What is TaStE WiTh ThE EyEs?

Welcome!

Come, have at seat at the table. Can I get  you a glass of wine? A crisp Grüner Veltliner, a luscious Pinot Gris, or perhaps a jammy Pinot Noir?

Taste With The Eyes is my other home, the one without walls. It’s here that I’d like to introduce you to my precious family and my cherished friends. It’s where we’ll have a blast cooking with my nephews Stone, 8, and Jett, 6. Join us as we celebrate the holidays, Passover and Thanksgiving being my favorites. Smell the roses, take a tour of my garden. Attend our themed dinner parties, like the Tribute to Jackie O dinner complete with pillbox hats or our over-the-top Top Chef Dinner with Stephanie Izard.

Travel with me and dine at the world’s finest restaurants from Chicago to Las Vegas, New York to Paris, and the local hole-in-the-walls too. Oh, and don’t miss our underground-style restaurant, The Sunken City Supper Club. It’s a fresh, local and secret place to seasonally mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, and the awesome intimate jazz standards performed by local musicians. We hold one event per season, and the menu always reflects seasonal ingredients.

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Salmon with Cantaloupe, Horseradish Vinaigrette


Fresh Wild Alaskan Sockeye Salmon
Cubed Cantaloupe, Drizzled with Non-Fat Greek Yogurt
Horseradish Vinaigrette, Crispy Fried Shallot
Embellished with Celery Leaves and Lime Zest

served with
Andrew Rich 2008 Roussanne Columbia Valley

We had spied this magical salmon recipe in the July issue of  Food & Wine magazine on our flight to Portland, Oregon. I was hooked just reading about the pairing of salmon with cantaloupe, but it was the horseradish vinaigrette with fresh lime juice, brown sugar, and fish sauce that put it over-the-top. And as it turns out, a friend in Portland had just returned from Alaska with her catch of sockeye salmon.

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Oloroso Sherry/ Mini Bundt Cake/ Marcona Almonds

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 sipped Oloroso sherry. Bingo!  Sweet, salty, crunchy, nutty, creamy, toasty…

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tapas & sherry @ julian serrano


stuffed piquillo peppers/ goat cheese/ mushrooms

Las Vegas

On this night we sat at the bar at Julian Serrano in the Aria Resort & Casino. Color, food, people, energy! Serrano wanted his eponymous restaurant to offer flexibility and comfort to all guests; from a quick bite to a long meal, small bites to larger portions, and what he calls economics – spend a little or spend a lot, he’s serving Spanish foods of his homeland with an International flair…

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