WELCOME TO "DISHING"

       FOOD IS MY LIFE. SO IS MUSIC, 
             BUT I CAN'T EAT THAT.


I have spent years in Hollywood and going around the world interviewing stars. But, I secretly was surveying restaurants at the same time. My reviews of restaurants have appeared in BEVERLY HILLS 213, CALIFORNIA HOMES, HAMPTONS, HOLLYWOOD REPORTER, and others. I wrote a cookbook, THE BIBLE COOKBOOK, published by Health Communications, the company that publishes CHICKEN SOUP FOR THE SOUL.

As a child, when my parents were eating in a restaurant, they would frequently arrange for me to watch waiters and chefs work. I was under ten when I would shell peas with the waiters from Ah Fong's restaurant on Sunset. I've taken classes at the CIA in Napa, and have earned enough credits to take the exam as a Certified Wine Professional.

I once saw a news story about La Columbe D'Or restaurant in St. Paul De Vence, France on TV while I was sitting at home in Los Angeles. I picked up the phone, called France and made a reservation for a table there the next week. I bought my airline ticket, rented a car, and was only five minutes late for my reservation. It was worth it. 

La Columbe D'Or is famous for their Quenelles Nantua. When you bite into those little pillows, your mouth is filled with fluffs of ecstasy, enhanced by a creamy and astounding lobster sauce.

Basically puff pillows of ground pike in lobster sauce

and Veau Normande, pounded into slivers in apple cream brandy.

Pounded veal in a cream sauce with Calvados Apple Brandy

That's what I had and it was worth the thousands of dollars it took to have it.

I am also equally happy with a $4 cheeseburger from Capitol Burgers on Pico Blvd. in East Los Angeles. 

As long as I'm eating the best of a genre, I'm good. 


This blog will almost exclusively be about food in the Coachella Valley.

• I will tell you the truth
• I will save you money by urging you not to go somewhere if the food is mediocre, no matter what the reputation of the establishment is
• I will find hide-outs for you in every culinary genre
• I am your personal spy and reporter
• I don't go to restaurants "to be seen" or to be part of a "scene."
• I go to eat