After I won my first world title, a handful of friends and I went to a nearby Denny’s (it was the only restaurant open at 2 a.m.). It was a long night, I fought 10 rounds, won the championship belt, dealt with the commission, blah, blah, blah, it was hours later–I was STARVING! I ordered a classic bacon cheeseburger and it felt like heaven (I know, right? Denny’s…I’ve come a long way). Since then, hamburgers became a way of life. Continue reading Bachi Burger
One of the best meals I’ve ever had was during the book release of Chef Hubert Keller’s book, Souvenirs: Stories & Recipes from My Life, at the beautiful Fleur restaurant in Las Vegas, NV. Now, if you haven’t had the chance to dine at Fleur, let me give you a couple of reasons why I enjoy it there so much. Continue reading The Way of the Chef
Attending events such as the “Vegas Uncork’d” is refreshing not only for the obvious reason, like enjoying every single morsel of foodie goodness….
…but for the fact that every time I go there, the people, the critics, especially the chefs, unquestionably love what they do. Well, the really good ones do and it’s contagious. In the culinary world, as in boxing, the Chef must have: respect for the craft, technique, and lots of LOVE. When done right, mere ingredients turn into palatable substances that are visually stunning, delightfully tasty, and comfortably digested. It’s so good that one can’t help but to have “just one more” serving. Continue reading Going to “Vegas Uncork’d” for the obvious reason…