Sweet & Savory | Food e-Magazine with chef interviews, recipes, and wine.

Edition 3: Chef Stephen Kalt

I am excited to bring you my 3rd edition of Sweet and Savory Magazine and introduce Chef Stephen Kalt of Spartina. Chef Kalt and I have...

Interview with Stephen Kalt

“I approach every bit of food, every dish, every process, from a boiled egg to a hamburger, from dicing an onion to grilling a 45 day dry...

Crossroads Restaurant

"Crossroads is one of LA’s best Vegan Restaurants. This was my third time there and sadly it wasn’t the charm." My first two experiences...

Seaweed Handroll Bar in Glendale

Yes, my son said we gotta go to Glendale for Sushi. Seriously? Off we went and it does not disappoint.

Gozen

Where do I begin with this magical place? Honestly, it begins with Enzo calling me one night from Gozen asking if he/we can splurge on a...

Manuela

A very sexy restaurant in the arts district of downtown Los Angeles. I am a sucker for exposed brick and tall ceilings and this space...

Maude

Michelin star chef, Curtis Stone’s restaurant, MAUDE, (named after his Grandmother) is utterly sublime. I have been wanting to go ever...

Porchetta

There's nothing Brando can't do! Oh, how I love creating SundayFunday menus with Chef Brando. He loves to cook, and I love to dream and...

Cheese Please

Dante is home and Life is grand. 2 Sons, 3 dogs, great friends and a mouthwatering dinner made by Chef Brando. The one course that Enzo,...

SUNDAYFUNDAY w/ Drayton

Well, with Chef Brando frolicking in Greece for two weeks our houseguest and great friend of Enzo’s, Dray (part of our foodie tribe)...

Second Time Around With Dray

With Brando still hopping around the Greek isles; Dray honored us again with another fabulous meal for our Sunday dinner. This time he...

Lobster for Father’s Day

With Chef Brando back and the summer heat upon us what better way to kick off summer than with Lobsters? Gorgeous classically steamed...

Dante’s 21st Bday dinner with Chef Kalt

Where does the time go? How does this happen? Such a cliché but, oh so true. My youngest, Dante, turned 21 and he requested Chef...

Edition 3: THE INTERVIEW