An Aspirational Salsa
Discover the bold flavors of Salsa Cruda de Alta Baja, a fusion of fresh peppers, roasted chiles, and rustic olive oil. Inspired by California’s Central Valley and Baja traditions, this salsa is the perfect pairing for Tri-Tip, grilled meats, and West Coast cuisine.
The Why – Part One
Beyond the techniques, recipes, and skills. Chef David Mau explores deeper meanings behind cooking, creativity, and passion in the kitchen.
The Five Worst Reasons to Open a Restaurant
First off, owning a restaurant is a lot like owning a car or a house. You’re gonna say you own it, but in fact, you’re probably just making the payments. And more importantly, at least at the outset, your shop will own you just as much as you supposedly own it. That is a fact.
Love And Loss At Santa Anita’s Turf Club
A heartfelt eulogy for Santa Anita’s iconic Turf Club, this piece walks through grief, nostalgia, and a last toast to a vanished legend.
The Why
“Because to each one of us is given just so many years, and hence just so many opportunities to enjoy just so many meals, a poor meal is an opportunity lost forever” – Neill Beck, The Farmers Market Cookbook, 1951 I talk about it all the time in the kitchen and it drives people nuts. […]