Puff Pastry Pizzette Red Wine Braised Short Rib Gorgonzola, Roasted Tomato Arugula Chiffonade, Malt Vinegar Vinaigrette May I offer you an appetizer?… Read more

CLASSIC BISTRO DUCK AND WILD MUSHROOMS Sautéed Breast of Duck with Crispy Skin Oyster, Shiitake, and Porcini Mushrooms in a Beef Stock Reduction CONTEMPORARY BISTRO DUCK AND WILD MUSHROOMS Sautéed Breast of Duck, Seasoned with Szechuan… Read more

Grilled Eggplant Layered with Spiced Lamb Roasted Tomato, Feta, Mint The seasons fly by, don’t they? We just held our Lusty Month of May Springtime Jazz Feast, and here we are already testing dishes for our Sunken City Supper Club SUMMER… Read more

Grilled King Trumpet Mushrooms &  Shishito Peppers on Rosemary Skewers Baby Spinach and Rosemary Roasted Golden Soybeans Toasted Sesame Oil & Tomato Water Pleurotus eryngii King Trumpet Mushroom also known as King Oyster,… Read more

SUNKEN CITY SUPPER CLUB FRESH, LOCAL & (not so) SECRET (anymore) presents The Lusty Month of May: Springtime Jazz Feast Our Sunken City Supper Club events feature live music, and awesome location, and a five course fixed menu plus a our… Read more

One signature of our Sunken City Supper Club is a Sherry Course. We’re in love with Sherry! We tested this mini sherry Bundt cake with sherry glaze, garnished a sprig of rosemary, paired it with roasted and salted Spanish Marcona almonds as we… Read more

Cross-cut Lamb Shank braised until tender in tamari, water, ginger, star anise, garlic, and sugar. Finished on the grill and served with a velvety aromatic sauce made from the braising liquid. We are still in “test kitchen” mode, preparing… Read more

Belgian Endive, Mixed Baby Lettuces, Garden Fresh Italian Parsley, Violas Fava Beans, Thinly-Sliced Meyer Lemon Wheels, Toasted Pine Nuts, Kalamata Olives Dressed with Meyer Lemon Cream Gail’s Meyer Lemon Tree (upper left) and Violas (lower… Read more

Tomato Onion Brisket It’s been a decade since I cooked my first Passover brisket. I had been tweaking the recipe by adding more red wine, and substituting wheat-free tamari, caramelizing the meat under the broiler, and lowering the cooking… Read more

Haricots Verts, Roasted Red Potatoes, Cherry Tomatoes Garlic Oil & Basil Chiffonade Here’s a great side dish for a small dinner party or a huge gathering. Combine green beans, potatoes and tomatoes all in one dish with olive oil, garlic… Read more

Matzoh Balls – They’re Not Just for Passover! Over the last decade, I have made in excess of 1000 Matzoh Balls. We make about 100 every Passover. We make them the day before, the day we call “Cooking Day.” We make 2 per person 34 X 2 for… Read more

Matzoh & Karpas Karpas – A green vegetable such as parsley, a springtime crop representative of rebirth and redemption is dipped in salt water.  The salt water reminds us of the tears our ancestors shed as slaves in Egypt. Matzoh – We eat… Read more

Congratulations David & Molly! Molly and I met during her freshman year in college when she joined Alpha Phi Sorority, where I was the Chapter Advisor. After her graduation she lived in Ireland for a year, when she returned to Long Beach,… Read more

Yogurt Panna Cotta Olive Oil, Sea Salt, Thyme Garnish Fat-free Yogurt Panna Cotta Lavender Honey Lavender Flower Garnish… Read more

Osso Buco Roman-Style with Orange Peel and Sage We recently hosted another Sunken City Supper Club event. Featuring a five course fixed menu, this season showcasing “The Winter White Dinner.” The decor was all white, and we playfully… Read more

Bacon Wrapped Filet Mignon Red Wine Mushroom Sauce Spinach in Puff Pastry Served on an authentic reproduction of the Lincoln Presidential dinner service plates. Abraham Lincoln Presidential China The… Read more

Porchetta with Pan Sauce The old gang is together again, this time for a PORCHETTA PARTY, BABY! Father Adam and I fell in love with porchetta at the Foodbuzz Festival in San Francisco and have been craving it ever since. The folks at Foodbuzz… Read more

Leek & Celeriac Soup Toasted Sesame Oil & Black Sesame Seed Garnish Ciabatta Toast with Smoked Gouda We recently had one last Holiday Party… Menu Pork Potstickers, Apricot Dipping Sauce Elegant Leek & Celeriac Soup,… Read more

Cheese Fondue – the National Dish of SwitzerlandSo… we were snowbound in New Jersey (not Switzerland) on a cold blustery winter night. But we were not lacking provisions. Susan held her fabulous annual Holiday Party the night before, and there… Read more

Asparagus FrittataFestive Breakfast TableSmoked Salmon with BagelsOnions, Capers, Cream Cheese,Olives, Lemons, DillFresh Fruit Salad”Adult” Mac & 4 Cheese(Stone thought it was too stinky).Veuve Clicquot Rosé ChampagneMenuAsparagus… Read more

LATKES!Potato Zucchini LatkesNon-Fat YogurtSmoked Wild Sockeye SalmonWhitefish CaviarToday is the first day of Hanukkah, the Jewish Festival of Lights, referring to the lights kindled on each of the holiday’s eight nights. We eat foods fried in… Read more

Unique Almond PizzaSliced Blanched Raw Almonds, Mozzarella, Shaved Garlic, Olive Oil, Sea SaltI buy pizza dough and shredded mozzarella at my local Italian Market, the A-1 Deli. Roll out the dough and arrange on a pizza screen. Top generously with… Read more

THANKSGIVING DAYIt is one of my greatest pleasures to host Thanksgiving Dinner in my home year after year.Here is my brother Don at the outside bar.Don, Kristy and the kids travel here to LA from Chicago.Wendy, Jett, Mom, Stone and Lisa in the… Read more

LEFTOVER DAYWe are not done yet! It’s our traditional Leftover Day. We put all the leftovers on the buffet, add a honey-baked ham and bread for sandwiches, and voila, we have another party on Friday!Gail brought her famous grilled shrimp.Put all the… Read more

Navy Bean Crostini With Garlic and Roasted Green Chile Pea and Mint Crostini Topped with Prosciutto Pea and Mint Crostini Topped with Diced Pear Navy Bean Crostini Recipe Cook pre-soaked Navy Beans in water with three or four… Read more