I just became a proud member of Life & Thyme lifeandthyme.com/membership/

Aussie black truffle night at Patina. Artichoke dish. Gorgeous.

John Dory steamed with truffles at Patina. Lovely.

That's spaghetti wrapped around lobster at Patina.

Amazing risotto with truffles, lots of truffles, at Patina.

Beef filet at Patina. Perfectly cooked.

Wow bravo tv, no wonder the rest of the country doesn't take the LA restaurant scene seriously.

It was great to be a part of event Nadia Al-Amir Chef Ricardo Zarate Stephane Bombet Катрин Ветер Brooke Williamson Valerie Confections Gregory Condes

Restaurateur Bill Chait, @Chef_Timothy, Rory Herrmann envision a restaurant that connects w museum & DTLA community bit.ly/1fPIFjj

In memoriam....

foodrepublic.com/2014/02/12/inf…

We must have craft before art, and craft is found in the fundamentals.

Very interesting article! I want to hear what everyone thinks about this!! Weigh in! Good or bad whosay.com/l/gjD7YZr

"The food is ingenious. It's occasionally brilliant. Too often, it's awful." gq.com/life/food/2014… GQ's Alan Richman on Egotarian Cuisine

Poetry in describing a blood Moon by NASA via NPR, as Earth's satellite "illuminated by all the sunrises and sunsets around the world"

Great cooking is the accumulation of countless tiny tasks. And so, we work each day with a sense of urgency. #TFLis20 ow.ly/wOwHv

djquinnc's photo instagram.com/p/0CLHeVpu1U/

Rice Bar? And a recipe? #heaven #dtla fw.to/8KoMEMW charles olalia Amy Scattergood