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Seventh grader and budding foodie Eve Taye, 12, adopts the modern practice of photographing her fried potatoes and garlic dish during a quick fix cooking enrichment class, part of the BCS United after school program at Brooklyn Center Secondary School in Brooklyn Center, Minn. on Tuesday December 1, 2015. (Richard Marshall for Education Minnesota)
Saigon lemongrass beef vermicelli with herbs and chili-lime-tamarind dressing. Dinner at Little Sister in DTLA.
Last night's dinner.
Guac.
Just guac.
It's like 50°C out and it's too hot to chew through an entire dinner course. So we just had delicious guac. And wine.
Been so busy with Christmas and being sick. This was our Christmas Eve dinner.
The snowman was a nice touch.
Each year since 2003, I've hosted a Christmas Eve Eve Sazerac Soiree. This began in New Orleans, at the Sazerac Bar at the Fairmont. In December 2005, with the Fairmont closed after Katrina, it was held at The Swizzle Stick Bar instead. In December 2006, it was observed in Paris, France, and in December 2007 and 2008, it was held in Austin, Texas. With the Fairmont finally restored and reopened as the Waldorf-Astoria-owned Roosevelt Hotel, we're hoping to return to New Orleans for the 2009 celebration. Though I now make an excellent Sazerac. December 2008.