yet no sense of threat. The food...
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Part of the Solution...

Did you see the NY Times Magazine on Sunday? It was the food issue—choc full of good stuff for folks who care about food. The cover had Jamie Oliver, a chef I respect and even follow on Twitter, with a nice headline about his involvement in helping America's most obese county's school lunch program. But, don't we have the right person, right here, to do the job?
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Just back from Star Chefs in New York City

This is the third time I have gone to Star Chefs, which is a three-day event of demonstrations and speakers from the culinary world. The last two times had some great topics and I came away with a head full of ideas. Not food ideas, but ideas and thoughts about the restaurant industry as a whole and how we fit into it. You can check out last year's posts in the October 2008 Archive.
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Maureen Clancy Article

Maureen Clancy Article

Nice walk through the last 30 years of the restaurant scene in San Diego by well known and respected critic, Maureen Clancy.

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The Art of Bar Food

Remember the days when going to bars meant full-on drinking with little or no regard to consuming anything but your next cocktail? Thankfully, this past approach has yielded to a more sensible and no less entertaining alternative. Here, George shares some of his favorite spots for that casual dinner at the bar.
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Green with Hope


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Sustainable Seafood. Just Try It!

Seafood is probably the biggest challenge for us at George's. Most people understand the seasonality of produce, and meat and poultry stay relatively consistent throughout the year. But, seafood is not only seasonal; most of it is harvested wild. Chef Trey talks about the importance of opening up your mind and your seafood loving palette.
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